Friends, Family & Flavor with the Kinder's Folks
Our friends at Kinder's are a lot like us. We share passion for family tradition and a focus on high quality clean ingredients.
Red Dirt Diaries
The stories behind the beef. News, Information, Daily Happenings, Recipes and More from the Carter Ranch.
Red Dirt Diaries
The stories behind the beef. News, Information, Daily Happenings, Recipes and More from the Carter Ranch.
Jackson Hole News & Guide
New West KnifeWorks has teamed up with Carter Country Meats on a raffle to support the Wyoming Hunger Initiative, an effort championed by Wyoming first lady Jenny Gordon to end childhood hunger in the Equality...
National Meatball Week
Celebrating National Meatball Week with our Ultimate Meatball Recipe and 15% off all dry-aged ground beef through March 12th!
Smoked Green Chile and Shoyu Beef Sticks Recipe
Lindsey Davis, a Carter Country Brand Ambassador and avid outdoors woman kicks off a flavorful recipe in 2021 that's travel-friendly and protein-packed!
GIVEAWAY! Win $3000 in gear from YETI, The North Face, Arbor Snowboards, Protekt Products, and The James Brand.
How do I enter? There are two ways to enter our November Giveaway: 1) Subscribe to any of our Big Horn Boxes (5, 10, or 20 lbs of the finest grass fed beef on...
Marinated Reverse Seared Tri-Tip With CCM Ambassador Austen Granger
Tri-Tip is a big cut and really shines through when cooked using a reverse sear. Set yourself up for success and satisfaction with a delicious marinade and perfectly cooked piece of CCM Tri-Tip with this recipe...
Reverse Seared 45 Day Dry Aged New York Steaks With Roasted Garlic And Herb Compound Butter From CCM Ambassador Austen Granger
One of the best ways to cook the larger cuts of Carter Country beef is the reverse sear method. Take a tip out of Chef Austen Grangers book as he walks us through his technique to achieve a...
YETI presents Ingrained ft. Mark Carter
From YETI: You’ve probably never heard of Ten Sleep, Wyoming—it has a booming population of 260, after all. As a world-renowned pro snowboarder, it would appear that Mark Carter has defied his small town destiny....
Not Your Mothers, Fathers or Grandmothers or Grandfathers Meatloaf Recipe From CCM Ambassador Austen Granger
Carter Country ground beef is one our favorite products to cook with. Whether your using it simply for burgers or pasta sauce its always a quick and easy fit. CCM Ambassador Austen Granger took our 14...
Mark Carter on Free Range American Podcast
Co-owner of Carter Country Meats, Mark Carter, was recently featured on Black Rifle Coffee's "Free Range American" Podcast. Click the link below and listen up as he speaks ranching, the food system, his...
Wine + Steak Tasting: Join Us This Saturday in Bozeman at Blend
Join us at Blend - A Bozeman Winery this Saturday August 24th, for a wine and steak tasting from NOON-4PM. We'll be cooking up Carter Country Meats on the Burch Barrel paired with fine wines...
Left over steak? Try this French Dip Recipe from CCM Ambassador Austen Granger
Have some left over steak from your last barbecue? Try out this recipe from CCM Ambassador and Traeger Corporate Chef, Austen Granger. Ingredients: Leftover carter country tri tip 8 slices provolone cheese Half bottle carter...
CCM RECIPES with Chef/Ambassador, Austen Granger - Maple Bourbon Garlic Beef Jerky
Hi, I'm Austen Granger. I'm a chef and CCM Ambassador, and I spend every waking and dreaming moment thinking about food and cooking. When I'm not feeding the entire Traeger Grills team at their headquarters in...
Nitrates, Celery Salt, and Sausages: What You Need To Know
What are Nitrates? Nitrates are added to cured and smoked meats to prevent the growth of harmful bacteria (preventing dangerous diseases such as botulism and listeria) and they are a necessary addition to our...
Reducing Waste and Honoring the Cow with WHOLE ANIMAL BUTCHERY
Whole animal butchery is the process of sourcing, slicing and utilizing the entire animal for meat. This process is done by hand by an experienced butcher, as each animal is different...
CCM RECIPES with Chef/Ambassador, Austen Granger - Beef Kabobs with Chimichurri
Hi, I'm Austen Granger. I'm a chef and CCM Ambassador, and I spend every waking and dreaming moment thinking about food and cooking. When I'm not feeding the entire Traeger Grills team at their headquarters in Salt...
“Double-Aged Beef”: Our Unique Process of Dry-Aging Older Cows
What is Dry-Aged Beef? Dry-aged beef is gaining in popularity among chefs and eaters alike. Steakhouses around the world feature dry-aged steaks as an integral part of their meat-based menus. The tender, rich quality of...
Manchild Podcast with CCM Owner, RC Carter
Carter Country Meats Owner/Operator, RC Carter sat down with Luke Day from Manchild Media for a two part podcast on the ranches efforts to rethink and reconfigure the food system. "You want to hear the story of...
How We’re Helping During COVID-19
We’re donating a pound of beef for every pound purchased through Memorial Day. Just like all of you, we’ve been asking ourselves how we can help those less fortunate than us during this global health...
Grass-Fed Beef vs. Corn-Fed Beef: What’s the Difference, and Why Does It Matter?
Picture a cow. A happy, normal cow. What color is it? Where is it standing? Is it by itself? You probably pictured a herd of black-and-white, spotted brown, or perhaps classic black Angus cows, grazing...
The Art of Butchery
Old school butchery is waining an art form, folks who have dedicated there lives to finding a value for the whole animal, nose to tail. We practice what we preach and implement whole animal butchery, headed by...
Frozen at Its Finest: Why and How We Freeze Our Dry-Aged Beef
Ranching and the art of beef storage: How to's, plus do's and don'ts when it comes to receiving, thawing, and storing your Carter Country beef.
DID YOU KNOW...
Do you know why Carter Country Meats beef tastes better? Because flavor and aroma go hand in hand with nutrient density. Be on the lookout for the nutrient density standard of why we have some of the rarest beef in the world as we participate with BioNutrient.org's new study of what makes our beef so phytonutrient rich.
SHOP MEATS
