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.

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.

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 

Picanha and coulotte are two specialty steaks that beef lovers cannot stop talking about. Picanha is rich and juicy with a fat cap that bastes itself as it cooks. Coulotte is leaner but still bold in flavor, perfect for quick grilling. At Creamery Creek, both cuts are dry aged for unmatched taste and always sell out fast because there are so few per animal. Learn the difference and why these rare steaks are worth chasing.

Dry aged beef is famous for its rich, nutty flavor and tender bite, but can you eat it raw? The short answer is yes, you can, but it is not the safest choice. Unlike cuts prepared for steak tartare or carpaccio, dry aged beef develops a crust during aging that is trimmed away and best enjoyed cooked. Learn why the grill or pan is the right way to unlock its flavor and keep your meal safe.

Back-to-school season always sneaks up on us. The boys are already back in class, and Johanna’s next week, which means I’m back to the daily questions: “What’s for lunch?” and “What’s for dinner?” If your house feels the same, you’re not alone.

That’s why we built our Back-to-School Beef Bundles. They’re stocked with exactly what busy families need this time of year: quick protein-packed snacks, slow-cooker cuts for make-ahead dinners, and fast skillet-ready favorites for those nights when you’re running in three directions.

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.

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.

¡Por fin llegó la primavera, y eso significa que es hora de encender la parrilla! Ya sea que se te antoje un chuletón perfectamente sellado, una jugosa hamburguesa madurada en seco o un corte menos conocido como el chuck eye, tenemos lo que buscas. Prepárate para empezar la temporada de parrilladas con las mejores opciones de carne madurada en seco para la primavera, porque nada supera la primera barbacoa en el jardín después de un largo invierno.

La carne de res madurada en seco de Wisconsin, criada en pasturas, ofrece un sabor, una ternura y una nutrición inigualables. Criada en exuberantes pastos y madurada en seco hasta por 28 días, esta carne ofrece una textura rica y mantecosa, y un sabor intenso y carnoso. ¡Descubre qué la hace especial y dónde conseguirla fresca de granja!

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.

¿Alguna vez te has preguntado por qué la carne madurada en seco sabe tan bien? ¡La magia ocurre con el tiempo! Desde los 14 días de ablandamiento hasta los sabores intensos y mantecosos de los 28 días y más, cada etapa de la maduración en seco le da un toque especial. Ya sea que prefieras un toque suave o un filete intenso y original, hay un tiempo de maduración perfecto para ti. ¡Analicemos qué sucede en cada etapa!