Latest / CattleUSA Daily / 304: The Cattle Market Is Resilient, Beef Alternatives...Not So Much with John Campbell

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304: The Cattle Market Is Resilient, Beef Alternatives...Not So Much with John Campbell · CattleUSA Daily

0:00
In today's podcast episode with John Campbell, we are breaking
0:03
down at the live cattle market, everything that we have been
0:06
seeing across the Midwest, across the Southern Plains, the
0:09
region and just the cattle market in general this past
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week. John gives some insight and some
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thoughts on to what we're seeing right now, especially some
0:16
emphasis on the fat cattle market as we have seen some
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pretty significant changes over the past week there as well.
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And then after that amazing discussion, we have a pretty
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honest and open discussion about beef demand and possible burgers
0:31
or fake meat or whatever the hell you want to call it.
0:35
John and I are talking about all of those things and some recent
0:38
reports that have come out on all of these other alternative
0:42
meat products and what it means for the cattle industry.
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What we've been seeing on positive and negative trends for
0:47
the cattle industry in correlation with all of those
0:50
things as well. Before we hop into today's
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episode with John, if you're watching on YouTube, make sure
0:55
you take a second hit that subscribe button.
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And like this episode. If you're watching on any of our
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other podcast platforms, make sure that you take a second to
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go follow the show. And if you go on the show's
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Give it five stars. Leave us a note, leave us a
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If you enjoyed today's episode with John, continue to get the
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share it with a friend. All of those things just
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continues to help us reach new audiences and make a wider
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impact on the entirety of the beef cattle industry.
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Thank you all so much for being here.
1:26
And without further ado, let's go ahead and hear from Mr. John.
1:34
Welcome to the Cattle USA Daily podcast, your go to source for
1:37
the latest livestock markets, industry insights and the
1:40
updates shaping agriculture today.
1:42
I'm your host, Lauren Moylan, a passionate advocate for
1:45
agriculture, here to keep you informed and connected.
1:48
Now let's dive into today's episode.
1:55
John, welcome back to the podcast once again.
1:58
How has life been in beautiful Lahana, Colorado?
2:02
Well, typical Lahana, hot and dry, but we're optimistic.
2:07
We're optimistic. I think they did, you know, it's
2:10
hitting around. So maybe El Nino or whatever
2:14
fact that the only thing I get out of that is it's just
2:17
supposed to be hotter now. Well, you know, you're never
2:20
going to be too far off, but would you say that in the
2:23
greater Lotta Metroplex? That sounds about right.
2:28
This morning I woke up and it was spit and rain outside, but
2:31
it was one of those things where it's just like barely sprinkling
2:34
or misting every like 45 minutes of a few droplets come from the
2:38
sky type of situation. And I just, I was walking to
2:40
work this morning, walking to the office and I just kind of
2:42
looked up and I was like, all this cloudy, dreary weather for
2:45
this. Like, come on, guys, we can, we
2:48
can pull a little bit more out of out of the sky.
2:51
I think like let's, let's, let's get some moisture on the ground
2:54
over here. But I know you all need it out
2:56
there too. Yeah, we do.
2:58
But you know, we're we always need it.
3:00
Hell, lot is always waiting on a rain.
3:03
It's kind of the story of your life, and I mean it.
3:06
Doesn't take much though, so that's one thing.
3:09
Yes, for sure. Well, how did markets go this
3:12
past week? John, you know, actually pretty
3:14
good. You know the thing that and I
3:16
know it sounded like a broken record, but how resilient this
3:19
deal is. I thought we kind of backed off
3:22
a little bit last week, but boy come charge it right back and
3:25
really on pretty short receipts. But I thought our light cattle
3:29
were higher as they were about everywhere.
3:31
Our feeders were steady but just on packages of cattle.
3:36
Now we will have probably 3500 and 4000 cattle next week and a
3:41
lot of people held off for that sale but still had some 3 weight
3:45
steer cabs up to six and a quarter, some little five £400
3:51
steers here in a lot of they were all black.
