Farm Family Recipes

A perfectly seared steak with a rich and velvety peppercorn sauce—this is steak night and date night at its best. Our recipe has simple ingredients and easy steps so you can bring restaurant-quality flavor to your own kitchen.

Summer Sausage is a smoked or cured meat that was developed before refrigeration.  Perfect for snacking and picnics, this high protein option belongs on your next road trip or charcuterie board!  Pairs well with many kinds of beer, wine and cheese!

We've used this recipe for years!  Use a no-fuss, scientific approach to cook bone-in prime rib to perfection! Follow this exact weight-based formula to guarantee a tender, mouthwatering roast every time.

Warm up this Porktober with Creamery Creek's Duroc Hot Italian Sausage meatballs. This easy spaghetti and meatballs recipe brings bold, spicy flavor to your table with every bite.

Duroc bacon isn’t just any bacon—it’s bacon done right. Raised with care right here at Creamery Creek, our Duroc pigs are known for their deep red color, rich marbling, and melt-in-your-mouth flavor. With a perfect balance of crispy and juicy, smoky and sweet, this heritage breed bacon is something you can truly taste the difference in. It’s a family tradition for us, from Norbert Hansen’s legendary Duroc Jersey hogs to the Peterson kids growing up alongside these easygoing, floppy-eared pigs. Ready to experience bacon at its best?

If you’ve never cooked beef back ribs before, don’t worry—I’ve got you covered! These meaty, flavorful ribs come from the rib primal section of the cow (where those prized ribeyes hang out), and when cooked low and slow, they’re fall-off-the-bone delicious. Whether you’re smoking them on the grill or slow-roasting them in the oven, the key is patience. Trust me, it’s worth the wait!

In this guide, I’ll walk you through how to cook them to perfection, how to tell when they’re done, and even how much to serve. Plus, I’ll let you in on where to find the best beef back ribs (hint: they’re from us here at Creamery Creek!). 

Cooking steak to medium rare perfection is an art, and mastering it will take your steak game to the next level. With a warm red center and a deliciously seared crust, medium rare strikes the perfect balance between tender and flavorful. In this blog post, we’ll guide you through choosing the right cuts, managing your heat, and using a meat thermometer to hit that ideal internal temperature of 130°F to 135°F. Whether you’re grilling or using a skillet, these simple tips will help you serve up juicy, mouthwatering steaks every time.

With a few easy tips and a bit of patience, you’ll be able to enjoy the rich, buttery goodness of dry-aged chopped steak that’s bursting with flavor. Your friends and family won’t know what hit them when you serve up this tasty treat. Let’s dive in and take your cube chopped steak game up a notch!

Discover the ease of rendering clean, nutrient-rich kidney suet into versatile tallow with our easy Crockpot method! At Creamery Creek, we offer suet that’s so pure it doesn’t need extra trimming or rendering.

Au Jus is so easy to make, skip the packet and try this recipe today!  You'll notice a difference!

Quick and easy, failproof recipe for making Creamy Horseradish Sauce.  Use it for all your favorite beef topping needs.  Excellent as a cracker dip too.  Try this recipe today!

Smoked beef heart is a simple yet flavorful way to enjoy this often overlooked cut. With a fragrant herb marinade and slow smoking, it’s a nutritious, delicious addition to any meal.