Latest / CattleUSA Daily / 202: GLP-1, Beef Demand, and Exports to South Korea with Terry Quam

Transcript

202: GLP-1, Beef Demand, and Exports to South Korea with Terry Quam · CattleUSA Daily

• 0:00
  In today's episode of the Cattle USA Daily podcast, we are
• 0:03
  welcoming Terry Qualm on to the podcast.
• 0:05
  Terry is a fellow producer out of Wisconsin and Terry is
• 0:09
  talking about a lot of really exciting things that are
• 0:12
  happening within the beef industry.
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  We talked about some education in classrooms.
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  We talked about GLP ones today. We talked about Korea and
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  exports and what all of that is looking like.
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  We talked about trade. We hit on so many topics today.
• 0:26
  So this was a really fun podcast.
• 0:28
  I hope you guys enjoy it just as much as I did.
• 0:31
  Before we hop in though, if you are listening on YouTube, if you
• 0:33
  could take a second to make sure that you subscribe and you like
• 0:36
  this episode. We really appreciate it here at
• 0:38
  the team. And if you could also, if you
• 0:40
  are watching on any of our other podcast platforms, make sure
• 0:43
  you're following the podcast, share it with a friend and go
• 0:46
  rate and review it as well. Without further ado, let's go
• 0:49
  ahead and hear from Terry. Welcome to the Cattle USA Daily
• 0:55
  Podcast, your go to source for the latest livestock markets,
• 0:59
  industry insights and the updates shaping agriculture
• 1:02
  today. I'm your host, Lauren Moylan, a
• 1:04
  passionate advocate for agriculture, here to keep you
• 1:07
  informed and connected. Now let's dive into today's
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  episode. Terry, it's Ben Amena.
• 1:19
  Welcome back to the podcast. How is life in Wisconsin
• 1:24
  treating you guys these days? Up and down like always.
• 1:27
  Earlier in the week we had snow, we had 20° weather and then not
• 1:33
  very nice fall conditions. Now, today we're going to be 50°
• 1:36
  and by Saturday we're going to be 60°.
• 1:39
  So it's typical Wisconsin weather.
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  If you don't like today, just wait.
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  Tomorrow be different. You'll have a chance for
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  something new. And it's busy.
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  It's busy. Yes, I totally understand that.
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  I think it's like just busy crazy running around like
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  chickens with our heads cut off season for everyone right now.
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  I was looking at my schedule for October was obviously crazy and
• 2:01
  then looking into November I'm like I am home less than I am
• 2:05
  away and November like I'm on the road left and right.
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  We've got all of these things going on.
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  We're doing fall processing. You guys probably just finished
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  up harvest. Like they're so many things
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  happening right now. I think we're all just kind of
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  in the just push through, just push through.
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  Well, that's about all you. That's about all you can do.
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  We're in the middle of breeding 35 fall heifers.
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  We're doing a little different than a lot of producers.
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  We're still expanding the herd. We've been expanding the herd
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  every year 1520 head besides having to breed those, we're
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  pulling Cedars on 140 fall bred females will breed in the fall
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  here on Friday. On Saturday we have our fall
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  production sale. We did get harvest finish last
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  week, so that's a plus. But we're busy.
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  I mean and we're also, we did move 70 cows from December
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  calving to November calving. So we've had 14 calves here in
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  the last four days. So we've got plenty to keep us
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  busy. We're not worried about that.
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  Yeah. You guys, you guys are great
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  over there. You don't need to add anything
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  else to the plate right now, I think.
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  I think ending harvest when you guys did was pretty well perfect
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  timing considering you're now starting calving as.