3:53
They brought 5 1/2 and five weights up to 525 which would
3:57
sure be steady with last week. Straight 650 weight red and
4:02
black steers AT415373 was the best we did on 7 weights but
4:09
again sell them 2436 at a time so not enough volume to get a
4:14
real good test on the feeders and 35 LB black steers up to
4:18
6365 me upper side of things. Herford and Angus cross heifers
4:26
weighing 3 1/2 at 5 O2. Their Big Sisters and these Cavs
4:31
were off the cow 470 at five O 2 and 585 weight heifers, Black
4:37
and black baldies. They were weaned brought 4 O 77
4:40
weights at 3:50 and surprisingly for as dry as we are still some
4:45
interest on some heifers debris. We had some real nice a load of
4:49
nice 820 LB bangs. Vaccinated black effers went
4:53
back to the country at 3:47. I thought our cows higher again,
5:00
which they're you know, unless it just stays drive cows.
5:05
You know, they're they're just not showing up.
5:06
They're short everywhere. So consequently, but bucks
5:09
better on the cows and bulls real good eye yielding bull will
5:14
still bring more into fats deer. So that doesn't happen very
5:18
often, but it it's, it's happening now.
5:20
Yeah, for sure. What are we seeing in the
5:23
region? Are we following those trends
5:24
kind of everywhere right now? What are your thoughts there?
5:27
Warren they really have been 26174 cattle in Dodge City
5:32
yesterday and they they called their seven and eight week
5:35
cattle which they're still getting some wheat cattle 5 as
5:39
much as 15 higher. They're still selling on some 4
5:42
weight cabs north of $6 and five weight steer calf deal would
5:46
have been about like ours 520 but some 6 weight grazing
5:51
cattle. They had some numbers of that
5:54
weight on up 461 on some steers weigh in six and seven weight
6:00
cattle at four O 6. Right up there with as good a
6:03
market as as we've ever had. They sold some 8 weight steers
6:07
in Dodge City yesterday, 372 Over on the heifer side of
6:12
things, a little 4 weight heifers at 552.
6:16
Some 540 LB heifers AT4726 weight heifers to 386, 7 weight
6:25
effers again replacement kind of 378 and 8 weight heifers up to
6:30
345. Marana, AZ after a big sale for
6:36
them last week, a special and a sharply higher market.
6:40
Got information from Clay just here this morning.
6:44
But we have an utter cattle and their market sure fully steady
6:47
with the runaway that they had last week.
6:49
Got some Red Angus steers weighing 380 for six 41463 LB
6:58
stairs 562 red weaned red Angus stairs 5 weight stairs to 520
7:05
and six weights at 447 again in Marana AZ 330 weight heifers at
7:13
$6 some 415 down efforts at 528 and 6 weight efforts up to 386
7:24
over in Pratt and and really Salina both calling both markets
7:29
on Thursday last Thursday that is 5 to 15 in spots 20 higher.
7:36
So you know the the the rally in the commodity market and the
7:41
good news that's out there why they they were sure higher and I
7:45
I'm certain with the big surge in the fat cattle deal we'll be
7:49
able to report higher prices for them here today after the dust
7:52
settles. But pretty much on their like
7:54
cattle 360 LB stairs in Dodge City.
7:58
Excuse me, Pratt at 657 some 4 weight steer cabs at six dollars
8:04
five weights 515 six weights 440.
8:07
They did have some 735 LB stairs at 4:14 at Pratt, weight steers
8:15
at 383, little 360 LB effers at 592 or 50 weight effers at 470.
8:24
Some heifers weighed right at 6590 at 422 and they had some 6
8:29
weight efforts north of $4.00. Four O 9 on some cattle just
8:33
weighing 6 and some change and the best 7 weight effort AT3598
8:39
weight cattle in Pratt, KS at 3:45.
8:44
Salina really probably a little more active on more volume of
8:50
light cabs. Typically this time of year, the
8:53
little light cabs kind of start going out of style, but I I
8:56
think they've got enough feed and and and the moisture
8:59
situation a little better there some 3 weight steers up to 710
9:04
four weights up to six and a quarter.
9:06
Their five weight cattle similar to kind of everybody else, 540
9:10
weigh in five and 460 at six. A pretty much the same as Brad
9:16
yeah Salinas 7 weight steer that their top would have been 417
9:20
heat weight cattle up to 379 heifer side 380 weighted heifer
9:26
Salina KS 584 weights at 565 weight effort 470 possum 6
9:33
weights at 410. They did have some 715 valve
9:37
replacement heifers up to three 81.
9:41
So, you know, the general trend across doesn't matter if you're
9:45
in Arizona or Salina, KS or a lot, it's kind of 5 to 15 better
9:50
this week. Great to hear across the board
9:53
there and especially you said the word resilient earlier.
