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.

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!

Ever wondered why dry-aged beef tastes so incredible? The magic happens over time! From 14 days of tenderizing to the deep, buttery flavors at 28 days and beyond, each stage of dry aging brings out something special. Whether you like a mild upgrade or a bold, funky steak, there’s an aging time that’s perfect for you. Let’s break down what happens at every milestone!