Latest / Got Any Cows? / 49. Every beef cut EXPLAINED: Watch us break down half a beef: full brother of TWO AI stud bulls

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49. Every beef cut EXPLAINED: Watch us break down half a beef: full brother of TWO AI stud bulls · Got Any Cows?

• 0:00
  SPEAKER_01: Welcome to the Got Any Cows Podcast.
• 0:02
  SPEAKER_01: If you want to learn all you can about the beef cattle industry, this is the podcast for you.
• 0:08
  SPEAKER_01: My name is Seth Christians.
• 0:10
  SPEAKER_01: My company has sent beef cattle genetics to 45 of the 50 states and 12 countries around the world.
• 0:16
  SPEAKER_01: I've had the chance to learn from some of the best and brightest in the beef cattle industry, and I invite you to join me for those conversations here on the Got Any Cows Podcast.
• 0:31
  SPEAKER_01: Well, we're in luck today.
• 0:32
  SPEAKER_01: Tad and Sheena are going to do us uh the honors of taking us through Tad's end of the road custom butcher shop today.
• 0:39
  SPEAKER_01: We're going inside the butcher shop and taking a look at the carcasses on the rail as well as a full half.
• 0:47
  SPEAKER_01: So these are going to be animals that Tad has harvested.
• 0:50
  SPEAKER_01: And this animal that's been taken down, this half that's been processed here, is going to be an Akeushi steer that is a full brother to two of our AI stud bulls, Spectrum and a trades.
• 1:02
  SPEAKER_01: So really neat to get a chance to see the carcasses, get a chance to see the finished product, and really appreciate Tad being willing to let us come in and get an inside look at all of this and what it is and how it comes to be.
• 1:24
  SPEAKER_01: So we'll let Tad take us into them and give us the in-depth scoop on all of the cuts here.
• 1:29
  SPEAKER_00: It's been really fun to take these animals, you know, from the get-go when the wagyu first or the Akushi first showed up here.
• 1:39
  SPEAKER_00: Um I wasn't convinced that there was anything different about them than from what our regular black Angus beef are.
• 1:46
  SPEAKER_00: Anyways, I proved myself wrong.
• 1:48
  SPEAKER_00: This has been an awesome animal to work with.
• 1:54
  SPEAKER_00: It'll be fun to get a little more into depth there.
• 1:57
  SPEAKER_00: Um, we're going to take you into the cutting room and go through each individual cut and and kind of explain things there.
• 2:04
  SPEAKER_01: And it is neat.
• 2:05
  SPEAKER_01: I mean, this is really where the rubber meets the road.
• 2:07
  SPEAKER_01: I mean, if you go all the way back, literally the very first Akiyushi genetics I engaged in at all, I bought three embryos out of Texas, and one of them made the 919 cow.
• 2:18
  SPEAKER_01: That cow is the mother of this steer that's laying in pieces on the table here, as well as those two stud bowls I mentioned.
• 2:25
  SPEAKER_01: So it's really fun to see all the way from that, which I mean that would have been 2018 when I bought those embryos.
• 2:31
  SPEAKER_01: 2019, the mother's born.
• 2:32
  SPEAKER_01: 2023, this steer was born, and then to take this calf that was, I mean, his mother was born here in Weston, he was born here in Weston, those brothers that have continued forward in our breeding program are here in Weston, and then to have that steer come right over here to your feed pens right out back, and then be fed up, finished appropriately, harvested here, hang here, broken down into the finished product.
• 2:57
  SPEAKER_01: This is this is the end of all of it.
• 3:00
  SPEAKER_01: This is this is you do all the other work, all the other everything that goes into breeding these things, feeding these things, all the time and effort.
• 3:08
  SPEAKER_01: This is where it lands, is in the superior product on the plate.
• 3:11
  SPEAKER_01: And so really fun for me to see.
• 3:13
  SPEAKER_01: It feels very much like a full circle moment to be here with you, with this particular individual right here in front of us.
• 3:20
  SPEAKER_01: So we've got this half a steer here, and we're gonna take a look at all of it end to end.
• 3:26
  SPEAKER_01: And this is it's just such a fun thing for me to do, Tad, because this is this is this is the end that matters to anybody that's not me, right?
• 3:33
  SPEAKER_01: All the work that I do all day, every day is never gonna cross anybody's mind outside of the beef cattle industry, right?
• 3:39
  SPEAKER_01: Working in genetics or working in that end of what I do has nothing to do with anybody.
• 3:45
  SPEAKER_01: This, anyone can appreciate, right?
• 3:48
  SPEAKER_01: I mean, this beef looks fantastic.
• 3:50
  SPEAKER_01: So walk us through how much beef do we have here, Tad?
• 3:53
  SPEAKER_01: Like what is this that is sitting here?
• 3:55
  SPEAKER_01: How much is this?
• 3:56
  SPEAKER_00: So this is a half of a beef.
• 3:59
  SPEAKER_00: The rail weight of this beef for the the full carcass was a thousand seventy.
• 4:04
  SPEAKER_00: Um, so obviously you have all your waist, the bones, the excess fat, whatever is is now gone and it's the finished product.
• 4:15
  SPEAKER_01: Um so somebody bought a half a beef, all of this, the burgers, all these different cuts, this is how much beef they'd be bringing home.
• 4:24
  SPEAKER_00: Yep, off of this particular steer.
• 4:26
  SPEAKER_00: Obviously, beef bury a lot in size.
• 4:28
  SPEAKER_00: Right.
• 4:28
  SPEAKER_00: Um, we don't see them over a thousand pounds on the rail too often.
• 4:33
  SPEAKER_00: Usually around 800 pounds is average for around here.
• 4:35
  SPEAKER_01: Right.
• 4:36
  SPEAKER_00: But very pleased with this one.
• 4:39
  SPEAKER_01: Oh, absolutely, absolutely.
• 4:40
  SPEAKER_01: Well, and that's the thing, it's fun to see is you know, I mean, like I was talking earlier, like all the way from literally an embryo to a cow to that's the mother of this steer.
• 4:50
  SPEAKER_01: And then this steer is a brother to two bowls that we're actively using in our AI and embryo transfer program.
• 4:56
  SPEAKER_01: So it is way cool to see.
• 4:58
  SPEAKER_01: If if this part doesn't work out, all of what I'm doing doesn't matter at all, right?
• 5:03
  SPEAKER_01: Like this, this, this part, like it has it has to work out.
• 5:06
  SPEAKER_01: Um, so it is way cool, way neat to see all of all of the cuts here in front of us.
• 5:10
  SPEAKER_01: And I know you'd mentioned, Tad, I mean, this, so this half of beef, 1070 total rail weight on the on this animal.
• 5:16
  SPEAKER_01: So rail weight, carcass weight, hanging weight, all the same things.
• 5:19
  SPEAKER_01: Right?
• 5:19
  SPEAKER_01: Yep.
• 5:20
  SPEAKER_01: And so, I mean, you have this half again that that'll end up over at the ranch in Weston.
• 5:25
  SPEAKER_01: So anybody that wants to try some, all you gotta do is buy a plane ticket to Salt Lake City, drive two hours north.
• 5:31
  SPEAKER_01: I'll give you some.
• 5:32
  SPEAKER_01: You just gotta get to the ranch.
• 5:33
  SPEAKER_01: So at the ranch in Weston, I don't know.
• 5:35
  SPEAKER_01: Now I may Sous V and I may not be a grill master like my friend.
• 5:38
  SPEAKER_01: Don't, don't, don't throw me under the bus for being a non-gorillo master, non-smoking master, but uh, it is gonna come out of the Sous V.
• 5:45
  SPEAKER_01: But anyone that wants to try the other half of this steer, fly to Salt Lake, drive up to Salt Lake, or drive up to Weston, and uh, and I'll give you some.
• 5:54
  SPEAKER_01: So, so the way it's laid out here, Tad, I know you'd mentioned there's a lot of different ways you can cut an animal.
• 6:00
  SPEAKER_01: So, what are we looking at here as far as as you chose these cuts and everything else?
• 6:04
  SPEAKER_01: I mean, how many different ways can a person cut the same halves?
• 6:08
  SPEAKER_01: Like we have we looked at the full halves in there, they're hanging up in the cooler, and then that's been broken down into this.
• 6:14
  SPEAKER_01: How many different options does a person have?
• 6:15
  SPEAKER_01: They come in and they tell you, hey Tad, I want you to break this animal down.
• 6:19
  SPEAKER_01: Is it always broken down like this, or how much customization or how much can you customize a half a beef like this?
• 6:25
  SPEAKER_00: Yeah, so there's no limits to how you can have a beef processed.
• 6:29
  SPEAKER_00: We we've made burger out of a whole animal like this before because that's what the family uses.
• 6:37
  SPEAKER_00: Um so you like to have all your your cuts into steaks so you can souve them.
• 6:44
  SPEAKER_00: Um this is kind of a standard process where um it gives you a variety of roasts and steaks.
• 6:52
  SPEAKER_00: Um somebody that's familiar with how cooking roast and and steaks, there's just lots of different options here that you can do with it.
• 7:00
  SPEAKER_00: Um but yeah, there's no limits to how you how you can have it processed.
• 7:05
  SPEAKER_00: You tell us how you want it done and and we'll we'll do our best to make sure we get it the done the way you would like.
• 7:12
  SPEAKER_01: Mm-hmm.
• 7:13
  SPEAKER_01: You bet, you bet.
• 7:14
  SPEAKER_01: And if somebody comes in and they say, hey Tat, I don't know that I want to commit to like a full half of one of these beef, but I'd like to try some.
• 7:21
  SPEAKER_01: If they come in and they're one of one of your clients that buys beef here, as opposed to people that come and buy beef cattle genetics at my ranch, which I don't deal with the beef end of things, I deal with the live cattle side.
• 7:32
  SPEAKER_01: So actually, it's probably quite a little bit cheaper to come buy some beef here than it is to come buy the live cattle and buy the genetics from the ranch.