9:58
And I think that that is the perfect way to describe this
10:00
cattle market right now is it is resilient no matter what's
10:04
happening on the border in the world right now, we have a very
10:09
resilient live cattle market. And week after week things just
10:13
keep on absolutely trying to pound it right now.
10:16
And every single week we show up and we're like, people are still
10:19
buying cows. And hey, we're, we're up right
10:22
now and things are going really great to be going into spring
10:25
run season and getting ready to start selling off a lot of
10:29
calves and Cal coming off the mountains and things like that.
10:32
So it's really encouraging as we go into a very busy time of year
10:36
for a lot of producers and a very important time of year that
10:39
we're still seeing some really good numbers and some really
10:41
good demand and those buyers are still out there filling orders
10:44
no matter what. Really are and you know, as we
10:47
talked why, you know, 3 or 235 didn't hold up very long you
10:52
that's where 10 higher end of last week and that really kind
10:56
of set the stage for here early in the week.
10:59
Everybody just had a lot better feeling about the deal and and
11:03
it certainly was reflected in in the Cavs and the feeders.
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11:59
That is gelbvieh.org. Yeah, definitely.
12:07
So on the topic of beef demand, you've got some other things
12:10
that we want to talk about today.
12:12
So John, if you would like to like to just take it away and
12:14
kind of give us the lowdown on what your thoughts are as far as
12:18
demand is going and some other key points within that.
12:21
Well, yeah, rollback on just kind of a refresher what we
12:24
talked about last week in that, you know, the big surge that you
12:27
know, cumulative of fact that that we thought we were seeing
12:30
in in beef demand. And I I just thought it was
12:34
interesting part of the narrative there in support of
12:38
everything that we talked about is happening on the other side
12:41
of the aisle. You know, and the there was a
12:44
statement from our our competition beyond beef, if you
12:48
can call them that according to their CEO Ethan Brown,
12:52
projections for their sales down 20%.
12:57
And so I thought that was interesting.
12:59
And of course he had reasons that really we talked about
13:03
projected, you know, claims and, and, and economic pressures.
13:07
It's reducing demand, which we're not seeing that so much in
13:11
the beef deal. But he's kind of blaming, well,
13:14
you know, it, everything's getting more expensive.
13:16
And, and that's one of the reasons they're backing off
13:19
beyond beef. But they also claim that a surge
13:22
in what he's calling pseudoscientific narrative that
13:26
is promoting red meat. So I, I don't, I don't know
13:30
about pseudoscientific, but people are just, you know, kind
13:34
of changed hats and change gears on, on consumption of red meat.
13:38
And he said we're seeing that as a reflection on, on, on our
13:42
product and the consumer sentiment and, and trends
13:46
favoring traditional meat have shifted.
13:48
Again, this is all coming from the the CEO of Beyond Beef.
13:53
He explained that put the political dynamic and I I I call
13:57
that the Robert Kennedy effect has shifted what he's calling
14:01
cultural demand and that he also in his ending there.
14:06
He explained the lack of the annual report was due to some
14:10
accounting irregularities. So brother, but you know, he, he
14:14
maintains that the Beyond Beef business model is on track, but
14:21
which you know, sounds, sounds great to me, but it's pretty
14:24
hard to rally the truth. But when the, when your product
14:27
sucks. So that that might be as big as
14:30
dilemma there. But, and I thought just to
14:32
refresh because I needed to refresh myself a little bit on
14:36
what Beyond Beef actually is. And you go through the
14:40
ingredient label. It's mostly water, but yeah, you
14:43
get the the taste from yellow peas, avocado oil, brown rice
14:49
and fava beans. And they add a little beet juice
14:53
to it for some color. But they do caution anybody with
14:58
allergies that, you know, if you start looking like a lime of
15:02
bean and you're covered with red beet spots, they encourage you
15:06
to go to the emergency room. You you've either gotten measles
15:09
or beyond meat plague. They do have some pretty solid
15:13
endorsements for their product. Bill Gates, Snoop Dogg and some
15:17
guy that rides a a snowboard. All the experts in nutrition I'm
15:22
I'm sure and if Beyond beef with beet juice is not your idea of a
15:28
perfect hamburger, you can always opt for an Impossible
15:32
burger and it uses discarded motor oil, food starch, and
15:37
potato pulp. The burger gets its meaty taste
15:40
from a genetically engineered molecule GMO, and This mystery
15:46
product is a result of a union between Snoop Dogg and soy
15:51
hemoglobin and marketing experts predict that the proposed video
15:57
of Snoop Dogg hooking up with a soybean will probably outsell
16:00
the burger. If you stomach all of that
16:02
image, why a retail price of $13 a pound plus 370 additional
16:09
milligrams of salt, you'd be the winner of the Impossible Beef
16:13
challenge. You know you got a gift.
