Podcasts about Wagyu

Our guest is David Schlosser who is the chef/owner of Shibumi in Downtown L.A. Shibumi opened in 2016 and shortly afterwards, it earned accolades from various prominent media, including The Los Angeles Times's Jonathan Gold who ranked Shibumi number two restaurant of the whole city. Currently, Shibumi holds one Michelin star. David was classically trained in Japan and soulfully serves authentic Japanese dishes at Shibumi. But originally, he used to cook French cuisine at Michelin starred restaurants in France. In this episode, we will discuss how David got into Japanese food, his training at top kaiseki restaurants in Japan, his philosophy of cooking Japanese cuisine, and much, much more!!! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Live & Dead - Lets Get Started. Stephen and Layne discuss both sides of the Wagyu beef process!

Episode 266 Taking you back to 1/27/2015 –  In other promos for the Best Moments Show…I have said things like “I'm not going to give it away”...and then over the following few minutes…I give it all away! But I am not going to do it this time…so all I will say is this: “Nephew, Uncle, Drunk, BBQ Fork…” to get the connections, be sure to grab the Best Moment show on Friday…and you do need to subscribe to the podcast feed in order to get this particular show! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!   *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*   Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 1/27/2015 Original Full Show Link:  CLICK HERE   This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 265 Taking you back to 1/27/2015 –  One name ....TED FREAKING READER.... ENJOY!! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!   *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*   Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 1/27/2015 Original Full Show Link:  CLICK HERE   This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Listen, I know it can seem like some of us at San Diego Magazine basically eat tacos and taste beer for a living. But it's in pursuit of the story. Whatever it takes to get to the grist of it all. For you. You deserve this. And if that raises our BAC a tad, we're there for you. For Stone Brewing's Laura Ulrich, on the other hand, sampling IPAs is a major part of a hard day's work. Officially one of Stone's “small batch brewers,” it's Laura's job to research and develop new suds, tweaking recipes—and naming brews after her favorite songs—using Stone's seven-barrel system in Escondido. She devised two new versions of our beloved Delicious IPA: Delicious Citrus and Delicious Double, both as perfect with a Wagyu patty as their forerunner. Laura's now one of the key creatives in the Stone brewing operation. But it didn't happen overnight. She started out 19 years ago on the packaging line. She was a brewer, then a brewery trainer, before landing her spot among the small-batch masterminds. “I've seen the whole house,” she says. Laura's also a founding member of Pink Boots Society, a nonprofit that highlights women's contributions to craft beer, as well as wine, spirits, and other brews. The org offers scholarships to help close the industry's education gap and holds brew days for women to come together and invent new blends. Laura also heads Women of Stone, inspiring, supporting, and promoting the company's women employees and brainstorming ways to draw more women to Stone. The mission, she says, is to make sure that women know, “in craft beer, there's a place for you.” Troy and David sat down with Laura in the heart of Stone's Balboa Park bistro to eat burgers, drink Delicious IPA, and learn about Laura's envy-inducing job and her work to shatter her industry's glass ceiling. Her tip for aspiring beer makers: Make sure you've got a professional email. Laura reveals that Stone nearly passed on her application after taking a peek at her Yahoo handle. (For what it's worth, Laura, I would immediately buy IPAs from anyone contacting me from “hippiestink@something.com”) In news, New York institution Prince Street Pizza touches down in downtown San Diego; local chefs settle old beef with hot lamb (there will probably be lamb) on new Food Network series Superchef Grudge Match; formerly of La Dona in O.B., the hard-working chef Gaby Lopez helms a new namesake restaurant, Casa Gabriela in La Mesa; and Heritage Barbeque launches 10,000 square feet of beer and Texas brisket in Oceanside. This week's “Two People, Fifty Bucks” will make you crave Italian: Laura's filling up on bread and burrata at Tribute Pizza; David's ordering ahead at Little Italy's Mona Lisa; and Troy embraces balance this wellness month by pairing bike rides with lardo pizza at Cardellino. See ya next week.

Episode 264 Taking you back to 1/7/2014 - Dr. BBQ Ray Lampe was my guest during this time and we were talking about Fast Food BBQ that was really taking over at the time…in fact Ray was in negotiations with Burger King as a potential spokesperson for whatever BBQ they were attempting to bring to market at the time…it falls through in the end. HOWEVER, that was not the gem of this segment. If I can properly set this up…new house, new studio…one of the first new shows happening in the new studio…but what changed from old house to new house…STAIRS!!!  The old house was a ranch and the new house now had no less than 2 staircases…one going upstairs to the bedrooms and then the stairs leading to the basement…where the studio was. Well, mid question, one of those kids fell down the stairs. Now, you can't hear it but I remember what it sounded like and it was the sound of horror! Full fledged falling and all I could think was that someone was going to be hurt…so I bolted. Ray, being the professional that he is, waited a few beats then understood I wasn't coming RIGHT back and just picked the show up and ran with it until I got back. To his credit, made an extremely deft hand-off to me as I returned…so much so, that if I didn't say anything to Ray about my return or why I left you wouldn't have really given it a 2nd thought. This is one of those gems that Jon mines out…and that I had almost forgotten about! So, in no particular order, thank you to Ray for keeping the show going as I just left him on his own without any heads up and then to Jon for finding this, now 8 year old segment, and bringing it back to the present day. Well done both of you and shows why BOTH of you are in the Guest Hall of Fame as well!!! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!   *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*   Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 1/7/2014 Original Full Show Link:  CLICK HERE   This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 263 Taking you back to 1/7/2014 - Once again making an appearance is ME all ME! This time I was doing a show from the basement of my freshly built house in Wickliffe…you might recall there was a 7 week run where, in between that house finishing and us having to have moved out of the old house, I had to do the show from Ed and Amy Levons basement…you heard that a few weeks ago in a previous “Best Moments” show…but this one was from the new home…and somehow I was able to show horn my joy of being back in the friendly confines of my new home into the murdering of a man down in Jacksonville, FL…why did he die? I will let you find out on Friday…however…I can tell you the reason for his ultimate demise is something that is not uncommon in BBQ/Grilling circles…in fact, I would say some people on social media look for this kind of thing to GO IN ON whenever they have a chance! So, be sure you are subbed up to the podcast feed so you don't miss out! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 1/7/2014 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