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  Well, we pushed pretty hard and I kept on the family that after
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  that sale with the 15th with everything with breeding 100 and
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  some females and then delivery of all the animals after the
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  sale. That means Dad sits here and
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  combines corn at 10:00 at night all by himself, and I'm getting
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  too old for that stuff. Yes, I I understand that aspect
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  as well. My dad is kind of in that
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  scenario with us kids and he's kind of like, hey guys, I'm
• 3:54
  getting too old for this crap. Like I'm going to need some
• 4:00
  help. Like, can you guys pretend like
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  you're in high school again and I can just like go drag you out
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  of the house and make you come help me rather than you being
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  across the state like hell I need it so.
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  Well, every year makes a difference and when I was your
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  age I didn't mind combining at 11:00 at night.
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  But now, no, I do not want to be out in a combine at ten 11:00 at
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  night getting corn out of the field when it's 35°.
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  It's not my thing anymore. Rightfully so.
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  I really can't blame you for that take on it at all,
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  honestly. So yes, I think the summary of
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  it is, is it's crazy around here for everyone right now, and you
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  guys are obviously feeling the brunt of that.
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  But there's a lot of other really exciting things going on
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  in the world as well. So we're here to kind of talk
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  about all of those things today, which I'm very excited for.
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  Some key points in our conversation, but first and
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  foremost, we've got kids getting into the groove in school right
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  now. And I mean, it's one of those
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  times where it's like you feel like you finally have the kids
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  in the routine getting into school and then it's Christmas
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  break, right? But one thing that the check off
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  really focuses on is education in the classrooms.
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  And so I would love to hear your thoughts on that and kind of
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  what is going on in that sector of the world right now.
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  Well, for several years we've been partnering with American
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  Farm Bureau Foundation to do education in the classroom.
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  And the big difference between the education that we're doing
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  and what a lot of other avenues are doing, we're not doing it in
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  the agricultural classrooms, in the agricultural true setting.
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  We're going after the science setting.
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  We're going into the science classrooms and we're going into
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  the largest metropolitan schools that we can get into.
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  We started out this project 10 years ago or so and we only had
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  19 schools. Now I think we're up to about
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  100 and 12115. That don't sound like a lot of
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  schools, but we're touching over a million students with those
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  112 schools and we're teaching them fact based science about
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  the beef industry all the way from environmental
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  sustainability, methane, what the actual animal does with
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  methane. And we're dealing with genetics
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  from start to finish, how you can breed cattle to make the
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  great steaks. And one of the greatest things
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  about this program is how it's evolved.
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  And we just or they did I take it as we because it is a check
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  off funded project. So it's owned by the cattle
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  producers that fund it. They just won A next generation
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  science standard award. That's the gold award.
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  Less than 1% of the science class curriculum gets that
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  award. We just got that on our science
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  based genetics to stake program. And when I talk programs,
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  producers are worried that all a program is one class.
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  Yes, this is one class, but it's taught for a full semester or a
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  full year. When you look at the curriculum
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  for this class and you get it on paper, it's 3 inches thick.
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  Those kids are involved, induced into the beef world for a long
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  period of time. And that's what we knew need to
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  get these kids to understand there's a lot of information out
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  there. Deal with science based fact,
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  factual information by reliable sources.
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  And that's what this dollar that you're putting into this
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  educational world does. It gets these kids the real true
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  information that they can use. And we're anywhere from 4th
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  graders. We're now gladly partnering with
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  Boston College. We're now on the college scene
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  with these educational programs. So we're covering everything
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  from the young kids to the middle schoolers to the high
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  schoolers. And now we're getting into
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  college. And this is the time to train
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  them because they are on the Internet.
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  They are getting all the misinformation.
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  Somebody has to give them the correct information.
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  Well. Yeah, I think like you look at
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  the statistics of where people get information these days and
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  it's Jen. Jen, why I think is the young,
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  the new generation or whatever it is right now.