16:15
The guy credit, though, and he he saved Martha Stewart and made
16:19
her an Olympic star. Maybe the check off should work
16:22
on their image and take another approach.
16:25
He'll just hire a gang banger and a ex convent might be a new
16:29
new direction for them. So short and sweet today.
16:32
But if you have questions about beyond beef or an Impossible
16:36
Burger, there's your answer. Yeah, little Snoop of genetics.
16:41
Beet juice and get it all. I mean, as a marketing expert
16:45
myself, John, self-proclaimed marketing expert, may I say I, I
16:50
think that their approach is pretty solid.
16:53
If I do say so myself, Like, you know, get an ex convict in there
16:56
and Snoop Dogg and clean house. You're you're good to go, ladies
17:01
and gentlemen. Like, what more could you ask
17:03
for? Yeah, don't, don't worry that
17:05
they're over down 20%. Like, you know, just keep
17:08
pushing the narrative there, there.
17:09
Sure. Exactly, exactly.
17:11
Every John, everyone's sales are down right now.
17:14
Don't you know, it's we're in an economic downturn.
17:17
Prices are too damn high. Exactly.
17:20
Every place but be. Oh my God.
17:23
Really you would like me I what I really was hinting about off
17:27
air. Wouldn't that be just a a a a a
17:30
real dose of good news. You have me in as a guest
17:34
lecturer one time at Lectora at at your marketing deal.
17:38
You know. You don't find this kind of
17:41
material in a textbook. You're going to find this hard
17:44
to believe, but I did not retrieve this information out of
17:47
one of your marketing handbooks. That is hands on cutting edge
17:52
experience talking right there. Real, real life shit.
17:56
I mean the real deal. I would have 100% attendance in
17:59
class that day. I know.
18:01
And I can't believe how many people you have enrolled in that
18:03
class. My gosh. 140 of them all show up
18:08
in one day as a miracle in and of itself, but have John
18:13
Campbell as a guest speaker and. Where are we?
18:15
You would have to make attendance mandatory or you get
18:19
a failing grade. That's the only way you'd fill
18:21
that house up. Jeez.
18:24
At CSU I walked into a lecture hall and there was like 400 and
18:31
some people in there and it was taught by ATV set accounting
18:34
one. No wonder why.
18:39
Yeah, you can't say I I didn't. Too good at the counselor,
18:43
whatever he said. John, the work that you're doing
18:45
is right, but accountants are paid by the hour.
18:49
They say you're just not getting your work done.
18:51
I said now I run out of time. That's funny.
18:56
I love it. I love it.
18:57
Well, I mean on the beyond like beef.
19:00
And can they even call it that? Whatever the hell beyond pile of
19:04
Smuck is, they're trying to sell to you.
19:07
Or whatever it is but I. Don't think we use the beef
19:11
name, but they're I. I don't think there's.
19:12
About 7 states for the, for the, you know, where, where you're
19:17
taking actual bovine tissue and then growing lab bait.
19:23
There's several states, I think 7 last count said you can no
19:27
longer call that beef. And so they're throwing that out
19:30
the window and then you got great states like Oklahoma that
19:33
throws the whole deal out, you know, saying you, you can't even
19:36
use the word beef, I think, but I'm pretty sure I'm, I'm correct
19:40
about the lab grown from animal or mammalian tissue.
19:43
I, I, I don't, I don't think they can tie those two together,
19:47
but. Yeah, you're correct.
19:48
And they also included milk in on that.
19:50
So if you notice, you don't see almond milk anymore or things
19:54
like that, like it's the same concept as soap.
19:57
Like they can't have the word soap on something if it doesn't
19:59
have a certain product in it. And so a lot of times you'll see
20:02
like cleansing wash or things like that, like it's the same
20:05
concept there. And so I think that you're
20:07
correct there. But I mean, I think the biscuit
20:09
just goes to continue to show that Americans are really
20:12
leaning into what they're putting into their bodies.
