Our family's tried and true farm favorites, plus first dibs when cuts restock.
Straight from our farm in Bangor, WI.
At first glance, a dairy cow and a beef cow might seem the same, but they couldn’t be more different. One thrives on a strict schedule with all the comforts of barn life. The other prefers pasture, independence, and doing things her own way. At Creamery Creek, we raise both, and this post breaks down the surprising differences (and the quiet similarities) between these two amazing animals.
At Creamery Creek, we run two dairies just half a mile apart, one with a robotic milking system, and one with a traditional parlor and all the high-maintenance, high-producing, and just-plain-stubborn cows you can imagine. In this post, I’m sharing the charm and challenges of both setups, how old-school routines and new technology can work hand-in-hand, and what it’s teaching us about flexibility, stewardship, and cow comfort.
Our new robotic milking system at the Webster farm isn’t just a tech upgrade, it’s a whole new rhythm for the cows, and for us. In this post, I share how automation can actually deepen the care we give, how modern tools support age-old values, and why raising cows isn't so different from raising kids. (Spoiler: they both love routines and snacks.)
Feeling disconnected from the grocery store meat counter? You don't have to overhaul your whole life to support local agriculture. Here is a farmer's look at why we choose the direct-to-consumer path at Creamery Creek, how it keeps our farming loop closed, and how you can easily make the switch to premium, transparent food.
Hear the word "mold" and dry-aged beef in the same sentence and it's easy to freak out just a little bit. But you don't need a science degree to understand what’s actually going on in the aging cooler. Here is the honest truth about how dry aging works, why a three-week window is the ultimate sweet spot for classic flavor, and what actually happens to your steak when people push the clock to the extreme.
You’ve likely noticed the "price creep" at the grocery store lately. With so much talk about national cattle cycles and headlines about the screwworm, it’s fair to wonder: what does this mean for our dinner tables?
At Creamery Creek, we believe in transparency. We’re navigating the same market pressures as everyone else, but we’re committed to a different approach—one that prioritizes stability over volatility. We aren't here to chase market spikes; we’re here to provide honest, high-quality food that supports our land and your family.
In our latest post, we’re pulling back the curtain on how we manage our supply, why we value those "stock-up" orders, and how we keep our pricing fair for the long haul.
Thinking about buying a half hog? Here’s a simple guide to what you’ll get, how much meat to expect, and why our Creamery Creek Duroc pork shares are one of the best ways to stock your freezer with flavorful, Wisconsin-raised meat.
I know you don’t buy meat from a farm because it’s the ‘easiest’ path. You do it because you want to know the who and the how behind your dinner. But here’s the secret: Creamery Creek is a lot bigger than just Justin and me. It takes a dedicated 12-person professional crew and a next generation of kids who aren't afraid of a Bobcat or a plumbing leak to get that dry-aged beef to your table.
From our apprentice-plumber eldest son to our 11-year-old market assistant (who works for boba tea), and the loyal team members who have been with us since day one, here's the real story of the people we trust with our cows and our kids. Come meet the crew that makes your food possible.
Do you need a Brisket Flat or a Brisket Point?
From the lean, sliceable perfection of the Brisket Flat to the rich, marbled flavor piece that is the Brisket Point, I’m talking about what to expect from each. Plus, I’m sharing why our 21-day dry-aged beef is the secret to a melt-in-your-mouth dinner (and a quick tip about our Heritage Pork Brisket!)
Two families, two babies in bucket car seats at Perkins, and a classified ad that changed everything. How the Petersons and Hansens built an unlikely partnership that's fed families for 15 years, and why we're calling it a love story.
We're looking for someone special to join our farm family. Not just someone who can do the job, though that matters, but someone who genuinely cares about the work, the customers, and building something that lasts.
When you think of Wisconsin, cheese might be the first thing that comes to mind. But there’s another culinary treasure quietly making waves across the state: farm-raised dry-aged beef that rivals anything you’ll find in high-end steakhouses.
Wisconsin’s family farms have perfected the art of raising cattle with care and attention that larger operations simply can’t match. During the dry-aging process, cuts hang in temperature-controlled rooms for 21 to 45 days or more, creating that melt-in-your-mouth texture and rich, nutty flavor that makes dry-aged beef unforgettable. What sets Wisconsin apart? The connection between farm and table, you can buy premium cuts directly from local producers and know exactly where your food comes from.
Ever wondered how long it really takes a ham or prime rib to thaw in the fridge? We’ve all been there, staring at a frozen roast two days before dinner. Here’s your guide to safe, slow thawing, including how many days to allow for bone-in versus boneless cuts and when to pull from the freezer so your meal goes off without a hitch.
Plus, a reminder why we only ship frozen, because that’s what keeps your meat safest and freshest.
Ever wonder if Creamery Creek milk is A1 or A2? The truth is, it’s a natural blend. Our Holstein herd includes both A1A2 and A2A2 cows, and while we track it through genomic testing, we don’t separate the milk. Here’s what that means and why we care about it.
Ever wonder what happens after you click “Place Order”? Take a peek behind the scenes to see how your Creamery Creek box is packed, shipped, and delivered straight from our family farm with care and attention in every step.
There’s been a lot of talk lately about importing more beef from Argentina to “lower prices.” As a beef and dairy farmer, I wanted to share what that really means from our side of the fence. The truth is, cheaper imports don’t fix the challenges facing American farms, they just make it harder for family operations to survive. Here’s what’s really going on and why local beef still matters.
Dry aged beef and Wagyu are two of the most celebrated styles of steak. One brings deep, nutty intensity while the other offers rich, buttery tenderness. You'll have to choose what is right for you, but I have a pretty good
Picanha and coulotte are two specialty steaks that beef lovers cannot stop talking about. Picanha is rich and juicy with a fat cap that bastes itself as it cooks. Coulotte is leaner but still bold in flavor, perfect for quick grilling. At Creamery Creek, both cuts are dry aged for unmatched taste and always sell out fast because there are so few per animal. Learn the difference and why these rare steaks are worth chasing.
Dry aged beef is famous for its rich, nutty flavor and tender bite, but can you eat it raw? The short answer is yes, you can, but it is not the safest choice. Unlike cuts prepared for steak tartare or carpaccio, dry aged beef develops a crust during aging that is trimmed away and best enjoyed cooked. Learn why the grill or pan is the right way to unlock its flavor and keep your meal safe.
Back-to-school season always sneaks up on us. The boys are already back in class, and Johanna’s next week, which means I’m back to the daily questions: “What’s for lunch?” and “What’s for dinner?” If your house feels the same, you’re not alone.
That’s why we built our Back-to-School Beef Bundles. They’re stocked with exactly what busy families need this time of year: quick protein-packed snacks, slow-cooker cuts for make-ahead dinners, and fast skillet-ready favorites for those nights when you’re running in three directions.
When the air turns crisp, comfort food calls. Our dry-aged beef delivers the deep, rich flavor you want in fall’s coziest recipes. Here are 7 delicious ways to enjoy it, from pot roast to chili to a celebratory creekreserve steak.
