FAQS

 

FAQs

Who is behind Clear Creek Organics?

Clear Creek Organics is made up of numerous farmers and investors all across Canada. The livestock is raised across the prairies, specifically Saskatchewan and Minitoba. For more information, see company profiles.

What are the main differences between Organic and “regular” beef?

“Regular” or “conventional” beef has several key differences with Organic beef. Organic cattle do not eat at feed lots where they are exposed to fatty grains, growth hormones and animal byproducts and instead roam freely on organic pastures eating only grass that hasn’t been sprayed with herbicides and pesticides. Unlike regular cattle, Organic cows are not given antibiotics when sick in an effort to maintain a strong immunity system. Organic farmer principles reflect and ecological commitment to the earth in order to preserve its growing potential for future generations. Lastly, Organic beef is leaner and maintains less fat while being considered better tasting by many.

How do I contact you about employment opportunities?

If you feel that you would be a good asset to our company, please contact us with an inquiry. We will review your resume and let you know if any positions become available.

Where can I buy Clear Creek Organic Products?

You can see a list of where to buy our products here.

Who deems your meat to be “Certified Organic”?

Rules and regulations have been set for Canada and the US, stating that organic products must be greater than or equal to 95% in order to be labelled, or bear the organic logo. The Canadian Organic Logo and the USDA Organic Logo denote the products using the logo are certified organic.

Is there a special way to cook Organic Beef?

Organic beef differs from conventional beef in a variety of ways. In order to properly cook organic beef you must:

1. Lower the cooking temperature - Organic beef is much leaner than conventional beef, it is high in protein and low in fat. Therefore, the beef must be cooked 50 F less and for 30-50% less time. If you cook organic beef normally, it will end up losing all its nutrients and become tough and dry.

2. Meat Thermometer - Always check the beefs temperature by using a thermometer. The list below provides a guideline for beef. Remember to cook it 10 F less as the residing heat will finish the meat over the next ten minutes.

  • 102 F - Rare
  • 125 F - Medium Rare
  • 130 F - Medium
  • 135 F - Medium Well
  • 104 F - Well

3. Prepare ar room temperature - Starting the beef at room temperature leaves time to reach the ideal internal temperature. This helps the beef stay juicy and delicious

4. Do not play with your beef - Never use a fork to poke at your beef, the fat escapes losing juice. Always use tongs!

5. Rest - Let the beef rest for ten minutes after it is done cooking. This will allow the beef to re-absorb the juices, ensuring that it is not dry or tough.

How can I tell if I’m buying Organic food?

Organic food is not as common at conventional grocery stores as “regular” food which means it won’t always be the first thing you see. Often stores have “Organic” sections or entirely separate departments. Most Organic foods, including Clear Creek Organics Beef, has the Certified Organic seal and the term “Organic” on the package. If you are still unsure, ask the grocer, butcher or whomever is responsible for the retail of the product in question. Also check out all of our Organic products here to better familiarize yourself with Certified Organic Beef.