20:16
And we've been seeing that since COVID that that's really been a
20:19
trend that people are looking at ingredient labels again that
20:22
they're really starting to. Evaluate how they're fueling
20:26
their bodies. And I think that not to tune our
20:29
to our own horns too much as beef producers, but beef has
20:31
done a very good job over the past six years of communicating
20:36
its nutritional value and its value on your plate, especially
20:40
in comparison to the alternatives.
20:42
Because for years we've had alternatives like soy
20:44
alternatives or tofu or things like that.
20:47
And when the vegetarian diet was really high and mighty and all
20:50
of these things, a few years later, a lot of research started
20:53
coming out saying you are all malnutrition, malnutrition
20:57
because you do not have the vitamins and essential amino
21:00
acids and everything that you need in your diet.
21:02
And you look at beef and it's like, hey, one burger is going
21:06
to get you everything you need for an entire day.
21:08
Like put that vitamin supplement stack away and just go eat some
21:12
damn beef. And people really started to
21:14
listen and do that. And I think that that's been one
21:16
of the most encouraging things is when people are given the
21:19
option between two items where it's like a fake meat or it's
21:23
real meat. They're really leaning towards
21:25
the real meat, especially in an economical standpoint as well,
21:29
that it just doesn't make sense to have an Impossible burger
21:33
that's going to taste like you're chewing on a chunk of tar
21:35
anyway. And I mean, if you're not going
21:38
to eat meat, just don't eat meat.
21:39
Don't try and replace it with something that looks like meat
21:41
and inside with beet juice. Well, and the whole narrative is
21:46
has changed and these truths are coming out that I think the mass
21:50
is new or right. They just needed somebody to
21:53
substantiate it away from processed foods.
21:57
We all know that's crap. You know, you can't eat Doritos
22:01
and beyond beef and all a salt. It's all a process chunk form
22:06
section product that that is just and and like I said, the
22:11
the ship and the move is really away from all of this process
22:15
stuff and they this impossible beef and beyond burger just got
22:21
in the gate with all of that. Plus they dump all kinds of salt
22:25
in it and just things that we knew overindulgence.
22:29
Any of that stuff wasn't good. But again, to repeat myself,
22:33
somebody has finally come out and substantiated that with some
22:36
facts that says, you know, we're going back to meat, the melt,
22:41
the cheese, the vegetables, the fruit.
22:43
And that's what the whole dynamic for our life forever has
22:47
been built upon the foundation. And we're we're just going right
22:51
back to it. And people are saying, you know,
22:53
that sounds right, doesn't it? And they're, they're just eating
22:56
it up and then taking it and running with it.
22:59
You know it. Good for them, good for
23:00
everybody. And it's a it's really easy sell
23:04
when you when you think about it.
23:05
Well, yeah. And it's also one of those
23:07
things that like, look at your own individual lives.
23:10
Like my husband and I, we have also jumped on that bandwagon
23:13
train. If we don't eat any processed
23:15
foods anymore, pretty much all of our meals are some type of
23:18
steak of some sort or meat source like a steak and veggies.
23:23
Like that's what we're having pretty much for every meal,
23:24
John, I'm not having a rib eye for every single meal.
23:26
Put that, put that face away. I'm not having a rib eye for
23:29
every meal, but we're having some sort of really high quality
23:33
meat and then veggies. And that's, that's all our meals
23:36
are. And I mean, for me, you couldn't
23:38
convince convince me to pull out the thick box of cereal anymore
23:42
or the frozen little breakfast sandwiches or anything like that
23:46
because I feel so great that I look at that food and I'm like,
23:49
why would I eat that? I'm going to feel like shit.
23:51
And I think other Americans are finally figuring that out for
23:54
themselves too. And like you said, it's really
23:57
nice to now be able to be like, OK, for years people have been
23:59
kind of leaning this way. And now we have some ground to
24:01
stand on of like, no, this research is really coming out
24:04
and it's really starting to point towards these new trends.
24:08
And actually, it's like positive trends too.
24:11
Yeah, the the real basis of that whole ranch you just went on is
24:16
that electrician husband yours is knocking down some serious
24:20
bucks Costco for Easter and a man they've got a good product
24:27
there and we don't you know Costco in Lahana.
24:30
We we just think that's what something cost plus so much.
24:33
That's the only Costco we got. But where was I at?
