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Every cow has a heart. But it begs the question: How often do we actually want to eat them? Heart is a lean but fairly bland organ that lends itself well to searing or tartare. Since it’s a muscle, heart shares many similarities with steak, roasts and ground beef. Our grass finished hearts have a high amount of protein, thiamine, folate, selenium, phosphorus, zinc, CoQ10 and several B vitamins. It’s a great way to rack up amino acids that can improve metabolism and compounds that aid the production of collagen and elastin, which fight wrinkles and aging. This mixture of unique nutrients helps build muscle, store energy and boost stamina and endurance. Cut it into slices, salt it and soak it in an acid-based marinade for at least an hour to tenderize it and release those delicious flavors. Grill the slices and serve with a vinaigrette.
Our dry aged ground beef is not a bi-product, but a highlight of our program and makes for the best damn burgers in the universe. Made from a majority of chuck, brisket, and steak trim, Carter Country ground beef is aged for a minimum of 14 days to maximize our signature grass fed flavor. We also never process more than 15 animals at a time, so every burger can be traced back to the specific animal from which it came. We strive for the highest levels of transparency and quality with our signature whole animal dry-aging process and invite you to taste the difference.
Beef cheeks are one of the most intensely flavorful cut from a beef. Similar to a brisket, cheeks have a prominent grain and are full of connective tissue. When braised, all of this tissue melts into gelatin and the cheek becomes luxuriously tender.
It's most important to only eat liver from properly cared for animals. More so than steak, improperly cared for animals retain toxins from drugs, chemicals, antibiotics and hormones in the liver. Rest assured with Country Certified Carter Country Meats liver. Liver is a great source of high-quality protein and is one of the most concentrated sources of vitamin A, along with copper, folic acid and iron. It also contains Coenzyme Q10 (CoQ10), which is important for cardiovascular functions. Athletes love liver because it improves the oxygen-carrying capacity of blood cells, increasing endurance and strength and fighting fatigue, while its B vitamins aid people with Alzheimer’s and other forms of dementia. Liver Soaking in lemon juice or milk for several hours before cooking reduces liver’s strong metallic taste. Sear it until it’s light pink and top with caramelized onions. Cooking too long can make liver tough or rubbery, and releases many of the nutrients and digestive enzymes.
Your dog will appreciate a real-beef snack ( no artificial fillers unlike those found in over 93% of dog snacks available in the commercial dog-food space). This is an excellent travel protein and high-value training treat. Made from the trimmings of our grass-fed beef, these snacks are 50% fat, 50% lean, and packed with nutrient-dense connective tissue that's great for your dogs' joints and more.
The Big Horn Box is 5, 10, or 20 lbs of dry-aged, grass-fed, double-aged Wyoming beef raised on our fourth-generation family ranch in ten sleep, Wyoming and delivered directly to your doorstep. Skip the packers, feed lots, and the grocery store and buy directly from the source. We are your ranchers and we promise to produce and deliver the highest quality, nutrient-dense beef at the most affordable price. It is our mission to raise the finest grass-fed, grass-finished, hormone and antibiotic-free, double-aged beef on the planet. Learn more about our process by reading our "Double aged beef" blog post in our red dirt diaries. All of our beef is flash-frozen to preserve freshness. Awe will also offer discounted grass-fed burger patty packages (8 and 28 lbs). Thank you for supporting American ranchers.
This sustainable shipping option allows us to deliver the finest meat on earth to your doorstep without any additional waste. Keep and reuse your yeti cooler forever! This is our best deal. You get a yeti cooler for 10% off msrp plus our cheapest price per pound on the world's cleanest, double aged, grass-fed and finished Wyoming beef.
Our dry aged ground beef is not a bi-product, but a highlight of our program and makes for the best damn burgers in the universe. Made from a majority of chuck, brisket, and steak trim, Carter Country ground beef is aged for a minimum of 14 days to maximize our signature grass fed flavor. We also never process more than 15 animals at a time, so every burger can be traced back to the specific animal from which it came. We strive for the highest levels of transparency and quality with our signature whole animal dry-aging process and invite you to taste the difference.
