Farm Blog

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.

Find out what is dry aged beef and why it’s a game-changer for flavor and tenderness.

This (tedious!) process not only enhances the quality of the meat but transforms an ordinary cut into an extraordinary dining experience.

When you receive a cut list from Creamery Creek, it means you’ve taken a big step—you’ve handpicked your own animal from our pastures. This personalized approach ensures that you know exactly where your beef comes from, and it gives you the freedom to make specific decisions about how your whole or side of beef is butchered. It’s a unique opportunity to tailor your beef exactly to your preferences, making the experience as satisfying as the meals you’ll prepare.

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!

My quick and dirty guide on how much prime rib per person is just right.

Planning a holiday dinner shouldn't feel like a math exam, but nobody wants to run short when prime rib is on the menu. For a bone-in roast, I always recommend one pound per person to account for the weight of the ribs. If you’re going the boneless route, you can safely drop that to about three-quarters of a pound per guest. Either way, you’ll have a generous serving and maybe even enough left over for the world's best roast beef sandwiches the next morning.

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.

From its marbling perfection to the extra aging that enhances its tenderness, the Delmonico steak cut is full of surprises. In this article, we talk anout what the Delmonico truly is—and isn’t. Whether you're a seasoned steak lover or a curious about this much-talked-about cut of beef, uncover the secrets behind this classic cut. We’ll talk about its origins, the butchery details, and why the Delmonico steak continues to captivate steak enthusiasts around the world despite its controversial history.