24:37
I Norman or Fort Worth or somewhere over Easter before the
24:42
day before Easter and my gosh, I mean 5 prime tenders, just $100
24:48
bill won't cover it, you know, And holy mackerel, but.
24:53
John, I wish I could say I am. I I I'm not going out and buying
24:58
all of these things. I am still raiding the freezer.
25:00
Back at the ranch. So I go home, We have an
25:02
investment property out at the ranch right now that we're
25:05
renovating. It was my grandma's old place.
25:07
She decided to move, so we bought it and we're turning it
25:10
into an investment property. So I'm going back to the ranch
25:12
more often than I have been in the past.
25:15
I'm there a few times a week now.
25:17
And I got there the other day and my dad was like, hey, you
25:20
can raid the freezer while you're here.
25:21
And he's a single man, no one's living anymore.
25:25
And I I opened the freezer are up and I started throwing it all
25:29
in and I was like, you do not have to tell me twice.
25:32
I was like boat, you know, anytime you're in Manhattan, you
25:34
come on over and we'll we'll grill some steaks up for you.
25:36
But we'll, we'll keep them in. We'll keep them, we'll keep them
25:39
safe. We'll keep them safe in our
25:41
freezer for you. In the meantime, he's eating two
25:45
week old bread that he's have to pull the mold off of and slice
25:49
of cheese. If everyone wants a real meal,
25:51
he's got to go to his daughter's house.
25:53
I know how that works. I know how that.
25:55
And it's not because he can't cook for himself.
25:58
It's because he doesn't want to. John, come on.
26:01
You know the drill. You can.
26:03
Have a. Steak.
26:03
Dinner with a baby. Girl and just go out.
26:06
There hunting and whatever you want, but I'm still not buying
26:09
your off the pepperoni pizza. You're eating some pepperoni on
26:13
the side somewhere or some salami or don't give me that all
26:18
non processed you college. John, I'm allergic to.
26:22
Pork. You can't eat pizza without
26:25
pepperoni. I'm allergic to pork.
26:27
I can't have pepperoni and sausage on my pizza.
26:30
Get out of here. I'm not kidding.
26:33
I'm not kidding. I'm allergic to pork.
26:35
My body can't process it. You talk about he's got some
26:40
ammunition now. I mean, he was just kind of
26:42
shooting from the edges. I got some real stuff for him,
26:47
you know, She's allergic to pork duties.
26:50
He's out on the salami. Baloney.
26:52
Pepperoni. Yeah.
26:54
What do you eat? Don't tell me you put pineapple
26:57
on your pizza, please. You do.
26:59
That's it. That's it.
27:02
That's it. That's it, man.
27:05
Later. Like, tell Dan.
27:07
Oh, yeah, he's going to have he'll have his hat and
27:10
underwear. Bolf on backwards next time
27:12
'cause he will be gearing up. Take a run at you.
27:15
Pineapple and beef on pizza. Don't knock it till you try it.
27:18
It's pretty darn great, and that's all I have.
27:20
To say yeah, and you dip it in ranch dressing, do, don't you?
27:24
I know. I know what's going on.
27:26
I know what's going on up there. All that stuff.
27:29
Stop telling me about processed foods and all.
27:32
Listen, my gosh, I. Guess so.
27:34
Fun fact, I also like Hidden Valley Ranch is also something I
27:38
can't have. Oh, now I got to start a latest
27:42
like I just that Hidden Valley Ranch it tastes.
27:45
Darn good, but my body just doesn't like it the way that it
27:48
used. Well, we won't get into allergic
27:51
reactions and stuff, you know, but but you look good and I know
27:57
if you'll cancel the show while you're broke out because you got
28:00
in the old bacon rinds or pork rinds or something somewhere.
28:04
And Elsie's, She's down and out for a week.
28:07
Oh, geez, Louise. Hey, I have figured out that
28:10
they make beef bacon and it's pretty darn good, so I do.
28:14
I did get that void in my life, Phil, because that was the
28:17
biggest thing, you know, I can live without some pork chops.
28:20
I can live without sausage. I'll just have chicken sausage
28:23
or beef sausage or something like that, or venison sausage.
28:25
Sage and I, I was fine, but bacon was really sad.
28:28
And I did find out that every once in a while, if I hit up
28:30
Hyvee at the right time, they've got some beef bacon.
28:33
Living, living a good life over here.