It seems like Episode 243: He Who Is Without Sith is a mix of various topics and discussions. The episode begins with Randy and Cody sharing their experiences with food, with Randy having a controversial lava crunch cake and Cody having a horror story about them. Rem is mentioned as hating crunch cakes and eggs. The group then receives a letter from Rich Dickman giving Randy the Dickman Award for Excellence. Rem is also shown to be fawning over Wagyu and not wanting to go to Arby's.   The episode also includes a discussion about Jesus Christ AI art, with Cody talking about Mac and cheese and a breakfast burrito in great detail. Rem is mentioned as getting drunk at the in-laws' and becoming the Grinch. The group also helps someone pick a vacation destination and Randy brings politics into the conversation by discussing beer and Cody gives advice on how to enjoy Beerfest.   The group also offers advice on how to pick a phone case and debates various "Dicks of the Week," including The Cops, The Child Labor Board, NFTs, Rem's wife, and Randy. The show also includes The 48 Laws Of Power Segment on the idea that scarcity can make someone more valuable and give them an aura. The AI Out of Context segment includes mentions of generic white people, cream of mushroom soup, and effective jellyfish use. Rem is also shown to rant about ridiculous results in the Republic.   Towards the end of the episode, Randy remembers his lava crunch cake and Cody mentions wanting to make slutty Wagyu meatballs. Rem is mentioned as getting all sappy and the group banters to end the show.

Welcome back to another episode of REAL TALK! In today's episode:- New Year- Feng Shui- Christmas Recap- Seattle Freeze- Giving away a gift?- SteaksToday's AITA can be found here: https://www.reddit.com/r/AmItheAsshole/comments/zvly51/aita_for_giving_my_wifes_christmas_present_to_my/?utm_source=share&utm_medium=ios_app&utm_name=iossmfReal Talk is a production of ZTS Collective.Listen to us on all of your favorite podcasting apps!Follow us on Instagram: https://www.instagram.com/realtalkzts/

Episode 262 Taking you back to 1/5/2016  - They say, and I FULLY agree, that he's one of the best to do the competition BBQ thing…Travis Clark of Clark Crew BBQ is featured on the show this coming Friday. This was an interview that saw me talking to Travis about the 2015 Team of the year win…up front we cover a little background on him, how he got into competition BBQ and what really launched him into it…then we rolled into what he was going to work on in the 2014 off-season to prepare him for the 2015 season, which he eventually won TOTY in. One of the things I thought to be particularly interesting during the conversation was his full admittance of being consistently inconsistent when it came to brisket in 2014…sometimes he would use choice, sometimes he would use prime and sometimes he would use SRF for the big events…but not dialing in a program ended up earning him a 100+ overall in brisket for 2014 TOTY…so he knew he had to dial that in…and to his credit…he did it!! A great listen and a great/legendary competitor to be sure…and now a very successful BBQ restaurant owner as well! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 1/5/2016 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

A Dose of Dave is a series of bite sized podcasts featuring me on my own. I'm just trying it out to see where it takes me. They're only about 5-10 mins long. If you wish to contribute to the podcast you can here: - https://www.patreon.com/bullshitdetective

My big brother aka RANGER aka Tri-BrotherBroceratops and I discuss the fanciful lives of fictional computer hackers, Wagyu Burger Helper, the Glass Bag Boys of Mexico City, other possible names for former WWE Superstar Mankind aka Mick Foley, the classic timepiece, how easy videogames are to beat today versus our collective inability to beat early games  such as Nintendo Games... you'll see, well, hear... Happy Holidays! More to come, family.AUDIO DOPE:"Genesis" by Fred the GodsonSupport the show@RAGEADVICE

This week along with a few mates, Scott, Derek and Andrew, all of whom are fellow commentators at the Royal Highland Show, we roll out the Christmas drink and have a laugh, as well as some serious chat. We start by mentioning a few great folks that the industry has lost over the past year. When we get to big Doddie it opens up a discussion about the fact that many great rugby players were and are farmers. A random chat about using crossbred rams leaves us divided although the concept Scott raises of producing a Wagyu type lamb does have its merits. We then dissect some farm diversification schemes until that chat morphs into other hilarity, and much editing! .

Un[REDACTED] Sol Invictus Part Four: Authentic Kosher WagyuToss a coin to your narrator! Patreon: https://bit.ly/unredactedpatreonKo-Fi: https://bit.ly/unredactedko-fiFiverr (Yeah you can hire me!): https://bit.ly/unredactedfiverrSol Invictus is located at https://scp-wiki.wikidot.com/sol-invictusCredit to the original authors http://www.wikidot.com/user:info/fantem http://www.wikidot.com/user:info/opossumisticUn[REDACTED] community links: YouTube: https://bit.ly/unredactedyoutubeSpotify: https://spoti.fi/3mNCLulDiscord: https://bit.ly/unredacteddiscordInsta: https://bit.ly/unredactedinstagramTwitter: https://bit.ly/unredactedtwitterCaptivate: https://bit.ly/unredactedcaptivateApple: https://apple.co/3FO8qTYSpecial thanks to the channel's patrons:Euclid:Agent MaxwellKeter:Dr. EmberMoxyFoxtrotThaumiel:HalucygenoMentioned in this episode:Audiobook PrerollGet your copy of the audiobook here: https://ko-fi.com/scpunredacted/commissions

Episode 261 Taking you back to December 26, 2012  - And just as we are in the middle of the 2022 YIR show - back in 2012 I attempted a “round table” year in review show…making up the panel back then is the most likely successor to Amazing Ribs.com, Clint Cantwell, Old friend of the show Shane Draper of then Draper's products and eventually Grilla Grills…and then pitmaster of Whiskey Bent BBQ (team and podcast) Chad Ward. What was the BBQ world like 10 years ago?? This will give you a great look at what the scene was like back then and it also goes to show why I might not have done a recurring YIR with a panel of people…lots of logistics that can blow up in my face…live and learn…and what I've learned is that ME doing a YIR show SOLO is better than a group doing it…but, the growth of the show is dependent upon learning what works best and what doesn't work best. So, enjoy the look back to 10 years ago and hear what we thought the biggest surprise of 2012 was to each one of us Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 12/26/2012 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!  

