Simple food wins every time.  This easy shredded beef is gently seasoned, slow cooked until fork tender, and built to flex. Tuck it into tacos, pile it onto warm buns, or stash half in the freezer for later. One beef roast and endless good meals.

Sweet, savory, and smoky, this Korean-inspired galbi recipe brings a new twist to Creamery Creek’s dry-aged short ribs. Marinate overnight and grill for juicy, caramelized ribs with unforgettable flavor.

This chili is not fancy, but it is deeply satisfying.

Our Over the Top Chili starts with a simple large meatball made from Creamery Creek dry-aged ground beef, seasoned just enough to let the beef shine. Instead of browning it in a pan, the whole thing goes on the smoker, perched right over the pot of chili. As it cooks, the beef slowly bastes the chili below, dripping smoky, rich flavor straight into the pot.

There is a whole world of cooking that never made it into cookbooks. It lives in church basements and community halls where somebody’s aunt has been feeding a crowd for decades and never once owned a digital thermometer. The “church basement method” is simple. Multiply the weight of your roast by time, set the oven to a steady low heat, and follow one important rule. Don’t peek.

It works with everyday beef roasts like sirloin tip, chuck, rump, and top round, which means you do not need a prime rib to put something special on the table. 

When chores run late and the weather turns cool, nothing beats a slow cooker meal waiting at the end of the day. Here are our favorite Creamery Creek cuts and easy ideas for fall and winter suppers that cook themselves while you work.

There’s always that one dish that disappears first at every holiday party and these little meatballs are it. Made with our own Creamery Creek Meatball Mix (a blend of dry-aged beef, Duroc pork, and just the right touch of onion), this recipe brings that cozy, sweet-and-smoky flavor everyone loves. A quick toss in sweet fruit jam and BBQ sauce blend, a brush under the broiler, and you’ve got the perfect farmhouse appetizer for the season.

Taco night just got a farm-fresh twist. Our Taco Night Box brings together dry-aged beef, Duroc pork chorizo, and Pepper Jack cheese for simple, flavorful meals the whole family will love. From slow-cooked roasts to sizzling fajitas, here are five delicious ways to turn this box into weeknight magic.

When the main event is a perfectly seared ribeye, the sides should feel just as special. From brown butter green beans to maple roasted carrots, here are a few easy, above-average ideas for turning your Creamery Creek steak night into something memorable.

A perfect beef roast doesn’t need fancy ingredients or special tricks. Learn how to choose the right cut, season it simply, and cook it low and slow for tender, flavorful results every time.

Dry aged beef is known for its nutty, buttery, and deeply beefy flavor. Learn what makes it unique, how it compares to fresh beef, and why it’s unforgettable.

Do you have a leftover steak that’s too good to waste? Here’s the simple way to reheat it so it stays juicy and flavorful, not dry or tough. A few minutes of care makes all the difference.

The Tomahawk Ribeye is a show-stopping steak with a long bone handle and rich marbling. Learn its origins, what makes it unique, and how to cook it.

I love the science of the aging process.  Just wanted to share some tidbits I've picked up along the way.  Dry aged beef is already rich and tender, but Himalayan salt adds another layer of flavor and balance. From salt chambers that guide the aging process to a simple finishing sprinkle at the table, it helps beef shine without overpowering it.

A dry aged beef roasting joint is a classic roast that’s been aged to enhance flavor and tenderness. Learn what it is, why it’s special, and how to cook it.

This Cheeseburger Dip comes straight out of my church cookbook collection, though I’ve made it my own. It’s creamy, beefy, and simple to pull together, with secret that makes it unforgettable. Perfect for game days, tailgates, or anytime your crew wants something hearty and cheesy.

Big bones deserve big flavor. Beef back ribs, short rib plates, and chuck rib dino bones aren’t your everyday cuts, they’re statement pieces. When you put them on the smoker or grill, you want the kind of flavor that makes people wander over to see what’s cooking. That’s where a good rub comes in.

A rub doesn’t have to be complicated. Think salt, sugar, and spices. Salt builds the foundation, sugar balances and caramelizes, and spices bring the personality. From there, you can keep it simple or turn up the flavor.

Big, bold, and a little extra, our tomahawk steak is a farm favorite for celebrations. Here’s why we love it and how we cook it.

Spice up your next weeknight dinner with these flavorful Korean Ground Beef Bowls, ready in a flash - faster than you can order takeout!

It’s Burger Month at Creamery Creek, and we’re here to make your burgers unforgettable. From garlic brown-butter mayo to a Wisconsin butter secret between the patties, this guide is stacked with creative toppings, bold flavors, and farm-fresh ideas. No boring burgers here.

Tired of the same old summer cookout routine? This week on the blog we're sharing our go-to simple summer meals that go beyond brats and burgers. From skillet suppers to cold plate dinners, these easy ideas are full of flavor and light on effort, perfect for busy farm nights, heatwaves, and everything in between.

Looking for fresh, cool summer salads with a hearty twist? These beef-filled salads—like Taco Salad, Cheeseburger Salad, and Mediterranean Beef Salad—are packed with flavor, fresh veggies, and protein. Perfect for summer meals that are both light and satisfying!

Not all meat is created equal. At Creamery Creek Farms near La Crosse, Wisconsin, we’re proud to raise dry-aged beef and heritage Duroc pork right here on our family farm. From Sparta to Winona and beyond, our customers taste the difference in every bite. Learn why more families, and foodies, are choosing Creamery Creek for their freezers, gift boxes, and backyard barbecues.

May is National Beef Month, and at Creamery Creek, we’re celebrating the hardworking farmers who help us bring you top-quality, dry-aged beef. Meet our trusted partners, Darin Johnson of Bangor (Simmental calves) and Cade Farms (Angus calves), who raise exceptional cattle and play key roles in our farm’s success. To mark the occasion, we’re offering a special sale on our Premium Cuts Grilling Sampler, packed with farm-fresh favorites like tri-tip, brisket, hanger steak, and burger patties. Fire up the grill, support local farmers, and enjoy the best beef of the season!

Curious about the difference between flanken cut and English-style short ribs? This guide breaks it down in simple terms—plus cooking tips, flavor notes, and when to use each cut. Whether you're planning a quick weeknight meal or a slow Sunday braise, this post will help you choose the right short rib for the job.