Farm Blog

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.