Visit https://www.dartagnan.com and use code CARNIVORE20 for 20% off beef! Jessalyn improved acne, constipation, weight gain, and mood swings on a carnivore diet. Read Jessalyn's story here: https://carnivore.diet/jessalyn-improved-acne-constipation-mood-swings-carnivore-diet Find Jessalyn on social media:  Instagram: https://www.instagram.com/jessalyn.randle/ YouTube: https://www.youtube.com/@UCHlFeDkt3w0DXhrItDtS2_g  Timestamps 00:00 Trailer 00:35 Introduction 02:06 Shawn on Joe Rogan experience 03:29 Gut health, constipation, mental health 06:57 Anorexia 08:27 Is the carnivore diet an eating disorder? 10:58 Bacon, vegetables 12:54 Okinawa 13:49 Meat in Okinawa 15:08 Blue zones 17:35 Carnivore impacts on bowel frequency 19:44 Exercise without carbs 20:34 Carnivore diet and family, peers 22:16 Depression 24:19 Food baby 25:35 Menstrual health 26:46 Carnivore diet and relationships 28:41 Carnivore diet adaptation problems 30:13 Acne, skin health 33:03 Jessalyn's diet 34:04 Plant-based movement in Japan 34:56 Experimenting with reintroducing foods 36:11 Carnivore diet and anorexia, bulimia, binge eating disorder, etc. 38:34 Community in Okinawa 40:39 Favorite carnivore foods 41:55 Fat ratios on carnivore diet 43:16 Carnivore diet affordability 44:39 Wagyu or Kobe beef 47:29 Where to find Jessalyn See open positions at Revero: https://jobs.lever.co/Revero/ Join Carnivore Diet for a free 30 day trial: https://carnivore.diet/join/ Book a Carnivore Coach: https://carnivore.diet/book-a-coach/ Carnivore Shirts: https://merch.carnivore.diet Subscribe to our Newsletter: https://carnivore.diet/subscribe/ . ‪#revero #shawnbaker #Carnivorediet #MeatHeals #HealthCreation   #humanfood #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree  ‪

Episode 260 Taking you back to 12/20/2011 - The holiday season is firmly upon us…there is no question about that! So what would make your holidays EVEN better? Yes, you guessed it…the 12 Days of BBQ Christmas will come to your podcast feed on Friday and just when you think you couldn't possibly have more holiday spirit than you have right now…we are going to take the spirit knob and turn it to 11!!! You will be so jacked up on holiday spirit you won't know what to do with yourself. I do want to give thanks and credit to the song writers…Matt Frampton and Logan Hendrickson from Hot Grill on Grill Action. Remember…this song is now celebrating its 11 year anniversary!! I think it might be time to dust this bad boy off, get the girls and I in a recording studio and have a re-do on this…or maybe go live one more time! We'll see…but thanks again to Matt and Logan for the words…and, of course, thanks to Bobbi, Maddi and Marleigh for doing this with me so many years ago! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 12/20/2011 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 259 Taking you back to 12/3/2013 - Featuring my friend and BBQ juggernaut, Sterling Ball from Big Poppa Smokers. In this particular clip, we dig a little into his cooking interest and how he got involved with BBQ, we also talk about his other job…Ernie Ball and Musicman…and then we close out the segment talking about the then BIG CONTEST every year…King of The Smoker. I am not going to steal Jon's thunder at the end of the show this coming Friday…but I will say this…sometimes, in the middle of something, you don't realize the greatness of someone…or you aren't able to appreciate it…and that time only comes “after the fact”...many of us might be in that position with Sterling right now!  This was a great segment…and it was 9 years ago…funny to hear what still rings true today. Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 12/3/2013 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Today we're interviewing Durgalakshmi Sathiakumar, or Durga for short. She's the COO and first employee for Shiok Meats, one would say the most ahead of the cultivated meat ecosystem in Asia. It's currently, in Series B and raised $21.5 million according to CB Insights and is valued around $99 million. Though a modest amount in United States standards, this is huge when it comes to Asia. So I learned shiok is basically a term for deliciousness which embraces the focus of Shiok Meats as it is specifically headquartered in Singapore. What was surprising is that Shiok actually does more than just shrimp. It's also doing Wagyu beef thanks to an acquisition. Do they synergize? The answer's fuzzy. You'll not only learn why Shiok focuses on seafood but also the perception on cultivated meat in Singapore, and we compare it to places in the United States. Though the data is ever-changing. Durga herself gives some valuable advice on some of the skillsets you need in the industry as well as trying to find your ikagai, or purpose in life.  

