Come Along For Morning Milking (A Photo Story)

written by

posted on

August 16, 2025

The cows are just getting up to the morning sunrise as I walk into the pasture. The morning mist is lifting from the field and wafts of cow breath meet my nostrils.

It's the same morning milking routine that they've come to know like clockwork, only this time it's me bringing them home from the pasture instead of the usual milking guys and I have my camera poised so you can come along too! 🚶‍➡️

I prod the last cows that are still laying down. They stand and give a big, morning stretch.

Once I've got them herded to the end of the pasture they head out the gate and down the walk lane towards the milking barn. They have around a half mile to walk this morning. A morning walk is a great way to start the day! 😊

Here we come to the "undercrossing" for the cows to go under the road! Single file, everyone.

Almost through...

This tunnel was installed when the frontage road was put in as part of converting old Rt 121 to Interstate 155. The new frontage road was going to cut off some of the pastures from the farm so Grandpa asked to put the tunnel in. It sure is a lot handier than crossing the road every day!

The morning sun warms our backs as we near the barnyard.

In the milking parlor with Silas and Seth - two of our dependable milking hands! They live just down the road so it's not far to work for them!

They start by washing off the cows' feet followed by cleaning the cows' udders and teats with an iodine teat dip and a clean towel. We are very particular when it comes to keeping the milk clean and safe!

Because of how detailed we are, prepping and cleaning the cows takes about the same amount of time as actually milking! It takes around a half hour for each phase.

Putting the milkers on. We are milking around 14 cows total right now. The milker uses vacuum and a pulsing squeezing action to gently draw out the milk. The cows are quite relaxed during milking.

The milk is pumped through a stainless steel pipeline and stored in the refrigerated bulk tank.

After milking, the cows are dipped with an iodine teat dip as a preventative against bacteria finding its way into the teat.

Silas applying a balm with essential oils in it to a cow's udder. We use this balm for the first few days after a cow calves to help reduce the swelling.

Heading back out to the pasture!

Time to clean up! The "fire hose" makes fast work of spraying down.

We built this parlor back in 2006 to milk 200 cows so it's a bit oversized for what we need today! We just use one side of the parlor which holds up to 20 cows at a time. How we got from 200 cows to 14 cows is a story for another day...

Cleaning off the milkers and plugging them into the cups for the washing system to sanitize the inside. Clean up time takes around 15 minutes.

Silas replacing the filter that all of the milk goes through. It was impeccably clean which means they did a fantastic job!👏

Seth following the cows back out to the pasture.

Howdy, Timothy! He just finished setting up the cows' next break of fresh pasture and is headed back to the farm to get on to the next thing.

And we made it!

Happy cows! What could be better than a lush pasture on a summer morning?🐮 I hope you noticed how happy the cows were throughout this whole process...these cows truly are living a cow's dream life!

So what thoughts do you have after coming along with me this morning? Are you impressed by how careful we are to make sure the milk is clean? Or maybe you enjoyed seeing the team in action? Or seeing how happy the cows are?

Truth be told, it takes a lot to run a raw milk dairy farm. But it's so worth it when we see how excited you are to have access to clean raw milk and how much of a difference it makes in the health of your family!

Thanks so much for supporting us in providing nourishing raw milk to our local community!