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  The youngest generation right now does not watch the news,
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  does not, like read books like they used to, isn't engaged in
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  the classroom like they used to, does not understand scientific
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  research like they used to. Like I remember growing up in
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  school like I didn't have, we didn't have access to ChatGPT or
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  AI or TikTok or social media where so many of these kids are
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  doing their learning these days. Our teachers made us go research
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  and research books from the library and find these things or
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  when we had access to the Internet doing research based
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  backed things there. And so I think it is so cool
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  that we are focusing a on heavily metropolitan areas, so
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  areas where like these kids otherwise would have no reason
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  to ever step on a ranch ever. Probably never even see a cow
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  unless they went to the County Fair or saw a trailer going down
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  the street or something like that.
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  So I think that that's really cool.
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  But then I think it's really cool that we're like enforcing
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  the science backed curriculum so much with them as well of like,
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  hey, do your research and this is how you can do your research.
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  And this is how we can like kind of have a voice for the beef
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  industry at a really early age because I think that that is
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  also so important. Like we've been reactive for so
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  long in the beef industry, trying to fix adults mindset
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  around the beef industry, where is like if we're able to get to
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  people when they're young and in those growing developmental ages
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  and truly like share the story of beef and how steaks are made
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  at a young age, I think that's going to be super impactful.
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  I think everybody's got to realize to me, I look at the
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  check off. When we look at funding for the
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  check off as a business, you have to look at is there
• 10:18
  immediate results like your ad campaigns, but then there's your
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  long term results when you're dealing with young children,
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  that's a long term result. That's a benefit that's going to
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  pay us off when they become the buying consumer.
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  And don't kid yourself, they're the buying consumer at age 1415
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  sixteen because they're they're the ones hitting their mom and
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  dad when they go out to eat or they're in that grocery store.
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  What do you want? What do you want to eat?
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  Mom, dad, can you buy this, this and this?
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  I learned this about this, they can help teach their parents a
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  lot of this stuff. So to me, it's a really big
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  thing to have that broad approach of to me, this is a
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  long term, long benefit program that we're funding.
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  The other thing that we're doing in this educational world is
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  we're teaching them an industry that needs employees and it's a
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  great industry to be in. And we all know that agriculture
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  is a is a big employer of people.
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  And the more we can expose these kids, they may come out of a
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  city, but they may be the best ranch hand you ever had or the
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  best CEO of a meat distribution pet.
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  So it's a big, big broad area. Yeah, that is so fun and so cool
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  to talk about. I love just seeing the kind of
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  larger scale impact of of what can be done as far as beef
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  education in the classroom goes. But as far as science goes, I
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  want to kind of switch topics a little bit.
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  And something I'm really excited to chat with you about, a
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  article got released recently from the Beef Magazine about GLP
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  one and its impact on protein consumption.
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  And so I would love to hear your thoughts on that and kind of
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  just where everything just share your thoughts and kind of what
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  all of that is with us today. Well, everybody knows what the
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  GLP ones are. That's the diet control
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  medications that are out there to help suppress appetite and to
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  get people to change and help the mind change their eating
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  habits. And of course, the world was a
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  little concerned in the beginning that Oh my God, this
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  is going to decrease consumption, decrease
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  consumption. We don't need a meeting less.
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  Yes, we need a meeting smart. And that's where the beef check
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  off comes into. And a lot of the research that
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  we've done in the beef check off is teaching people about the
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  benefits of beef, the protein, the iron, the zinc that's in it.
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  And the fact that you eat smarter, not larger.
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  Eat products smaller amounts, high rich, dense proteins that
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  can give you the bang for the buck, still leave you full and
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  satisfied, but give you all the energy, all the nutrients you
• 13:05
  need to fill that day out. And what we're finding out
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  through another check off funded program called the Meet Demand
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  Monitor, which is sponsored by the check off managed by US
• 13:17
  cattlemen and Kansas State University.
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  And that is they sample 1300 consumers every month and find
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  out what their consumption habits are, how much they're
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  eating, what their preferences is, what they're buying
• 13:31
  decisions are. And what we're finding out is
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  the GLP one, people that are on that drug are actually eating
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  more beef than are people that are not on it because they see
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  the value of that high dense protein and that it can give
• 13:47
  them what they need and eat a lot.