• 7:40
  SPEAKER_01: But if somebody comes and purchases from you, do they have the option to take less than a full half if they wanted to come and purchase some of this caliber beef?
• 7:49
  SPEAKER_00: Yes, we we prefer to sell it as a whole half, it's easier on on our end, but obviously sometimes it's it's a lot of money to to jump into.
• 7:59
  SPEAKER_00: Sure.
• 7:59
  SPEAKER_00: And especially not knowing if it's really what you want.
• 8:02
  SPEAKER_00: So, yeah, we do have other options.
• 8:04
  SPEAKER_00: Um, you can put in an order for a uh a 20-pound share of of an animal, and it takes us usually three to four weeks to get that to you, and and then you can um decide whether you liked what we had there, or it you know, maybe maybe it wasn't for you.
• 8:24
  SPEAKER_00: Um or if say there were some cuts there that uh you want to change up a little bit, we can do that.
• 8:29
  SPEAKER_00: Um but yeah, we have a variety of different boxes you can choose from to try.
• 8:34
  SPEAKER_00: Um but yeah, you just give us a call, um, put that order in, and and we'll get you on the list.
• 8:42
  SPEAKER_01: And one of the things I think is neatest about what you have available here, like if somebody came to you and bought some of this beef, the degree to which this is better than what you could get anywhere else, I mean, it can't be overstated.
• 8:54
  SPEAKER_01: If you're looking at it relative to most beef, so most beef, the average beef, so let's say commodity beef, like just stuff people get at the store, number one, you don't really even know, frankly, a whole lot of what you're getting, right?
• 9:03
  SPEAKER_01: And I'm not saying it's bad, like you can go you can go get grocery store beef and it's fine.
• 9:06
  SPEAKER_01: Like it's perfectly safe, like it's it's a decent beef product, but it's not gonna be we know exactly which animal it was, much less we know exactly the breed composition, much less we know exactly who finished it and how it was finished, much less being able to control how it was cut or how much we buy.
• 9:22
  SPEAKER_01: And then I mean the product here, even if people go and they want to buy Wagyu, they want to try Wagyu, in most cases, the biggest Wagyu beef programs in the United States, it's half Wagyu.
• 9:32
  SPEAKER_01: Like it has a Wagyu sire, so Japanese sire, then any given cow is the mother.
• 9:37
  SPEAKER_01: And so it's so cool here.
• 9:38
  SPEAKER_01: In this case, I mean, this stuff is 100% Japanese origin.
• 9:42
  SPEAKER_01: So, and not only 100% Japanese origin, but I mean the best of the best of the best in both the sire and the damn of this particular individual here.
• 9:50
  SPEAKER_01: Like there's no no corners cut at all.
• 9:52
  SPEAKER_01: It wasn't like, well, what was cheap or what was available?
• 9:54
  SPEAKER_01: I mean, this is a superstar of a sire to this steer, superstar of a damn to this steer.
• 10:00
  SPEAKER_01: And then this full blood was born here in Weston, weaned, came over to you, fed here in Weston, harvested here in Weston, cut to your specs, and you can get as much or as little as you want.
• 10:10
  SPEAKER_01: I mean, this is above and beyond, truthfully, what you can get other places.
• 10:14
  SPEAKER_01: And so that's I I love being that you can offer that from your shop.
• 10:18
  SPEAKER_01: I it's super fun for me to be able to share it with people that come and visit the ranch to look at genetics.
• 10:22
  SPEAKER_01: Um, and just really cool in the case of this individual, because we're actively using the spectrum and our trades bowls that are full brothers to the steer sitting here on the table.
• 10:32
  SPEAKER_01: So without any further ado, I think let's jump into kind of what the cuts are.
• 10:37
  SPEAKER_01: And so the way we've tried to kind of lay it out here, and this is as much for my benefit as anybody's, is this is from one end of the animal to the other.
• 10:44
  SPEAKER_01: So we're looking at the tail end of the animal out towards the head of the animal, if it were laid out and it were still in one big piece here.
• 10:51
  SPEAKER_01: And it's fun and it's interesting because for me, I spend all day with just live cow.
• 10:56
  SPEAKER_01: That's what I do, all day, every day.
• 10:57
  SPEAKER_01: Whereas Tad's work is taking the live animal all the way down to the finished cut, something that you can you can take and eat and and eat it however you want.
• 11:04
  SPEAKER_01: Like, like Tad mentioned, I mean, I cut it right down into one inch steaks through the whole thing and for everything that doesn't go to burger.
• 11:12
  SPEAKER_01: Um, and I've loved that.
• 11:13
  SPEAKER_01: And I guess that's one other thing I would I would throw out there or mention, it is so versatile with full-blood wagyu beef like this.
• 11:20
  SPEAKER_01: The beef is so good.
• 11:21
  SPEAKER_01: Even if you do take a traditionally roast cut and take it down to a steak, I'd put my quote-unquote lower end steaks, you know, a chuck steak or a round steak, up against any steak anywhere from any other breed, even if it was a higher end cut, like a ribeye or a New York or tenderloin from other breeds.
• 11:39
  SPEAKER_01: I'd put it up against them.
• 11:40
  SPEAKER_01: I mean, it's an awesome eating experience.
• 11:42
  SPEAKER_01: But it's so fun that you can cut it to be a roast, like what we're gonna look at here.
• 11:45
  SPEAKER_01: We can cut it to be ribs, we can cut it to be thick steaks, big steaks, little steaks.
• 11:50
  SPEAKER_01: Anyway, it's just a fun process.
• 11:52
  SPEAKER_01: So starting at this end, which would be the tail end of the animal tad, tell me what am I looking at here on on this end of the table.
• 11:59
  SPEAKER_00: So here we have is the eye of the round.
• 12:02
  SPEAKER_00: Um not my personal favorite, but it makes a decent roast.
• 12:06
  SPEAKER_00: A lot of people um prefer these as cube steaks.
• 12:09
  SPEAKER_00: Um, not a big fan of cube steaks, um especially off of this particular animal, because that would ruin this animal.
• 12:16
  SPEAKER_01: And and for mine, we took mine right down, they'd maybe round steaks, is what it would write as.
• 12:20
  SPEAKER_01: Yep, yep.
• 12:21
  SPEAKER_01: Still a fantastic.
• 12:22
  SPEAKER_01: If you want a steak that is less fatty, you know, like for because I mean all of it's wonderful, it's all fantastic.
• 12:29
  SPEAKER_01: But for me, sometimes I just want a steak that that it maybe isn't quite as rich, right?
• 12:33
  SPEAKER_01: I'm just looking for meat.
• 12:34
  SPEAKER_01: And I love a round steak.
• 12:36
  SPEAKER_01: Like I mean, for the fact that this is the bottom end of the round steaks I've eaten have still just been wonderful coming through the CV there.
• 12:43
  SPEAKER_00: Right.
• 12:43
  SPEAKER_00: And I I do like some of the round steaks.
• 12:45
  SPEAKER_00: The the eye of the round is a little grainier, coarser meat, so I prefer it to uh slow cook.
• 12:52
  SPEAKER_00: It's makes a really nice roast.
• 12:56
  SPEAKER_01: Yeah.
• 12:56
  SPEAKER_01: If somebody had both these packages sitting in their freezer and say, hey, I got this round steak sitting here, um, and I've got an eye of round here, the eye of round would be the tougher of the two relative to just a straight round steak.
• 13:07
  SPEAKER_00: It depends on what the round steaks cut out of.
• 13:10
  SPEAKER_00: Um I cut the the round steak that I've got here out of the top round, which is usually the more tender out of the round.
• 13:19
  SPEAKER_00: Um, so I usually do the top round into stakes right off the bat, and then I'll roast the eye round and the bottom round.
• 13:27
  SPEAKER_00: Okay, gotcha, gotcha.
• 13:28
  SPEAKER_01: So these would be sitting like on the live animal.
• 13:31
  SPEAKER_01: We'd still be somewhere back on the hip or up towards the back or down towards the hawk.
• 13:35
  SPEAKER_00: Down the hind leg from the the hip down to the hawk.
• 13:38
  SPEAKER_01: Okay, gotcha, gotcha.
• 13:40
  SPEAKER_00: Perfect.
• 13:40
  SPEAKER_00: And then we have here a lot of people aren't real familiar with it, but it's an excellent piece of meat if it's prepared right.
• 13:47
  SPEAKER_00: Um, it's the the top round cap or picania.
• 13:52
  SPEAKER_00: There's lots of different ways you can cook it.
• 13:54
  SPEAKER_00: I I like to just cut it into kind of fajita meat and fry it.
• 13:59
  SPEAKER_00: Turns out really well.
• 14:01
  SPEAKER_01: So we have we're eye around here, kind of made it a little tougher and grainier, round stakes here, all this is coming off the hip down towards the the hawk.
• 14:09
  SPEAKER_01: Picania is coming off.
• 14:10
  SPEAKER_01: So where would the picania sit?
• 14:12
  SPEAKER_01: Like, is that it's on the on the live animal?
• 14:16
  SPEAKER_00: So it is on top of the top round.
• 14:20
  SPEAKER_01: Okay.
• 14:21
  SPEAKER_00: Sorry, I had to kind of put things into place as the animal's standing there.
• 14:25
  SPEAKER_00: Right, right.
• 14:26
  SPEAKER_00: Um so it's if I'm thinking right, it's on the inside of the hind leg as it comes down.
• 14:34
  SPEAKER_00: Gotcha.
• 14:35
  SPEAKER_00: Okay, all right, cool.
• 14:36
  SPEAKER_00: I could be wrong there.
• 14:38
  SPEAKER_01: But coming off coming off the back quarter of the animal.
• 14:40
  SPEAKER_01: Right.
• 14:42
  SPEAKER_00: And then what's this up here, this next cut up this way?
• 14:44
  SPEAKER_00: So this here we have the sirloin, and that's right up on the hip of the animal.
