Farm Blog

Find out what is dry aged beef and why it’s a game-changer for flavor and tenderness. This (tedious!) process not only enhances the quality of the meat but transforms an ordinary cut into an extraordinary dining experience.

When you receive a cut list from Creamery Creek, it means you’ve taken a big step—you’ve handpicked your own animal from our pastures. This personalized approach ensures that you know exactly where your beef comes from, and it gives you the freedom to make specific decisions about how your whole or side of beef is butchered. It’s a unique opportunity to tailor your beef exactly to your preferences, making the experience as satisfying as the meals you’ll prepare.

My quick and dirty guide on how much prime rib per person is just right.

From its marbling perfection to the extra aging that enhances its tenderness, the Delmonico steak cut is full of surprises. In this article, we talk anout what the Delmonico truly is—and isn’t. Whether you're a seasoned steak lover or a curious about this much-talked-about cut of beef, uncover the secrets behind this classic cut. We’ll talk about its origins, the butchery details, and why the Delmonico steak continues to captivate steak enthusiasts around the world despite its controversial history.

Brushing up on your raw beef handling tips can be easy with our short reference guide.

At Creamery Creek, we take great pride in raising Duroc pigs, a breed known for their exceptional meat quality and gentle nature. These slow-growing, gentle giants have become a tradition on our farm, and my kids absolutely love working with them. With premium genetics and high demand, Durocs offer both a great financial opportunity and unbeatable flavor, making them a favorite for small-scale farmers and commercial producers alike.

I'll share why this heritage breed is a staple here at Creamery Creek and how integrating Duroc genetics can benefit any farm, just like ours.

Look no further than right here for the the art of preparing a dry-aged tri-tip. This exquisite cut of beef, known for its rich marbling and intense flavor, is a hidden gem in the world of barbecue.

New York strips are easily an iconic steak cut that is the go-to for many chefs and home cooks. In fact, is one of the most popular cuts of steak to grill.

In a survey conducted in the past year, 70% of respondents said that steak is their favorite food. It's easy to see why, few foods are more juicy, tender, and delicious. 

Beef 101:  We discuss a the difference in process of Dry-Aged Beef vs Wet-Aged Beef.  Both requires time and attention to detail, but only one results in an unforgettable flavor. Are you looking for a gourmet beef that is sure to impress? Read on for why Creamery Creek chooses Dry-Aged Beef!

If you're a steak lover, you're probably always on the lookout for a new and exciting cut to add to your culinary arsenal. Look no further than dry-aged beef picanha, a lesser-known cut with immense potential for flavor and tenderness. In this article, we explore the history and qualities of this culinary gem and why it's the perfect cut for dry-aging. We'll also guide you through the dry-aging process and provide tips on how to cook it to perfection. Whether you're a seasoned beef aficionado or a curious culinary explorer, this article is for you!

Visiting a farmers' market can be a great way to get great beef, fresh and local produce, homemade goods, crafts, and more. To make the most of your visit, start by asking the farmers questions about their products and growing practices. Asking questions shows that you are engaged with the farmer and helps foster a sense of community around local food.