Farm Family Recipes

Tender Duroc pork simmered low and slow in a smoky roasted tomatillo and green chile sauce. Our family’s favorite pot for soup season, on the stove or in the slow cooker.

Thinking about marinating that dry-aged steak? Stop.  read this before you reach for the bottle. Dry-aged beef already has incredible tenderness and deep umami flavor, meaning traditional marinades can do more harm than good.

Here is what you need to know about flavoring dry-aged cuts, plus three Creamery Creek approved ways to hit a home run on your next steak night.

Think bacon is just for Saturday morning breakfast? Think again. From fat-washed bourbon and savory pie crusts to sweet maple toppings and smoky compound butter, bacon fat and crumbles are the ultimate secret weapon in your kitchen.

Coming in hot with a list of 21 creative, unexpected ways to use bacon across every course. Read on to transform your cooking with rich, smoky flavor from morning to night.

Learn how to cook a juicy Duroc pork chop with simple seasoning, the perfect internal temperature, and easy tips for grilling or pan-searing every time.

Bring taco night to the next level with homemade carne asada made from premium beef. Learn how to marinate, grill, and slice tender, flavorful beef for authentic-style tacos, bowls, and family meals.

Learn how to cook beef liver so it's tender, flavorful, and never overcooked. From soaking it in milk to making classic liver and onions, this guide shares simple tips, nutrition benefits, and everything you need to enjoy this old-fashioned favorite.

Tender, juicy, and packed with rich beef flavor, the flat iron steak is one of the best values in premium beef.

Learn how to cook it to perfection with simple tips for grilling or pan-searing, recommended temperatures, and the secret to slicing it for maximum tenderness.

No Midwest gathering is complete without a platter of classic pickle roll-ups. But we’re taking this party favorite to a whole new level!

See how switching out water-added grocery store meat for our premium, home-grown heritage Duroc pork deli ham can transform a simple 3-ingredient appetizer into a favorite midwestern delight that will be the star of your next get-together.

German Burgers are what happens when a humble meatball and a good burger decide to meet halfway. Built on our simple “meatball mix” shortcut and shaped into juicy patties, they’re easy to pull together on a busy night but still feel like something a little special.

We like them tucked into soft pretzel buns with melted Swiss cheese, a swipe of mustard, and not much else. It’s the kind of meal that doesn’t need dressing up, just good beef, simple ingredients, and a hot skillet.

The oven is the perfect tool for making bacon. By baking your bacon, you allow the fat to render slowly and naturally, surrounding each slice in its own juices until it reaches that perfect, golden-brown finish.

It’s the most reliable way to ensure that the quality of the meat shines through in every bite, without the mess of a stovetop.

Not all ground beef is created equal! Whether you’re chasing the crispy, lacy edges of a diner-style smashburger or cooking up a thick, juicy backyard classic, matching the right cut to your cooking style is the secret to an incredible meal.

Here is my quick guide to pairing your favorite grinds with the perfect toppings and techniques to let the beef truly shine, plus my pro-tips for shaping the perfect patty.

Tired of the same old ketchup and mustard routine? We’re firing up the grill and turning up the heat with three spicy "Fire Dog" recipes designed to elevate your backyard BBQ. From a creamy Sweet Heat Jalapeño Popper Dog to a smoky Chipotle Chili Dog, these easy-to-screenshot recipes use simple pantry staples to turn our premium, all-beef franks into a gourmet experience.

Bring the Burgerhouse home.

Dry-aged ground beef packs an unmatched depth of savory, nutty flavor that plain supermarket beef just can't match. Here is my tried and true recipe base so you can master the ultimate dry-aged skillet burger at home!

Complete with the golden rules for searing and keeping every bite ridiculously juicy.

Think you need a fancy steakhouse to get a perfect, edge-to-edge pink steak with a flawless crust? Think again. With a beautiful Creamery Creek dry-aged cut and a simple method called the reverse sear, you truly can't mess it up. Hand this guide to Justin (or fire up your own grill), pour yourself something cold, and learn the no-fail rules to cooking premium beef like an absolute pro.

Move over, ketchup! Alabama White BBQ sauce is the tangy, peppery "white gold" your grill has been missing. Discover how this 5-minute pantry recipe cuts through the richness of premium dry-aged beef, crispy smashburgers, and juicy pulled pork for the ultimate backyard upgrade. Read on for the quick recipe and pairing guide!

Move Over, Ketchup: The Ultimate Burger Upgrade is Sweet, Savory, and Made from Scratch

Skip the standard squeeze bottle and discover the game-changing flavor of homemade tomato jam. Slow-simmered with warm spices and a touch of brown sugar, this rich spread is the ultimate secret weapon for premium beef.

If you’re smashing a rich, crispy-edged blend on the skillet, grilling a classic juicy chuck patty, or savoring the deep, complex notes of a dry-aged burger, I'm breaking down how to pair the perfect grind with this incredible sweet-and-savory upgrade.

Read on for the 30-minute recipe and our ultimate burger pairing guide!

Stop guessing and start trusting the science of the sear. I’m breaking down why medium-rare is the ultimate goal for any quality cut of beef and sharing my go-to "Reverse Sear" method to get you edge-to-edge pink perfection every single time.

Stuck with a rock-solid steak and a 5:00 PM dinner deadline? Let yourself off the hook. Learn why our dry-aged beef is actually the ultimate freezer-to-grill hero, and get four actionable "rescue recipes" to turn a frozen brick into a gourmet meal in twenty minutes. No thaw, no stress, just better beef.

Our uncured fresh ham roasts may look different than a traditional grocery store globe because we process them as thick, cross-cut sections of the leg to ensure even cooking and easy carving.

This cut features a centered bone and a leaner profile similar to a shoulder roast, but it provides the premium flavor and texture of high-quality hind-leg meat. This is a fresh, clean-label product rather than a pre-cooked or water-injected ham, it simply requires a low-and-slow roasting approach to reach its full potential for your holiday meal.

Forget the plastic-like dips of the past. The real secret to a velvety, crowd-pleasing queso is starting with high-quality protein and real cheese. By pairing the natural marbling of our Duroc Pork Chorizo with the smooth melt of Colby and Pepper Jack, you get a dip that is bold, creamy, and actually tastes like the farm it came from.

Ditch the pre-shredded bags, grab your favorite cast-iron skillet, and let's get cooking.

This isn’t your average ‘leftover’ recipe. We’re using our brand new 2026 pre-cooked corned beef slices (chopped and ready in seconds!) and the ultimate Wisconsin four-cheese shred. Grab your pizza stone and the 'good' kraut from the fridge, we’re making a weeknight masterpiece that’s better than the sandwich!  Try it today!