Podcasts about wagyu beef

One beef producer explains why her family chooses to raise Wagyu. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Daniel Spitzbergen of Sustainable Natural Foods joins me today to debunk myths around Wagyu beef, share the reality of ranch life, and reflect on faith, fatherhood, and food sovereignty. Based in Oregon, Sustainable Natural Foods is a family ranch raising full-blood Wagyu with a focus on land stewardship, animal welfare, and world-class genetics.Key Topics:Wagyu beef myths, health claims, and breed misconceptionsWhy hands-on experience matters more than viral misinformationDaniel's journey from missions work to running a Wagyu operation in OregonInvolving kids in ranch life and building character through real workFaith, family, and the deeper meaning behind food productionWebsiteInstagram

Tariffs, tariffs, tariffs. It's the word on everybody's lips this week and, as you'd expect, every food media outlet in the country published some sort of breakdown of what this means for restaurants and the food industry at large. Father Sal and I sift through the noise to distill what this means for LA restaurateurs and diners alike. Also on this episode, we issue a correction from last episode, we recap a beefy meal at the newly opened Matu Kai in Brentwood, and we dive deep on Meghan McCarron's piece for the New York Times' tracking how the decline of middle class restaurants - think Red Lobster, Chili's, Outback Steakhouse and the like - speaks to a worrying trend in American dining. In Chef's Kiss Big Miss, there's the closure of an iconic Greek restaurant, the launch of a questionable celebrity (Glen Powell) sauce brand, and the announcement of a brand new Vince Vaughn flick that hit a little too close to home for yours truly. Helpful links:Jaya Saxena and Bettina Makalintal on tariffs https://www.eater.com/24401316/trump-tariffs-effects-on-food-spices-explained-burlap-barrel-natoora-tuk-tuk-snack-shop-interviewThe LA Times' Patrick Comiskey on tariffs and wine https://www.latimes.com/food/story/2025-04-07/will-tariffs-kill-mid-priced-winesThe NY Times' Eric Asimov on tariffs and wine https://www.nytimes.com/2025/04/10/dining/drinks/wine-tariffs.htmlMatu Kai https://www.matusteak.com/Meghan McCarron on the decline of casual dining chains https://www.nytimes.com/2025/04/04/dining/middle-class-restaurant.htmlPapa Cristos closing https://www.latimes.com/food/story/2025-04-06/papa-cristos-closing-dupars-chili-johns-struggling-la-old-restaurants-in-troubleGlen Powell BLT https://www.delish.com/food-news/a64410917/glen-powell-blt-recipe/Molly Baz vegan burgers https://pdx.eater.com/2025/4/3/24398516/portland-oregon-vegan-fast-food-restaurant-face-plant-open-molly-bazScott McTominay and tomatoes https://www.nytimes.com/athletic/6234877/2025/04/03/scott-mctominay-man-united-napoli-italy-tomatoes/–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠

A new scam and people making bad decisions, every week. Linktree https://linktr.ee/chunkmcbeefchest

Growing a Veteran-owned Wagyu Beef Business, KC Cattle Company, with founder Patrick Montgomery. Patrick highlights his journey from military service to entrepreneurship and how he leveraged public relations with Megan Bennett to grow his premium brand while overcoming challenges and embracing adaptability. Show Notes Page: https://www.thehowofbusiness.com/552-wagyu-business-patrick-montgomery/ From Army Ranger to Wagyu Entrepreneur: Patrick Montgomery's Journey Join host Henry Lopez as he welcomes Megan Bennett, a public relations expert from Light Years Ahead, and Patrick Montgomery, the founder and CEO of KC Cattle Company, to The How of Business podcast. In this episode, Patrick shares his remarkable story of transitioning from his military career as an Army Ranger to launching a successful premium Wagyu beef business. Patrick dives into the challenges he faced in starting and growing KC Cattle Company, the lessons he learned as an entrepreneur, and the skills he carried over from his military service to his business journey. He also discusses the importance of building a transparent, veteran-focused brand and how adaptability has been key to overcoming industry challenges. Megan Bennett provides insights into how public relations helped shape KC Cattle Company's brand story and elevate its visibility. She explains why PR is a powerful tool for small business owners and how consistent PR efforts have helped Patrick gain meaningful media exposure, stand out in a competitive market, and grow his customer base. This episode is packed with inspiration and actionable advice for small business owners. Hear Patrick's tips for veterans exploring entrepreneurship and Megan's recommendations on investing in PR to build brand awareness and trust. Don't miss this insightful discussion about building a business with purpose, resilience, and a commitment to quality. This episode is hosted by Henry Lopez. The How of Business podcast focuses on helping you start, run and grow your small business. The How of Business is a top-rated podcast for small business owners and entrepreneurs. Find the best podcast, small business coaching, resources and trusted service partners for small business owners and entrepreneurs at our website https://TheHowOfBusiness.com

