Latest / CattleUSA Daily / 161: The Leap of Faith Behind a Direct-to-Consumer Beef Business with Calli Williams

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161: The Leap of Faith Behind a Direct-to-Consumer Beef Business with Calli Williams · CattleUSA Daily

0:00
Welcome back to another episode of the Cattle USA Daily podcast.
0:03
Today we are welcoming on a dear friend of mine, Callie Williams.
0:08
Callie is a rancher in South Dakota.
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She is a first generation rancher with her husband Tate
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where they run TW Angus up in South Dakota.
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Their operation is a seed stock Angus operation and they also
0:23
have a direct to consumer beef business as well.
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I had the great pleasure of meeting Callie earlier this year
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and our friendship formed very quickly after that.
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Cali is just such an amazing light for the industry.
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She's so well spoken and just has a wonderful story on how her
0:41
and her husband got started in the business, how they continue
0:45
to grow their business, and just how on fire she is for
0:48
advocating for the beef industry as well.
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Cali had the great opportunity last month to share about beef
0:55
and beef prices on CNN, on national live news as well and
1:00
just has an amazing story about advocating for the beef
1:03
industry, what that has looked like for her and all of the
1:06
things that go along with that. So let's go ahead and hop into
1:10
this episode with Cali. But before we do, if you guys
1:13
could like subscribe, rate and review this podcast, we would
1:16
really appreciate it here at the team.
1:18
It means a lot to us, helps us continue to grow this podcast
1:21
and reach more people. So without further ado, let's go
1:24
ahead and hop into this episode with Cali.
1:30
Welcome to the Cattle USA Daily podcast, your go to source for
1:34
the latest livestock markets, industry insights and the
1:37
updates shaping agriculture today.
1:39
I'm your host, Lauren Moylan, a passionate advocate for
1:42
agriculture here to keep you informed and connected.
1:45
Now let's dive into today's episode.
1:54
Kelly, welcome to the podcast. I am so excited to have you on
1:59
today to share a little bit more about your story and just what
2:03
you and Tate are doing in South Dakota.
2:06
If you could start it out and just share a little bit more
2:09
about yourself, your guys's operation and just everything
2:13
that you guys have kind of gone through with starting TW Angus.
2:16
It's so good to see you. I wish it wasn't through the
2:18
screen. I wish we could do this live and
2:20
in person. That would be so fun.
2:23
Yes, it would be. But like you said, so we are in
2:27
South Dakota, my husband Tate and I are considered a first
2:30
generation millennial ranchers. So what that means is we started
2:35
our ranch from scratch. We started it from, you know,
2:37
the ground up. And we like to share the the
2:40
story that, you know, we dove in head first.
2:42
The weekend that we got engaged is the weekend that instead of
2:46
celebrating with family after saying yes to his proposal, we
2:50
swung into the FSA office and we signed the paperwork to secure
2:55
the property that we call home. So like I said, we dove in head
2:58
first. We, you know, we got that debt
3:00
right away, but we were so focused on our dreams and we
3:04
have been running full speed ahead ever since.
3:06
So as first generation ranchers, we here have 80 acres with our
3:11
home. This place was previously a hog
3:13
farrowing operation and so it has been a lot of work
3:17
converting it to keep cattle in. Hog fences are quite a bit
3:22
shorter than what you have for your cattle, but we were very
3:25
fortunate to have a lot of barns on the property that work really
3:28
well for the calves, just not necessarily for the cows.
3:30
But it is truly our little slice of heaven here and we have two
3:34
little boys, Jack and Tommy. Jack is 7, Tommy is 4 that hang
3:39
out and do every aspect of the ranch with us.
3:42
They each have their own little niches that they really enjoy,
3:45
but we love having them tag along.
3:47
Yes, and I love following along everything that you guys are
3:51
involved in on Instagram and TikTok and all the things and
3:56
just following along vicariously through your life from hundreds
4:00
of miles away. Again, I wish we could have done
4:02
this in person too, because it's just not that it's not the same.
4:06
Like I wish we could sit here and share a cup of coffee in
4:10
person rather than having to catch up virtually, but
4:13
nonetheless, I'm so excited that you're here and sharing more
4:16
about your story. I would love if you could go a
4:19
little bit more into the formatting of your guys's
4:21
operation because you do things a little bit unique in that
4:24
aspect, right? Like you have a seed stock
4:28
operation, but then you also have the direct to consumer beef
4:32
operation. Can you share just a little bit
4:34
more about those two facets of your guys's business and then
4:37
just kind of how everything meshes and works together?
