It all started in 1964, rancher and visionary, Mark Johnson Carter moved his young family 280 miles from their Bozeman, Montana ranch to Ten Sleep, Wyoming. His vision: 40,000 acres fed by twenty-seven natural springs on some of the finest land nestling the western slope of the Big Horn Mountains. The land’s potential proved as high as the work to be done.
In 1982, his son, Richard Carter took on his father’s vision. Raised as one of eleven children, Richard knew a thing or two about grit and self-reliance. Those same skills helped him ride the changing times when the market was down, and cattle prices were low. Richard is the sole reason the ranch is still in family hands to this day.
Cultivating the lands
Richard Carter's wife Ruthann made it her job to cultivate the health of her young family in the garden. By hand grinding grains for homemade baked bread and canning the bounty of the Summer, she made sure they were nourished year-round. She is a testament to the fact that you don’t need to be wealthy to eat well.
In 2012, Carter Country Meats was born, the brainchild of Richard and Ruthann’s sons, RC and Mark Carter. They are the third generation to call the Carter Ranch “home”.
Continuing the tradition
These days, RC and his wife, Annia continue the family tradition on the ranch. They are leaders in redefining regenerative food production models and are 100% committed to raising their young family in the ranching ways. Their lives are colored by what they value most; red dirt, food, family, and play. Their boys, Cam, Will, and Tru, spur their desire to provide genuinely grown food and an upbringing reminiscent of generations past.
Mark took the unlikely path of becoming a professional snowboarder, but despite his time away, Ten Sleep is in his blood and every summer he jumps back into ranching to help the family.
Carter Country Meats is a company steeped in family, food, and tradition and an advocate for a more honest relationship between land, ranch, and table.