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