Butcher & Sausage Maker
3rd generation · Sausage kitchen lead
Third-generation butcher Cody Vaughn runs the sausage kitchen at Vaughn Family Meat Co. and still loves a Saturday spent grinding a new house blend.
He grew up sweeping sawdust for his dad Dale and now splits time between the block and the sausage room—stuffing links in small batches, dialing in spice, and making sure burgers and brats taste like they came from a real butcher shop, not a factory line.
On the blog, Cody shares recipes, grilling tips, nose-to-tail techniques, and the story behind our favorite sausage blends so you can cook Carson Valley style at home.
Master the reverse sear for an edge-to-edge perfect ribeye.
Five easy ways to put our house-made sausages to work.
How we use every part of the hog, and how you can too.
Butcher-approved tips to nail your next cookout.
From the cutting board
Fresh to order
Our butchers can cut it fresh to order — stop by the case or call ahead for a custom pack.
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