Powered by Piedmontese

Has a poor gifting strategy by your loved ones ruined your Christmas? If so, you are not alone! In Today's episode, we cover a few stories that may help you find healing and perhaps a great way to deal with a picky eater hellbent on ruining the Holidays.

Get ready for an exciting episode of Today's Episode, where Ben and Joe delve into the juiciest Thanksgiving Day dramas. From tipsy grandmas to flirty moms and picky eaters, these relatable stories are bound to captivate you. Don't miss out - tune in and have a Happy Thanksgiving!

In today's episode, we delve into the powerful story of two resilient moms who navigate through profound challenges, leaving their hearts shattered but not defeated. Additionally, we shed light on another polarizing perspective that polarizes the world. Tune in for a thought-provoking and engaging experience!

In Today's Episode, We travel across the pond to a finnish engagement party and a dinner party featuring a quiche made with bugs...

In Today's Episode, a teenager new to veganism causes strife in the family, while a picky-eater in another family may end a marriage! Today's Episode may hit home for many parents, hopefully our commentary can help!

In Today's Episode, we run into an angry neighbor upset about late night farming and finish the episode on a classic tale of birthday steaks driving wedges in marriages.

Welcome to Today's Episode, where Beef makes a powerful impact by orchestrating an eviction and fearlessly taking center stage with an incredibly bold and unpopular opinion. We avoided the gross stories today and focused on more wholesome conversations.

In Today's Episode, prepare yourself for a riveting showdown as a friendship is tested over a gourmet dinner party, and a battle royale with the In-Laws takes a dramatic turn for the worse!

In an episode where "Everyone Sucks!" - Joe and Ben discuss the moral high grounds on the use of steak sauce and cooking expensive steak past medium. It's an episode with cranky behaviors and certain losses of friendships.

In today's thrilling episode, get ready to witness a gripping workplace dilemma: Zoom Meetings gone wild! Brace yourself for a clash between well-done steak enthusiasts and a crafty Vegan serving up deceptive pulled pork sandwiches. This one's bound to be a captivating and entertaining listen!

In Today's Episode, we celebrate Joe's Birthday, discuss a sudden turn to vegetarianism, and a dinner party ruined by steak flying out a window.

Today, Joe and Ben talk about a ground beef protein shake, an explosive hibachi dinner disaster, and what it's like to have a Vegan at a dinner party. It's another good episode - all thanks people airing dirty laundry on Reddit.

In today's episode, Ben and Joe dig back into Reddit and discuss three stories where beef plays a pivotal role in the marriages of 3 couples. Will their marriage survive? Hear these stories and our take to see for yourself.

With a lack of new social media comments to address, we decided to go into Reddit and lend our feedback on stories involving meat in the lives of others. We believe more people should ask us, instead of Reddit, on how to handle any meat related questions!

In today's episode, Ben and Joe discuss "Poison," a food safety documentary on Netflix. E-Coli, Salmonella, and other food-born pathogens are out there; knowing who and where your food comes from is a great first step to ensuring better safety in your foods. Edit** Ben refers to Kale quite frequently in the episode, but he meant to say "Romaine"

More social feedback this week as we discuss what happened to Beefalo, Misnomers on USDA Grading, Importing The Breed, and the Cost of shipping across the country. Also - Joe survived a hot week in Austin, so glad he came back!

Can you feed a family with high-end beef? How do you nail the perfect steak? Can beef be part of an everyday meal? We will talk about it all, so let's Talk about cooking with Piedmontese.

"Your prices are a joke, you won't be staying in business long with prices like that!" It's a comment we receive a lot, and in today's episode, we are going to pretend that we agree and will start selling our beef more cheaply. What does our new beef company look like?

Let's respond to more thoughtful social media comments, like: How's it healthier for the planet? Do they not fart? Have they no rectums? What's the deal? and "how is this beef so tender, I don't understand!"

In This week's episode, let's talk about buying ground beef, shopping at the local butcher, and for the fun of it, what Tyson has planned for their chicken.

Welcome to the latest episode of our podcast, where we take on the world of social media and bring some truth to the game. This time around, we're responding to a variety of comments that have been coming our way, and we're not shying away from any of them. From accusations of extreme greed to concerns about the price of our hot dogs, we're diving deep into the heart of the issues that matter to our consumers each week. We understand that in today's world, social media commentary can be overwhelming and at times seemingly overwhelming, but we welcome it with open arms. Join us as we break down some of the common misconceptions and myths surrounding our business. We'll be discussing everything from our supply chain and logistics to the ingredients we use in our products. We're confident that by listening to this podcast, you'll have a whole new perspective on what drives our company and sets us apart from the rest.

In today's episode, we speak with Justin Owens of Owens Farms - who raises Piedmontese cattle in the Pacific Northwest. We unpack the common misconceptions of the high carbon footprint that cattle ranching creates, in addition to his seedstock development operation near Spokane, WA.

We are back! Sorry it's been a while. In a family run beef business, it's not always easy to peel away for the podcast, but here we are! In today's episode, we brushed the dust off the podcast equipment and working to get back into it! We hit on a high level discussion on what sustainability means to us and what it likely means to the consumer. With the main goal of setting up discussions with experts in the field to talk about sustainability, humane care, and addressing consumer's concerns in today's world. Thanks for hanging in there with us and we are happy to resume the Powered By Piedmontese Podcast.