Episode 258 Taking you back to 12/3/2013 - I don't know how far you go back with the show…keep in mind, this show has been happening in one form or another, since 2006! So, some of you that have been around for 5 or 6 years…that's a long time…but you missed the first 10 years (or so)...LOTS of things have transpired over the years to be sure…like the segment that is coming up on Friday…when the show was done from a completely different location for about 2-3 months while the house we were building at the time was being completed…so the show went to the basement of Wickliffe, OH elite family…The Levons!! Ed and Amy allowed me to do the show while we waited on our home to be finished and it was seamless. In this segment, Amy and I talk about Thanksgiving stuff and what it's like having me do the show every Tuesday from there home. Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 12/3/2013 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 256 Taking you back to 11/12/2016 – I hope everyone had a great Thanksgiving yesterday. Too keep the BBQ and entertainment going, I will utter only one word..."NADKINS!!(Not in business) Not familiar with this...give this week's show a listen and let me know what you think! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 11/12/2016 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 255 Taking you back to 2012 - This time we feature a BBQ legend…the guy who created the Fast Eddy Cooker…Ed Maurin. In this particular cut, Ed and I spend time talking about the Jack Daniels BBQ competition and why there continues to be such reverence, such mystique, such romance and such preference given when I have asked pitmasters about their thoughts on this event…I think about the Royal and I have always considered the Royal to be the real “elite” contest because there is no restriction or anyone being left out…but there is on the Jack side of things…and maybe that's what makes it even more special to the pitmasters….any way, Eddy is always a great guest…and by the way…he has introduced a new line of BBQ pellet to the market so I will be looking to get him on the show soon to talk about that. Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 2012 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Steffen Schäfer ist Geschäftführer der Firma „Der Vogelsberger“ und Mitgründer des Deutschen Wagyuverbands. Der Vogelsberger umfasst eine Landwirtschaft, Metzgerei und Grillschule. Steffen ist somit gleichzeitig Landwirt, Metzger und Fleischsommelier. Er erzählt uns im Podcast über seinen Betrieb und seine Passion rund um das Wagyu-Rind. Seine Tiere werden in der Mutterkuhhaltung auf Weiden großgezogen, die im Schutzgebiet rund um den Vogelsberg grasen dürfen. Schweine hält Steffen Schäfer auch, das Vogelsberger Landschwein, eine Kreuzung aus dem Deutschen Edelschwein und dem Duroc, sowie das Berkshire Schwein. Es handelt sich dabei um fast ausgestorbene Schweinerassen, die eher fetthaltiger sind. Die Schweine werden bei ihnen auch älter, mindestens 12 Monate alt. Das Fleisch von diesen Schweinen ist saftiger und verliert beim Garen weniger Wasser. Die Wagyu-Rinder werden bei ihnen erst mit 32 bis 36 Monaten geschlachtet. Das Alter macht die Marmorierung erst richtig gut. Das Wagyu-Fett vom Vogelsberger ist durch die Grasfütterung richtig dunkelgelb, was man vom japanischen Wagyu-Fleisch nicht kennt. Das Wagyu-Fett ist nicht nur reich an Omega-3 durch die Grasfütterung, sondern auch an Omega-7. Diese fast noch unbekannte Fettsäure soll gut gegen Alters- und Entzündungsprozesse sein. Wagyu-Fett ist bei Zimmertemperatur flüssig. Dieser Schmelz ist auch die Besonderheit beim außergewöhnlichen Geschmack von Wagyu-Fleisch.Steffen erklärt die Besonderheiten bei der Wagyu-Zucht in Deutschland. Inzwischen gibt es 206 Wagyu-Züchter in Deutschland. Außerdem erklärt uns Steffen, wie er seine Rinder möglichst stressfrei schlachtet, um auch Fleisch von bester Qualität zu erzeugen.Über seine Grillkurse und Grillevents gibt er auch sein Wissen weitergeben Er gibt Tipps auch zur Verwendung von Innereien für besondere Gerichte.Ihr findet den Vogelsberger mit Online-Shop und Grillseminaren unter www.der-vogelsberger.de oder auf Instagram unter @dervogelsberger. Zusätzlich vermarktet er seine Fleisch- und Wurstwaren auf den Wochenmärkten in Bornheim, Bergerstraße und in Frankfurt auf dem Schillermarkt.Fleischzeit ist der erste deutschsprachige Podcast rund um die carnivore Ernährung. Hier erfahrt ihr Tipps zur Umsetzung des carnivoren Lifestyles, wissenschaftliche Hintergründe zur Heilsamkeit sowie ökologische und ethische Informationen zum Fleischkonsum.Andrea Sabine Siemoneit berichtet nach über drei Jahren carnivorer Ernährung über ihre Erfahrungen und Erkenntnisse. Außerdem interviewt sie andere Carnivoren.Ihr findet sie auf Instagram unter @carnitarierinAndreas Website, wo ihr auch Das Handbuch der Carnivoren Ernährung erwerben sowie den Link zum Coaching finden könnt: www.carnitarier.deHaftungsausschluss:Alle Inhalte im Podcast werden von uns mit größter Sorgfalt recherchiert und publiziert. Dennoch übernehmen wir keine Haftung für die Richtigkeit, Vollständigkeit oder Aktualität der Informationen. Sie stellen unsere persönliche subjektive Meinung dar und ersetzen auch keine medizinische Diagnose oder ärztliche Beratung. Dasselbe gilt für unsere Gäste. Konsultieren Sie bei Fragen oder Beschwerden immer Ihren behandelnden Arzt.

Summary: Since Costco introduced soft and tender USDA beef to Taiwan, the Taiwanese shoppers are now after the next best thing - Wagyu beef. Wagyu beef is now making its way to hotpot and bbq restaurants. In this episode, Angel and I talk about how we feel about Wagyu beef and steaks in general. Do you like Wagyu beef? Comment down below! Vocabulary: 1. Cost an arm and a leg idiom. 非常昂貴/近乎賣手賣腳 A5 Wagyu steak will cost you an arm and a leg. A5 和牛的價位非常昂貴。 2. Sizzle adj. 滋滋聲 When cooking steak, Gordon Ramsay always says "Listen to the sizzle". 煮牛排時，Gordon廚神都說要聽到"滋滋聲“。 3. Portion n. 份量 If you are not sure how much steak you can finish, you want to order the smaller portion on the menu. 如果你不確定你可以吃完多少牛排，可以點菜單上比較小的份量。 更多Vocab Podcast節目: https://www.15mins.today/vocab 歡迎主題投稿/意見回覆 : ask15mins@gmail.com 商業合作/贊助來信：15minstoday@gmail.com 留言告訴我你對這一集的想法： https://open.firstory.me/user/cl81kivnk00dn01wffhwxdg2s/comments Powered by Firstory Hosting