4:40
Yeah. So everything on our property,
4:42
you know, everything that's born here has a purpose.
4:44
We have a online bowl sale the first weekend of March that we
4:47
host and that is something that, you know, coming up in March of
4:50
2026 will mark Year 5 of hosting our sale online.
4:55
Previously, we offered our bulls for sale through private treaty
4:59
and that was simply due to, you know, we were only offering a
5:02
few bulls for sale each year and it worked well for us.
5:05
But, you know, we quickly saw that when you are offering
5:08
cattle for sale via private treaty, you hang on to them
5:11
quite a bit longer and there's a little more advertising in place
5:14
just kind of in different areas, you know, to get them for sale
5:17
via private treaty. They may, you know, not only
5:20
only are they staying here longer and you're feeding them
5:22
longer, but you're getting calls from people much further from
5:25
home looking for those cattle because they're looking for one
5:28
head or maybe 2 head. But when our herd started to
5:32
grow, that's when we decided to take that leap of faith and
5:35
offer our cattle through this online platform and have our
5:38
online bull sale. And that has been something that
5:40
we really enjoy doing. We do have a goal in in the
5:44
future of hosting a live auction here on our property.
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We keep saying, you know it's a goal of ours, but now I keep
5:51
talking to Tate and saying, you know, we need to put a year on
5:53
it. You know is that our five year
5:54
plan? Is that our 10 year plan so that
5:57
we can make it a reality. But the other part of our
5:59
business is our direct to consumer beef business.
6:02
And in the past we were offering beef shares and so we were only
6:06
feeding a couple steers here so that we could offer our
6:09
quarters, halves or whole beef to a few customers just on a
6:12
local basis. And the other steers that we had
6:15
we would take to our local sale barn.
6:18
And when we when we would take just a few steers to the local
6:21
sale barn, we thought we just simply were not getting the
6:24
value that those calves were worth.
6:27
And that was nothing against the sale barn per SE, but when you
6:30
are taking just a small number of cattle to the sale barn, you
6:33
know, you're not filling that pot, you're not filling in order
6:36
for that order buyer, right? It was another leap of faith
6:39
that we took and we thought, what if we keep all of those
6:43
steers here? So we you know, we have that
6:46
added expense and we take up another pen and we feed our
6:50
steers from start to finish and we offer additional beef shares.
6:55
And so we were, we were really hopeful that we would have
6:58
additional beef share customers and we did and for that we are
7:01
really thankful. But after doing that for one
7:04
year, we had a drastic increase in people asking us for smaller
7:09
amounts of beef. People that either a were kind
7:12
of intimidated by buying beef in bulk like that.
7:15
You know, the, IT wasn't necessarily the price per SE,
7:18
but it was the storage of 1/4 of beef.
7:22
They wanted to be able to come to us as a rancher and get just
7:26
a few pounds of ground beef or just a few roasts at a time.
7:29
And so that next year we were like, OK, let's do one more step
7:34
and let's have a couple steers processed under inspection.
7:38
And so we utilized state inspection so that we can have a
7:41
few of our steers available via what I call a la carte.
7:46
And so if you have a party coming up or you just simply
7:49
want to stock your freezer with a few items, I can sell you any
7:52
specific cut that you want. And so that has been something
7:55
that, you know, we truly enjoy doing because we can tell you
7:58
everything about that calf's life cycle here on that place
8:01
simply because, you know, that calf was born here.
8:03
We know everything about it. But then us is the we can see
8:07
how those genetics performed. And my dad being our ruminant
8:11
nutritionist, he goes in and helps us grade the cattle,
8:14
something that we enjoy so much. It's kind of, you know, that
8:18
daddy daughter date of going into the locker grading
8:21
carcasses. I don't, I don't know that
8:23
that's everyone's ideal daddy daughter date.
8:25
But we go in and we grade those carcasses and he gets to see as
8:28
the nutritionist how they perform.
8:30
Me as the rancher, I get to see how our perform.