"Going once, going twice... SOLD!" Most consumers believe auctions really only exist for estate sales, fancy art and jewelry, cars, and equipment. But auctions in the cattle market is BIG business and a primary function for commercial feed yards to source the cattle they need. Those feedlots, ultimately, is where the big packers go to get the cattle they need to turn into beef year round. This market functions as a commodity which can be sold on the cash or futures market, which can have some global effects across the globe. All of this happens, well before a steak makes the meat case or a happy home's grill. Today, we sat down with Mark Van Zee, Sales Manager of LiveStockMarket.com to give us an upclose view of the cattle market.

Raising cattle and producing and selling premium beef is the fundamental duties of all us here at Certified Piedmontese. Our #1 priority is to give our animals and lands, the utmost care and respect that we possibly can. It's what allows us to produce such a premium and sustainable product. Even at the harvest or slaughter of our animals, that priority still carries through. In today's episode, we are going to share some light on how that process works within our program and explain how our cattle spend every day living the dream - except for 1 bad, but quick day.

As we kickoff season 2, we wanted to introduce a new segment (as we love doing at the PBPP), by cover the current state of affairs of our program and the beef industry. In season 2, we really do hope to cover topics and segments that can share light on the entire beef production processes, from birth to harvest, down to the meat case and family dinner table.

The beef industry is often vilified for damaging the health and wellness of not only people - but the planet as well. Swept with a wide brush, beef and cattle producers are getting the finger pointed at them for all the destruction made to the environment, but today, we are asking for some of these people to actually point their thumb right back at themselves. Consumers hold the power to make better choices to make a healthier planet and they can start by paying more for quality beef that is raised right here - in the USA.

With a growing number of political, environmental, and other anti-beef movements running through the media cycles, we think it's more and more necessary to know where your beef is coming from. Far too often, sustainable farms and producers are lumped in with CAFOs, and while we don't think it's fair to villianize beef in general, we do think it is important to open the discussion and to be more mindful of how our 'purchasing' decisions can affect the planet. The PAUSE initiative in Colorado is one example of a piece of legislation is that built around a generalization of a global industry and seemingly totally ignorant of the affects it would have on the industry and economy in Colorado.

For all of us and our beef loving fans, there is more to producing beef than the just selling highly marketable Ribeyes, Filet Mignons, and premium NY Strips. Once you pull out and produce those easy sellers, you are still faced with hundreds of pounds of beef from each carcass that still needs moved and sold. It's a weekly task that is difficult and challenging to navigate, especially competing with against the commodity market and every other brand program out there. In this episode, we sat down with our Director of New Business, Billy Swain, to discuss selling boxed beef into the retail market.

With the rise of both elevated home cooking and experience-based restaurant dining, pairing, definitely is the backbone of them both. Pairing the right sides or drinks can take your every day meal, crank the knob, and turn it into a premium dining experience. In today's episode, we sat down with our in-house sommelier, Jordan Reed, and let him talk shop on pairing wines and sides at both the restaurant and home. He also reveals why being a sommelier is not only an awesome job with delicious perks, but also critical to a restaurant's success.

You see commodity beef at nearly every grocery store in the world. You might not realize it, but that beef is likely coming from the 4 main beef processors we have in this country. It's economical, it has certainly meets the high demand the country and the world demands and therefore is almost a necessity. But it has no story other than mass production and working to undercut premium programs, smaller brands or ranchers, and really just becoming an unstoppable monopoly with a choke hold grip on country-wide and global food production. We are working to "unpack" the packers in this segment of the Powered By Piedmontese Podcast.

Carcass utilization is critical to just about every meat company out there. It's not too complicated to sell the prized cuts coming from your herds, but maximizing, selling, or utilizing the whole carcass is really where margins are made or unmade in this industry. Paying respects to the animals we raise, nothing is planned on going to waste. Value-Added Products rules the roost in our business in dealing with utilizing the nose to tail. Premium grinds, gourmet hot dogs and brats, savory snack sticks and jerky, are just a few of the products we work on in our program and our retail shop. So we invited our head butcher and sausage maker to talk shop on utilizing cuts across the animal to produce the worlds best sausages and cured meats.

We introduced a new segment to the PoweredByPiedmontese Podcast with "What Grinds Our Gears!". In today's episode, we took a raw and unedited look into the fake meat industry.

It's a question and answer that is not often ask, shared, seen, or easy to find out - "where does this food come from?" In today's interview, we sat down with one of our procurement agents with our cattle company to address that question and how our cattle and beef company go the extra mile to be able to answer that very question.

Shopping for beef or groceries online is a changing, but growing industry. We are here today to shed some light on how our online program works, how it gets to your door, and how in many cases, results in a fresher product.

After brief introduction retail industry, we are talking to our our Retail Shop manager who talks shop on his cooking background and merchandising beef through our fresh meat case.

Powered by Piedmontese, by Certified Piedmontese beef, covers topics on the production and functions of a nationwide premium beef and cattle producer. Taking a fork to table approach, we will do our best to talk about how our beef program is a cut above the rest. Episode 1 is a brief introduction to our hosts, program, and podcast.