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!

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.

Wisconsin pasture-raised dry-aged beef offers unmatched flavor, tenderness, and nutrition. Raised on lush pastures and dry-aged for up to 28 days, this beef delivers a rich, buttery texture and deep, beefy taste. Learn what makes it special and where to get it farm-fresh!

Ever wondered how to say "dry-aged beef" in different languages? My kids did, and it turned into a fun little food adventure! From Spanish to Japanese, here’s how food lovers around the world talk about this deliciously aged beef.

At Creamery Creek Farms, we go above and beyond to bring you the finest beef. Dry-aged to perfection, locally raised, and hand-selected for quality, our beef stands out for its rich flavor and tenderness. Whether you’re grilling steaks or making a hearty stew, you’ll taste the difference in every bite. Find out what makes our beef so special and why it deserves a spot on your table.

At Creamery Creek, we know that truly great beef starts on the farm. Our dry-aged beef comes from cattle raised with care, plenty of space, and a carefully balanced diet. We focus on sustainable farming, quality feed, and stress-free handling because better beef starts long before it reaches your kitchen. Whether you're searing a ribeye, slow-cooking a roast, or making the perfect burger, you’ll taste the difference in every bite. Real beef. Real flavor. Raised right.

Not sure how long your frozen beef will last? This simple guide breaks down the best freezer storage times for steaks, roasts, ground beef, and more—so you can enjoy your beef at peak quality. Learn how to prevent freezer burn, keep meat fresh, and what to do if your freezer thaws.

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!

Looking for fresher products, better quality, and a stronger supply chain? Sourcing directly from farmers is the way to go. In this post, we dive into the benefits—from cost savings and higher-quality ingredients to supporting local farmers and sustainable agriculture. Get the scoop on how direct sourcing can revolutionize your supply chain.

Pasture-raised beef isn’t just about better flavor, it’s about better farming, healthier cows, and a more sustainable food system. When cattle graze on open pastures, they naturally improve soil health and produce beef with richer flavor and more nutrients. Plus, choosing pasture-raised supports local farmers who prioritize ethical and regenerative practices. Ready to taste the difference?