Oak Creek Ranch

Ground from whole muscle and trim — a mix of chuck, brisket, and round, about 80/20 lean-to-fat. The cattle are Red Devon and Highland crosses born here, raised here, and finished here on grass. No grain, no antibiotics, no hormones, no shortcuts. Cryovac-sealed in 1 lb packs, flash-frozen the day they leave the butcher.

The most cost-effective way to fill a freezer with our beef. Pick a share size, tell our butcher how you want it cut (ground %, steak thickness, roast sizes), and pick up roughly 4 weeks later. Price is $9.50/lb hanging weight, which works out to about $7–8/lb finished, all cuts included. A $300 deposit holds your share — balance due at pickup based on actual hanging weight.

The crown jewel of our beef program. 21-day dry-aged in our partner butcher's walk-in, hand-cut bone-in or boneless to your preferred thickness. From the same Red Devon and Highland steers as our ground beef, finished entirely on grass and pasture-stockpiled hay. The marbling is leaner than corn-finished beef and the flavor is profoundly minerally — the way beef tasted before feedlots.

Unhomogenized, unpasteurized whole milk from our small herd of A2/A2-tested Jersey cows. They eat grass and stored hay — no grain, no corn, no soy, ever. The cream rises thick (give it a good shake), and the flavor is grassy in summer, buttery in winter, depending on what they're eating. Bottled in returnable half-gallon glass — $4 deposit refunded when you bring the bottle back.

Farm-fresh eggs from heritage hens that live outside year-round, scratching through pasture and rotating behind our dairy herd. Their diet is mostly bugs, grass, and the occasional kitchen scrap — no soy, no corn, no cages, ever. You will see the difference in the yolks the moment you crack one: deep orange, thick, and standing tall.

Single-source raw honey from our on-farm apiary. Three hives sit at the edge of our wildflower meadow — purple coneflower, clover, milkweed, bergamot — and the bees do the rest. Never heated past hive temperature, never filtered beyond removing wax bits. Live enzymes, pollen, the works. Crystallization is a feature, not a bug.

Thick-cut bacon from our Berkshire-Tamworth cross pigs. They live in the woods and root through pasture year-round — no grain finishing, no soy. Cured at our partner smokehouse with just salt, sugar, and apple wood smoke. No nitrates, no nitrites, no phosphates. Sliced ¼" thick — what bacon should be.

Cornish Cross and Freedom Ranger crosses raised in floorless tractor pens that we move to fresh grass every morning. Their feed is a custom non-GMO mix with absolutely no soy and no corn — milled by a small operation in Wisconsin. Processed on-farm at 9 weeks and air-chilled (never bathed in chlorinated water). The skin crisps like nothing you've had from a grocery store.

Naturally leavened country loaf, stone-milled hard red wheat from a neighbor's field 11 miles down the road. Long cold-ferment for digestibility, a crackling crust, and an open, chewy crumb. Baked in our wood-fired oven every Friday — order by Wednesday for Saturday pickup.

Our curated weekly essentials box: 1 dozen eggs, 1 ½-gallon raw milk (glass), 1 lb ground beef, 1 sourdough loaf, and a rotating seasonal extra (honey, bacon, broth, or chicken). Auto-renews every Friday. Skip, pause, or swap any item up to Wednesday night. Save 12% versus à la carte.