Gozu is a modern American restaurant in San Francisco with the unique approach of including some type of premium Japanese wagyu beef in every single dish. That could include the meat itself, the fat that is made into a form of garum — the ancient Roman version of fish sauce — and everything in between. Most customers order the restaurant’s tasting menu and one of four pairings: Wine, sake, whiskey, or tea. The person in charge of those pairings, and all other alcohol served at the restaurant and its adjoining whiskey room, is beverage director Jordan Abraham. Abraham, who was beverage director of Atelier Crenn, also in San Francisco, between 2018 and 2020, joined Gozu in March of 2021, when it reopened. Gozu actually closed before the pandemic started due to a fire on New Year’s Eve of 2019, and when it reopened Jordan set to work with his pairings, the most popular of which is whiskey. Abraham recently discussed his approach to selecting the whiskeys for each course, as well as the complexities of properly brewing a great cup of tea.

Guy Crims, or “Guy the Butcher,” as he's generally known, is a veteran of the butcher business and a legend in the world of Japanese Wagyu. In 2017 alone, Crims was responsible for bringing 4.3 metric tons of Wagyu beef into the U.S.  Crims, a California native, became fascinated with the butcher business when he was 14 after reading The Jungle, Upton Sinclair's novel depicting the American meatpacking industry in early 20th century. His first job was at a family-owned butcher shop in Pacifica. Crims followed the original owner to a butchery in San Francisco, where he continued to hone his craft. In college, Crims studied architecture, not food—although the two passions merged when he worked on a slaughterhouse design project that advocated for the humane treatment of livestock. He continued to blend both roles as a managing partner at Pape Meat Company and most currently, as a managing partner of One Henry Adams, which includes the Niku Steakhouse and The Butcher Shop by Niku.In 2017, Crims was invited to tour Japan with the Japanese Wagyu Beef Committee—the only non-chef included on the tour. There, Crims met Omakase Restaurant Group co-owner Jackson Yu. Chef Yu enthusiastically introduced Crims to his business partner Kash Feng, who was in the early planning stages of a Wagyu-focused butcher shop and restaurant concept slated for a space at One Henry Adams. As plans started to coalesce, Feng tapped Crims as the master butcher for both the restaurant and butcher shop concepts.As the master butcher for the neighboring Niku Steakhouse, Crims will work side by side with Executive Chef Dustin Falcon to ensure quality and consistency for the restaurant's meat program.Recorded on location at Niku Steakhouse in San Francisco,CA. Thank you to Guy and the Omakase Group. https://www.nikubutchershop.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-15

On today's episode of the HowToBBQRight Podcast, we introduce our guest, Mark Williams from Swine Life BBQ, to talk about cooking whole hogs and to recap our Palmer Home Event (00:22). We talk about Jay Craig from Outlaw BBQ Smokers, and his help with providing smokers to cook (01:22). This is Outlaw's NEWEST Pit, the “Hoss” Hog Smoker (01:51). What lessons and tricks did Mark learn from cooking on the “Hoss” pit (04:24)? Mark explains temperature fluctuations and time control when cooking full hogs (06:35). You could've eaten the hog skin like chips… (08:08). Deboning a WHOLE pig is tough (10:55). What is a “Split Head” on a pig (12:35)? Malcom's reactions to food are TRUTHFUL (15:12). This was the start and finish of cooking the whole hog during the Palmer Home Event (16:14). This is why you SHOULDN'T inject with Phosphates (18:11). After post-injection, Mark goes into further detail on the hog cook (21:20). We pre-gamed our guests with Bloody Marys (23:10). Let's talk about fire boxes and barrels (24:25). How often should you run your coal between baskets (25:33)? This guy makes “NASA” level hog pits… (26:12) We provided our guests with Comp Style A-9 Wagyu Briskets from The Butcher Shoppe (27:30). Mark explains the purpose of microwave shelves on burners (30:25). We RUINED brisket for some of our guests (32:11), and Mark talks about how fast the “Hoss” can heat up (33:07). Some of our guests ate till it HURT (36:25), and the Bullfrog drink didn't make it very long (38:54). Malcom is one with the element when around Whiskey… (40:12) Malcom is now OFFICIALLY a Kentucky Colonel (41:08). This was the ending to a great dinner event (43:18). Mark breaks down the anatomy and dissection of a pig (45:35). Thank you to our supporters, donors, and friends (47:15)! What NEW videos does Swine Life BBQ have coming out (49:08)?