• 14:49
  SPEAKER_02: Okay.
• 14:49
  SPEAKER_00: Um, one of my walk us through, I guess, and I apologize to interrupt you real quick, right?
• 14:53
  SPEAKER_01: Walk us through the bloom and then the difference between like kind of the the brown and the red, like you and I were just talking about it before we recorded.
• 15:00
  SPEAKER_01: Important for people to understand.
• 15:01
  SPEAKER_01: I guess what when you see red, we all think fresh.
• 15:04
  SPEAKER_01: When we see brown, we think it's not, but not necessarily true.
• 15:08
  SPEAKER_01: Walk us through, I guess, what we're seeing there real quick.
• 15:10
  SPEAKER_00: Typically, when we first cut the steak, it has a little more of a brown color.
• 15:15
  SPEAKER_00: The red color comes from um being exposed to the oxygen.
• 15:19
  SPEAKER_00: So, as you can see, this side's a little more brown and this side's nice bright red.
• 15:22
  SPEAKER_00: Right.
• 15:22
  SPEAKER_00: That's just because it's been out in the oxygen or the been exposed to the air.
• 15:26
  SPEAKER_00: Um, as this, if you flip this over pretty soon, this side will look just as bright and red as this side.
• 15:32
  SPEAKER_01: And if we're looking at sirloin, so if these are all sirloin steaks, and and where would you rank?
• 15:37
  SPEAKER_01: I mean, if we're looking at sirloin as far as just degree of tender, and again, this is coming for the average idiot like me that's just looking at the the freezer and I'm like, which one am I going to grab?
• 15:46
  SPEAKER_01: I mean, I I always think of sirloin's probably up there.
• 15:50
  SPEAKER_01: I mean, maybe not quite as tender as like a tenderloin New York or ribeye, but it's maybe just behind those.
• 15:55
  SPEAKER_01: But what do you think?
• 15:56
  SPEAKER_01: I mean, where would it kind of fit as far as if I'm looking at my options, where does it fit as far as as maybe like tenderness or eating quality on a sirloin steak?
• 16:05
  SPEAKER_00: Is this so what it comes down to for the most part is how you prepare it.
• 16:09
  SPEAKER_02: Okay, all right, okay.
• 16:10
  SPEAKER_00: Um, because I've had sirloin steaks that compare very close to a ribeye steak.
• 16:18
  SPEAKER_00: And obviously, it depends on the animal too.
• 16:21
  SPEAKER_00: Of course.
• 16:21
  SPEAKER_00: But you know, it's gonna be a step above the round steak, but not quite what a a New York or a a uh ribeye or some of these other uh porter house.
• 16:35
  SPEAKER_01: So this is like we're friends, that one's like we're really friends.
• 16:38
  SPEAKER_00: Yeah, yeah.
• 16:40
  SPEAKER_00: And there are some people that would prefer a sirloin because it's not as fatty.
• 16:44
  SPEAKER_00: Sure, sure, yeah, yeah.
• 16:45
  SPEAKER_00: It doesn't have quite the fat.
• 16:46
  SPEAKER_00: But it does have, depending on the the part of the sirloin, as you can see, there's a little bit of gristle through them.
• 16:53
  SPEAKER_00: Um so there's there is some of that, and it doesn't mean it's a bad steak, but there is a little bit of that there that you have to trim off or whatever.
• 17:05
  SPEAKER_01: Yeah, yep, yep.
• 17:06
  SPEAKER_01: What are we looking at up above the sirloin there?
• 17:08
  SPEAKER_00: So now we've got so we've got two stacks of sirloins there, and then we've got the tri-tip.
• 17:15
  SPEAKER_00: Um, not my personal favorite.
• 17:17
  SPEAKER_00: Um there's a lot of people out there that really love these right now.
• 17:23
  SPEAKER_00: Um they like to smoke them.
• 17:25
  SPEAKER_01: Where does the tri-tip sit?
• 17:27
  SPEAKER_01: Still back quarter of the animal side.
• 17:28
  SPEAKER_00: Back quarter between the the sirloin and and the uh sirloin tip is where it comes into play there.
• 17:37
  SPEAKER_01: And are are these sirloins as well right here?
• 17:39
  SPEAKER_00: Yep, we got yeah, we've got sirloin, sirloins two, three, four, five, six, seven, eight, nine, ten sirloin steaks off of that stair.
• 17:47
  SPEAKER_00: Then you got the the tri-tip there.
• 17:49
  SPEAKER_01: And the tri-tip, what do you recommend for a cooking method?
• 17:52
  SPEAKER_01: I mean, given we all know that no matter what it is, I'm gonna sous vie all of it, but that's because I'm a weirdo.
• 17:57
  SPEAKER_01: What do normal people do with the tri-tip?
• 18:00
  SPEAKER_00: To smoke them is the big thing.
• 18:01
  SPEAKER_00: Smoke them is the big thing.
• 18:02
  SPEAKER_00: Yeah, okay.
• 18:03
  SPEAKER_00: But you can treat them just like a pot roast and and cook them, you know, in your crock pot and they turn out great.
• 18:09
  SPEAKER_01: Okay.
• 18:09
  SPEAKER_00: Um and then we have the the sirloin cap.
• 18:14
  SPEAKER_00: Something a lot of times on my own, I'll just leave this connected to the sirloin.
• 18:18
  SPEAKER_00: This was a big enough steer that it it it made a very large sirloin steak.
• 18:23
  SPEAKER_01: Oh great problem to have.
• 18:25
  SPEAKER_00: Right.
• 18:26
  SPEAKER_00: You know, we we probably our stakes are too big.
• 18:29
  SPEAKER_00: One thing about it, you can make them smaller, but you can't make them bigger.
• 18:32
  SPEAKER_00: Um but it's an excellent um, so yeah, it typically has more marbling in it than the regular sirloin.
• 18:38
  SPEAKER_00: Right.
• 18:39
  SPEAKER_01: Um this little sirloin cap?
• 18:40
  SPEAKER_00: The cap off of the top of the sirloin there.
• 18:43
  SPEAKER_01: Okay, yeah.
• 18:43
  SPEAKER_00: Um, it's pretty similar to the tri-tip.
• 18:46
  SPEAKER_00: You can smoke them up.
• 18:47
  SPEAKER_00: Um, you can sometimes treat them a little bit like picania.
• 18:50
  SPEAKER_00: They're a little thicker than the picania.
• 18:52
  SPEAKER_00: Um it's an excellent, um, very versatile.
• 18:57
  SPEAKER_00: You can roast it, you can kind of treat it somewhat like a uh miniature prime rib if you'd like.
• 19:03
  SPEAKER_00: Uh-huh.
• 19:03
  SPEAKER_00: They're they're really good because they got good marbling.
• 19:06
  SPEAKER_00: Um, so lots of different ways you can cook that.
• 19:09
  SPEAKER_00: That's why I like to leave some of these pieces as roast because when I'm cutting it, sometimes I don't know what I got on the menu for dinner.
• 19:15
  SPEAKER_00: Sure.
• 19:16
  SPEAKER_00: I might want to uh just quick cook this, um, you know, leave it fairly rare and slice it great that way.
• 19:26
  SPEAKER_00: I might want to put it in the slow cooker and let it cook all day.
• 19:28
  SPEAKER_00: I might want to slice it up, make fajitas out of it.
• 19:31
  SPEAKER_00: There's lots of different things you can do.
• 19:33
  SPEAKER_01: Well, and the beauty of the thing I have loved about when when I look at eating Akiushi steak, I mean, it's all my family eats, it's all we feed to friends, it's all we feed to people that visit the ranch.
• 19:44
  SPEAKER_01: There's no matter what cut it is, I mean, we're literally for my half of this same steer, it's all in one-inch steaks, straight through.
• 19:52
  SPEAKER_01: And it's all getting cooked in the sous-vy, 140 degrees, anywhere from two hours clear on up to, I mean, we've had it in there for 24, 48.
• 20:00
  SPEAKER_01: We've done 72 just for kicks and giggles.
• 20:02
  SPEAKER_01: We've tried a whole series of cook times.
• 20:04
  SPEAKER_01: There has never been one come out that wasn't good.
• 20:06
  SPEAKER_01: You know, and that's one of the things I so appreciate about Akuchi beef is even some of these lesser cuts can still absolutely stack up with like there's only so many.
• 20:17
  SPEAKER_01: I mean, we've got this little stack of gorgeous ribeyes over here, but there's only so many of those, right?
• 20:22
  SPEAKER_01: And and there's all these other cuts that a lot of times a guy might think, well, you know, it needs to, it's just it's gonna be a roast, which is fine.
• 20:28
  SPEAKER_01: I like there's there's people that love to do that, or that it might just need to be burger, but literally we're taking a stake, a one-inch steak, everywhere we can possibly take a one-inch steak.
• 20:37
  SPEAKER_01: And even going literally, I mean, caveman level simple of like all one-inch steaks, all Su V at 140, you can't ruin it.
• 20:46
  SPEAKER_01: Like it's awesome.
• 20:48
  SPEAKER_01: Like, all of it's so good.
• 20:50
  SPEAKER_01: So I guess just to attest to the quality of the beef there, you know, and like you mentioned, I mean, the the fat melting point on this steer is so low, like you can already start to see some of that glisten, you know, across all this, because even just here at room temperature coming out of the cooler behind us and coming out here to show the beef, um, it starts to melt.
• 21:08
  SPEAKER_01: That that fat does.
• 21:09
  SPEAKER_01: And it just anyway, and just such a tender beef.
• 21:12
  SPEAKER_01: And and anyway, I I can't say enough good about it.
• 21:15
  SPEAKER_01: Like we're completely ruined now.
• 21:17
  SPEAKER_01: Like, I can't eat anything else, right?
• 21:19
  SPEAKER_00: But and one thing I want to mention on on this uh bottom round is I'm pretty pleased with the mar marbling that that it puts in the bottom round.
