Ranch Table Club grew from Sir Loin Meat Company, a pasture-to-plate butcher shop Ralph Black built in Greenville, TX on a simple belief: small ranchers deserve better markets, and families deserve meat they can trust.

But the customers asking the hardest questions weren’t home cooks. They were caregivers. Dialysis patients. Cancer survivors. People managing autoimmune conditions — trying to navigate their doctor’s dietary instructions without a guide.

The answer wasn’t a new diet trend. It was a new delivery system — one that brought together clinical expertise and ranching integrity in a single monthly membership, tailored to what your body actually needs.