Farm Family Recipes

A Wisconsin Butter Burger is beefy, buttery, and downright irresistible. Learn what makes this Midwest classic so special, and how to make your own at home with real butter and dry-aged ground beef from our farm.

Wondering if you can cook a great steak well done? While we recommend a little pink, here's our take on cooking well-done steak without sacrificing flavor and tenderness.

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! 🌮🔥

Craving tender, juicy shredded pork? Our Duroc Pork Boston Butt Roast is the secret to mouthwatering pulled pork that’s perfect for sandwiches, tacos, and more. With its rich marbling and incredible flavor, this cut is ideal for slow cooking, smoking, or roasting. Learn how to cook it to perfection and get inspired with delicious serving ideas!

Discover why brisket makes the perfect holiday centerpiece. Farm-family stories, tips on choosing the cut, and why it’s a tradition at Creamery Creek.

No tripe? No problem. This cozy take on traditional Menudo skips the offal and leans into slow-simmered, dry-aged beef stew meat from Creamery Creek. With smoky chiles, tender beef, and plenty of hominy, it's a bold, beefy bowl that still honors the heart of the dish—comfort, flavor, and warmth.

Get the most out of your dry-aged flank steak with these three simple, flavor-packed recipes! Whether you're grilling for the family or hosting a backyard BBQ, these quick marinades and easy cooking tips will make flank steak your new go-to cut.

Sous vide is one of the best ways to cook dry-aged beef, preserving its tenderness and enhancing its bold, beefy flavor. Whether you're making steaks, roasts, or burgers, this low-and-slow water bath method ensures perfect doneness every time. Plus, with our sous-vide-safe packaging, you can even cook straight from frozen! Check out our time and temperature guide, plus pro tips on seasoning with compound butter for next-level flavor.

Learn how to cook a perfectly juicy ribeye steak in the oven with this simple, no-stress method. From searing to resting, we’ve got your weeknight steak covered.

Sous vide cooking takes dry-aged beef roast to the next level, locking in rich, deep flavor while ensuring incredible tenderness. With just a little prep and a precise water bath, you’ll enjoy a perfectly juicy, restaurant-quality roast every time—no guesswork required!

Beef bacon is a game-changer! Made from the short rib plate, it delivers a deep, smoky flavor with rich marbling that crisps up beautifully. My DIY guide walks you through curing, smoking, and slicing your own beef bacon at home. Ready to try something deliciously different?

Master the art of cooking beef tenderloin with this foolproof guide. From choosing the perfect cut to seasoning and cooking it just right, we’ll walk you through everything you need to know to make a tender, juicy masterpiece. Whether you're roasting, grilling, or pan-searing, get ready to impress at the dinner table!

Beef tongue might not be the first cut you think of, but trust us—it's one of the most flavorful, tender bites you’ll ever try. And when it’s dry-aged? The richness is next level. Whether you’re slicing it thin for tacos, crisping it up in a skillet, or letting it melt into a slow-simmered broth, dry-aged beef tongue is a hidden gem worth discovering.