Episode 254 Taking you back to 9/30/2015 - This time we feature a guest from way back, Jen Brand from, at the time, Brand Solutions. We were talking about the American Royal and while at that time, things seemed like they would never change, boy have they ever, as it relates to the BBQ event. In this segment we were discussing, flippantly, did we ever think this event would decline in attendance…and we both thought no…but over the years, it certainly has! The number of teams attending has certainly gone done…especially in the covid years. The location has since changed 3 or 4 different times…I never thought that would happen…the date has changed a few times…It's always fun to see what pans out over the years Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 9/30/2015 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Today in our pubcast, we are taking a deeper dive into Mosida Farms after a fascinating virtual farm tour at World Dairy Expo. The Bateman family operation includes 20,000 animals and over 5,000 crop acres in Cita, Utah. Wayne Bateman started Mosida Farms and once said, “We didn't have it all together, but together we had it all.” The Batemans decided to diversify and added beef to their offering. Kaleb Bateman, joined the podcast via video, and says that Mosida Farms produces 40 to 100 beef calves a week. Those calves are fed and eventually sold in one of three Mosida Market locations. Mosida Market once was just the Bateman family selling beef to their neighbors before it evolved to where it is today. (15:03)The Bateman family breeds their own beef and dairy crosses, including a Jersey x Charolais cross. Steve Bateman said the Jersey x Charolais crosses gain just as well as an Angus x Holstein cross. They are running trials with all different crosses and so far the Wagyu crosses are the flagship meat in the market. (27:30) A labor shortage has helped push the Bateman family to put in a robotic milking system. Brad Bateman said the family traveled to look at different systems before finding one that will work. The stress level of cows has decreased in the robotic barn and it has allowed them the option to grow at a different rate. (29:25) Brad Bateman says the family has a philosophy that if you take care of the cow, they will take care of you. To implement that idea there is weekly employee training. The desire of the Bateman family is to do what is best for the cow. (39:00) Laun Hall, nutritionist for Mosida Farms, says there are two different diets, one is acidifying rations and the other is more basic. While they want to meet the nutritional needs of the cow, they also want as few ration changes as possible. (42:31) Jason Bateman mentioned the robot barn is a controlled environment to test different feeds like specific hybrids of corn and the digestibility of different starches. By drilling down on this information, it will impact their bottom line. (52:30) Steve Bateman wrapped up the podcast by commenting that a lot of dairies don't have family to succeed them. Steve says you have to work to make it possible for your kids to continue the business, and get them involved early to keep them there. (1:02:10) Please subscribe and share with your industry friends to bring more people to join us around the Real Science Exchange virtual pub table.  If you want one of our new Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll get a shirt in the mail to you. 

On this episode, I talk about Wagyu beef, my guest's trip, and my guest learning to get a Masters degree. Follow The Toddcast only on Instagram @the_toddcast_. Subscribe to my YouTube channel https://youtube.com/channel/UCFWiuH85dfAy1703YZbKsFQ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Episode 253 Taking you back to 12/17/2013  – This bringing a close to the 5 weeks of the 2022 BBQ Central Show Guest Hall of Fame Class members…and closing it down is Jon Solberg's pick for this year's class…the “former” pitmaster of Warren County Pork Choppers, Donny Bray of Bowling Green Kentucky. This segment was recapping the TOTY race Donny and Tim Grant were locked up in at that point in time…this is also the segment where we hear Donny Bray utter the classic line “The sun don't shine up one dog's ass all the time.” Donny says, on record, that he choked away that contest…and then recounts the year and the pressure he was under at that time. His honesty in this interview was very refreshing and you can easily see why Jon made such an impassioned plea to get Donny into the Guest Hall of Fame this year. Donny has been out of the competition scene for a number of years…he did mention he MIGHT get back into it but we'll ask him all about it when he comes on the show…currently slated 12/6 as we close out the year. Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 12/17/2013 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

If your local butcher can't deadlift a small cow...Are they even a butcher? Cody has led an interesting life as a Powerlifter and Butcher. He has made great strides at creating a unique old school butcher shop just outside of Albany, New York. Tune in to learn what cut of meat you should get for your next anniversary! The answer may surprise you. Also, he does a segment on the Podcast called, "Wagyu for Dummies".

Salve, Dudes! No (aleatório) papo de hoje, Raphael, Andrey e Diego Birth continuam falando muito sobre nada! RECADOS AOS DUDES: dudecast@thedudes.com.br (tem até formulário no site, deixa de ser preguiçoso) Grupo dos Dudes no Telegram Feeds... O post Dudecast #406 – Pauta Livre 4 – Bife de Wagyu, Linha Direta, Janones e apostas apareceu primeiro em The Dudes.

Episode 252 Taking you back to 11/17/2015  – Week 4 of the 5 weeks of Guest Hall of Fame'ers continues on the best moments shows and this week we feature Connie Rempe.  In this particular segment, we were getting you ready for Thanksgiving. So, while this particular segment is a bit dated...going on 7 years this Thanksgiving...the info and the ideas for you to try are just as relevant as they were when this segment initially aired. So, if you end up trying any of these recipes...let me know how they panned out for you...always love that feedback! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 11/17/2015 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 250 Taking you back to 11/10/2015  - Week 3 of the 5 weeks of Guest Hall of Fame'ers continues on the best moments shows and this week we feature the founder of Pit Barrel Cooker, Noah Glanville.  In this interview, we talked about his background in the military and, after that ended, how he got into the Pit Barrel business. Noah originally made his first appearance about 4 years or so before the interview you will hear Friday…so, assuming my math is right, that is 11 years of show association with PBC!  Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 11/10/2015 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Charles wants wagyu, but at what cost? Betrayal, economic turmoil, puns about [REDACTED]. This story has it all. You can lose the ads and get more content! Become a Chaser Report VIP member at http://apple.co/thechaser OR https://plus.acast.com/s/the-chaser-report. Hosted on Acast. See acast.com/privacy for more information.

This is a podcast where I talk to my guests about their journey to success. We talk about their education, experience, current business, and future endeavours. A feature length episode with Barry Rutten, who is founder of WealthDefense Financial Advisors. This is a conversation for anyone who wants to invest in their future. Barry talks about his view of investment and dividends or getting paid is important for him. We talk about his biggest mistake and his client's biggest mistakes. Barry in a similar vein believes in the importance of compounding. Barry talks about the contrarian view on taxation. We discuss the concept of ‘be your own bank' for entrepreneurs and business owners. Barry talks about how he is giving back to his industry by coaching other financial advisors. Lastly, we talk about the role of insurance, and we should redefine our view on it. If we never need it, we have had cover and other people who needed it can get paid. Enjoy the podcast! 4.01 – What does business mindset mean to you?5.50 – Barry wants to get paid with investments8.30 – Wagyu beef bull as an investment10.45 – Biggest mistake12.51 – Power of compounding and money principles16.27 – The government deference schemes and taxing17.25 – Contrarian view on tax19.15 – Be your own bank with your pension23.23 – How important are values of investing?26.10 – Socially responsible investment fund27.00 – Coaching other financial advisors31.34 – Re-defining retirement in modern society34.12 – Waste of government spending38.18 – Protect physical and financial health39.10 – Role of insurance for business40.27 – Quick fire questionsSupport the show

