Farm Blog

Brushing up on your raw beef handling tips can be easy with our short reference guide.

At Creamery Creek, we raise gentle Duroc pigs prized for rich flavor and quality. A family farm tradition loved by my kids and valued by chefs.

Look no further than right here for the the art of preparing a dry-aged tri-tip. This fantastic cut of beef, known for its rich marbling and intense flavor, is a hidden gem in the world of barbecue.

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.

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!

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.

Visiting a farmers' market can be a great way to get great beef, fresh and local produce, homemade goods, crafts, and more. To make the most of your visit, start by asking the farmers questions about their products and growing practices. Asking questions shows that you are engaged with the farmer and helps foster a sense of community around local food.

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!

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?

Dry-aged beef is a premium delicacy that boasts unique textures and flavors thanks to its exceptional production process. Dry-aged beef undergoes a meticulous aging process that breaks down the connective tissues, producing more tender and flavorful steaks. The result is a more tender and succulent texture, richer and complex flavor in every bite, and a more robust finish. While dry-aged beef may be more expensive than regular beef, it is highly sought after by chefs and food enthusiasts because of its unique flavor and luxurious texture. If you'd like to try preparing dry-aged beef at home, you can use a cast iron skillet, marinade and seasoning rubs, and grilling methods to achieve the perfect result. With dry-aged beef, you're sure to have a delicious and memorable dining experience!

Find out the benefits of buying local food from your farmer. Get fresher, more nutritious produce while connecting with your local community to create a sustainable future. Learn how you can support farmers near you today!

Michigan State grads, Badgers tailgate guests, and diehard Brewers and Packers fans, we tailgate every team we love. Here's the dry aged beef lineup we reach for on game day, from skirt steak to footlong franks.

Thinking about relocating to La Crosse, Wisconsin? Nestled along the Mississippi River, this vibrant city offers stunning scenery, a welcoming community, and a perfect blend of outdoor adventure and small-town charm. From great schools to thriving local businesses and a deep-rooted agricultural heritage, La Crosse is an ideal place to call home. Whether you're drawn to the family-friendly atmosphere, career opportunities, or the breathtaking bluffs, this guide will help you explore what makes La Crosse special.

Buying directly from a farmer means better quality, transparency, and a stronger connection to your food. By skipping the middlemen, you get farm-fresh products, support local agriculture, and invest in ethical, sustainable farming practices. At Creamery Creek, we take pride in offering premium dry-aged beef, Duroc pork, and farm-fresh dairy straight from our farm to your table.