Frequently Asked Questions
How is your dry aged beef raised + finished?
Our beef is born and raised on pasture, spending summers in the Montana high country outside White Sulphur Springs, Montana, and winters in the valley outside Townsend, Montana. For the last 6 months prior to harvest, we supplement our harvest steers with barley to enhance marbling and flavor. Our cattle always have access to fresh grass and/or alfalfa hay, water, and shelter, in addition to salt and minerals so they have a balanced diet.
What breeds of cattle do you run?
We raised primarily Black Angus and Charolais cross cattle.
How long is your beef dry aged?
Our beef is dry aged for a minimum of 14 days and up to 21 days, which tenderizes the meat and enhances flavor for a premier steakhouse experience at home.
How is your meat shipped and how does it stay frozen?
All our meat is shipped via UPS. In-state orders travel via UPS ground, while all other boxes are shipped overnight. This ensures that meat arrives to you frozen, partially frozen, or ready to eat within 24 - 48 hours (but usually 24). We ship with recyclable insulated box liners to keep products cold, and every box also includes 5 lbs of dry ice.
How did Little Creek get its name?
We were inspired by a small but mighty spring up in the Montana high country where our cattle graze. Little Creek never runs dry, even in the heat of summer.
Do you do local deliveries? Can we pick up our meat in person?
We do free local delivery in the greater Bozeman, MT area every Monday afternoon + evening. Enter your zip code at check out to see if local delivery is an option in your area! If not, you can pick you meat order up from us on Monday's when we are in cold storage in Belgrade, Montana. Reach out for details - caroline [at] littlecreekmontana [dot] com.
How is your grass-fed lamb raised + finished?
Icelandic sheep are unique in that they are a "primitive" breed, and have been bred to thrive on grass alone. As a result, they are 100% grass-fed and finish their whole lives.
I've never had Icelandic lamb before, what can I expect?
Icelandic lamb is famously tender. We sometimes joke it is "lamb for people who don't like lamb," because everyone that tries it enjoys it. Non-gamey, delicious, and easy to cook, Icelandic lamb is prized by chefs and home cooks alike. Due to being a smaller animal, Icelandic lamb cuts are smaller than what you see at the grocery store.
How do you prioritize soil health on the farm?
Our ever-expanding rotational grazing program is our pride and joy here at Little Creek. Most of our livestock are rotated to new grass every 3 days, which has been tremendous in building topsoil, biodiversity, and enhancing the health of our animals. We always rest pastures at least 35 days before bringing animals back on, which prevents erosion and massively increases drought resilience and water storage capabilities. When our cattle are in the rocky high country for the summer, daily or even weekly moves are much more challenging due to terrain. As a result they move pastures closer to every 30 days, leaving the land behind them to rest for the remainder of the year.
Can we visit the farm?
At this time we are only opening farm visits to our Farm Club, because our days are very packed. Please follow along on Instagram for lots of behind-the-scenes content! (@bigskycaroline + @littlecreekmontana)