Episode 250 Talking you back to 5/17/2011 - Week 2 of the 5 weeks of Guest Hall of Fame'ers continues on the best moments shows with one of the most well known names in the industry, Chris Lilly from Big Bob Gibson's. This segment is especially interesting because Chris recounts the success they had in the beginning of their MIM experiences…and then they fell off…and then had to make some changes in order to recapture the success they had initially been experiencing…always cool to see the stars in the industry come correct on this kind of stuff. This is someone who is tied for the most wins in MIM history talking about how they got stagnant and didn't keep up with changes that were happening. But instead of being bullheaded, Chris talks to others who saw success and finds out a very important item that changes their results going forward…very cool listen and I know you will enjoy it! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 5/17/2011 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

This week we are joined by an amazing photographer who lives a crazy lifestyle --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/theallinallpodcast/support

Episode 249 Talking you back to 1/21/21 – In keeping with the Guest Hall of Fame theme from last week…Jon is putting together a 5 week run of the newest members of the Hall…and this Friday we start with “The Legend” Mike Mills of 17th Street and Apple City BBQ fame. This particular show is from when I did the “in memoriam” for Mike and THAT sound was pulled from the live on-site shows I did at the NBBQA event back in 2018. Again, as I mentioned last week…one of my favorite all time interviews I have ever done on this show, not only because Mike was so great…but because it was the first time I took the show on the road and did 3 days…3 hours per day…worth of live shows and Mike was one of the folks gracious enough to give me the time to do such a great interview…I hope you enjoy it…be sure to go find the entire interview to really get a sense of Mike and how he came up in this biz!!  Thank you to Jon for quickly putting these shows in the can and the next 5 weeks will be great. Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 9/6/2016 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Welcome back to another show!  Today we dive  deeply into  profound questions like " What constitutes  a "great " game?  We explore whether or not Marvel fucking up and also talk  about the nearing death of Stadia and the absolute pettiness of Google.  Also for some reason  Horizon 0 Dawn is getting a remaster after 6 years ?

Chris sits down with his longtime friend Rayne Austin, to do a deep dive into the Cattle Business. Rayne walks Chris through the multiple phases of the life cycle for cattle, how each phase makes money, the "Big 4" packers, and how the pandemic exposed a major bottleneck in the industry. Enjoy!  Learn more about Chris Powers and Fort Capital: www.FortCapitalLP.com Follow Fort Capital on LinkedIn: www.linkedin.com/company/fort-capital/ Follow Chris on Twitter: www.Twitter.com/FortWorthChris  Follow Chris on LinkedIn: www.linkedin.com/in/chrispowersjr/  Subscribe to The Fort on YouTube: https://www.youtube.com/channel/UCuJ32shRt8Od3MxMY-keTSQ (3:11) - Rayne's Background (5:08) - What are the phases of a cow's life and how do you move from one to the next? (8:07) - Do the calves only live off of their mother's milk or are they consuming feed in the first phase? (9:17) - Do cows sell for less if they haven't been weened? (9:39) - How much money are people trying to get from selling in the calf/cow phase? (10:22) - How do you transfer 10,000 calves to the stockyard? (11:30) - How many calves fit in a truckload? (11:49) -  What's the purpose of the stockyard? (13:25)  - How big are you trying to get the cows to become in the stock phase? (13:45)  - What's the pricing model for cattle? (16:05) - What do cows look like at the end of the stocker phase? What happens when they move to the feed yard? (17:16) - How long do they stay in the feed yard? (17:31) - Where does all that feed come from? (18:06) - Do they go to slaughter from the feed yard? (18:30) - Why don't folks complete all three phases under one roof? (19:48) - What are the biggest risks in the industry? (20:59) - What are the biggest upsides to the business? (21:57) - Why were the packing houses doing well but not the cattle ranchers during COVID? (23:33) - What happens when you have cattle ready to leave the feed yard but packers not willing to take them? (24:53) - Can a cow get ‘too big' to where it affects the meat? (25:44) - How is veal made? (26:50) - Rayne's Experience Working at the Largest Virtual Auctioneering House (28:59) - Does everyone buy in the business hedge or is it case by case? (30:07) - Why are calves who haven't been weened high risk? (31:01) - Why do some people hedge and some don't? (32:29) - How is the majority of this business made up from an ownership perspective? (37:05) - Does the climate and location of feed yards change what the cow will look like? (39:20) - Are the majority of these legacy companies just growing to a point where the barrier to entry is more difficult? (41:06) - What's the day to day like for someone like your grandfather working in the field 7 days a week? (44:00) - How many cattle are there per acre in America? (44:56) - How many cattle are there in America? (45:49) - Who's the largest cattle rancher in the country? (46:21) - Have genetics improved vastly over time? (47:31) - What about cattle genetics has improved? (48:23) - What's the rating system for cattle? (50:31) - Why would someone go through you for doing deals? (51:47) - What's a shrink and slide?  (53:54) - Why do cuts like Wagyu and Kobe sell for so much more? What about grass-fed beef? (55:15) - Why are Midland steaks so much better than other companies? (56:25) - How long does a cow live and how often can they give birth? (58:24) - What are the different breeds of cattle? (1:00:27) - Is the fake meat industry putting a dent into the business? (1:01:52) - The Cow Fart Narrative (1:03:31) - Are there other false narratives that folks should know about in the cattle industry? (1:04:29) - How has technology progressed in this industry to create better margins? (1:07:11) - Have numbers shown that people will pay more for the meat of a cow that's lived a ‘better life'? (1:08:27) - 1031-ing in the Cattle Business (1:10:28) - The JBS Cattle Company (1:10:57) - Who are the Big 4 in Cattle? (1:11:23) - What did the government do for cattle ranchers during COVID? (1:12:35) - How far out can you hedge? (1:13:51) - Since you've been around, what's been the best year to be in this business? (1:15:23) - Do the major packers dominate the industry or does it revolve around the cattle rancher? (1:16:01) - How would you value a cattle operation? (1:18:09) - The U.S. Beef Trade Deal with China (1:19:15) - If you had 100 million dollars and you had to invest in the cattle business, where would you put it? (1:21:11)- What is a day like for a ranch hand? (1:23:26) - What does it cost to lease land to put your cattle on? (1:25:50) - We've found ways to make food for cheaper and less. At what point have we gone too far and we're just making bad beef? (1:27:27) - Do cattle ranchers pay insurance on the cattle? (1:29:24) - How far are we from a point in time where there are not enough people in the industry? (1:30:07) - What's your favorite cut of beef & what's the best advice you've ever received? The Fort is produced by Johnny Podcasts

