Frequently Asked Questions

We focus on dry-aging, sustainable farming practices, and a consistent high-quality diet for our cattle. This combination results in beef with superior marbling, flavor, and tenderness that you won't find anywhere else.

We do not have our own Creamery.  Our farm is named after a creek that is locally called Creamery Creek.  There used to be a Creamery on it, but there is not anymore.

We love this question, and we love Breakfast on the Farm! Yes, we've offered to host in the future.  For now, we are enjoying breakfasts on the farm of our neighboring farmers in the county.  Join us!

Dry Aged Beef is a tradition that's gotten a little lost over time - phased out for speed and efficiency.  Benefits from dry aging are additional beef tenderness and a concentrated flavor that you can compare to a premier steak house.

Our whole carcass beef is hung on the rail in a temperature and humidity controlled hanging cooler for at least 21 days at a USDA inspected facility.  We know this process concentrates the flavor and adds extra tenderness to an already high quality side of beef.  

The dry aging process requires more time, effort, expertise, and expense.  But it's the type of beef we love and appreciate and know you will too! 

It is definitely  "Worth the Wait!"

Wet aged beef is packaged in large cuts right after rigor lets up - and placed into packaging so it doesn't lose volume during transit. 

When wet aged beef gets to its destination - it's portioned up into steaks and roasts for the consumer's end use. There's the most amount of benefit to the packer and retailer in this scenario.

It's exactly the opposite of what we're trying to achieve.

Our beef is pasture-raised and farm-fed. That means our cattle have regular access to open pasture, where they can graze and move freely. In addition to what they eat on pasture, we supplement their diet with a Total Mixed Ration (TMR) made from crops we grow right here on our farm. This balanced diet supports their health, enhances flavor, and helps develop the rich marbling you taste in every bite of Creamery Creek beef.

We like to say it’s the best of both worlds—sunshine and fresh air, plus a nutrient-rich feed plan we’re proud to grow ourselves.

We can achieve really great marbling on our feeds that you can't find in a lean or straight grassfed beef, with the additional advantage of a predominantly forage (grass) based diet.

We offer a variety of beef cuts and specialty items, and our creekclub subscriptions can be tailored to suit your household's size and cooking preferences. If you're looking for premium, tender beef and high-quality Duroc pork, you're in the right place!

Milk from our dairy cows is direct shipped to a AA Grassland butter plant in Greenwood, Wisconsin and occasionally the Alcam plant in Richland Center, Wisconsin where it is made into Grade A Handrolled butter.

You'll appreciate Grassland butter -- grading AA, the highest grade for quality solids and quarters, unmatched in taste and quality.

Creamery Creek does NOT use mRNA vaccines in any of our beef cows or dairy cows.  Moreover, this type of vaccine is in clinical trials and NO commercial producers currently use these.  At this time we are not even considering use even if they're approved.

While we’re not certified organic, we strive to maintain the cleanest, most sustainable practices possible. Our animal care is top-notch, with standards independently verified through the F.A.R.M. Program.

We use sustainable farming methods like planting cover crops, installing buffer strips, and maintaining waterways to prevent erosion, all while working to protect the land for future generations. We also recycle our cows’ manure as a natural fertilizer for our fields, enriching the soil and closing the loop on nutrient cycling.

It’s our way of making sure we’re doing the best we can for the environment and for our family farm.

No. Our dairy cows are given no extra hormones, especially not recombinant bovine somatotropin, or rBST. We want our animals to progress through a natural maturing process.

No. Our beef animals are non-implanted and do not contain any extra hormones, no more than they would naturally. We want our animals to progress through a natural maturing process.

Yes, but only when necessary.  We work closely with our Veterinarian for any extra needed care  We don't blanket treat any group of our animals with antibiotics for any preventative reason at all. We believe that an ounce of prevention and high quality animal care beats a pound of "cure." We treat our animals as we do our kids --- using antibiotics only when necessary for their health.

We know which animals receive extra treatment because we use herd management software that we can access anywhere and anytime.  We follow all withdrawal guidelines and are used under the direct supervision of a licensed Veterinarian.

Animals in our direct dry aged beef program are never-ever treated with any antibiotics.  If one of our beef animals needs antibiotic treatment for any reason, it's no longer eligible for our premium beef program and works through regular withdrawal protocol and otherwise sold.  That way we can do right by the animal and be honest and transparent about the meat we sell.

We feed a mix of conventional and non-GMO feeds to our animals. The majority of what goes into our cows' diet is grown right here on our farm, using sustainable and progressive farming practices. We focus on high-quality, homegrown feed to support the health and well-being of our animals.

While our subscriptions are not fully customizable, we do allow you to share preferences such as budget or specific cuts, so we can curate a box that works best for your family.

Dry-aged beef will have a more concentrated, steakhouse-quality flavor, and it is typically darker in color with a firmer texture compared to wet-aged beef. You'll notice the difference in both taste and tenderness when you cook it.

Yes, our meats can be cooked from frozen! Many of our customers love using sous vide, as it helps lock in moisture and tenderness. The high-quality cryovac plastic we use ensures your meats are safe to cook straight from the freezer.

Our dry aged beef and Duroc pork is packaged in a high quality cryovac plastic that does not contain Bisophenol A, otherwise known as BPA.  This plastic is rated for deep cold, and temperatures up to 149 degrees.  We've tested it straight into our sous vide cooker and love it frozen to finish. 

We focus on providing clean, high-quality meats. If you have specific dietary needs, feel free to reach out to us for advice on the best cuts for your preferences.

We recommend keeping your meats frozen until you're ready to use them. For optimal freshness and quality, thaw in the fridge for up to 24 hours before cooking.

Freezing beef is like hitting the pause button, freezing it keeps it safe to eat for a long time. But how long depends on a few things:

If your freezer stays nice and cold (like 0°F or colder), and the beef is sealed up tight with no air or light getting in, then you’re in good shape!

• is best if you use it within 6 months.
  
• (we call those “whole muscle cuts”) can last up to a year and still taste great.

The colder and darker your freezer is, the better. Think of it like beef hibernating in a cozy cave—it doesn’t like warm breezes or bright lights while it’s sleeping!

At Creamery Creek, we vacuum-seal our cuts to keep out air and light, so they stay delicious ‘til you're ready to fire up the skillet or grill.

We ship weekly on Tuesdays via UPS or Spee-Dee Delivery.  You should expect your order shipment on Wednesday or Thursday.  If you don't, contact us right away.

If your order hasn't arrived within the expected time frame, contact us immediately. We will help resolve the issue and ensure you get your products as quickly as possible.

Yes! Our creekclub subscription boxes are a great way to keep high-quality beef and pork delivered right to your door every month. We also offer gift certificates and curated gift boxes for the perfect present.