A Quick Look Back at 2025
(This is series of emails that was sent out over 2025. This post is from Jan. 2, 2026)
Happy New Year.
Since it’s the first Friday of January, I wanted to pause for just a minute and look back at last year.
2025 wasn’t quiet around here.
Worked through social media issues that kept us invisible for a while, ran more giveaways than I can count, partnered with brands we’d never worked with before, and sold alot of beef.
We also added pasture-raised chicken. It started small. A few bundles. A few specials. And now it’s something families are buying in bulk right alongside their beef.
Through all of it, one thing stayed the same.
This ranch feeds our family.
When we talk about feeding yours, we mean that deeply. We have a responsibility to you, and we have a responsibility to ourselves. Ranching is hard. Selling direct-to-consumer is hard. Doing it honestly, without shortcuts, is harder still.
And yet, you’re here.
You read these emails.
You buy from us.
You support a family trying to do this the right way.
That’s not something we take lightly.
Thank you for being part of this.
We’re grateful for you, and we’re excited for what’s ahead.
– The Woosters
Rattlesnake Meat Company
Recipe of the Week:
Lemon Herb Chicken Skillet
Light, simple, and ready in about 20 minutes.
You’ll need:
1–1½ lbs Rattlesnake's pasture-raised chicken (any breasts/thighs)
Olive oil or butter
Salt and pepper
Garlic powder
Dried Italian seasoning or thyme
Juice of 1 lemon
How to make it:
Heat a skillet over medium heat with oil or butter.
Season chicken with salt, pepper, garlic powder, and herbs.
Cook until golden and cooked through, flipping once.
Squeeze fresh lemon juice over the chicken right before serving.
Serve with roasted veggies, a simple salad, or even over cauliflower rice for a lighter meal.
