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.

At Creamery Creek, our heifers head up to Big Creek Farms, a peaceful, slower-paced farm five miles away where young cows grow up right. Here I want to share how that farm fits into our dairy system, how we’ve leaned on our longtime employee Big Nate for the past 24 years, and what’s next as we begin a new chapter (including a job opening!).

Curious about what USDA Prime, Choice, and Select really mean? This guide breaks down beef grades in plain language.  You'll know what you’re buying, why it matters, and how to get the best flavor for your dollar. Friendly, informative, and written with real-life cooks in mind.

Dinner at our house is loud, messy, and never picture-perfect—but before we eat, we pause. In this post, I share why we still say grace before meals, what it teaches our kids, and how that one small habit makes a lasting difference in a busy world.

Around here, we don’t detox with juice cleanses, we do it with pitchforks and feed buckets. When the screens go down, real life shows up. In this post, I’m sharing how farm chores have become our version of a digital reset, and how any family (farm or not) can find more peace by unplugging a little and doing something real.

You’d be surprised how much a herd of cattle can teach you about raising kids. From the value of routine to the power of patience, life on the farm has shaped my parenting more than any book ever could. Here's what I’ve learned raising calves and kids side by side, and why I think both just need good food, gentle direction, and someone who shows up.

We don’t sugarcoat hard work around here, especially Justin doesn't!  We hand our kids the shovel and let them get to it.  I’m sharing what chores have taught my crew (and me), and why I believe a little mud, sweat, and early mornings build the kind of kids this world still needs.

On the farm, raising animals isn’t just about the chores. It’s about the feelings, the joy of new life, the heartbreak of goodbyes, and everything in between. In this post, I share why it’s okay for kids to cry when their animals leave, and how those big emotions shape kind, resilient humans.

Wondering how long beef can stay in your freezer before it goes bad? We break it down in plain words, how long ground beef, steaks, and roasts last, how to tell if it's still good, and the best way to keep it tasty. No guesswork, no science degree needed. Just freezer facts, farm-style.

Spring is finally here, and that means it’s time to fire up the grill! Whether you're craving a perfectly seared ribeye, a juicy dry-aged burger, or a lesser-known cut like a chuck eye steak, we've got you covered. Get ready to kick off grilling season with the best dry-aged beef options for spring...because nothing beats that first backyard cookout after a long winter.

If you’ve noticed beef prices creeping up, you’re not alone. Across the country, rising feed costs, processing expenses, and supply shortages are making beef more expensive. At Creamery Creek, we’re committed to transparency, so we’re breaking down why beef costs more, how it impacts our farm, and what it means for you. Plus, we’re sharing smart ways to stretch your beef budget while still enjoying premium dry-aged cuts. Let’s dig into the real story behind beef pricing and how you can make the most of every meal.

Don’t toss that beef fat! Rendering your own tallow from dry-aged, pasture-raised beef trimmings is easier than you think and gives you a rich, flavorful cooking fat perfect for frying, roasting, and baking. Plus, it's a great way to make the most of every cut—waste not, want not!

To make holiday shopping easy, we’ve put together a guide featuring our top gift picks. Whether you’re shipping to loved ones, opting for local delivery, or picking up on-farm, we’ve got options for everyone (and we can even include a gift card and wrapping!).

Not every fancy system works for every farm. At Creamery Creek, we tried raising our calves with robotic feeders, but came back to our roots with hutches and bottles. Here, I walk through why we made the switch, how we protect newborn calves with clean routines and colostrum, and why the simplest methods sometimes raise the healthiest cows.

Dry-aged beef isn’t just about incredible flavor—it’s also a purer, more natural choice. Unlike grocery store beef that’s often treated with preservatives or injected with tenderizing solutions, our dry-aged cuts are carefully aged for quality, with nothing but time enhancing their rich taste and tenderness.