• 21:28
  SPEAKER_00: Absolutely.
• 21:29
  SPEAKER_00: Typically, there's not a lot of marbling in in the rounds, but you know, that's pretty heavily marbled bottom round.
• 21:37
  SPEAKER_00: Yeah, probably you know, 40 to 50 percent of my customers on the bottom round will put that into burger.
• 21:44
  SPEAKER_00: Um, I would usually do that on my own, but with these wagyu, I I don't do that.
• 21:49
  SPEAKER_01: What would you like to jump into next?
• 21:51
  SPEAKER_01: Out of this next, and so are we moving off like this?
• 21:53
  SPEAKER_01: Would be the back, I mean like the hips and down, yeah.
• 21:57
  SPEAKER_00: Pretty much top of the hip down.
• 21:58
  SPEAKER_01: Yeah, yeah.
• 21:59
  SPEAKER_01: And then if we Start coming forward right in the rib?
• 22:01
  SPEAKER_00: Forward to the no, not necessarily the rib, but you're gonna be in your loin section.
• 22:06
  SPEAKER_00: Oh, okay.
• 22:06
  SPEAKER_00: Um so you'll have the the tenderloin.
• 22:09
  SPEAKER_00: Yep.
• 22:09
  SPEAKER_00: And that's just a small portion of the tenderloin.
• 22:11
  SPEAKER_00: The rest of the tenderloin is still attached to the the T-bone or the porter house.
• 22:16
  SPEAKER_00: Um it's I like to either way, you can cut these into nice uh plain mignon um steaks, or you can leave them as a small roast.
• 22:29
  SPEAKER_00: I prefer to leave that as a small roast because then I like I say it's very versatile, but for the majority of it, most people have me cut that into steaks.
• 22:36
  SPEAKER_01: Well, and I will, I mean, just to vouch for the tenderloin.
• 22:39
  SPEAKER_01: Like I had the question on that meat dudes episode that I did, he said, hey, what's your you know, what's your favorite cut or your preferred cut?
• 22:45
  SPEAKER_01: And if you're only ever gonna try one cut, you know, like I mean, if somebody's just gonna say, I'm gonna try to one cut the one time, the tenderloin normally just doesn't have a ton of flavor to it, like there's not a ton of marbling to it on a lot of steaks, you know, or a lot of animals to where you'd end up having you know, bacon wrapped around it to give it flavor.
• 23:01
  SPEAKER_01: Like it's tender, tender, tender, but not necessarily super flavorful.
• 23:04
  SPEAKER_01: So you put bacon around it.
• 23:06
  SPEAKER_01: Um, but the beauty of these off an Akeyushi, off these full blood Akiushi, I mean, heavily marbled, super flavorful, wildly tender.
• 23:14
  SPEAKER_01: The only problem with if somebody says, hey, that's the only one I ever try, everything else is tough by comparison.
• 23:19
  SPEAKER_01: I mean, it's just wildly tender on a full blood akiushi tenderloin.
• 23:23
  SPEAKER_01: But my kids are so spoiled.
• 23:25
  SPEAKER_01: I mean, that that's they'll request, you know, the the full blood Akiushi tenderloin.
• 23:30
  SPEAKER_01: Like that's a that's that's what they want.
• 23:32
  SPEAKER_01: And that's and I love having it, we'll we'll cut them all into just those those tenderloin steaks.
• 23:37
  SPEAKER_01: Um, and just wow, it's anyway, wow.
• 23:39
  SPEAKER_01: Yep.
• 23:40
  SPEAKER_01: Anyway, there's my my my two cents on the tenderloin steaks.
• 23:44
  SPEAKER_00: On the tenderloin, like you said, it's not real flavorful, it's not my my go-to steak, but um still a very good steak.
• 23:51
  SPEAKER_00: If I was gonna, if I wanted to take the steer and just take one cut and try it to see if I would want to purchase this steer, I would probably pick a sirloin.
• 24:00
  SPEAKER_00: Okay.
• 24:01
  SPEAKER_00: Um it's definitely not the the best steak of the steer, but if that sirloin is good, you know the rest of the steer is gonna be.
• 24:09
  SPEAKER_01: Right, right, right.
• 24:09
  SPEAKER_01: Okay, yeah, yeah, a good way to gauge it for sure.
• 24:12
  SPEAKER_00: So whereas you can you can get a tender loin and it's normally gonna be tender on almost all animals, but it's not gonna judge the rest of the animal very well.
• 24:20
  SPEAKER_01: Right, right.
• 24:21
  SPEAKER_01: Well, and I uh if you will, I say kind of walk us through so that we've got do we have T bone, T-bones and Porter houses, or can we ask them?
• 24:27
  SPEAKER_00: So they're typically the same, kind of the same cut.
• 24:30
  SPEAKER_00: Porter house has a little bigger um loin section on the short loin and the tender loin.
• 24:38
  SPEAKER_01: Okay.
• 24:38
  SPEAKER_00: So porter house, um, and this is where we get into the T-bone, where it has a lot smaller tender loin piece.
• 24:44
  SPEAKER_01: Okay.
• 24:45
  SPEAKER_00: Um, but it all kind of comes from the same section.
• 24:48
  SPEAKER_00: I actually prefer the smaller T-bone.
• 24:52
  SPEAKER_00: It's more the center cut of the loin.
• 24:55
  SPEAKER_00: If you get down here, you can see the marble than non-boxes.
• 24:58
  SPEAKER_00: See, they're right.
• 24:59
  SPEAKER_00: They're they're very, very well marbled.
• 25:02
  SPEAKER_00: Uh-huh.
• 25:02
  SPEAKER_00: And if I don't know if the camera can see, but there's a lot less gristle to this one than there is this one.
• 25:08
  SPEAKER_00: Sure, sure, right, right.
• 25:09
  SPEAKER_00: This steak looks very appetizing, you know.
• 25:12
  SPEAKER_00: Oh, for sure.
• 25:12
  SPEAKER_00: Yeah.
• 25:12
  SPEAKER_00: Look great sitting on the grill.
• 25:14
  SPEAKER_00: Um, but this one's gonna be a little more tender, um, not quite as much gristle to to uh go through.
• 25:22
  SPEAKER_01: So if they're left together, it's either a t-bone or a porter house.
• 25:26
  SPEAKER_01: If we take them apart, would we be a New York and a tenderloin?
• 25:30
  SPEAKER_01: Is is what so like on my on mine that we cut, we end up with New York's and tenderloins.
• 25:35
  SPEAKER_01: On on this half, it is cut with the two together as either a t-bone or a t.
• 25:40
  SPEAKER_00: Yeah, and I do have a few New York's here.
• 25:42
  SPEAKER_00: These would come off of, you know, if we were to keep cutting this into stakes off of this short loin, these come from here where there is no tenderloin at all attached.
• 25:50
  SPEAKER_01: Right, right.
• 25:51
  SPEAKER_00: So I just made those boneless into to New York's.
• 25:53
  SPEAKER_00: And you could I could have done a few more of those, but I I hate to waste that that small piece of the tenderloin there.
• 25:59
  SPEAKER_00: So we made these pretty those are.
• 26:01
  SPEAKER_00: All of those.
• 26:02
  SPEAKER_00: I mean, just these are wow, pretty close to the the ribeye there, so they they compare pretty close to the ribeye.
• 26:08
  SPEAKER_01: And I, you know, and it's interesting because I mean everybody and everyone will have you know a little bit of a different take, and like, well, I like this cut or I like that cut.
• 26:14
  SPEAKER_01: And that's why, like you mentioned, I mean, you do it, it's fully customizable.
• 26:18
  SPEAKER_01: Like you you'll cut it different for your half, different for my half, different for each client, because everyone has different preferences on what they like, what they don't, and how to cook it and stuff.
• 26:26
  SPEAKER_01: But it's so much fun for me looking at like the even the New York and the ribeye.
• 26:29
  SPEAKER_01: So ribeye is kind of the quintessential, everyone wants to see it, everyone, I mean, and it is just gorgeous.
• 26:35
  SPEAKER_01: But like for me, because you do end up having you got kind of some of that fat that runs right up through the middle of a ribeye and things like that that you kind of trim around when you eat it.
• 26:43
  SPEAKER_01: Um, I really, really like in New York.
• 26:44
  SPEAKER_01: New York's one of my very favorites just because that fat cleans off easy right off the edge, and then I can just take it, slice it right into, and it just, whoo man.
• 26:53
  SPEAKER_01: I yeah, I I really like sitting and looking at these, I'm like, we could we could eat a lot of this.
• 26:58
  SPEAKER_01: You know, we will.
• 26:59
  SPEAKER_01: You need this to have only we can get the grill going.
• 27:02
  SPEAKER_01: Yeah, yeah, yeah.
• 27:04
  SPEAKER_01: We just can't boil it.
• 27:05
  SPEAKER_01: No, just can't stew via it.
• 27:10
  SPEAKER_01: In my defense, I don't actually boil my beef.
• 27:14
  SPEAKER_01: I stew via it.
• 27:16
  SPEAKER_00: Not saying, but it hasn't explained a difference yet, but I'll figure that one out.
• 27:24
  SPEAKER_01: Anywho, yeah, so but yeah, gorgeous steaks.
• 27:27
  SPEAKER_01: I mean, across the board.
• 27:28
  SPEAKER_01: Whether I mean, yeah, especially these New Yorks.
• 27:30
  SPEAKER_01: I mean, the New Yorks are some of the prettiest, the ribeyes are so pretty.
• 27:34
  SPEAKER_01: I mean, just so nice, just look fantastic.
• 27:38
  SPEAKER_01: I mean, in any and all of them.
• 27:39
  SPEAKER_01: So, and anything else you'd want to jump into on this section here?
• 27:42
  SPEAKER_01: We've seen the tenderloins, porter house, T-bone, New York.
• 27:45
  SPEAKER_01: Anything else you want to touch before we move further towards the nose of the animal?
• 27:49
  SPEAKER_00: Nope, I did miss this.
