Farm Blog

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.