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.

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.

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.

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.

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.

Beef back ribs come straight from the ribeye section, which means big flavor and a little drama on the plate. Perfect for smoking, grilling, or roasting, these underrated ribs are your next BBQ showstopper.

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.

Cheesy, crispy, and packed with flavor—these quesadillas bring together Creamery Creek’s dry-aged ground beef and Duroc pork chorizo for the ultimate weeknight meal. Easy to make, easy to love, and totally customizable, this recipe is perfect for family dinners, casual gatherings, or next-day lunches (if you’re lucky enough to have leftovers).

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!

Looking for a dinner that’s quick, flavorful, and sure to impress? Grilled Skirt Steak Fajitas are the answer! With tender, marinated dry-aged beef, smoky grilled peppers and onions, and warm tortillas, this recipe is perfect for busy weeknights or backyard gatherings. Plus, it comes together in no time! Learn how to marinate, grill, and slice dry-aged skirt steak the right way for the most tender, juicy fajitas. Get the recipe and grilling tips here! 🌮🔥

Whole or cross cut beef shanks (or soup bones) are not a commonly seen beef cut in the grocery store anymore. Read more here to find out how to prepare as well as recipe ideas and pairing options for this budget friendly, healthy beef cut.

Hey there! I'm so excited to share with you my family's delicious sloppy joe recipe. As a farmer, my family places a high value on using our own ingredients in our favorite recipes. That's why our sloppy joes are made with our very own dry-aged beef, giving them an extra special touch that will make your taste buds sing!  Check out our recipe here!