Episode 248 Talking you back to 9/15/15 – Featuring me again…as in no guest, just me talking about a story from the Danville BBQ Festival back in 2015. I am not going to ruin it for you…but let me say this.  Firehouse BBQ, someone named Mary Barry and a flying brisket…and the cops were called…and that's where I'm going to leave it. Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 9/15/2015 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Watch the SLOB Show live every Tuesday at 3:30 PM (CT) on all "Abe Kanan" social media, Twitch, and YouTube. Get the audio version everywhere that you get podcasts. --- Support this podcast: https://anchor.fm/abekanan/support

Ser BenHaMeen triumphantly returns to re-join Tatiana, Porshea and Chika in Castle Black's quest to make sense of the entertaining madness that is House of Dragons! Alicent and Rhaenyra are all grown up and their relationship is on WAGYU! Inexplicably (hilariously?) Viserys is still alive and kicking and still being disappointed at every turn. We get to see the BOSS that is Lady Laena, MOAR DRAGONS, some plain-faced kids and your usual bowl of outrageousness. Join us for our review of ep 6 of Game of Thrones: House of the Dragon!

Episode 247 Talking you back to 9/6/16 - Joining me back then is BBQ Hall of Fame'er and BBQ Central Show Guest HOF'er, John Markus. I don't usually say this so openly…but during this particular portion of the interview, we talked EXTENSIVELY about Port-A-Potties.  Yes, Port-A Potties! In fact, I recount a story from a year or so prior to this interview where 3 guys were out in the wilderness and happened upon a Port-A-Pottie…one of the guys went in to use the facility…and the other 2 guys decided it would be some dynamite wilderness fun to flip the toilet over…so they did it…and in doing so, helped their pal in the potty BREAK HIS NECK! So, like people do these days, the guy who's now a fresh paraplegic, sewed the toilet company and won millions because the potty wasn't properly secured to the ground…WOW!! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 9/6/2016 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

In the latest episode of the Saturday Edition, Charlotte Greenway recaps on the interview this week with William Haggas when he explained his reasons for deciding to skip the Arc with Baaeed. Following this Nick catches up with Gary Robinson, who bred this year's Epsom Derby winner Desert Crown, who reveals why he's sending the dam to the Tattersalls December Mare sale. Then Charlotte looks ahead to this weekend's action from Ayr and in particular their feature sprint handicap the Ayr Gold Cup. Two horses will make the long trip up north from Charlie Fellowes's yard in Newmarket and he discusses both their chances while John Quinn shares his hopes for the ultra-tough Mr Wagyu.

Episode 246 Talking you back to 9/6/2016 - Last week the Best Moments show featured Ray Lampe and I had asked him about if you could just get a tough brisket at purchase and, no matter how good of a cook you were, you were just going to end up with a tough brisket? Well…IN THE SAME SHOW, and it was referenced at the front of the Ray segment…Dave Bouska from Butcher BBQ was also a guest and I asked him the very same question…and I will tell you this, outside of the answer on the brisket…the story he tells about “killing cows”  both as a professional and as a youth, and then the story about “Cows smelling blood and death in the air”  will blow your mind…I remember having that discussion with Dave 6 years ago, and hearing it again as I was posting it into the queue…maybe one of the all-time segments ever on this show…because I think there is a disconnect for a lot of people still…the meat you are eating is coming from animals that were killed…I know you understand that from a high level…but SEEING IT and DOING IT are much different…and everyone should see that so they know the WHOLE process…I think that would certainly help bridge that disconnect…might encourage some folks to not eat as much meat too! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 9/6/2016 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Nick is joined by broadcaster Rishi Persad to discuss the latest news and developments from around the racing world. They discuss Ayr's dissatisfaction with York's staging a fixture on Gold Cup day in 2023, the standing down of jockey Sean Levey, the ROA AGM, and Flightline's standing as the world's best horse. Nick talks to Flightline's co-owner Bill Farish, at whose Lane's End Farm the horse will stand, as to whether there's a possibility that her remains in training. Charlie Parker, ROA President, responds to criticism of the organisation and outlines his strategy. Nick also checks in with trainer John Quinn on the wellbeing of Highfield Princess and Ayr Gold Cup contender Mr Wagyu, while Fr33dom Zampaladus talks about National Racehorse Week and Sarah Kelly gives us an update on the Godolphin Flying Start.

Nick is joined by broadcaster Rishi Persad to discuss the latest news and developments from around the racing world. They discuss Ayr's dissatisfaction with York's staging a fixture on Gold Cup day in 2023, the standing down of jockey Sean Levey, the ROA AGM, and Flightline's standing as the world's best horse. Nick talks to Flightline's co-owner Bill Farish, at whose Lane's End Farm the horse will stand, as to whether there's a possibility that her remains in training. Charlie Parker, ROA President, responds to criticism of the organisation and outlines his strategy. Nick also checks in with trainer John Quinn on the wellbeing of Highfield Princess and Ayr Gold Cup contender Mr Wagyu, while Fr33dom Zampaladus talks about National Racehorse Week and Sarah Kelly gives us an update on the Godolphin Flying Start.