• 27:51
  SPEAKER_00: Is gonna come from the hind leg as well.
• 27:53
  SPEAKER_00: It's just the sirloin tip.
• 27:55
  SPEAKER_00: So it's gonna kind of fall in in front of the tenderloins there.
• 27:58
  SPEAKER_00: Okay.
• 28:00
  SPEAKER_00: Probably my least favorite cut of meat.
• 28:03
  SPEAKER_01: Is a sirloin tip.
• 28:04
  SPEAKER_00: It has quite a bit of gristle.
• 28:05
  SPEAKER_00: Sure.
• 28:05
  SPEAKER_00: Makes a decent roast.
• 28:07
  SPEAKER_00: Yeah.
• 28:07
  SPEAKER_00: A lot of people like it cut as a steak because of the name sirloin.
• 28:11
  SPEAKER_00: Sure.
• 28:11
  SPEAKER_00: I would recommend either roast or grind.
• 28:15
  SPEAKER_01: So the sirloin tip, if you're looking at those different sirloin cuts, we had sirloin, just sirloin.
• 28:19
  SPEAKER_01: We had sirloin cap somewhere in the middle.
• 28:22
  SPEAKER_01: Sirloin cap here.
• 28:23
  SPEAKER_01: Sirloin cap.
• 28:24
  SPEAKER_01: We had sirloin tip.
• 28:25
  SPEAKER_01: So between the three, sirloin tip is kind of the bottom of the three.
• 28:29
  SPEAKER_01: And then sirloin.
• 28:30
  SPEAKER_01: Was sirloin cap the best or the middle of the three?
• 28:33
  SPEAKER_00: I would put it at the top.
• 28:34
  SPEAKER_01: It's the best of the three, and then just sirloin is just kind of your right up the middle, kind of a deal.
• 28:38
  SPEAKER_00: The and then you got the tri-tip there that's kind of in the mix.
• 28:41
  SPEAKER_00: Um, but it it compares pretty close to the sirloin steak.
• 28:45
  SPEAKER_00: Gotcha.
• 28:45
  SPEAKER_00: Um, but this is kind of the workhorse of the hind leg.
• 28:49
  SPEAKER_00: That's why it's not quite as tender and a little more gristly.
• 28:53
  SPEAKER_01: So here's a question for you.
• 28:54
  SPEAKER_01: So, like ribs at large, I mean, I've seen all sorts of different names, all sorts of different ways.
• 28:59
  SPEAKER_01: I'll see them on menus on a regular basis, like you can order ribs, but I mean, then there's like baby something ribs, there's like dyno ribs, there's short ribs, there's like boneless ribs.
• 29:10
  SPEAKER_01: I don't really have any idea at any point in time what I'm even looking at.
• 29:14
  SPEAKER_01: What are these ribs?
• 29:16
  SPEAKER_00: So these would be the long ribs, or if we left them long, you could call them the dyno ribs.
• 29:24
  SPEAKER_00: Okay.
• 29:25
  SPEAKER_00: I like to take, if I'm gonna cook ribs, I like to cook cook them this way.
• 29:31
  SPEAKER_00: Um but like you said, there's lots of different names and ways to prepare ribs.
• 29:37
  SPEAKER_00: I don't usually I would put these into burger.
• 29:43
  SPEAKER_00: The reason I've kept these ribs is I wouldn't say it's a problem with this breed of animal, because the burger is excellent.
• 29:52
  SPEAKER_00: Oh, it's fantastic, it's very flavorful, good, but I wanted to keep a keep it a little bit leaner, and and the ribs have a lot of fat.
• 30:00
  SPEAKER_00: So, you know, usually on a regular beef, we put the rib meat in there to add fat.
• 30:07
  SPEAKER_01: Right.
• 30:07
  SPEAKER_00: So I didn't put the rib meat in there to hold some fat back.
• 30:11
  SPEAKER_00: Sure, sure.
• 30:12
  SPEAKER_00: There's some people that are familiar with burnt ends, these make excellent burnt ends.
• 30:16
  SPEAKER_00: Um you can leave the bone bones in, you can make them boneless, cut them out, cut them into little pieces, um, barbecue them, and they're excellent.
• 30:24
  SPEAKER_02: Okay.
• 30:24
  SPEAKER_00: Um the short ribs are um the more popular rib that you cut from a beef.
• 30:30
  SPEAKER_00: They have a little more meat to them, not quite as fatty.
• 30:33
  SPEAKER_00: Sure.
• 30:33
  SPEAKER_00: Um typically that's the only ribs we would keep off the beef.
• 30:36
  SPEAKER_00: Okay.
• 30:37
  SPEAKER_00: Um but yeah, not necessarily my favorite cut off of a of off of a beef either, but but they so I shouldn't say surprising, um but on the last badly marbled, pretty the last deer we we processed.
• 30:53
  SPEAKER_00: Um my one boy, he's 13.
• 30:57
  SPEAKER_00: Anyways, he's he's a great butcher, and he couldn't uh take putting that nice marbled meat into the hamburger.
• 31:05
  SPEAKER_00: So he he uh took him a little piece there and he says, Dad, I'm gonna fry that.
• 31:10
  SPEAKER_00: And it was as good as a ribeye.
• 31:15
  SPEAKER_01: Yeah, yeah.
• 31:16
  SPEAKER_01: I mean I love to see it.
• 31:17
  SPEAKER_01: I mean, just eh, the the degree of marbling there.
• 31:20
  SPEAKER_01: Yeah, it's really pretty.
• 31:21
  SPEAKER_01: Looks really, really good.
• 31:22
  SPEAKER_01: Yeah, really, really pretty.
• 31:23
  SPEAKER_01: So that and this would be so now we we've gone from the hip of the animal up into the loin of the animal.
• 31:28
  SPEAKER_01: Now we're up into the actual ribs themselves.
• 31:30
  SPEAKER_01: So I mean we'd be up into the front half, but not quite all the way to the shoulder or anything like that yet.
• 31:35
  SPEAKER_01: Um, what are these in front of the ribs?
• 31:37
  SPEAKER_00: Yeah, so these are gonna move back a little bit, kind of in a little in the skirt area, okay, flank area.
• 31:44
  SPEAKER_00: Um, we have the flank steak.
• 31:47
  SPEAKER_00: Okay.
• 31:47
  SPEAKER_00: Um great cut of meat, not my go-to, but it is um there's lots of different ways you can prepare it to make it excellent.
• 31:57
  SPEAKER_00: Um typically there's very little fat in a flank steak, but this one is marbled quite nice.
• 32:06
  SPEAKER_00: Um I don't know if the camera can see it, but it has pretty heavy grain and that's what makes it a little stringy.
• 32:13
  SPEAKER_00: I mean if you take and slice it uh crossways fairly thin and fry it, it makes great fajita meat.
• 32:21
  SPEAKER_00: But you want to cut it across the grain and fairly thin, otherwise it's stringy and and you get a mouthful every time you took a take a bite of your fajita.
• 32:31
  SPEAKER_01: So yeah, yep.
• 32:32
  SPEAKER_01: Then what what was underneath the flank steak right there?
• 32:34
  SPEAKER_00: So was that a flank or a skirt?
• 32:36
  SPEAKER_00: This was the flank.
• 32:37
  SPEAKER_00: That was a flank.
• 32:38
  SPEAKER_00: Yep, we'll we'll get to this one here in a minute.
• 32:39
  SPEAKER_00: What's uh okay, sure.
• 32:40
  SPEAKER_00: You bet, you bet.
• 32:41
  SPEAKER_00: Um we have the skirt steak now.
• 32:42
  SPEAKER_00: Okay, similar to the flank steak, um, I prefer it over the flank.
• 32:47
  SPEAKER_00: It has a lot of marbling, not quite as uh coarse grain.
• 32:52
  SPEAKER_00: Um lots of different ways you can prepare that as well.
• 32:58
  SPEAKER_01: So, relative to some of these other stakes or more common stakes, like there's not very many skirt stakes, flank stake, flank stakes, etc., but all of them are gonna kind of be a little bit the same as far as they're gonna have a little more of that grain to them.
• 33:09
  SPEAKER_01: Um, I mean, well marbled, at least off of this animal.
• 33:12
  SPEAKER_01: I mean, they look really good that way, but they it is a heavier grain, coarser grain on those.
• 33:17
  SPEAKER_01: And all of everything in that stack, they're all gonna be either skirt or flank or something like under that.
• 33:23
  SPEAKER_00: Yeah, so these ones are all there's an inside skirt and an outside skirt.
• 33:26
  SPEAKER_00: Okay, I got all those in the same pile.
• 33:28
  SPEAKER_00: Sure, sure.
• 33:29
  SPEAKER_00: And then there is only one flank stake off of a half, and that's it right there.
• 33:34
  SPEAKER_01: Gotcha, gotcha.
• 33:35
  SPEAKER_01: Okay, all right.
• 33:36
  SPEAKER_00: So perfect.
• 33:38
  SPEAKER_00: If you're somebody that has a family that uses lots of hamburger, I'd recommend that all goes into ground beef.
• 33:44
  SPEAKER_00: Makes excellent ground beef.
• 33:45
  SPEAKER_02: Okay.
• 33:46
  SPEAKER_00: And then you're asking about this stack here.
• 33:49
  SPEAKER_00: This is part of the chuck.
• 33:52
  SPEAKER_00: Um it's not necessarily the chuck eye, but it's the the part of the chuck closest to the ribeye.
• 33:59
  SPEAKER_00: As you can see, the the chuck eye is there in the bottom.
• 34:03
  SPEAKER_00: You know, as I just cut some steaks off of that, that end of the chuck.
• 34:06
  SPEAKER_00: That's where I prefer to get my chuck steaks from.
• 34:08
  SPEAKER_00: It's the more tender, more um flavor, flavorful end of the chuck.
• 34:13
  SPEAKER_01: And they are so good.