8:33
And then it's just additional information that we have for our
8:36
consumers of the quality of the beef that they are buying from
8:39
us. Wow, that is just such a fun way
8:43
to approach it. And I think that that relates to
8:45
a lot of people, right? Like taking Sears to the stairs
8:48
to the sail barn as a smaller or just mid sized operator doesn't
8:53
always make the most sense. And it's kind of like, well,
8:56
we're just, I don't want to feed them, so send them along the way
9:00
type of situation. And so making that decision to
9:03
be like, Nope, I'm I'm going to feed them this year and we're
9:05
going to see what happens. Like you and Tate went into this
9:09
with a big leap of faith of like, well, we don't really know
9:14
what's going to happen here. We have hopes and dreams of
9:16
what's going to happen here, but we could also bite our butt on.
9:21
This, excuse me, lose a lot and we don't put up very many crops.
9:26
It's just been in the last couple of years that you know,
9:29
there's acreage that we bought. A majority of the ground was in
9:32
a CRP contract and so we couldn't even touch it.
9:35
And so we were buying all of our feed stuffs and it was what are
9:39
we coming up on a year ago now in October that the ground came
9:43
out of the CRP contract. And when we turned the cows out
9:47
onto that grass, I have a video of it, but I literally took a
9:50
bottle of champagne out there and we were popping that bottle
9:55
and the boys asked all the time, can we take that bottle out
9:58
again? Like they thought it was so fun
9:59
just spraying this bottle out there and I'm like, well boys,
10:03
that was a really big day. You know, we, we owned this
10:05
place for a long time, but we didn't get to actually use it
10:09
for, you know, nine years after we bought it.
10:11
And so it was just recently that we started being able to utilize
10:15
that ground to put up feed stuff for our own cows.
10:18
And so that was that added expense of feeding those deers.
10:21
And so, you know, you really hope and pray that not only
10:24
would they perform well, but you would have the customers.
10:27
And then you know, when you're selling your beef shares, you're
10:30
selling your cattle based on market price.
10:32
And so that's another obstacle that you're in there.
10:35
So this year, you know it's going better.
10:37
But when it comes to the beef that we were selling under state
10:41
inspection, you know that reflects more of a the quality
10:45
of the beef that we are producing, but then also flex a
10:47
little bit of the prices that are in the grocery store rather
10:50
than the market price of selling live cattle.
10:53
And so that truly was the avenue that helped us as first
10:57
generation ranchers and just, you know, something that helped
11:01
us when we, you know, before we launched that bull sale is just
11:04
another Ave. of income for us. Yeah.
11:06
Absolutely. Switching gears a little bit,
11:09
you also will hold a lot of hats within beef advocacy as well and
11:15
just supporting the beef industry, standing up for the
11:17
beef industry. You recently had some really
11:20
amazing opportunities to talk about beef prices on some
11:24
national news outlets as well and just you have done a lot
11:28
within that aspect of your career as well.
11:31
Can you just share a little bit more about that journey?
11:33
What motivated you to get started in there, and then what
11:36
keeps you motivated to continue sharing that story?
11:39
It has been a really exciting summer.
11:41
I mean, that's where I met you and a cohort of other incredible
11:44
leaders within the beef industry.
11:45
But that's a big part of it. It's when you were around others
11:49
that are just as jazzed and excited to spread, you know, the
11:52
positive message about the beef industry.
11:54
I think it is really motivating to surround yourself with like
11:58
minded people. But this summer I had the
12:01
incredible opportunity to visit with CNN Live and that was so
12:07
exciting. The interview was at 5:30 our
12:10
time AM and so I just hope and prayed that my kids would not
12:13
wake up during the interview. I made sure my husband had his
12:16
lunch box packed and was out the door before the interview
12:20
started. But it was a really, really
12:22
exciting experience and I was very thankful to be the person
12:25
that got to, you know, Express and why beef prices are what
12:29
they are right now. And also, you know, just simply
12:32
be that rancher that shared our story.
12:34
I think it's really important for news anchors to visit with
12:37
someone within the beef industry when they have questions about
12:40
the beef industry. So that was exciting.
12:42
And from there, things just kind of took off within the next
12:45
couple of weeks. I had an interview with PBS News
12:49
Hour, and then I had a couple keynote speeches right after
12:52
that, as well as some local television interviews and radio
12:55
interviews. And so I just kind of felt like,
12:58
you know, it was a roller coaster after that of things
13:01
taking off. But it's also one of those
13:03
things that, you know, you just want to keep doing them because
13:06
the more you do, the better you get.
13:09
And so you just have to keep practicing.
13:10
But I am truly motivated to continue doing this because even
13:14
talking with friends and family members when there are, you
13:18
know, some hot topics, let's say in the beef industry, some of
13:21
the best ranchers and farmers that I know, they can get a
13:25
little heated right when they're having those conversations.