28:35
I wonder what I like 2 things I know the answer but I would
28:39
think would stop a lot of people is where to chicken Nuggets come
28:43
from and then I also to add to that list I want to know where
28:46
beef bacon comes from so that. Same place pork bacon comes
28:51
from. It comes from the belly.
28:52
That'll be the trivia question for the day.
28:54
I I know it's like a. Thinly sliced underbelly.
28:57
Of of beef, you know, chicken Nuggets.
29:00
Have you ever tried to castrate a chicken?
29:02
That's tough. That's no I know where chicken
29:04
Nuggets come from. They're rice than they are
29:07
blessed. Hell, it takes 116 chickens just
29:11
to make a pound of chicken Nuggets.
29:12
Well, here let's figure out where does beef bacon come from?
29:18
That you're going to tell me it comes.
29:20
From a cow Nuggets Beef bacon is made from the beef belly, also
29:24
called the navel or plate get. Out of here, yeah.
29:27
You're. Just pulling that out of you
29:30
know where that you beef bacon. It says some some processors use
29:35
brisket round or Chuck as well. OK, Brisket, I would believe.
29:38
OK, Yeah, some process and the other 3.
29:44
What Hyvee does? I just know that the beef belly
29:48
beef belly, you know that's they're probably going to start
29:50
trading that on the Chicago Merc beef beef belly.
29:53
That's nothing. I'm going to bring up with Dan
29:55
just as quick as we're off air you and imagine who my first
29:59
calls going to all this correct. You and you.
30:03
Guys are saying you guys have been doubling up on that poor
30:06
guy and the hell you've got him order shreds and beat down to
30:10
nothing and he needs somebody on his side and I'm the guy.
30:14
He does. He does.
30:15
Maybe we need you and Dan and me and Samantha on a podcast.
30:18
I don't think anything would get accomplished, but at least Dan
30:21
wouldn't feel alone. Yeah.
30:24
At least Dan when it feel alone. R rated version of Family Feud
30:28
or something? That's exactly what it would be,
30:31
actually. Dan was so tired of our shit
30:34
this last week that he said you and Samantha do it yourselves.
30:37
I'm out, I'm out. I'll see you all next week.
30:43
Well, now you can go provide Dan with a list of ammunition and
30:46
you can say here, have fun on the podcast next week with
30:48
Lauren. You can absolutely go to town.
30:53
You can't be absent because we'll know you got it in the
30:56
pork bellies and believe me, I can run forever with this.
31:00
How you're setting it home with a bag of pork rinds, watching TV
31:04
in your underwear, and hell, your old face is broke out.
31:06
I know I. You know, John, if I was
31:08
allergic to beef, it'd be one thing, but I don't feel like I'm
31:11
missing out on life being allergic to pork.
31:13
So I get to be a beef producer over here that gets to say, hey,
31:17
I'm allergic to pork. I can't eat your pork chops.
31:19
Give me a steak. Thank you and good night.
31:21
I still like them. I like it.
31:23
A good pork chop or a pork rib and I like.
31:25
I'm OK without. It my husband is sad about it
31:28
because he doesn't get to eat anymore either but.
31:31
I'll bet. Yeah, I was gone for two weeks
31:32
and I was like, you should cook those pork chops that are in the
31:34
freezer. Yeah, right, because knowing
31:37
you, you took him down with you. If I can't have pork chop, you
31:41
can't have one. Solitary.
31:45
I know, I know. Maybe I love it, John.
31:47
Well, anything else we need to cover today other than Lauren's
31:50
list of allergies and any other ammunition that you would want
31:54
to give Dan? Yes, yes, beef bacon and so no,
31:59
I, I think that's it till till next week.
32:02
But next week, if you show up there, I'm going to be kind of
32:04
like. John, if I show up in La Hana,
32:07
you better, you better hide, you better run.
32:09
Yeah. No, I know it.
32:11
I know it. I love it.
32:12
I love it. Well, you and Dan can discuss
32:14
your ammunition for each other. Dan can talk to you about how I
32:17
air fry my steaks and you can talk to him about how I can't
32:21
have pork and my beef, bacon and beef belly.
32:26
Yeah, antics. So have fun.
32:28
Have fun boys. Well, John, as always, thank you
32:30
so much for your time today. To all of you listeners.
32:32
We will see you all next time on another episode of the Cattle
32:35
USA Daily Podcast. Have a good one y'all.