• 34:14
  SPEAKER_01: I mean, the chuck steaks for the fact that it's like theoretically, technically, you know, like uh supposed to have been a roast or whatever else, or this isn't the high end of steaks.
• 34:22
  SPEAKER_01: Like, man, alive.
• 34:23
  SPEAKER_01: I I'm having a hard time not saying, I mean, chuck steak uh honestly is one of my very favorite cuts at this point.
• 34:29
  SPEAKER_01: And it's supposed to be this is like, well, I don't know how advisable this is or is to cut it into a steak, you know what I mean?
• 34:35
  SPEAKER_01: And like they're awesome.
• 34:36
  SPEAKER_01: I mean, you look at the degree of marbling in there, that is heavily marbled beef.
• 34:40
  SPEAKER_01: And you cook it a little longer, you know, break some things down in there, and yeah, yeah, they come out of it.
• 34:45
  SPEAKER_00: Yeah, they do have a little more connective tissues, sure.
• 34:48
  SPEAKER_00: That makes them yeah, time is what check steak or they love the sous vide.
• 34:53
  SPEAKER_01: How's that?
• 34:56
  SPEAKER_01: Yeah, they yeah, just like pain's tat every time I say I'm gonna throw it in and so be.
• 35:05
  SPEAKER_00: Crock pop.
• 35:06
  SPEAKER_01: Crock pop.
• 35:09
  SPEAKER_00: All right, it even goes well on a a smoker too.
• 35:13
  SPEAKER_00: Okay, but with the chuck, it's all about giving it plenty of time to break down those tissues and yeah, and but very flavorful.
• 35:21
  SPEAKER_00: That's where it gets all the flavors from all the the the different uh connective tissues there.
• 35:26
  SPEAKER_01: Okay, yep, yep, yep.
• 35:27
  SPEAKER_01: And so we're coming along out towards this end of the table.
• 35:30
  SPEAKER_01: What cut do you want to dive into next?
• 35:32
  SPEAKER_01: What are we looking at?
• 35:33
  SPEAKER_00: So let's go ahead and go to the ribeye here.
• 35:36
  SPEAKER_00: Um very pretty steak.
• 35:39
  SPEAKER_00: Oh, they're gorgeous, they're so pretty, very well marbled.
• 35:41
  SPEAKER_01: Yeah, yeah.
• 35:43
  SPEAKER_01: Looks so good.
• 35:44
  SPEAKER_00: Um there is a end of the ribeye that's better than the other.
• 35:49
  SPEAKER_00: You know, most of the time you'd never know the difference, but I prefer on a ribeye to get the the end that has this bigger cap here.
• 35:59
  SPEAKER_01: Okay.
• 36:00
  SPEAKER_00: That's the more flavorful, tender end of the ribeye.
• 36:03
  SPEAKER_00: Because whereas we move down to this end, it doesn't have that.
• 36:08
  SPEAKER_00: And that's that's gonna move closer into the chuck.
• 36:10
  SPEAKER_01: Okay, yep, yep, yep.
• 36:12
  SPEAKER_00: But uh anyways, I'm quite sh positive there wouldn't be a bad uh ribeye steak in that pile.
• 36:20
  SPEAKER_00: I wouldn't complain to have either any of those.
• 36:23
  SPEAKER_01: Right.
• 36:24
  SPEAKER_00: So perfect.
• 36:26
  SPEAKER_01: So those are the ribeyes and yeah, awesome steaks, fantastic steaks.
• 36:30
  SPEAKER_01: And like I said, I mean for me, those are those are what everyone always wants to see.
• 36:34
  SPEAKER_01: It's what the I mean, it's one of the most common pieces of our marketing materials.
• 36:38
  SPEAKER_01: It's I mean, it's it's the quintessential king of steaks, you know, ribeye, right?
• 36:42
  SPEAKER_01: You know, but it and I like it.
• 36:43
  SPEAKER_01: I mean it's very, very, very good, but it is not my number one pig at all.
• 36:47
  SPEAKER_00: I think why it's very popular is it's a fairly easy cut to cook.
• 36:52
  SPEAKER_00: It's got lots of fat, so you you can't overcook it.
• 36:55
  SPEAKER_00: Yeah, um, or if you do overcook it, it's still tender, still moist.
• 36:58
  SPEAKER_00: Yep.
• 36:58
  SPEAKER_00: Um, so it's pretty pretty easy uh cut of meat to cook and utilize.
• 37:05
  SPEAKER_01: Okay.
• 37:06
  SPEAKER_00: And uh a prime rib roast is great too, but so a prime rib is just a string of ribeyes stuck together, right?
• 37:14
  SPEAKER_01: Yep, same thing.
• 37:14
  SPEAKER_01: Yeah, prime rib, ribeye, same thing.
• 37:16
  SPEAKER_00: Yep, the difference.
• 37:18
  SPEAKER_00: To make a good prime rib, you know, it's a little more time consuming, a little tougher to cook than just a steak.
• 37:24
  SPEAKER_01: And you so you I mean, if a if a client calls up and orders their half cut a certain way, they can have a prime rib or ribeyes, they can't have prime rib and ribeyes.
• 37:33
  SPEAKER_00: Well, no, we we can depending on the size of the beef, like this one, it would have been pretty easy to do half and half.
• 37:39
  SPEAKER_00: Sure, sure.
• 37:39
  SPEAKER_01: Do one prime rib that's half of it, and the other's right.
• 37:42
  SPEAKER_00: Yeah, but we do that quite often.
• 37:43
  SPEAKER_01: Yeah, okay.
• 37:44
  SPEAKER_00: So okay, awesome.
• 37:46
  SPEAKER_00: And then we do have some customers that cut cut their ribeyes thick enough that you could call them a roast.
• 37:51
  SPEAKER_00: Okay, yeah.
• 37:52
  SPEAKER_00: So you know you get up there two inches thick.
• 37:54
  SPEAKER_00: Great steak, but there's a lot of meat there to uh to to eat when you put that on your plate.
• 38:00
  SPEAKER_01: Right.
• 38:00
  SPEAKER_01: Well, and that is one thing I've noticed too with the Aki Usi.
• 38:03
  SPEAKER_01: I mean, for better or for worse, it is a richer steak.
• 38:06
  SPEAKER_01: And so if somebody says, hey, you know, I just want to eat a massive amount of red meat and you know, not run out of space to put it or run out of appetite, well, you know, it's gonna get pretty rich pretty fast because the the flavor, I mean, it's heavily marbled, the flavor is incredible.
• 38:21
  SPEAKER_01: But one of the things I appreciate about an Akuchi steak and this degree of marbling and this degree of richness is even if I take a steak and I'm cutting it up and I'm sharing some of it with my wife, with my kids, or say we take a series of cuts like what we we typically do with tours, we'll take multiple cuts and then we'll get a little bit of each to each person, you know, and it doesn't take as much steak to feed a person.
• 38:44
  SPEAKER_01: Like I said, for better or worse.
• 38:45
  SPEAKER_01: Like if your whole goal is just to plow through an enormous pile of steak, well, you know, it's probably gonna get a little rich a little quickly because it is so heavily marbled, but you can make the same steak go further because it is so heavily marbled.
• 38:56
  SPEAKER_01: I guess if that makes sense, you know.
• 38:57
  SPEAKER_01: I mean, if I'm cutting it up and sharing it and cutting it into smaller servings, you know what I mean, and doing portions of a steak, it goes further because it is it's so rich, it's so filling, it's so flavorful, it's so good.
• 39:08
  SPEAKER_01: And so, I mean, not only did we get this enormous steer, you know, 1,070 on the rail, big old half right here.
• 39:16
  SPEAKER_01: Um, but each of these steaks for me goes further because of the degree of richness that we have going on here.
• 39:23
  SPEAKER_01: So, anyway, just a thought that I'd chip in there.
• 39:25
  SPEAKER_01: What do we have next up in line?
• 39:27
  SPEAKER_01: Unless there's anything else you'd like to touch on with the ribeye.
• 39:29
  SPEAKER_00: No, I think we've about covered it there.
• 39:31
  SPEAKER_01: Okay, sounds good.
• 39:32
  SPEAKER_01: What would you like to look at next?
• 39:33
  SPEAKER_00: So we'll move into this kind of falls into the place with the chuck that comes off the top of the blade.
• 39:40
  SPEAKER_00: Okay.
• 39:40
  SPEAKER_00: That's my favorite steak, the flat iron.
• 39:44
  SPEAKER_01: I think of you every time I see the flat irons in there.
• 39:46
  SPEAKER_01: This is the one not to share.
• 39:48
  SPEAKER_00: This is this one's yours.
• 39:52
  SPEAKER_00: Yeah, at dinner time if we're having flat irons, um we get some sewer ones out roughly flat irons, and you know, I I let the kids think they're eating flat irons, but really the flat irons went to my plate.
• 40:06
  SPEAKER_00: Problem is they're getting old enough they can tell the difference.
• 40:09
  SPEAKER_00: But it's an excellent steak.
• 40:11
  SPEAKER_00: It does have a little gristle in it, so it it's not quite as tender as some of the other cuts, but the flavor is amazing.
• 40:18
  SPEAKER_01: I mean, look at the degree of marbling, like on that lower one.
• 40:21
  SPEAKER_01: I mean, wow.
• 40:22
  SPEAKER_01: You know, I mean, just heavily.
• 40:24
  SPEAKER_00: And some of that's marbling, some of that is a little bit of gristing.
• 40:27
  SPEAKER_01: Sure, there's some gristle in there as well.
• 40:28
  SPEAKER_01: Yeah, you bet.
• 40:29
  SPEAKER_00: That's flavor.
• 40:30
  SPEAKER_01: Pretty.
• 40:31
  SPEAKER_01: Yep, yep.
• 40:32
  SPEAKER_00: Pretty, pretty.
• 40:33
  SPEAKER_01: Awesome.
• 40:34
  SPEAKER_01: So we're down to just these last couple of cuts in through here.