13:28
And so they are very thankful when, you know, people like our
13:32
Trailblazer team or other teams out there can simply have those
13:36
conversations and stay calm, cool, collected versus, you
13:41
know, getting upset may not be the right word, but getting a
13:44
little more defensive. And so I really do enjoy being a
13:47
voice that can stand up for ranchers in the beef industry.
13:51
And I think that's such an important concept to remember
13:54
sometimes times. And I also have the sentiment
13:57
that sometimes agriculturalist or just your everyday rancher
14:01
may know a hot topic that's happening, but may not be the
14:04
best educated on it. And so it's really awesome that
14:08
we have other people in the beef industry that are willing to
14:10
raise their hand and say like, hey, I'm willing to go on CNN
14:14
national news and have this conversation with the news
14:17
anchors about the beef industry and about my take on it, our
14:22
families ranching operation, be able to share the facts and kind
14:25
of be that voice for other ranchers that either may not be
14:30
able to do it in a non defensive way.
14:34
And just in that, hey, I'm here to share my story way or also
14:37
just in a like, hey, I'm really well educated on this.
14:41
So let's talk about it, right? Of way too, right?
14:44
Right. The last interview that I did
14:46
was with PBS News Hour and that one was very interesting.
14:50
I thought it would be more so, you know, talking about similar
14:53
to the CNN interview of retail beef prices because that is, you
14:57
know, prior to the interview how it was portrayed to me.
15:01
And it ended up becoming very personal of how I explained
15:05
things and put things into perspective for that news anchor
15:08
and flat out sharing prices that we pay for hay, prices that we
15:12
pay for the feed, try and like I said, put things into
15:15
perspective. And so again, I was thankful
15:18
that this news anchor took time to find someone that truly feeds
15:22
cattle and is, you know, in the elements every single day.
15:26
And, you know, before the interview started, this is
15:28
something that I stress to anyone that has an interview
15:32
like this, whether it is live or pre recorded, is to ask who else
15:36
is being interviewed. And so I knew ahead of time that
15:39
I was the only one who is physically around cattle because
15:42
the other individuals that were being interviewed, you know,
15:44
they were people that were buying for the grocery stores.
15:48
There are some people within academia, which is great.
15:50
But then I knew, you know, this is going to get a little dirty.
15:53
Like I'm going to have to be the one that lays it out here.
15:55
But it, it is exciting. I really enjoy doing it.
15:59
It is nerve wracking every single time.
16:01
And I will say that I, you know, I reach out to anybody and
16:04
everybody. I probably practice ahead of
16:07
time, you know, to myself in my head a little bit because I'm
16:10
like, I don't know where this is going to go.
16:13
I want to be ready. And you know, you get yourself a
16:15
little nervous, but it's good to be prepared.
16:18
Absolutely, absolutely. What's what's just the most
16:21
exciting thing in your mind about the future of the beef
16:23
industry? You're a leader in the beef
16:26
industry and continuing to grow your platform.
16:28
So as someone in your shoes, what just excites you most about
16:32
the future that is in front of us?
16:34
I'm really excited about the people within the beef industry.
16:37
This last year has really opened my eyes to connecting again.
16:42
Social media helps us connect, but it's not the same as when
16:44
you simply travel and meet those individuals.
16:47
I am very much in that phase of life where, you know, the last
16:50
few years I was grinding at home, whether it was with my
16:53
job, the ranch or the kiddos. And so I was kind of, not to say
16:58
on lockdown, but almost on the ranch.
16:59
You know, we were so focused on everything happening within our
17:02
own a few miles right here. And so this last year is when I
17:06
branched out and channelled, you know what I thoroughly enjoy
17:09
doing again, it's where I found my people.
17:11
And it has just given me hope and inspiration about where our
17:16
beef industry is headed. And we have some of the best
17:18
leaders and spokespersons within the industry.
17:22
And it was just a friendly reminder too of how small the
17:24
industry is, which I love because as much as we say that
17:29
it's also not small. There are so many that make up
17:32
this industry because when we we go to these conferences and
17:35
things, it's not a small conference.
17:38
You look at how many people attend these conferences and it
17:41
is mass crowds that are there. Yet we all know one another by
17:45
the time we leave, if we didn't already know each other before
17:48
we got there. And that's what I absolutely
17:50
love about it. I truly do think other things
17:53
about the beef industry though, like we are constantly improving
17:55
the genetics of the cattle that we are raising.