In this conversation, Amy discusses the intricacies of direct beef sales, emphasizing the importance of pricing structures, customer education, and storytelling in agriculture. She shares her journey from traditional ranching to establishing a successful online platform for selling beef directly to consumers. The discussion highlights the challenges farmers face in finding customers and pricing their products, as well as the strategies to overcome these hurdles through effective marketing and social media engagement.takeawaysAmy is a first-generation rancher with a diverse background.She transitioned from engineering to ranching to pursue a dream.The ranch focuses on direct-to-consumer beef sales.Understanding the economics of ranching is crucial for success.Social media can be a powerful tool for marketing beef sales.Regenerative agriculture practices are employed on the ranch.Amy emphasizes the importance of knowing your numbers.The farm-to-fork movement is growing, with increasing demand for direct sales.Pricing strategies are essential for profitability in ranching.Farmers should view their operations as standalone entities. Understanding pricing structures is crucial for profitability.Empowering farmers through education can lead to success.Storytelling can make ranching more relatable to consumers.Building an online presence is essential for direct sales.Customer demographics play a significant role in sales strategy.Educating consumers about pricing can enhance perceived value.Finding customers is a common challenge for farmers.Social media can be a powerful tool for engagement.Appealing to consumer interests can drive sales.Free resources can help farmers get started with direct sales.02:11 Meet Amy: A First-Generation Rancher05:39 Transitioning from Engineering to Ranching10:26 Direct to Consumer Beef Sales18:24 Understanding the Economics of Ranching20:49 Leveraging Social Media for Sales23:37 Understanding Pricing Structures in Direct Beef Sales24:34 Empowering Farmers Through Education25:45 The Value of Storytelling in Agriculture27:25 The Journey to Selling Beef Direct30:39 Building a Successful Online Presence32:41 Navigating Customer Demographics and Preferences35:55 Educating Consumers on Pricing and Value37:58 Overcoming Challenges in Direct Sales42:50 Getting Started with Direct Beef Sales48:52 Connecting with Customers on Social Media Want Farm4Profit Merch? Custom order your favorite items today!https://farmfocused.com/farm-4profit/ Don't forget to like the podcast on all platforms and leave a review where ever you listen! Website: www.Farm4Profit.comShareable episode link: https://intro-to-farm4profit.simplecast.comEmail address: Farm4profitllc@gmail.comCall/Text: 515.207.9640Subscribe to YouTube: https://www.youtube.com/channel/UCSR8c1BrCjNDDI_Acku5XqwFollow us on TikTok: https://www.tiktok.com/@farm4profitConnect with us on Facebook: https://www.facebook.com/Farm4ProfitLLC/

For our first official guest of the new year, Justin chats with rancher Matt Feldhaus about his cow-calf operation and different feeding practices. Feldhaus runs a ranching operation in the Coteau Hills of South Dakota where he brings his YouTube followers along with him on his channel, Ranching Sodak. Hear the pair chat about how Feldhaus got into Wagyu beef and his approach to YouTube. Tune in!

* How Wagyu separates itself from others. * Everything it takes to get from ranch to table. * The passion and process it takes to deliver the highest-quality beef. * Hurdles, pitfalls and how R-C Ranch's footprint continues to grow. * Smokin' Hot Tip: Getting your pulled pork perfect.