• 40:36
  SPEAKER_01: What are we looking at here?
• 40:38
  SPEAKER_00: Yep, so here we have the arm roast.
• 40:40
  SPEAKER_00: Okay.
• 40:42
  SPEAKER_00: It's kind of like the sirloin tip there.
• 40:45
  SPEAKER_00: Not my favorite.
• 40:47
  SPEAKER_00: Makes a nice roast.
• 40:49
  SPEAKER_00: Usually you don't have a lot of marbling in them, but these are are marbled quite well.
• 40:53
  SPEAKER_00: So I, you know.
• 40:56
  SPEAKER_00: I'm sure you can make it good in the sous vide.
• 41:00
  SPEAKER_00: But I bet you I can make it better in the procpa.
• 41:05
  SPEAKER_01: And that would be for me, it's probably my least preferred cut is going to be an arm.
• 41:10
  SPEAKER_01: But that being said, I've not even had a chance to um try an arm off of like a full blood, the most recent one with a full finish on it through the sous vie.
• 41:20
  SPEAKER_01: And I never I just realized I never did get back to you and tell you to go either burger or go steaks on the arm.
• 41:26
  SPEAKER_01: So uh whatever you did is great.
• 41:27
  SPEAKER_01: I'm sure it'll work out awesome.
• 41:29
  SPEAKER_00: I just traded you for your flat iron.
• 41:31
  SPEAKER_01: There you go.
• 41:36
  SPEAKER_00: But if you look at the sirloin tip and the arm, they're pretty similar in marbling texture, you know.
• 41:41
  SPEAKER_00: So they're there's something if you fit into that category if you like a lot of ground beef or want to lean the ground beef up a bit, add that to the ground beef.
• 41:50
  SPEAKER_00: Yeah, yeah.
• 41:51
  SPEAKER_00: But if you're a roast lover, you love Sunday roast, love you know, slow cooking um cuts, those are great.
• 41:58
  SPEAKER_01: Yeah, yeah, yeah, yeah.
• 41:59
  SPEAKER_01: So I think the only ones we haven't looked at are these three.
• 42:03
  SPEAKER_01: We looked at these already.
• 42:04
  SPEAKER_00: Uh we touched a little bit on this.
• 42:05
  SPEAKER_00: This is the the chuck roast here.
• 42:07
  SPEAKER_00: Okay, chuck roast.
• 42:08
  SPEAKER_00: Boneless chuck roast.
• 42:10
  SPEAKER_00: I love a bone-in chuck roast.
• 42:12
  SPEAKER_00: But if I leave the bone in, I sacrifice my flat irons because they stay with it.
• 42:18
  SPEAKER_01: So the bone comes out.
• 42:21
  SPEAKER_00: Tough deal when it comes to deciding.
• 42:24
  SPEAKER_00: Uh flat iron steak or bone-in chuck roast, because the bone-in chuck roast is nothing beats it for a roast.
• 42:29
  SPEAKER_00: Uh-huh.
• 42:29
  SPEAKER_00: But a boneless chuck roast is good too.
• 42:31
  SPEAKER_01: Yeah, yeah, yeah, yeah.
• 42:33
  SPEAKER_00: So, so yeah, that's what we have here is the chuck roast.
• 42:37
  SPEAKER_00: And like you said, you love them as a steak.
• 42:40
  SPEAKER_01: Oh, they're so good.
• 42:42
  SPEAKER_01: Yeah, yeah.
• 42:42
  SPEAKER_01: Just yeah, fantastic.
• 42:44
  SPEAKER_00: This is the the end that gets closer up into the neck section.
• 42:48
  SPEAKER_00: Yep.
• 42:48
  SPEAKER_00: Um, so they're not quite as tender as you can't see the the eye of the chuck in.
• 42:53
  SPEAKER_01: I think it's a marbling though.
• 42:54
  SPEAKER_01: I mean, and like so there's some connective stuff in there too, but like they are well, well marbled cuts.
• 43:00
  SPEAKER_01: I mean, they're pretty.
• 43:02
  SPEAKER_00: It's gonna be a really good roast.
• 43:04
  SPEAKER_02: Yeah, yeah, yeah.
• 43:07
  SPEAKER_00: And then we have the brisket here, one of my favorite cuts.
• 43:11
  SPEAKER_00: But you have to be very patient when you cook a brisket.
• 43:13
  SPEAKER_00: If you're wanting to hurry things up, you just as well put it in the ground beef.
• 43:17
  SPEAKER_00: That's the only way to hurry up a brisket is make a hamburger.
• 43:20
  SPEAKER_00: Uh-huh.
• 43:20
  SPEAKER_00: Uh-huh.
• 43:21
  SPEAKER_00: Yep, yep, yep.
• 43:22
  SPEAKER_00: So a good 14 to 18 hours of cook time on that, and there's nothing better on this table.
• 43:29
  SPEAKER_00: Uh-huh.
• 43:29
  SPEAKER_00: So if you slow cook it.
• 43:31
  SPEAKER_00: Yep.
• 43:32
  SPEAKER_00: Yep.
• 43:32
  SPEAKER_00: And it's interesting, we've had this out on room temperature for not what half hour, 45 minutes.
• 43:40
  SPEAKER_00: And it's already the the the fats already begin to get soft.
• 43:44
  SPEAKER_00: Right, right.
• 43:46
  SPEAKER_00: Definitely a different kind of beef.
• 43:48
  SPEAKER_00: There is one other thing that I forgot to set out here with this half, is, and it's another um part of this beef that's probably my up there on the the top of the list is all the the Beef tallow, the the kidney fat.
• 44:01
  SPEAKER_02: Oh, sure.
• 44:02
  SPEAKER_02: Yeah, yep, yep.
• 44:02
  SPEAKER_00: I had it all prepared in there to set it here.
• 44:05
  SPEAKER_00: I just wanted to show the amount of kidney fat we can get off of these steers.
• 44:13
  SPEAKER_00: We use it in almost every meal.
• 44:15
  SPEAKER_00: Uh-huh.
• 44:16
  SPEAKER_00: You know, for that we have to cook anyhow.
• 44:19
  SPEAKER_00: Um we I like to just clean it up, um, run it through the rough grind and bag it and freeze it like like it is here.
• 44:29
  SPEAKER_00: And then when we need to, we will it renders very quickly like this.
• 44:33
  SPEAKER_00: So we can render it down, strain it, and put it into um usable-size cubes and very handy in the in the kitchen for cooking.
• 44:43
  SPEAKER_00: So that's a bonus to this animal.
• 44:45
  SPEAKER_00: Other other steers have lots of kidney fat too, but not the quality of that.
• 44:50
  SPEAKER_01: Right, right, right.
• 44:51
  SPEAKER_01: And that's one of the things is so unique about these.
• 44:53
  SPEAKER_01: Like we talk about the beef is tender, the fat melting point is low, the amount of marbling is high, the beef is rich, the beef is flavorful, I mean the burger's fantastic ruin it.
• 45:03
  SPEAKER_01: You know what I mean?
• 45:04
  SPEAKER_01: As far as the burger, the burger, you know, any and all of it.
• 45:07
  SPEAKER_01: You go to eat Nakiushi, and it is so hard to go back, you know, for for me.
• 45:11
  SPEAKER_01: But then I look in, like you said, I said, with the tallow and the different things you can do.
• 45:14
  SPEAKER_01: But you can get for me, I mean, not only was this steer big, this steer was heavy, so there's a total amount, large total amount of pay weight, but this steer is gonna go a long ways because there's a lot of this that's worth having as cuts, as opposed to saying, like, well, a lot of this just needed to go to the grind that wasn't worth having as cuts.
• 45:31
  SPEAKER_01: So we got lots of cuts, even going all the way to stakes, if you, otherwise, isn't what's we've you know, we've got steaks and roasts here, right?
• 45:37
  SPEAKER_01: Which you great chunk of options, right?
• 45:39
  SPEAKER_01: Or even additional steaks.
• 45:41
  SPEAKER_01: I mean, if you with the additional steaks we do, we've got so many cuts, so many packages.
• 45:47
  SPEAKER_01: I'm an enormous pain in the butt, I know.
• 45:48
  SPEAKER_01: But like we get so many, so many packages of beef off of a single animal.
• 45:52
  SPEAKER_01: And then because it is so rich, it goes so far.
• 45:54
  SPEAKER_01: In feeding a group, you know, I mean, if I'm cutting it and it's not necessarily a steak per plate, you know, it's it's a chunk of different cuts and things, it just goes so far, you know, and you can just do so much with it.
• 46:04
  SPEAKER_01: So the same steer, if it were, you know, maybe not an Akyushi or not finished as well, or not prepared as well, you don't get as many, you don't get as much pay weight, you don't get as many cuts, and the cuts don't go as far, you don't get as much towel, you don't get the quality of the towel, the quality of the beef.
• 46:18
  SPEAKER_01: So I guess for me, it's just one of those I look at.
• 46:20
  SPEAKER_01: It takes so much time and effort and money to feed these things, and especially to finish them appropriately, and then to spend the time and effort and money to get them harvested, processed, prepared.
• 46:29
  SPEAKER_01: Like you just as well start with all the quality, all the work that I do on the genetics end makes it worth putting in all the time and effort and feed and money to put the best set of cuts in front of you, or the best beef in front of you.
• 46:43
  SPEAKER_01: Or I mean, like if you really want something that I mean, this is a feature for a celebration, you know.
• 46:48
  SPEAKER_01: I mean, like take a look at one of your like your$20 or not$20, wrong word, 20 pound, one of your 20-pound beef boxes, you know, and look at one of those as far as just something that this is the best of the best of the best, because you can't get this degree of quality elsewhere, because they're gonna be half bloods, and they're you're not gonna have as much information.
• 47:05
  SPEAKER_01: You're not gonna, you're just it just isn't gonna be the same product.
• 47:08
  SPEAKER_01: This stuff, there's nothing about it that we don't know between you and I.