17:57
We are improving the way that we are feeding our cattle.
18:00
We see it here on our ranch, but then you look at reports that
18:04
are coming out from other beef industry advocates out there and
18:08
I just think the beef industry itself is truly on the up and up
18:11
every year. Yeah, it absolutely is.
18:13
Can you talk a little bit more about your thoughts on getting
18:16
off the ranch and getting involved in other aspects too?
18:20
Because you just shared about how you're like, hey, for a few
18:22
years we really had to put our heads down and stay here and
18:26
focus on growing what's here. But then you're like, OK, we
18:29
have the capacity for me to step away a little bit and for me to
18:33
get involved in the beef industry on a broader standpoint
18:35
to connect to network, all of those things.
18:38
Can you share a little bit more about how that's impacted you as
18:40
an individual, but then impacted your operation as a whole as
18:43
well? Yeah, I think it's really
18:45
important. So like I said, you know, we
18:47
were grinding, we were staying home.
18:48
We were building that cow herd. And when I took a job that
18:51
allowed me to work from home was not only when our herd grew, but
18:54
when our herd, you know, it got healthier.
18:57
Our calving season was so much better.
18:59
Our genetics have improved over the years.
19:01
But then having someone physically here just overall
19:04
made everything better. And then, you know, we got to
19:06
the point where the the ground itself is better, the facilities
19:11
are better so that I can step away and attend these functions
19:16
where we are networking and where we are, you know,
19:18
expanding our marketing too. We are going to events like the
19:21
Black Hills Stock Show where we exhibit our cattle.
19:24
And in addition to that, you know, we are seeing other
19:27
individuals within, you know, the Angus sector where, you
19:30
know, we are hoping to, you know, continue raising cattle
19:34
that, you know, go to the Black Hills Stock Show.
19:36
But also we hope that our cattle enter those herds someday via
19:41
our online bowl sale or the females that we offer for sale,
19:44
right? And so I just think it's really
19:46
important to step away from your own ranch, not only to expand on
19:51
what you want to do for your ranch, but also to expand your
19:54
network. You are learning from others.
19:56
You're growing in different ways whether it's you know, through
20:00
your friendships or education wise.
20:02
But when you attend events like the stock shows, like the cattle
20:07
con event coming up here or cattlemen's events, anything
20:11
like that, whether you are going for the educational side of
20:14
things or for the marketing side of things.
20:16
I think it is so important to invest in yourself.
20:19
You know, sometimes the events are free to attend.
20:21
Sometimes the events are thank you's from organizations that
20:25
you are a part of. Those are just as important.
20:27
And sometimes it's an event that you're going to just because
20:30
it's on your heart. And those turn into events where
20:32
you meet your people and it's something that you are a part of
20:36
for forever. And some of my favorite groups,
20:38
you know, they're not even necessarily a part of
20:40
agriculture, but you just really click with, you know, you're
20:43
learning something from those groups because you're expanding
20:45
your horizons. So I really do think, you know,
20:47
balance is a is a hard word to wrap your mind around, but I
20:51
think it's one that you do find it eventually.
20:54
There's times where it's it's up and down, but you do find a
20:56
balance of how you juggle being on the ranch and then stepping
21:00
away sometimes, Yeah. Absolutely.
21:02
It's a hard balance to find, but I think it's an important one as
21:06
well because if we get so stuck in our own bubbles, in our own
21:10
community, sometimes it can seem like, hey, we're doing awesome,
21:14
we're doing all of these things, which is great.
21:16
Like you can strive within your own communities.
21:17
But I think it's important to get outside of our bubbles,
21:20
outside of our current networks, grow those horizons, get
21:23
involved with people that maybe aren't directly like you were
21:26
talking about earlier, like maybe they're not directly
21:29
involved in the seed stock operation side of agriculture.
21:31
Like maybe I'm having a conference about something else
21:34
that relates to our business as well.
21:36
Just kind of like stretching your horizons and your comfort
21:40
zone and getting out there because it's one of those
21:44
aspects that if you're not pushing yourself, you're not
21:46
growing. And we want our operations to
21:47
continue to grow, to continue to develop, to continue to have the
21:51
best innovations that we can, the best genetics that we can.
21:55
And like it's, it starts with us.
21:58
It starts with the individual farmers and ranchers that are
22:01
out there doing these things every single day.
