Meat Picks | 2.6.13

Creekstone Farms Comes to Chicago

Executive Chefs and Restaurateurs familiar with Creekstone Farms know it stands for superlative quality. Stringent USDA certification, proprietary genetics and humane treatment, are just some of the reasons why Premium Black Angus Beef from Creekstone Farms is a top shelf pick.

Until recently, Creekstone was not available in the Chicago market. The premiere brand is now set to launch here with the help of Buedel Fine Meats.

Nathan Stambaugh, National Director of Foodservice Sales at Creekstone Farms, says the company chose to work with BFM because, “Buedel is steeped in tradition and has built their business the old fashioned way through honesty, integrity and customer service. These qualities were exactly what we were looking for in a Chicago area foodservice distributor.”

We are very – make that super excited to be selected as Creekstone Farm’s partner in the Chicago market. Welcome, to Chi-town!

Want more info? Direct requests here.


3 Tweaks for Restaurant Week

Chicago’s Restaurant Week is in full swing now through the 10th. Here are several quick tweaks you can add to the experience: 1). Vegetarian menus are being offered at several restaurants in the City. 2) Nominations for Chicago Eater’s Hottest Chef 2013 are now being taken by email through February 11th. 3) There are about 30 suburban restaurant locations participating in the celebration this year.


Baggin’ it on the Fly

We found a great little article on cheap marketing ideas for doggie bags. Adding personalized notes, stickers, etc. to plain bags and containers can provide that little something extra to the guest experience. Hand written notes work especially well.


Congrats to the Grads

Congrats to all the grads of Red Meat Market’s first Whole Hog Butcher Breakdown & Cooking Class, which took place at the Centered Chef on January 26th. Buedel’s own Master Butchers taught the class how to break down a fresh hog carcass. Buedel Managing Partner, Tim Vlcek (kneeling left) & Jack Ranaldo (right).


From the desk of John Cecala Twitter @ Buedel Fine Meats  Facebook  Buedel Fan Page

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