Choice-grade Black Angus, processed on our own floor in Boyd, Texas under USDA inspection and halal protocol. Cuts are fabricated to your specification and packed the way your operation receives them.
Cut from the rib primal, this is the steak people ask for by name. Generous marbling runs right through the eye, so it bastes itself as it cooks and finishes rich and beefy without much help from you.
Taken from the short loin, the strip has a firmer, meatier chew than the ribeye and a clean line of fat along one edge that crisps beautifully in a hot pan. A steakhouse cut that rewards a hard sear.
The most tender muscle on the animal, lean and fine-grained. Sold whole for roasting or portioned into thick medallions. Its mildness makes it a natural partner for a pan sauce or a compound butter.
Two steaks in one, divided by the bone: strip loin on one side, tenderloin on the other. The porterhouse carries the larger share of tenderloin. Both are built for the grill and for sharing.
A lean, honest steak with real beef flavor and a firmer bite than the loin cuts. It takes a marinade well and holds up to slicing across the grain for salads, sandwiches, and kebabs.
A long, flat cut from the belly with a pronounced grain and a deep, mineral flavor. Cooked hot and fast and sliced thin across the grain, it is one of the best-value steaks on the animal.
Loose-grained and heavily flavored, skirt takes on a marinade faster than almost any other cut. It is the traditional choice for fajitas and anything cooked quickly over a very hot fire.
The working muscle of the chest, layered with fat and connective tissue that need time to give in. Hours of low heat turn it tender and deeply flavored. A Texas staple, cut from Black Angus.
From the shoulder, well marbled and full of connective tissue that breaks down into richness. This is the pot roast cut, and the one most cooks reach for when they want beef that shreds.
Meaty ribs cut from the plate and chuck, with thick layers of beef over the bone. Long, moist cooking renders the fat and leaves the meat falling off the bone in the braising liquid.
Cross-cut sections of the leg with the marrow bone at the centre. Slow simmering draws the marrow and gelatin into the sauce, giving a body you cannot get from any other cut.
Trimmed beef cut into even cubes, sized either for a long braise or for threading onto skewers. Cut to your specification, so the pieces match how you intend to cook them.
Ground fresh from our own cuts, with the lean-to-fat ratio set to your order. Suited to burgers, keema, koftas, meatballs, and anything else that starts in a hot pan.
Cut bones for stock and marrow, sawn to length so they fit a pot or sit flat under a broiler. Simmered long enough, they give a broth with real body to it.
Fresh liver, cleaned, trimmed and sliced ready to cook. Iron-rich and quick in the pan, it is a traditional weeknight dish that takes minutes rather than hours.
Cut into rounds, oxtail is heavy with gelatin and takes a long, patient simmer. What it gives back is a stew with a silky body and a depth of flavor few cuts can match.
Whole tongue, cleaned and ready for the pot. Simmered until tender and peeled, it slices into a texture somewhere between brisket and the tenderloin, and takes a sauce well.
Trimmed beef fat for rendering. Tallow keeps well, carries a clean flavor, and holds a high heat better than most cooking fats.
All Creed Farms meat is hand-processed under USDA/FSIS inspection and halal protocol at our facility in Boyd, Texas, sourced from trusted local Texas farmers.