All Hands On Deck + Soup Season
(We are posting past emails from the ranch. This email was sent out Jan. 8th)
This week was a big one around here.
Monday and Tuesday were full-on shipping days. After taking two weeks off, we were back at it and it truly was all hands on deck. Packing orders and getting your beef and chicken out the door.
Those are long days, but they are the kind that remind us why we do this. Every box represents a family choosing to stock their freezer with food they trust, and we do not take that lightly.
Weather-wise, we have been spoiled. December and January have been mild, but that is about to change. Cold weather is moving in for a few days. We had our first rain since November and hopefully it will wash the mud off the truck from that last time.
And speaking of the rain, this is officially soup season.
We just released a new box called the Ranch House Soup Special. It is built around simple, hearty cuts that are perfect for slow simmering and batch cooking. Think big pots on the stove, leftovers in the fridge, and meals that actually stick with you.
If you are feeling the shift in the weather and craving comfort food that still fits your values, this one is worth a look.
Thanks for being here, for supporting our family, and for choosing food that matters.
-Matt & Marci Wooster
Rattlesnake Meat Co.
Recipe of the Week: Something that's NOT Soup
Crispy Skillet Chicken Bites
Ready in 15 minutes
You’ll need
1 lb boneless, skin-on or skinless chicken breasts or thighs
Salt, pepper
Garlic powder or smoked paprika (optional)
1 tbsp butter, tallow, or olive oil
How to make it
Cut chicken into bite-size pieces. Pat dry and season generously.
Heat fat in a skillet over medium-high heat.
Add chicken in a single layer. Don’t crowd it.
Cook 3 to 4 minutes per side until golden and cooked through.
Why people love it
High protein
No breading
Great on its own, in a bowl, or tossed on a salad
Protein tip
Finish with a squeeze of lemon or sprinkle of Parmesan for extra flavor without extra carbs.