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  Even though they're eating less volume, they're eating more beef
• 13:53
  as they're doing it because they see the value and they see our
• 13:56
  research and they see what's in it.
• 13:58
  Yeah, absolutely. I think it was fascinating when
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  this all started to become really popular, like turning to
• 14:05
  GLP ones for weight loss. And initially, I did not go
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  immediately to like, oh, hey, we're going to see a decrease in
• 14:14
  beef consumption. That's not where my mind went.
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  But I was having a fascinating conversation just the other day.
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  I was having a round table. We went to a really nice
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  restaurant with some leaders in the beef industry.
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  And it was fascinating to hear everyone's take on it and what
• 14:31
  people kind of were going towards, because we had one
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  group of people that were like, no, people are turning towards
• 14:36
  those higher quality eating habits and they're turning
• 14:40
  towards beef. And like when you're on AGLP
• 14:42
  one, they really, really highly recommend you eating a lot of
• 14:45
  protein with it because you have a really high risk for losing
• 14:50
  muscle mass on AGLP 1. So they're like, eat protein so
• 14:53
  that you can maintain your muscle mass as you're losing
• 14:55
  this weight and you're losing fat, not muscle.
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  And then there was another group of people that were like, I
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  don't think people are going to change their eating habits.
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  I think they're going to eat what they're going to eat, but
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  they're just going to eat less of it.
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  And so it's been kind of cool to see the two different sides of
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  it. But but I'm really intrigued
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  about the fact that like I'm glad that doctors when they're
• 15:13
  pushing these GLP ones are like, hey, you got, if you want to
• 15:15
  maintain muscle mass and you want to still be able to
• 15:18
  function as an adult and not have joints hurting, you need to
• 15:21
  be eating a lot of protein. And that we're seeing obviously
• 15:25
  in the research, consumers are turning towards beef products
• 15:27
  there. Well, and I think that's where
• 15:29
  the research that we've done in, in all the years the check off's
• 15:33
  been going is always about the nutritional value and
• 15:39
  consistency in the beef product. I think where we're really
• 15:43
  gaining our progress because of these drugs and because of the
• 15:46
  fact that you need protein in the diet in these GLP ones.
• 15:50
  We're making better headway with our science and our data that
• 15:53
  we've got with our health professionals, our doctors, our
• 15:57
  nutritionists. They're looking at us in a
• 16:00
  different light than what they've done in the, I would
• 16:03
  say, 1015 years ago. And but that again, that gets
• 16:07
  back always to the fact that someone had to do the research
• 16:10
  and the producer stepped up and did that research and they did
• 16:14
  it through credible science methods at credible universities
• 16:18
  on independent studies. And I think that all pays and is
• 16:23
  helping us. This is just another tool for
• 16:25
  the toolbox of the beef industry to use as a benefit and let
• 16:29
  those people that are on that drug know that beef is your
• 16:33
  choice. It's the one that can put you
• 16:35
  over the hump and make you lose that weight and hold your muscle
• 16:38
  mass. And one of the things I do when
• 16:40
  I go out to functions and what have you is I really watch the
• 16:44
  eating habits of people. And if you ever noticed lately
• 16:47
  when you go to a restaurant, especially even in a bar scene,
• 16:51
  how many people are eating bacon cheeseburgers without a bun
• 16:53
  these days? On their plate is a hamburger
• 16:57
  with all the fixings, but there's no bun.
• 16:59
  So I mean, people will change and, and I think there's a lot
• 17:04
  of attitudes both on the national level in our political
• 17:08
  world to help Americans eat healthier.
• 17:12
  And we're right there. We've got the product that they
• 17:14
  can push. Yeah, absolutely.
• 17:16
  I also am a person that's just like an observer naturally when
• 17:20
  I go out and watch people's eating habits.