Every cow has a heart. But it begs the question: How often do we actually want to eat them? Heart is a lean but fairly bland organ that lends itself well to searing or tartare. Since it’s a muscle, heart shares many similarities with steak, roasts and ground beef. Our grass finished hearts have a high amount of protein, thiamine, folate, selenium, phosphorus, zinc, CoQ10 and several B vitamins. It’s a great way to rack up amino acids that can improve metabolism and compounds that aid the production of collagen and elastin, which fight wrinkles and aging. This mixture of unique nutrients helps build muscle, store energy and boost stamina and endurance. Cut it into slices, salt it and soak it in an acid-based marinade for at least an hour to tenderize it and release those delicious flavors. Grill the slices and serve with a vinaigrette.
It's most important to only eat liver from properly cared for animals. More so than steak, improperly cared for animals retain toxins from drugs, chemicals, antibiotics and hormones in the liver. Rest assured with Country Certified Carter Country Meats liver. Liver is a great source of high-quality protein and is one of the most concentrated sources of vitamin A, along with copper, folic acid and iron. It also contains Coenzyme Q10 (CoQ10), which is important for cardiovascular functions. Athletes love liver because it improves the oxygen-carrying capacity of blood cells, increasing endurance and strength and fighting fatigue, while its B vitamins aid people with Alzheimer’s and other forms of dementia. Liver Soaking in lemon juice or milk for several hours before cooking reduces liver’s strong metallic taste. Sear it until it’s light pink and top with caramelized onions. Cooking too long can make liver tough or rubbery, and releases many of the nutrients and digestive enzymes.
Beef cheeks are one of the most intensely flavorful cut from a beef. Similar to a brisket, cheeks have a prominent grain and are full of connective tissue. When braised, all of this tissue melts into gelatin and the cheek becomes luxuriously tender.
Your dog will appreciate a real-beef snack ( no artificial fillers unlike those found in over 93% of dog snacks available in the commercial dog-food space). This is an excellent travel protein and high-value training treat. Made from the trimmings of our grass-fed beef, these snacks are 50% fat, 50% lean, and packed with nutrient-dense connective tissue that's great for your dogs' joints and more.
Cut from the short loin, the NY Strip Steak is a low locomotion muscle identified by its unparalleled intramuscular fat and large fat cap. The short, tender muscle fibers in this top tier steak allow the grass fat marbling to shine through, creating one of the most sought after cuts on the cow.
Perfect for the backyard grill master. Our Double-Aged Briskets are packed full of grass-fed collagen, the most flavorful and juicy you've ever had. Slow cooked, this cut is sure to be a crowd pleaser.
This is the most tender steak, lean yet succulent, with a fine buttery texture.
The flatiron gets its name from its shape, and is a highly tender cut with a very unique texture. Great when split, marinated, and grilled whole.
Winter is the ideal time for our pre-cut stew meat, perfect for a chilly day. Taken from double-aged animals, these pre-cut cubes are made to be slow cooked all day long without falling apart. Great in chili and stews.
Our beef tongue is a rich, south of the border classic. Tongue is both tender and rich in calories and fatty acids, as well as zinc, iron, choline, and vitamin B12. This tongue is considered especially beneficial for those recovering from illness or for women who are pregnant. Prep is easy, simmer until tender, shred or slice. With a flavor similar to roast beef, this cut makes a great addition to soups or stir fry.
Oxtail is significantly more tender with a silkier texture. Traditionally used in stock bases. Slow-braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor. Slow-cooking turns the bone and cartilage into gelatin that is rich in flavor and makes a delectable sauce. When braising oxtail, plan on long cooking time - at least 3 hours, oxtails work particularly well in slow cookers or in dutch ovens.
When braised, our double aged beef short ribs are so tender and flavorful! Taken from the five ribs in the chuck/shoulder portion of the cow. They are pure comfort food, rich and delicious!
For those who derive fuel from fat, this is a carnivore-lover dream. Our 100% double aged kidney fat is high in vitamins A,D, K,E, and B12. Also a great source of Choline, CLA, and other fatty acids; including oleic acid, palmitoleic acid, stearic acid, and linoleic acid.
This bone-in ribeye is a must have! Rich, juicy and flavorful with marbling throughout. One major benefit to the bone-in ribeye, is the bone's insulating property that affects how heat transfers through the meat. Great grilled or pan-seared.
Last updated July 8, 2022