Farm Family Recipes

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.

As the Queen of Reusing, I’ve mastered making the most out of my grocery budget by turning leftovers and freezer odds and ends into delicious, budget-friendly meals. From repurposing a single roast into multiple dishes to using up small amounts of ingredients, it’s all about creativity in the kitchen. Read on as I share my best tips for cutting down on food waste and making every bite count—without compromising on flavor!

Ready to cook the best chuck roast of your life? This step-by-step guide will walk you through selecting a high-quality dry-aged roast, seasoning it for maximum flavor, and slow-cooking it to perfection. Whether you're making a classic pot roast or experimenting with bold flavors, these expert tips will have your family asking for seconds!

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.

Birria is all about bold, slow-cooked flavors—but have you ever tried it with dry-aged beef? The natural richness of dry-aging makes this birria even more flavorful, creating tender, juicy meat with deep umami notes. Whether you’re making tacos, stew, or birria ramen, this recipe is a must-try!

Barbacoa is known for its bold, smoky flavor and melt-in-your-mouth tenderness—but have you ever tried it with dry-aged beef? The natural richness of dry-aging makes this barbacoa even more flavorful, delivering deeper beefy notes in every bite. Whether you’re making tacos, burrito bowls, or nachos, this slow-cooked beef will be the star of your meal!

Brisket is only the beginning. Explore classic, braised, and holiday-inspired brisket recipes, plus the perfect sides and leftovers worth celebrating.

From seasoning secrets to cooking methods, here’s how to prep a brisket that turns out tender, flavorful, and holiday-table ready every time.

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?

You may know it as SOS. Or maybe it brings back memories of metal trays in a mess hall. Either way, this salty, savory, creamy-on-crunchy classic is due for a revival—and our dry-aged sliced beef gives it a serious flavor upgrade. Whether you’re feeding a crowd or just after some cozy nostalgia, this is comfort food at its finest (and easiest). Let’s do this.

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.

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).

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.

Beef ribeye steak is a backyard classic—and for good reason. With rich marbling and bold flavor, it’s the cut every grillmaster loves. In this post, we break down what makes ribeye so special, how to cook it like a pro, and why dry-aged beef from a family farm makes all the difference.