Get Ground Beef Recipes, Volume 1 from our family's kitchen, plus our weekly farm email with new cuts and more.
Straight from our farm in Bangor, WI.
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.
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?
