If you're looking for beef that delivers rich flavor, tender texture, and high-quality nutrition, Wisconsin pasture-raised dry-aged beef is hard to beat. But what makes it stand out? Let’s break it down.
Raised on Open Pasture
Wisconsin’s lush green pastures provide an ideal environment for raising beef. Cattle graze on nutrient-rich grasses, which leads to a natural, well-marbled beef that’s both flavorful and responsibly raised.
We also feed our animals a consistent TMR throughout the year so that our finishing is the same year round. We want the great steak you had from us yesterday to be the same great quality steak you can buy from us in 3, 6 and 9 months from now. If you have more questions about our feeding style, read more here.
Why Dry-Aging Matters
Dry-aging enhances the beef’s natural flavors by allowing it to tenderize and develop depth over time. Our beef is dry-aged for up to 28 days, creating a buttery texture and a deep, beefy taste you won’t find in grocery store meat.
Better Beef, Better Nutrition
Pasture-raised beef contains higher levels of omega-3s and essential nutrients compared to conventionally raised beef. Plus, when combined with dry-aging, the result is a steak that’s not only more flavorful but also more nutritious.
Where to Get Premium Wisconsin Dry-Aged Beef
Looking to try pasture-raised, dry-aged beef straight from the farm? At Creamery Creek, we deliver high-quality, farm-direct beef right to your door. Browse our selection of creekclub Beef Subscriptions and subscribe and save - and taste the difference today!
Have questions about dry-aged beef? Drop them in the comments—we’d love to chat!
XOXO,
Louisa
You might also like
Products featured in this blog post
Leave a comment
Also in Farm Blog
Behind the Scenes: How Your Order Ships from Our Farm
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.
Keep reading
What’s Really Going On With Imported Beef
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.
Keep reading
Dry Aged Beef vs Wagyu
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
Keep reading