Beef
Davis Creek Meats and Seafood offers a complete line of USDA Prime, USDA Choice and USDA Choice Angus steaks, roasts and chops. Steaks are aged to perfection, trimmed to exact specifications and uniform in size and shape.
We also offer a full line of All Natural-USDA Choice Beef, which is naturally raised on a special vegetarian diet. It is a source verified, high quality beef with consistent marbling, no hormones, steroids, added ingredients, artificial colors or flavorings, and is minimally processed to help ensure superior flavor and tenderness.
Our High Quality Beef
The most tender cut of beef. Aged to perfection for that great creamy tenderness and mouthwatering flavor.
New York Strip Steaks have a robust flavor and juicy tenderness. Cut from the center of the beef loin it is the steak lovers steak.
Thick cut from the center of the Top Sirloin Muscle. The first choice for many steak lovers. Its succulent flavor is unmatched.
Cut from the boneless Lip on Ribeye Roast. Exceptional flavor and great marbling that runs through each steak. One bite and you will find this to be one of the most flavorful steaks you have ever enjoyed.
Enjoy the robust flavor of the Sirloin Strip and the delicate tender juicy flavor of the tenderloin. One bite and you are hooked.
Natural Beef Steakburgers
Natural Beef Steakburgers are the product of naturally raised, high-quality beef cattle and are USDA Choice graded. The natural raising process - combined with the fact that our beef has consistent marbling, is minimally processed, helps ensure superior flavor and tenderness.
Other Steaks We Offer
- Tenderloin Steaks
- New York Strip Steaks
- Porterhouse Steaks
- T-bone Steaks
IMPS 1190 Beef Loin Tenderloin Steak, Side Muscle Off, Defatted, Steak Ready
The side muscle or chain off steaks shall be prepared from any beef tenderloin item meeting the end requirements described in 190. The narrowest diameter of the cut surface of the psoas major or main tenderloin muscle, exclusive of any remaining traces of surface fat cover, must be a minimum of 1.0 inch (2.5 cm).
IMPS 1189A Beef Loin, Tenderloin Steak, Side Muscle On, Defatted
The defatted steaks shall be prepared from any beef tenderloin item meeting the end requirements described in item No. 189A. The narrowest diameter of the cut surface of the psoas major or main tenderloin muscle, exclusive of any remaining surface fat cover must be a minimum of 1.0 inch (2.5cm).
1190A Beef Loin, Tenderloin Steak. Side Muscle off, Skinned, Minimum 1 inch Diameter
The side muscle or chain off steaks shall be prepared from any beef tenderloin item meeting the end requirements described in item No. 190A. The narrowest diameter of the cut surface of the psoas major or main tenderloin muscle, exclusive of any traces of remaining surface fat cover, must be a minimum of 1.0 inch (2.5 cm).
1190B Beef Loin, Tenderloin Steak, Side Muscle off, Skinned, Minimum 1.5 inch Diameter
The side muscle or chain off steaks shall be prepared from any beef tenderloin item meeting the end requirements described in item No. 190A. The narrowest diameter of the cut surface of the psoas major or main tenderloin muscle, exclusive of any traces of remaining surface fat cover, must be a minimum of 1.5 inches (3.8 cm).
IMPS 1190B Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned, Center Cut (Barrel Cut)
The side muscle or chain off steaks shall be prepared from any beef tenderloin item meeting the end requirements described in item No. 190A. The narrowest diameter of the cut surface of the psoas major or main tenderloin muscle, exclusive of any traces of remaining surface fat cover, must be a minimum of 2.0 inches.
IMPS 1180A Beef Loin, Strip Loin Steak, Boneless Center Cut, 1" Tail, 1/4" Trim
This item, in addition to meeting requirements of Item No. 1180, shall be further prepared by excluding the posterior or sirloin butt end of the boneless strip loin at or anterior to the gluteusmedius. The gluteus medius (vein), if present, may appear only on one side of the steak.
IMPS 1184A Beef Loin, Top Sirloin Butt Steak, Semi Center-Cut, Boneless
The boneless steaks may be prepared from any top sirloin butt, provided the item meets the end requirements of Item No. 184. Prior to cutting the top sirloin butt into steaks, it shall be faced by a straight cut to exclude the heavy connective tissue closely associated with the protuberance of the femur so that the appearance of the gluteus medius is oval in shape. The boneless top sirloin butt may be separated into sections reasonably parallel to the backbone line to accommodate the cutting of specified portion size steaks. The sections shall be cut into steaks reasonably parallel to the cut surface of the round end. If present, however, the longissimus dorsi muscle may also be included in the steak.
IMPS 1184B Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless
In addition to the preparation requirements described in Item No. 1184, these boneless top sirloin steaks shall be prepared only from the gluteus medius muscle.
IMPS 112A Beef Rib, Ribeye, Lip-On
The boneless ribeye, lip-on may be prepared from any rib item meeting the end requirements of Item 109. The item contains the longissimus dorsi, spinalis dorsi, complexus and multifidus dorsi muscles and a lip consisting of the serratus dorsalis and longissimus costarum muscles and related intermuscular fat on the short plate side. The lip length shall be prepared with a straight cut which is ventral to, but mot more than 2.0" (5.0 cm) from the longissimus dorsi. The item shall be practically free of surface fat and intercostals meat. All other muscles, bones, cartilages, backstrap and the exterior fat cover shall be excluded.
IMPS 1103 Beef Rib, Rib Steak, Bone In (Cowboy Steak)
Bone in rib steaks may be prepared from any bone in rib item. The latissimus dorsi, infraspinatus and trapezius muscles above the blade bone and the subscapularis and rhomboideus muscles below it including the blade bone, related cartilage, feather bones, chine bones and backstrap shall be excluded. The short ribs shall be excluded at a point which is no more than 3.0" (7.5 cm) from the ventral edge of the longissimus dorsi muscle.
IMPS 1742 Beef Loin, Short Loin, Short-Cut
This item is prepared from the short loin portion of Item No. 172 or 172A. The short loin includes the 13th rib and is separated from the sirloin by a straight cut at a right angle to its length anterior to the hip cartilage that exposes the gluteus medius. The flank shall be excluded by a straight cut ventral to, but not more than 3.0" (7.5 cm) from the longissimus dorsi at the rib end to a point on the sirloin end ventral to, but not more than 2.0" (5.0 cm) from the longissimus dorsi.
IMPS 185B Beef Loin, Bottom Sirloin Butt, Ball Tip, Boneless
This item consists of the vastus medialis, vastus lateralis and rectus femoris muscles from the bottom sirloin butt. The boneless ball tip is separated from the tri-tip and the flap through the natural seam. All bones, cartilages, the outside skin tissue and any cartilage shall be excluded.