• 47:13
  SPEAKER_01: Like everything about this animal is controlled right here in West the Night O, which I think is really good.
• 47:19
  SPEAKER_00: Seth had this this steer um bored on his place.
• 47:24
  SPEAKER_00: I received it at uh I believe right around 700 pounds, took it from there.
• 47:29
  SPEAKER_00: And from that time he dropped it off till hero.
• 47:32
  SPEAKER_00: This this animal has not left this um property.
• 47:37
  SPEAKER_00: It it didn't have the stress of being hauled to a facility to be to be processed.
• 47:42
  SPEAKER_00: It it moved right from its its uh what's the right word?
• 47:51
  SPEAKER_01: Right from the feeding to right next door.
• 47:54
  SPEAKER_00: Yep, and so very, very little stress.
• 47:57
  SPEAKER_00: Yep.
• 47:58
  SPEAKER_00: I I wish everybody could have that with their animals because it it makes a world of difference not having to to rile up your your steers to get them to the butcher.
• 48:08
  SPEAKER_00: Oh, yeah.
• 48:08
  SPEAKER_00: Unfortunately, that's just not how um things can always work.
• 48:12
  SPEAKER_01: Sure, sure, yep.
• 48:14
  SPEAKER_01: Yeah, the degree of quality here, there's nothing about any of this beef that I'd be like, oh, you know, I would be that I would ever be, I wouldn't hesitate to share this beef with anybody at any point in time, as far as like, you know, to if you had anybody that you're worried, oh well maybe they're really gonna, you know, have high expectations or whatever else, like this is the caliber beef.
• 48:31
  SPEAKER_01: There's nothing missing.
• 48:31
  SPEAKER_01: You know what I mean?
• 48:32
  SPEAKER_01: There's nothing missing from the genetics, there's nothing missing from the management standpoint, the feed standpoint, the quality cut standpoint.
• 48:39
  SPEAKER_01: I mean, even even the packagings to the nines, thanks to Sheena, we've got all the extra.
• 48:44
  SPEAKER_01: We even know literally exactly which animal every package of burger came off of.
• 48:48
  SPEAKER_01: Every in each one of these packages will be the be the same.
• 48:50
  SPEAKER_01: And that's anyway, just just neat, you know, to know as much.
• 48:54
  SPEAKER_01: There, I don't think there's beef anywhere that you'd say we know more about it than what we know about the beef on the and this.
• 49:00
  SPEAKER_01: I mean, DNA verified, registered, embryo transfer calf.
• 49:06
  SPEAKER_01: I mean, it's all to the nines.
• 49:08
  SPEAKER_00: So, yeah, that's one thing about these animals.
• 49:12
  SPEAKER_00: When you receive your packages, the ground beef, we've already ground it and packaged it.
• 49:17
  SPEAKER_00: Every package will have this sticker on it that has an identification number on it.
• 49:22
  SPEAKER_00: That me myself don't know everything about the animal other than from when it got dropped off here.
• 49:28
  SPEAKER_00: But if you want to learn everything about this particular animal, give Seth the call.
• 49:35
  SPEAKER_02: Yep.
• 49:35
  SPEAKER_00: Give him the number that's on the package, and he will give you a good half hour or so of the history of this animal.
• 49:42
  SPEAKER_01: Yeah.
• 49:43
  SPEAKER_01: And it is, it's DNA verified with the American Wagyu Association as being 100% Japanese origin.
• 49:49
  SPEAKER_01: I mean, there's not there's not any of this that you say, well, you know, it's kind of this or it's kind of that, or we think it's more or less about this.
• 49:55
  SPEAKER_01: Like it is, there's nothing unknown about any of this.
• 49:58
  SPEAKER_01: I mean, this this is as good as it gets anywhere.
• 50:02
  SPEAKER_01: Period.
• 50:03
  SPEAKER_01: End of story.
• 50:04
  SPEAKER_01: Like it's that's a that's a cool tableful of beef right there.
• 50:08
  SPEAKER_01: But anything else you would throw in on on that, Tad, to wrap her up.
• 50:15
  SPEAKER_00: Not a lot.
• 50:17
  SPEAKER_00: Um I would recommend if you have any any interest in wanting to try Wagyu, give us a call.
• 50:24
  SPEAKER_00: It's uh it'll be the best thing you ever done.
• 50:27
  SPEAKER_01: Absolutely, absolutely.
• 50:28
  SPEAKER_01: Yeah, if you're looking, if you're looking to get some beef, make sure you get a hold of Tad, come right on over here.
• 50:33
  SPEAKER_01: And or anybody that comes to the ranch.
• 50:35
  SPEAKER_01: If you want to take a box of beef home with you, you know, come and get a hold of Tad.
• 50:38
  SPEAKER_01: Tad's got got beef here ready and and waiting.
• 50:41
  SPEAKER_01: And if anybody wants to look at the live cattle to be able to produce beef like under this, come visit us there at the ranch.
• 50:46
  SPEAKER_01: But between Tad and I, we can pretty well hook you up, whether you want the cow or you want the beef.
• 50:51
  SPEAKER_01: We've got both between Tad and I.
• 50:53
  SPEAKER_01: So yeah, no, it's it's uh anyway, it's all that's in my freezer.
• 51:00
  SPEAKER_01: Anything else you'd throw into it?
• 51:02
  SPEAKER_00: I didn't realize that I could just go down to the ranch there and and uh just show up for dinner and get fed every night.
• 51:08
  SPEAKER_00: So, you know, I might not have to make the plane ride, but I might just have to show up for dinner and he's gonna have to prove the souvette to me.
• 51:16
  SPEAKER_01: We're gonna have to.
• 51:17
  SPEAKER_01: We're gonna have to.
• 51:18
  SPEAKER_01: Awesome.
• 51:19
  SPEAKER_01: Anything else you'd throw in the clothes there, Tad?
• 51:21
  SPEAKER_00: I don't think so.
• 51:22
  SPEAKER_00: Perfect.
• 51:22
  SPEAKER_00: Other than if we stick around this too too much longer, we're gonna have to start the grill up.
• 51:28
  SPEAKER_00: That's exactly right.
• 51:30
  SPEAKER_01: I have been sitting here drooling the whole time.
• 51:32
  SPEAKER_01: But yeah, again, full brother to Spectrum and a trades, bread, calved, raised, fed, finished, harvested, processed right here in Weston Idaho.
• 51:41
  SPEAKER_01: Um, appreciate everybody taking the time to listen to this and take a look at this beef.
• 51:44
  SPEAKER_01: Thank you, Tad, for putting up with Tad and Sheena for putting up with all the many, many questions and many, many requests.
• 51:51
  SPEAKER_01: And appreciate you guys educating me and everybody else watching the podcast.
• 51:54
  SPEAKER_01: And I think this is gonna be fun for people to be able to see the finished product and relate it back to the cattle and understand the whole process.
• 52:01
  SPEAKER_01: So look forward to sharing that with folks.
• 52:04
  SPEAKER_00: One more thing.
• 52:05
  SPEAKER_00: Um, if you are looking for a live animal that's ready to finish, I would recommend going this route.
• 52:14
  SPEAKER_00: Yeah, yeah.
• 52:15
  SPEAKER_00: I uh I I gotta be honest with you, I was a little on the fence about oh yeah.
• 52:25
  SPEAKER_01: Um some of the half bloods you'd been around hadn't been.
• 52:28
  SPEAKER_00: I don't regret it now, you know, to see see the finished product.
• 52:32
  SPEAKER_00: You do have to be a little more patient with them.
• 52:34
  SPEAKER_00: They don't sure, they're not gonna gain quite as fast as some of your commercial breeds, but but uh time and consistency pays off.
• 52:43
  SPEAKER_01: Oh, absolutely.
• 52:44
  SPEAKER_01: Yeah, it's it's I I look at it, you know, when it when it comes to well, what really takes a lot of time and effort and dollars, it's the feed component, you know.
• 52:52
  SPEAKER_01: And if it's gonna take time and effort and dollars, you just as well yield something incredible like this and say, well, we put in a lot of time and feed and dollars, and it's kind of just beef, the same, you know, same as what you'd get anywhere else.
• 53:03
  SPEAKER_01: This is truly it's it's it's a it's a beef eating experience above and beyond what you're gonna get with anything else.
• 53:09
  SPEAKER_01: And I say that as an Angus breeder.
• 53:10
  SPEAKER_01: Like I've got great Angus cows back at home, they do a wonderful job, they have they have their place in the world.
• 53:16
  SPEAKER_01: But I mean, this is the beef that's in my freezer.
• 53:18
  SPEAKER_01: This is the beef going on on the plate in your house, or at least one of the one of the kinds of beef going on the plate there.
• 53:24
  SPEAKER_01: Just an awesome, awesome beef eating experience.
• 53:26
  SPEAKER_01: And even if it's not what people eat all day, every day, absolutely ought to try at least.
• 53:31
  SPEAKER_01: Come by buy a box of it here and come try out 20 pounds or so.
• 53:34
  SPEAKER_01: And if you are gonna put the time into finishing one, just as well finish a good one, you know.
• 53:40
  SPEAKER_00: Yeah, no, it's been and if you have any questions about finishing them, I'd be glad to help you where I can.
• 53:45
  SPEAKER_01: Yeah, absolutely appreciate that.
• 53:47
  SPEAKER_01: Appreciate you sharing with everybody, Tad.
• 53:49
  SPEAKER_01: I think that that should wrap her right there.
• 53:51
  SPEAKER_01: Sounds good.
• 53:52
  SPEAKER_01: Thanks for putting in the time, my friend.
• 53:54
  SPEAKER_00: Yep, thank you.
• 53:55
  SPEAKER_01: Thanks for joining us for this episode of the Got Any Cows Podcast.
• 53:58
  SPEAKER_01: Be sure to subscribe, rate, and review wherever you get your podcasts.
• 54:02
  SPEAKER_01: And visit us anytime at godanycows.com.