Your Farmer,
Corbin
Prairie Creek Pastures

The Ultimate Grassfed Steak Buying Guide

There’s nothing quite like a great steak cooked over a hot grill or cast-iron skillet. But with so many cuts to choose from, it can be hard to know which steak is right for your family, cooking style, or budget. Here at Prairie Creek Pastures, our cattle are 100% grass-fed and grass-finished and raised on regenerative pastures without hormones, antibiotics, or vaccines. That means every cut delivers clean flavor, nutrient-dense nutrition, and the kind of quality you can feel good about feeding your family. This guide walks through the steaks we offer and helps you understand what makes each one unique — from rich, buttery ribeyes to lean and flavorful sirloins. Quick Tip: Grassfed beef cooks faster than conventional beef. For the best results, cook most steaks to medium-rare or medium (internal temp 130-135°) and allow to rest at least 5 minutes before slicing. (see notes at bottom) Choosing the Right Steak When picking a steak, most people care about four things: Flavor Tenderness Marbling Value Some cuts excel in one area, while others strike a balance across all four. Filet Mignon The Most Tender Cut Filet mignon is known for one thing above all else: tenderness. Cut from the tenderloin, this steak has very little connective tissue, giving it an exceptionally soft texture. What to Expect Extremely tender Lean and delicate Mild beef flavor Smaller portion size Best Cooking Method Cook carefully over high heat and avoid overcooking. Because filet is lean, medium-rare is ideal. Cost: $$$ Great For Date nights Elegant dinners Anyone prioritizing tenderness Ribeye Steak The Classic Steakhouse Favorite The ribeye is prized for its rich marbling and bold flavor. Cut from the rib section, this steak delivers the most traditional steakhouse experience and is often the first choice for serious steak lovers. What to Expect Rich, juicy flavor Excellent marbling Tender texture Best for grilling or cast iron searing Best Cooking Method Sear over high heat and finish at a more moderate temp. A simple seasoning of salt and pepper is often all you need. Cost: $$ Great For Special occasions Reverse searing Grill enthusiasts NY Strip Steak Best All-Around Steak The New York Strip is a favorite for people who want a steak that balances tenderness with a firmer, beefier bite. It is a dependable steak that is easy to cook and hard to mess up. Compared to a ribeye, the strip steak is slightly leaner but still offers excellent flavor and a satisfying texture. What to Expect Bold beef flavor Moderate marbling Tender with a slight chew Consistent cooking results Best Cooking Method Excellent on the grill or pan-seared with butter and herbs. Cost: $$ Great For Weeknight steaks Steak sandwiches First-time grass-fed buyers Top Sirloin Steak Lean, Affordable, and Versatile Top sirloin is one of the best everyday steaks because it delivers great flavor at a more affordable price point. It’s leaner than ribeye or ny strip steak but still tender when cooked correctly. What to Expect Lean and hearty Great beef flavor Excellent value Easy to cook Best Cooking Method Grill or pan-sear to medium-rare and slice against the grain. Cost: $ Great For Family dinners Meal prep Steak salads and bowls Flat Iron Steak One of the Best Values in Beef Flat iron steak combines tenderness, marbling, and affordability in one underrated cut. It’s cut from the shoulder and offers excellent flavor without the premium price tag of ribeye or filet. What to Expect Tender textureGreat marblingRich flavorExcellent value Best Cooking Method Perfect for cast iron or grilling. Cost: $ Great For Budget-friendly steak nightsSandwichesSlicing over salads Hanger Steak The Butcher’s Favorite Hanger steak is one of the most flavorful cuts on the animal and remains a hidden gem for many home cooks. It has deep beef flavor and a loose grain that absorbs marinades beautifully. What to Expect Intense beef flavor Tender when sliced correctly Loose texture Excellent for marinades Best Cooking Method Cook quickly over high heat and always slice against the grain. These can be difficult to cook evenly because the it tapers from thick to thin, but utilizing cool/hot parts of the grill can solve that. Cost: $ Great For Steak tacos Fajitas Chimichurri-style preparations Flank Steak Lean and Full of Flavor Flank steak is a long, lean cut with incredible flavor. While it’s not as naturally tender as ribeye or filet, proper slicing makes all the difference. What to Expect Lean texture Strong beef flavor Best when marinated Great for slicing thin Best Cooking Method Marinate first, grill hot and fast, then slice thinly against the grain. Cost: $ Great For Fajitas Stir fry Steak salads Skirt Steak Big Flavor for High-Heat Cooking Skirt steak is famous for its rich flavor and fast cooking time. It’s thin, intensely beefy, and one of the best cuts for quick meals. What to Expect Deep beef flavor Thin texture Quick cooking Excellent marinade absorption Best Cooking Method Cook hot and very fast. Watch these carefully as skirts are thin and can overcook quickly. Cost: $ Great For Tacos Fajitas Quick grilling A Few Tips for Cooking Grassfed Steak 1.Salt & Pepper 1hr Before Rub a generous amount of salt and pepper on all sides of the previously thawed steak and let set for around a hour. (you can still get pretty good results if you don't have time to let it set) 2. Use High Heat - Don’t Overcook It! Most steaks benefit from a hot grill or cast-iron skillet to create a quick sear and then move to a slightly cooler spot on the grill to finish. Use a meat thermometer to gauge the exactly when it's done. Rare 120°| medium 135°| medium-well 145°. Don't "ruin" your steaks by overcooking! Well-done tends to give you a dry texture and reduce the flavor. 3. Let It Rest Lightly cover and rest steaks for 5–10 minutes before slicing to give the fibers time to cool slightly and reabsorb the juices. 4. Slice Against the Grain Especially important for flank, skirt, and hanger steaks. Final Thoughts The “best” steak ultimately depends on what you enjoy most. Love rich marbling? Go with the ribeye.Dependable all-around steak? New york strip. Want the most tender experience? Choose filet mignon. Looking for everyday value? Top sirloin and flat iron are hard to beat. Prefer bold beef flavor? Try hanger, flank, or skirt steak. No matter which cut you choose, you can trust that every steak from Prairie Creek Pastures comes from cattle raised the way nature intended — on pasture, with clean nutrition and careful stewardship from start to finish.

Raw Life or Sterile Death?

What will YOU choose to believe about raw milk?

🥩 The Ultimate Beef Roast Guide: Choosing the Best Cut for Your Meal

From cozy Sunday dinners to holiday celebrations, find the perfect roast for your table.

Come Along For Morning Milking (A Photo Story)

More from the blog

The Ultimate Grassfed Steak Buying Guide

Raw Life or Sterile Death?

🥩 The Ultimate Beef Roast Guide: Choosing the Best Cut for Your Meal

Get Farm Stories!

Prairie Creek Pastures