Carter Country Meats News

March Madness...Sausage & Meatballs Oh My

Mar 04, 2022

What do they have in common? Well, according to research one of the top Final Four favorites for appetizers during game-time are meatballs, whether slow-cooked or baked. No matter who you may be cheering on...

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Friends, Family & Flavor with the Kinder's Folks

Aug 19, 2021

Our friends at Kinder's are a lot like us. We share passion for family tradition and a focus on high quality clean ingredients.

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Tags: kinder's sauce kinders

Jackson Hole News & Guide

Jul 09, 2021

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...

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National Meatball Week

Mar 08, 2021

Celebrating National Meatball Week with our Ultimate Meatball Recipe and 15% off all dry-aged ground beef through March 12th!

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Tags: aged beef beef carter country meats Chef cooking double aged double aged beef national meatball day recipe ultimate meatball recipe

Nitrates, Celery Salt, and Sausages: What You Need To Know

Jul 03, 2020

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...

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Reducing Waste and Honoring the Cow with WHOLE ANIMAL BUTCHERY

Jun 22, 2020

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...

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“Double-Aged Beef”: Our Unique Process of Dry-Aging Older Cows

Jun 01, 2020

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...

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Grass-Fed Beef vs. Corn-Fed Beef: What’s the Difference, and Why Does It Matter?

May 11, 2020

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...

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The Art of Butchery

May 05, 2020

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...

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Frozen at Its Finest: Why and How We Freeze Our Dry-Aged Beef

May 04, 2020

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.

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Tags: beef food preservation food storage freezer frozen beef frozen food how to store how to thaw refrigerator slacking out meat thaw thawing

Red Dirt Diaries

Red Dirt Diaries

March Madness...Sausage & Meatballs Oh My

Friends, Family & Flavor with the Kinder's Folks

Jackson Hole News & Guide

National Meatball Week

Nitrates, Celery Salt, and Sausages: What You Need To Know

Reducing Waste and Honoring the Cow with WHOLE ANIMAL BUTCHERY

“Double-Aged Beef”: Our Unique Process of Dry-Aging Older Cows

Grass-Fed Beef vs. Corn-Fed Beef: What’s the Difference, and Why Does It Matter?

The Art of Butchery

Frozen at Its Finest: Why and How We Freeze Our Dry-Aged Beef

TASTE THE DIFFERENCE

TASTE THE DIFFERENCE

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