Meat+Poultry - July 2018 - 17

Creekstone Farms' reputation as a
processor of premium beef and a firstclass employer is no accident
BY B O B S I M S | b s i m s @ s o s l a n d.c o m

worked extensively with third-party verifiers
to create a program for exporting to Japan
after the discovery of bovine spongiform
encephalopathy (BSE) in the US in 2003. The
process of working with third-party verifiers on
the export program led to Creekstone working
with the USDA to allow third-party verification
and apply it to NHTC for EU export.
"Had we not been able to figure out how to
third-party verify the cattle for that system, it
never would have turned into what it is now,"
Meyer says.
That ability helped Creekstone get product
into places it hadn't been able to before. It's
also helped create a competitive advantage
by keeping other companies at bay due to the

rigors they must go through to make it happen.
"We're very small, one percent of the kill in
the US, but we're a Top 3 exporter to Europe.
Same way with China right now," Meyer adds.
Creekstone continued, and continues still
today, to curate high-quality Black Angus
genetics. In 2010, The New York Times
published an article after the beef caught the
attention of high-end chefs across the city. In
the same year, CNBC's Tyler Mathison did a
story on the network's Power Lunch program
titled "Blue Chip Beef." The following year
Creekstone launched its e-commerce business
and began selling its beef online.
In 2013, tragedy struck and fire destroyed
a major production area of the plant, but

Christine Tanner, marketing
and brand manager for
Creekstone Farms, looks
over the Angus cattle in the
company's holding pens. | 07.18 | MEAT+ POULTRY


Table of Contents for the Digital Edition of Meat+Poultry - July 2018