• 17:22
  And I mean, my eating habits have drastically changed over
• 17:26
  the past three years. And I mean, a lot of that is
• 17:29
  research backed. A lot of it is also just kind
• 17:32
  of, if I'm being completely honest, like trying out trends
• 17:37
  or things that I'm seeing other people doing and seeing how my
• 17:40
  body reacts to it. And it is fascinating to just
• 17:44
  see how all of that is going. And I'm really grateful as a
• 17:47
  beef producer that a lot of that is turning towards higher
• 17:51
  quality proteins and away from our heavily processed food
• 17:55
  groups and different things like that and really prioritizing
• 17:59
  beef and high quality protein sources.
• 18:02
  And so I, I think it's really cool that you do that when you
• 18:05
  are out as well, Terry. So switching topics again a
• 18:08
  little bit, CBB just went to South Korea and I want to hear
• 18:13
  all about that trip about exports, what everyone learned
• 18:17
  kind of what was the purpose of that trip.
• 18:18
  Can you just share a little bit more about that as well, Terry?
• 18:21
  Well, as producers know import, our exports are a big part of
• 18:26
  our industry. 15% of our product is exported every year.
• 18:31
  And one of the check off funded programs that we have is with
• 18:35
  the United States US Meat Export Federation.
• 18:39
  We give them just under $8 million for WHO malt beef
• 18:45
  throughout the world. They have 16 offices around the
• 18:48
  world. They're into over 30 countries
• 18:51
  around the world promoting US high quality beef.
• 18:56
  And the thing about exporting beef, everybody thinks all we're
• 18:59
  exporting steaks, we're all exporting this, we're exporting
• 19:02
  that, we're exporting everything.
• 19:04
  Because the thing you got to look about it is look at the US.
• 19:09
  How many people eat Chinese? What do you eat when you go into
• 19:12
  a Chinese restaurant? Korean, Vietnam, China, Chinese
• 19:18
  food, all these different ethnic groups eat different types of
• 19:23
  cuts of beef. They grew up eating different
• 19:26
  things. And the one thing about beef, as
• 19:29
  every one of these emerging countries throughout the US gets
• 19:32
  a better dollar value, gets more disposable income, the very
• 19:37
  first thing they want is more protein and more high quality
• 19:41
  protein. And I'm sorry, when we go to on
• 19:46
  export trips like that, the pork people are right there with us
• 19:49
  because USMEF also helps the pork and lamb industry.
• 19:53
  Guess what? They got to take a back seat
• 19:55
  because beef is number one. We are the protein of choice in
• 19:59
  most countries. Pork will sell a lot of product.
• 20:03
  They'll sell it because they got a cheaper product to sell.
• 20:06
  They've got a very good product to sell, but it's not as good as
• 20:09
  beef. I'll be quite honest and and
• 20:12
  very much in favor of our product.
• 20:15
  But the thing you got to look at is.
• 20:18
  When we give USMEF just short of $8 million, they can go to the
• 20:23
  federal government through map funds and get matching $8
• 20:26
  million. And so that 8 million turns into
• 20:30
  16,000,000 and that helps us in a great, great way stretches
• 20:37
  that dollar gets us that thing. And South Korea, the reason they
• 20:42
  were on this trip is they are our largest buyer of US beef at
• 20:46
  this time. They are just short of $1.4
• 20:50
  billion worth of US beef at this time for this year.
• 20:56
  So I mean, they are our largest buyer and when we go on them
• 20:59
  trips, it's a dual educational role.
• 21:03
  One, we want to educate the beef producers that are on that trip.
• 21:07
  Ryan Morehouse, our Chair of CBB was on there.
• 21:10
  Greg Haynes, our CEO was on there.
