PREMIUM ALL NATURAL BEEF
Creek Bed Country Farmacy offers handpicked Holstein cattle that are provided a safe home, clean water, fresh grass hay, soybeans and corn that we raise ourselves. We also grain-finish our steers which creates well-marbled, tender, and flavorful beef. The result is sweet, buttery tasting beef that customers enjoy. We sell our dry-aged beef in quarters, halves and whole steers.
From Farm to Fork
Our cattle are:
not given any animal by-products
fed a purely vegetarian diet
free of growth hormone implants or sub-therapeutic antibiotics
free of additives, preservatives, tenderizers, red dyes or shelf-life extenders
Read our Frequently Asked Questions.
$3.40/lb. hanging weight + processing | $100 Deposit
$3.30/lb. hanging weight + processing | $200 Deposit
$3.20/lb. hanging weight + processing | $300 Deposit
Beef prices are subject to change according to the market.
Our Custom Processing
Do you remember the good old days when your sweet Aunt Millie went down to the local butcher shoppe, and had that roast she was going to serve trimmed just the way she wanted it?
This is not a thing of the past! Our processor still cuts the beef according to our customer's preferences. Do you want your steaks 1" or 2"? Do you want your 2-3lb. roasts or 3-4lb. roasts?
Just let us know!
We process our steers at local WI state inspected facilities, where experienced meat cutters dry-age our beef for peak tenderness and flavor, and then carefully trim and expertly cut.
If you're only ordering a quarter or half, we will use the processor that the majority of customers prefer. For whole steer orders only, you will pick up your beef directly from the processor of your choice.
Our Processors of Choice
We haul the steers to Lodi
Butcher fee $130
Processing fee 69¢ / lb.
Double wrapped in freezer film & butcher paper
Dry aged 2 weeks
How We Process Payment:
Once we take the steer to the processor, they will process it according to the instructions on your order form. When the processor gives us your hanging weight, we will send you an invoice for the remainder of your payment to us.
The processor will give you a call when your beef is ready for pick up, and will invoice you separately for the processing cost of the beef (please check with them on the exact cost). Please remember to bring coolers to transfer the beef home with.
How much packaged meat will I get?
Rib Steaks - 15
Sirloin Steaks - 6 to 7
T-Bone Steaks - 8
Porterhouse Steaks - 4
Round Steak - 6 to 8
Rump Roast at 3 lbs. ea. - 2 to 3
Sirloin Tip Roast at 3 lbs. ea. - 4
Churck Roast at 3 lbs. ea. - 10 to 12
Burger - 100 to 120 lbs.
Short Ribs - 6 pieces
Soup Bones - 8 pieces
How often do you have beef available?
We have beef available for harvest every month of the year. When we butcher depends on the availability of the processor (they are sometimes booked months in advance) and whether we have enough orders to harvest a whole steer.
Why do you have Natural Harvest - A Division of Prem Meats process the beef right at your farm?
The owners of Prem Meats did their research and learned that the level of stress caused to the animals by transporting, unloading, and putting them in unfamiliar surroundings is an immensely overlooked issue that plays a vital role in meat quality. Even if we exercise extreme caution during the loading and transporting of your animal, we have no control over how our animal is treated inside the slaughter facility.
How much freezer space will I need?
30 lb.s of meat takes up appoximately one cubic foot of space. A whole beef needs 16 cubic feet of freezer space for storage (2'x4'x2').
How do I transport the beef home?
When picking up the meat, be prepared to keep the meat frozen for the entire trip home. In the summer, bring coolers. Meat will stay frozen 1.5 to 2 hours in a cooler. Move it into a freezer as soon as possible.
How long may I store the beef?
Meat freezes at 28.6 degrees F. You can keep frozen beef up to 1 year. Refrigerator life at 30-32 degrees F normally keeps beef 5 - 7 days.
How long will your jerky or sticks stay good in the refrigerator?
About one month.
Why are nitrites used for curing beef products?
Nitrite has been used as a food preservative and anti-botulinal agent for decades. Creek Bed Farm uses only .02% of nitrites in curing our sticks, sausage, and jerky - and does not use any nitrates. All smoked sausages must be cured.
Nitrite does not directly act as a carcinogen in animals
Nitrate, converted to nitrite in the human body, is neither carcinogenic nor mutagenic and
Nitrite-preserved or nitrate-containing foods account for only a very small proportion of the human body's total exposure to nitrosamines.
Grass Finished vs. Grain Finished? Isn't 100% Grass-finished beef healthier than Grain-finished?
Indeed, research does show that grass-finished beef has higher levels of Vitamin A, Vitamin E, omega-3 fatty acids, and conjugated linoleic acid or CLA (Duckett et al., 1993; Smith et al., 1996; French et al., 2000; Grześkiewicz et al., 2001; Poulson et al., 2004; Engle and Spears, 2004; Noci et al., 2005; Daley et al., 2005). Therefore, marketing claims that those nutrients are present in higher concentrations in grass-finished than in conventional beef are correct. However, claims that grass-finished beef is “healthier” as a result are not true, because the differences are not significant for human health.
Most of the sub-primal cuts require little or no trimming to get them down to the ¼” trim level.
Holsteins represent the largest, most homogenous group of cattle in the beef industry.
Industry graders commonly indicate that Holstein steers generally have higher marbling scores than beef breeds. (Marbling is the amount of intramuscular fat that the animal has. Marbling is partly responsible for the flavor and tenderness of beef cuts.)