A Mindset Shift - Dover's Magazine Interviews RC Carter
RC Carter was recently interviewed by Dover's regarding the current state of ranching as it relates to regenerative agriculture. Click here to read the full interview
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.
Grass-fed is NOT the same as Grass-fed & finished
When I buy beef labeled as grass-fed, does that mean it’s more nutrient-dense & healthy? No. Why does choosing nutrient-dense food with my dollar matter? The term “Grass-fed beef” describes meat from cattle that ate...
March Madness...Sausage & Meatballs Oh My
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...
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.
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!
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...
“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...
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.
TASTE THE DIFFERENCE
We have no problem going against the grain, driven to share our vision of an earthy trust. Only sharing food that will nourish your body, mind and soul. And tastes damn good in the process!
SHOP MEATS