• 21:13
  They get to learn all about the Korean way, how they distribute
• 21:18
  it, how they sell it, how the consumers eat it, how they buy
• 21:23
  it, whether they're buying it in the mom and pop store, they're
• 21:26
  buying it in a Costco, whether they're getting DoorDash to
• 21:29
  deliver it. Every country is different on
• 21:32
  how they do these things. So our producers are getting in
• 21:35
  there and learning exactly what they want, how they want it and
• 21:39
  how they eat it, how they get it purchased, how they get it
• 21:43
  delivered. And but on the other hand, it's
• 21:47
  huge for them to see an American farmer and rancher in person,
• 21:53
  get to talk with them, sit down and have a meal with them.
• 21:56
  It's still a personal business. They want to see the people that
• 22:00
  raise their food. They want to look them in the
• 22:03
  eye, whether it be a man, a woman, anybody.
• 22:06
  They want to look them in the eye and say, are you doing a
• 22:09
  good job? Are you giving us what we want?
• 22:12
  And so I mean, it's a very much a dual edged promotional trip.
• 22:17
  It educates us and we help educate them.
• 22:21
  And just for an example, I gave a talk to a big group of Farm
• 22:25
  Bureau people a month ago and I showed them a picture of a
• 22:30
  product that was being promoted in South Korea that looked a lot
• 22:33
  like an, I'll throw this out, Applebee's.
• 22:36
  If you've ever seen one of their ads, they have them large
• 22:39
  noodles and a cream sauce and it looks really appetizing.
• 22:43
  And I showed them a package of a product that looked exactly like
• 22:46
  that being promoted in South Korea.
• 22:50
  And everybody says, yeah, it looks good.
• 22:51
  I says, well, what you've got there is small intestines cut
• 22:55
  into little bitty pieces. And that is a delicacy in South
• 22:59
  Korea. And I said, I know if I pull
• 23:02
  enough strings, I can get those packs for you here in the US
• 23:05
  Would you like to try some? I didn't get any takers.
• 23:09
  And that's the thing you got to realize about exporting beef
• 23:12
  products into these other countries.
• 23:14
  Small intestines don't have a great value here in our country.
• 23:19
  Instead of going into dog food or rendering or what have you,
• 23:22
  they're going, they're getting taken, they're getting
• 23:24
  processed, they're getting exported at a higher value and
• 23:27
  that adds on to the carcass value.
• 23:29
  So every time we can do that, we can add value on these cuts that
• 23:34
  are not used here in the US. We can add carcass value, we can
• 23:38
  add dollars that go back into the producers hands.
• 23:41
  Another example of that is a liver product.
• 23:44
  My showed a picture of a liver hamburger.
• 23:47
  How many people in the room do you want to eat a liver
• 23:49
  hamburger? Not many takers on that deal.
• 23:53
  But why are we? Why did USMEF develop a have
• 23:56
  their dietitians and cooks deliver a liver hamburger?
• 24:00
  Because Peru and Egypt have a huge anemia problem and their
• 24:04
  children are lacking iron. What has great iron?
• 24:08
  Beef livers from US beef livers have great iron in them.
• 24:13
  So what they did was they did a 50% liver, 50% ground beef, made
• 24:17
  it into a hamburger and they're getting kids to eat it that way.
• 24:21
  That again adds another $40 or so on to the carcass value that
• 24:25
  would not get used otherwise. So exports are a huge part of
• 24:31
  our program and the more people around the world we can talk
• 24:36
  about and tell about US quality beef, whether it be a steak or
• 24:41
  whether it be a small intestine, and if they like it and they eat
• 24:45
  it, we're very happy people. Wow, that is fascinating.
• 24:49
  I had no idea about the liver burgers and why those were even
• 24:55
  put into effect in the 1st place.
• 24:57
  So that is, that is really, really cool to see how you can
• 25:01
  take something that in the United States, like you said,
• 25:04
  Terry, is going to get rendered or put into dog food and take it
• 25:08
  and elevate it to like so much worth so much more than what it
• 25:13
  would have been just selling as dog food or putting into
• 25:16
  rendering or all of the other things.
