At Carson Valley Meats, we know a thing or two about navigating the wild terrain of the high desert—but this Arrrgh-ust, we’re trading saddles for sails and tipping our hats (er—pirate hats) to National Pirate Month! While we may be about as far from the sea as you can get, that doesn’t mean we can’t…
At Carson Valley Meats, we believe that a home-cooked meal should feed more than just your stomach, it should feed your soul. And when it comes to keeping weeknight dinners easy, affordable, and full of flavor, nothing gets the job done like good old ground beef. What’s in the book? Quick-prep meals that are perfect…
🥚🐔 Eggs are one of the most versatile, nutrient-packed foods around. Whether you’re scrambling them for breakfast, baking up a batch of cookies, or using them as a natural fertilizer on the ranch, these little ovals of goodness pack a surprising punch. Today, we’re crackin’ into some fun egg facts that might just surprise you!…
Local Food: Supporting Health, Building Trust, and Sustaining the High Desert Way of Life At Carson Valley Meats, we’ve always believed that local food isn’t just a trend—it’s a way of life. In 2025, more families are recognizing what we’ve known all along: supporting local food systems builds stronger communities, healthier bodies, and a more…
If you love pork, want to stretch your grocery budget, or are considering investing in a half-pork share, you’re in for a treat. A pork share isn’t just a bulk purchase—it’s a flavor-packed investment in high-quality, locally sourced meat that ensures you always have delicious meal options at your fingertips. Plus, with custom cuts and…
If you’ve ever stood in the meat aisle (or checked out our online farmers market!) wondering whether to choose a tri-tip vs. sirloin tip roast, you’re not alone! Tri-tip is hugely popular on the west coast and is not always easy to find on the east coast. Sirloin tip roast is also sometimes called “ball…
There’s something magical about a perfectly aged balsamic vinegar. Tillie’s Nevada 18-Year-Old Balsamic Vinegar, sourced from Modena, Italy, embodies the rich, velvety depth that only time and tradition can create. Its sweet, tangy complexity makes it a versatile star for every course of your meal, elevating flavors with elegance and ease. Our Balsamic Vinegar recipes below…
We were devastated to learn of the passing of our friend, Charlie Abowd. Please see the article below, from an interview we did with Charlie in October. Charlie Abowd, a renowned and James Beard award-winning chef based in Carson City, Nevada, has long been a beloved figure in the local culinary scene, and he joins…
Let’s be honest. Thanksgiving dinner is all about the food—the flavors and scents that remind us to be grateful for the bounty on the table and the relationships that make our lives richer. With this book, we’ve prepared a fresh look at some old favorites we think you’ll love! Download our free Thankful, Grateful, Blessed…
As the BBQ Host says – all ham is pork, but not all pork is ham. Ham is cut especially from the hind leg of the pig and usually cured and salted. Pork can be from any part of the pig and is typically raw, ready-to-cook deliciousness. Nearly 40% of the world’s meat production is…