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We’re here to answer any questions or help with your order. Whether you’re curious about our dry-aged beef, need assistance with a purchase, or just want to learn more about Timber Creek Beef, don’t hesitate to reach out. Fill out the form below, and we’ll get back to you as soon as possible.
FAQs
Timber Creek Beef is dry-aged for a richer flavor and tenderness that you won't find in most grocery store beef. Raised on our East Texas ranch, our cattle are grass-fed and grain-finished, resulting in premium beef that's free from hormones and antibiotics.
Our cattle are raised right here on our ranch near Lake Cypress Springs, Texas. We take pride in controlling the entire process, from the pastures to your plate, ensuring the highest quality beef.
Yes, Timber Creek Beef is raised without the use of hormones or unnecessary antibiotics. Our cattle graze on open pastures and are finished on a grain diet to provide the marbling and flavor that set our beef apart.
We use a traditional dry-aging process for our beef, which enhances its flavor and tenderness. Dry aging allows the natural enzymes in the meat to break down the muscle fibers, creating a deep, rich taste you won’t find in regular store-bought beef.
Absolutely. All our beef arrives frozen and can be stored in your freezer for up to six months. When you're ready to enjoy it, just thaw in your fridge and cook as normal.
Our beef is shipped frozen with an Enviro Gel Pack to ensure it arrives in perfect condition. We ship to the 48 contiguous states, and all orders are packed to maintain optimal freshness throughout transit.
Yes! In addition to our beef, we offer branded merchandise like hats, hoodies, and t-shirts, as well as seasonings and stickers to show off your Timber Creek pride.
We offer a range of premium cuts, including Ribeye, New York Strip, Filet Mignon, Center Cut Sirloin, and Ground Beef, all dry-aged for superior flavor. Check out our full selection on our product pages.
For the best results, we recommend cooking your Timber Creek Beef to the following internal temperatures:
- Rare: 120-130°F
- Medium Rare: 130-140°F
- Medium: 140-150°F
- Well Done: 160°F+
Always let your steak rest for a few minutes after cooking to keep the juices locked in.
Yes! We offer first time buyers 10% and we occasionally run seasonal promotions. Be sure to sign up for our newsletter or check our website for the latest deals.