• 25:18
  We're going to use every part of the animal no matter what.
• 25:21
  But if we can get 3-4 times as much for that animal, hey
• 25:26
  Samantha, I'll text you when we're out, just a second if you
• 25:29
  want to pop out. If we can get 3 or 4 times as
• 25:32
  much for that beef product, that's way better than just
• 25:37
  sending it to a dog food facility.
• 25:39
  So that is fascinating. I can't say, Terry, that I'm
• 25:42
  going to be a taker on that beef liver burger or on what did you
• 25:48
  say, the small intestine looking pasta?
• 25:50
  Can't say that I'm necessarily going to be a taker.
• 25:53
  Now, if you seasoned the beef liver burger enough and just
• 25:56
  didn't tell me, I think that you could slide it onto my plate and
• 25:59
  I wouldn't know the better. But I'm so glad that we have
• 26:03
  other countries that we can be sending that beef to.
• 26:06
  Yeah, it's not. Neither one are my favorites.
• 26:09
  But I'm glad somebody has the ability to figure out how the US
• 26:14
  beef industry can help kids around the world and people
• 26:17
  around the world eat a better diet.
• 26:19
  Absolutely, absolutely. Well, as we round out this
• 26:22
  podcast, you have a very busy month coming up.
• 26:25
  I know all of us have a very busy November coming up.
• 26:28
  I can't believe that it's already November 12th.
• 26:31
  We're like halfway through the month, which is mind boggling to
• 26:34
  me. But you are attending some trade
• 26:37
  talks with an AFB later this month.
• 26:40
  So can you just share a little bit more about that as we're
• 26:42
  talking about South Korea and how important trade is and
• 26:45
  exports and all of those things? Can you talk a little bit about
• 26:47
  that and what's going to be going on there?
• 26:49
  Yeah. Next week I'll be going down to
• 26:51
  Kansas City to the National Farm Broadcasters Association annual
• 26:55
  meeting and convention. And Cheryl Davies, the Vice
• 26:59
  Chair, and myself will be there and we'll be doing interviews
• 27:03
  and answering questions of all the broadcasters from the United
• 27:07
  States and meeting with them and answering questions and just
• 27:11
  talking about the great value that we've got in the beef world
• 27:14
  and trying to answer as many questions as we can about supply
• 27:18
  and demand and that we can't answer.
• 27:20
  Again, we have to be very careful.
• 27:23
  They always want to delve into the political world, but that's
• 27:26
  not our thing. My thing is the build to be beef
• 27:28
  demand and build demand for our product, and we'll talk about
• 27:33
  that and we'll run the good story of what beef is
• 27:37
  nutritionally. We'll talk about all the
• 27:39
  research we're doing, all the educational things we're doing,
• 27:42
  all the promotional things we're doing to help the American beef
• 27:46
  producer make a living and make a good living and do the things
• 27:50
  they need to do. That is so exciting.
• 27:53
  I'm really excited to see what all comes out of that event and
• 27:57
  just all of the things that we're able to see as that event
• 28:00
  kind of gathers and wraps up and all of those things in the
• 28:03
  coming weeks. Terry, thank you so much for
• 28:06
  your time today. This was such a fun
• 28:08
  conversation. I cannot say that I'm going to
• 28:10
  be purchasing any beef liver burgers to throw in my freezer
• 28:13
  at the end of this. But it was so fun to chat with
• 28:16
  you, catch up and hear about all of the things that are kind of
• 28:19
  going on as far as CBB goes, as far as life in Wisconsin for you
• 28:23
  and your family goes, and everything else in between.
• 28:25
  So thank you for being here and sharing some of that story to
• 28:28
  all of our listeners out there. Thank you for listening to
• 28:31
  another episode of the Cattle USA Daily Podcast.
• 28:34
  We will see you all next time on another episode.
• 28:36
  Have a good one y'all.