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Our Beef

  • Our beef is Black Angus.  Black Angus is known for being very tender and flavorful.

  • To achieve tenderness and flavor so many factors must happen to produce our quality beef.

  • We start out with high-quality cattle we've bred, we give our cattle time to develop and don't push them with hormones, and we age our beef for a lengthy period of time to enhance the flavor and tenderness our customers enjoy.

  • Our ranch-raised beef offers our customers the confidence in knowing how their beef is being raised and it's wholesome for their family and ours.

  • The beef are harvested at a local USDA inspected facility.

  • Dry-aged 18 - 21 days, a natural process that enhances flavor and tenderness. (Most supermarket beef is aged only days before being placed on a shelf to be purchased.)

  • Vacuum sealed in 6mm wrap to keep meat fresher longer.

  • Custom cut and packaged with your specifications.

  • You may order an 1/8, 1/4, 1/2 or whole beef.  Smaller quantities are also available. Request further explanation if interested.

  • We deliver your beef to you if the distance is within reason.

  • You will receive and enjoy your wholesome family ranch-raised beef your way.

The Details


Choose Your Cuts

Little Creek Cattle Filet Mignon


Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin. 

Little Creek Cattle Ribeye Steak


The ribeye is a beef steak from the rib section.

Little Creek Cattle New York Steak

New York Steak

The strip steak is a cut of beef steaks from the short loin.

Little Creek Cattle Sirloin Steak

Sirloin Steak

The steak is cut from the rear back portion of the animal, continuing off the short loin.

Little Creek Cattle Flat Iron Steak

Flatiron Steak

Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder.

Little Creek Cattle Flank Steak

Flank Steak

The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow.

Little Creek Cattle Outside-Inside Skirt Steak

Outside-Inside Skirt Steak

The outside skirt steak is from the plate section, below the rib and between the brisket and flank.

Little Creek Cattle Bavette

Bavette Steak

Cut from the Sirloin Bavette

or Sirloin Flap and a good source of fajita meat.

Little Creek Cattle Denver Steak

Denver Steak

These increasingly popular steaks come from the beef chuck primal cut. Relatively tender, with nice beefy flavor, usually feature a good amount of marbling. Trimmed and sliced properly, these are great for the grill.

Little Creek Cattle Cube Steak

Cube Steak

Already tender cuts, but specially tenderized for premium quality.

Little Creek Cattle Stew Meat

Stew Meats

Nicely trimmed and tender.

Little Creek Cattle Short Ribs

Short Ribs

A cut taken from the brisket, chuck, plate, or rib area, including a short portion of the rib bone, which is overlain by meat.

Little Creek Cattle Chuck-Eye Steak

Chuck-Eye Steak

The chuck eye is cut off the 5th rib. Chuck EYE steaks are a treat. There are only 2 chuck eyes per cow, so they are not always available. But, when they are, they are a discounted treat!

Little Creek Cattle Roast Beef


Chuck roast, pot roast, and rump roasts are available.

Little Creek Cattle Tri-Tips


Tri-Tip cooks like a tender steak but slices like a brisket. Saves time! 

Little Creek Cattle Beef Brisket


Brisket is a cut of meat from the breast or lower chest of beef. 

Little Creek Catttle Beef Patties

Ground Beef Patties

85/15 lean ground beef patties. 1/3 or 1/2 pound

Little Creek Cattle Ground Beef

Ground Beef

90/10 lean ground beef packages can be ordered in 1 lb., 1.5 lbs., and 2 lb packages.

Little Creek Cattle Beef
Little Creek Cattle Beef Cuts
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