22:03
And I, I wish that more people would set their operations up in
22:08
a way where they could step away for a couple days and go to
22:11
these events and go get involved and go network and meet more
22:15
people and create relationships and friendships.
22:17
And now I know people all across the country that I wouldn't have
22:21
otherwise if I hadn't have gotten out of my comfort zone
22:24
and gotten involved and just met new people.
22:26
And now I can say that like, hey, if I'm driving through
22:29
South Dakota, I know I have somewhere to sleep at night
22:32
because I'm going to go stop at Callie's house and we're going
22:34
to have a bottle of wine like, and I'll have.
22:37
We get choppy in the morning and we got it, yes.
22:40
Yes. And hey, before I hit the road,
22:42
we're going to go to the Pilates studio and we're going to go get
22:44
a workout Ed, like we've, we've got the plan right.
22:48
And so it's just pushing yourself and getting involved.
22:51
Kelly, as we round out this podcast, do you have anything
22:53
else that you would like to leave with the audience today as
22:56
we rounded out? I'm just so excited that we have
22:59
the chance to visit. If anyone has questions about,
23:02
you know, how you get started as first generation ranchers or,
23:06
you know, any guidance on a direct to consumer beef
23:08
business, I am always happy to visit about that.
23:12
So if they just want to follow on social media, Instagram is
23:15
where I share the most. So that is simply Callie under
23:18
score Williams. Otherwise, we are TW Angus and
23:22
that sale. I'll save the date.
23:23
It is the first weekend in March.
23:25
That's something that I didn't touch on, but it is, you know,
23:28
kind of circling back to what we said about getting out there and
23:31
expanding your horizons. It was an idea that we got for
23:35
our online sale of how to get more people here.
23:37
But you know, being an online sale and not versus a live
23:39
auction, you know, how do you physically get people here to
23:41
see your cattle? We hosted last year an open
23:44
house and so we had a coffee trailer here, so there was
23:48
coffee on us. We designed an entire menu all
23:51
around, you know, fun cowboy names and stuff.
23:53
And it was a blast. And it was a fun way to
23:56
physically get people here. And we saw such a shift in the
23:59
people that came rather than ranches and farms sending one
24:04
individual to come look at the cattle, entire families came.
24:07
And that right there said a lot about the dynamic and about, you
24:12
know, the tone that we set by creating that open house.
24:15
And so I think that's, you know, that's something that that we
24:18
are going to continue. But that is just one of those
24:21
things that, you know, it really filled our cup.
24:22
It was fun to see all those other families.
24:24
And so we are thankful that, you know, they took the time to step
24:27
away from their farmer ranch for a little bit on a Saturday to
24:30
come see us. But first weekend in March.
24:32
TW Angus online bowl sale. Yes, and I will have all of
24:37
Callie's links linked down below.
24:38
Make sure you guys go follow her.
24:39
She is the proud leader of the Open Mug Club.
24:42
Callie will always have an open Mug cup of coffee either on her
24:48
walk, on her drive, everything. I look forward to it every
24:51
morning. I now am a part of the Open Mug
24:53
Club when I'm driving now too, which is a little terrifying at
24:57
first. You got to like be careful.
25:00
It's it takes the balance. It takes a good mug.
25:03
You got to get the right mug. You got to get the right mug.
25:06
You've got it. It's a very important dynamic.
25:08
I will say I am really looking forward to that first frost
25:12
because the bugs want my coffee. Yes, I I second all of those
25:19
notions. All are welcome to the open the
25:21
club though. Yes, all are welcome.
25:24
We we are in very inclusive here.
25:27
We want everyone to be a part of the Open Mug Club.
25:29
So make sure you go follow Cali on all of those things.
25:31
And I do hear that Callie's chili is really good as well at
25:36
this open house. So we might want to Remember
25:40
Remember that aspect as well. So make sure you go follow
25:43
Callie on all of her things. Write down all of those dates
25:46
and just to follow along on Callie's life if you have any
25:49
questions, anything like that. Again, Callie said she is an
25:52
open book, so make sure you go hit her up.
25:55
If you are a first generation rancher, if you're starting to
25:57
direct to consumer beef operation, anything like that.
26:00
She's a great person to talk to and a great person to just
26:03
bounce ideas off of and just help our fellow producers out
26:08
there. So Callie, thank you so much for
26:10
your time today. To all of our listeners out
26:12
there. We will see you all tomorrow on
26:14
another episode of the Cattle USA Daily Podcast.
26:17
Have a good one y'all.