Specialties

Chianina

The biggest cattle of Europe

For centuries, in the collective imagination, the Chianina has represented the biggest cow in the world, earning itself the nickname of “white giant”. Chianina is characterised by somatic giantism and definite predisposition for synthesising proteins rather than fat. Its fine pigmented porcelain white coat contrasts with the black mucous membranes and small stub-by dark-tipped horns. Charming and noble animal, inevitable delicate and late developer, which requires careful and specific attentions to achieve optimum growth. An unbeatable genetic make-up has been enhanced by farming techniques to create universally recognised as one of the best European cattle.

"We chose a select land, which represent a unique value for the breeding of our cattle"

Good for your health

The fats of the Chianina beef are “health-friendly” fats, in other words, polar lipids able to improve synthesis of “good” cholesterol. Chianina beef is therefore extremely lean and at the same time much richer in iron (1.6 m/100 g) than white meat. Eating Chianina beef has been shown to prevent heart disease, stroke, diabetes, arthritis, osteoporosis, depression, skin diseases, asthma, breast cancer and prostate cancer.
Accompany the beef with a glass of good Sangiovese wine. This is not only extra delecious but also good for your health. The very high polyphenol content will accentuate the antioxidant effects, helping to prevent arteriosclerosis.

Puro beef

The most pure beef on the planet.

Puro beef is cattle from the Hereford breed living on the Pampas in South America, there the cows live on grasslands that is on the UNESCO world heritage list. We import the beef from Alianza del Pastizal, this is an organisation which focuses on maintaining the biodiversity and breeding good cattle. The cattle there are raised in the most pure way possible:

Calves live with their mothers and aren't separated
The cattle life on a mostly grass based diet
The cattle live with one farmer for the whole of their life
The cattle receive no antibiotics or hormones

Because of all these things, Puro beef is one of the most delicious and cow friendly beef. Puro beef also tastes very different from our other types of beef because the cattle receives a grass based diet instead of corn. Because of this all of Puro beef is one of the most nature-friendly beef in the world. Plus it also maintains the traditions of the infamous gauchos.

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Surroundings

Puro cattle live on the Pampas in Uruguay, there 30 farmers keep combined around 100.000 cows. Pampas translates to plains in Spanish, quite literal because the Pampas are one big plain. Pampas is a region stretching from Argentina to Brazil, and almost the whole of Uruguay lies on these plains. This region is famous for it's meat production with especially Argentinian meat being world renown. But Uruguayan meat is just as delicious if not even more so.
On these grasslands there is a lot of grass and nature with a lot of biodiversity. The Puro cattle contribute to the biodiversity of these lands by eating grass and herbs with birds eating the seeds in the manure the cows leave behind. These seeds are then spread to other places increasing biodiversity. This is also the reason Alianza del Pastizal is a member of Birdlife, which aims to preserve birds and their habitats.

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Dry Aged Beef

Creekstone US Black Angus beef is perfect for Dry Aging. Dry Aging is a natural process which has been discovered in a time when meat was transported in open railroad wagons and horse carts. The aging process involves a gradual dehydrating of the meat during which it loses weight and develops a crust. the process changes beef in two ways. Firstly, moisture is evaporated from the muscle. This creates a greater concentration of beef flavour and taste. Secondly, the beefs natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Under the supervision of trained butchers, our Dry Aged beef ages in our special developed aging cabinets as seen in the picture here. As a result the outside of the meat blackens and feels hard and dry. But when you cut the meat the inside is bright red and incredibly tender.
Suitable Creekstone US Black Angus beef for dry aging:
-Striploin
-Rib-eye
-Ribroast
-Shortloin

Luma Beef

Luma beef is a ripening technique with which meat is impregnated with a noble fungus. You see it on the outside, but the fungus works on the inside. The taste is intense and different then you expect. While beef makes you think of a glass of red wine, Luma you think of a rich cognac. It does not matter if you take beef, lamb, pork or veal, you can LUMAfy everything.
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In the beginning

In the beginning there is always a strong selection of the cattle. It is required of the meat to be first class. The criteria encompasses a good fat percentage, as well as the wellness of the animals and their age. Depending on the quality of the cattle's food which changes the taste. The ripening of the noble fungus changes the taste and consistency of the meat.

The power of the noble fungus

Meat that is fit for LUMAfying is riped with one noble fungus originating from nature. This makes the meat extra tender and gives it the special, earthly taste. The carefully selected Nice to Meat International meat (still boned) is brought in contact with this fungus in special ripening rooms, in which the fungus grows around the meat. This process takes six weeks. After this the meat comes back to Nice to Meat International in the Netherlands. Because of all of this we are able to offer some of the finest meat, combined with this special innovation which makes beef even tastier.