FAQs

FAQS

A few frequently asked questions below. Do not hesitate to reach out if you have more questions- recipesfromfrenchcreek@gmail.com or 563-568-8754.

Q: Do I have to pay online? Can I pay with cash or check?

A: Yes you can pay with cash or check. Just select ‘COD’ (cash on delivery) at check-out. Checks can be made out to Recipes from French Creek. 
*if you select contact-less delivery, you must pay online*

Q: I can’t make the pick-up time, can I still order?

A: absolutely! I am in Waukon almost daily, if a date or time does not work always feel free to reach out about another meet time. We try very hard to accommodate schedules. 

Q: Can you drop off orders at work places?

A: As long as your work place is OK with it, yes! Select business delivery at checkout.

Q: Where do you pick-up and deliver?

We take orders the beginning of each month the 1st-7th of each month. Then, we normally deliver, about the 3rd week of the month. (Sometimes vacations, etc makes this different).

we do once a month pick-up in: Waukon, Decorah, Lansing, New Albin

Q: Can you deliver beef orders with freezer meal orders?

A: Absolutely! If you place a combination of beef and freezer meals- you can get them together. Or, just beef or just freezer meals can be delivered.

Beef can, however, be picked up earlier if needed - since it’s all ready to go at anytime! It can be picked up on-farm or we can try to schedule a time to meet when I’m in Waukon, etc.

Beef can be ordered anytime throughout the month.

Q: Can I order freezer meals anytime during the month?

A: we prefer orders be placed the first week of each month (1-7th) however, we try to make extra and have things on-hand if you forget to order or have a last minute need. So don’t hesitate to reach out!

Beef can be ordered anytime, too.

Q: what is dry-aged beef?

A: you will notice we talk about our beef being dry-aged 21 days. 

21-day dry-aged beef is beef that has been aged in a controlled environment (temperature, humidity, and airflow) for 21 days. During this time, moisture evaporates, concentrating the flavor, and natural enzymes break down muscle fibers, making the meat more tender. This process enhances the beef’s texture and gives it a richer, more complex flavor compared to fresh or wet-aged beef. Typically, meat found at stores or processed even locally are not aged for near this long. So this is a unique advantage of our beef!

Q: do you ship?

A: non-perishable items can be shipped.