Natural Beef in New York City: Creekstone Farms

A long and interesting article in the Times today on Creekstone Farms, which is providing beef to a number of NYC's better restaurants.  An excerpt:

Close to a fourth of Creekstone’s meat is “natural,” meaning free from antibiotics and growth-producing hormones; cattle are given vegetarian feed and, as a quality-control measure, it is noted which ranch each came from. In 2005, after adopting stringent standards, the company won certification to provide its highest-end products to theEuropean Union, Japan and Korea.

“We want to know that the animals are raised responsibly,” said Riad Nasr, an executive chef at Minetta Tavern.

And customers do, too, because “they can’t trust the regulators,” said Malcolm M. Knapp, who heads a restaurant consulting company in Manhattan that bears his name. “These days, diners can use their phones right in the restaurant to check beef out on the Internet. And they do.”

It looks like a trend.  (Later on in the article they note the higher prices Creekstone has to charge.) There are those small livestock farmers who oppose NAIS, but there are those who are finding a niche by marketing a history along with the meat.  Maybe we'll end with a 3-tier system: the mass market meat, the quality market meat with a history, and the local market meat with a face.