With years of cooking professionally for high-end and high-volume restaurants, our first guest is no stranger when it comes to creating a dining experience that is sure to leave a lasting impression.  Executive Chef Justin Nelson joined our host to discuss his culinary pedigree and how it led him to working inside Live! Casino and Hotel in Philadelphia at The Prime Rib.  Chef Nelson has worked at a number of stay-and-play restaurants and resorts, and with his and The Prime Rib's history, it's not surprising that Philadelphia's newest restaurant, casino, and hotel drew his attention.  The Prime Rib provides the sophistication of an upscale steakhouse without the fuss of being exclusive.  Tune in to learn about Chef Nelson and what you can look forward to when visiting The Prime Rib inside Live! Casino & Hotel Philadelphia!https://philadelphia.livecasinohotel.com/dine-and-drink/the-prime-ribSharing what you're thankful for is a tradition for most families during the holidays, especially on Thanksgiving Day.  In that same spirit, our host wanted to share her gratitude with (and for) all of you, along with a quick recipe tip, and asking a question for all of you.  So stay tuned to hear what Amaris is thankful for, an easy recipe tip, and to answer her question to all of you!Our final guest is a friend of the show. Chef Stephen Servis is one of the Co-Founders of Servis Events, and sat down with our host for an update on everything that's been going on since his last appearance on the show.  The private-dining caterers Stephen and Nicholas Servis have continued to expand both in their personal and professional lives.  Although we are always happy to hear all the great news, we love to spotlight new things available for your dining pleasure--so look for more seating availability, new farm-to-table experiences, wine pairing collaborations and more!  Learn about the Servis family and their private dining options when you tune in to Food Farms And Chefs Radio Show, Episode 206!https://servis-events.com

In this episode, listen to an interesting legal case that helps shape the future for cattle producers.  Join us as trial lawyer William Hale of the Goosmann Law Firm recounts how the team secured a $90 Million judgement for a group of Wagyu beef producers whose prized Wagyu was devastated by a biohazard outbreak.

Heyy Yall!!! We aint got no guest today, so yall already know this episode is full of demented mischief. We discussed how to deal with people who resent your success and the opportunities you're receiving, Are influencers leveraging religion to stay relevant and keep their spotlight?, The benefits of Wagyu beef & signs that a man is about to bring the thunder during a sensual night of intimacy & so much more. Grab yo drank & Pour Up Pour Crew. Subscribe to our Patreon @ https://www.patreon.com/pourminds SUBSCRIBE TO DREA NICOLE'S YOUTUBE: https://www.youtube.com/@dreanicoleee POUR INTO YOUR POD E-BOOK: https://www.pourminds.com/ SUBSCRIBE TO LEX P'S YOUTUBE: https://www.youtube.com/@LoveLexP SHOP DREA'S LTK: https://www.shopltk.com/explore/Dreanicoleee?web_share_path=creator-shop-share MUSE BEAUTY: https://musebeautycollection.com/ Send Fan Mail To: 1452 Chattahoochee Ave NW GA 30318 United States Wanna leave us a voicemail? Call 678.827.1826 Want Advice? Email us @ askpourminds@gmail.com Want To Be Featured For Item Of The Week? Email Us @: itemoftheweekpm@gmail.com This episode is brought to you by BetterHelp; BetterHelp has connected over 3 million people with licensed therapists. It's convenient and accessible anywhere — 100% online. Learn more and save 10% off your first month at https://www.BetterHelp.com/POURMINDS No annual fees, large security deposits, or credit checks to apply. So start your credit journey with Chime. Sign up takes only two minutes and doesn't affect your credit score. Get started at https://www.chime.com/pourminds. That's https://www.chime.com/pourminds. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to http://www.RocketMoney.com/POURMINDS. Learn more about your ad choices. Visit megaphone.fm/adchoices

Do people really HATE wagyu beef? Well yes and no. We believe that it's more about people not understanding what wagyu beef is, or having some preconceived ideas about what it is. We are going to stand up for wagyu and hopefully change some minds about this amazing, genetically superior cow that comes from Japan, that can also be raised in the US.

We had a great conversation with Blake Foraker, a Meat Scientist out of Washington State University, to help us understand whats happening with the future Wagyu Beef, why the USDA can't judge Wagyu Beef properly and what it takes to become an official Meat Judge.

Our guest is Bob Broskey, who is the Executive Chef Partner of RPM Restaurants based in Chicago.After working at Michelin-starred restaurants in Chicago, he joined the team at RPM in 2019. Now he oversees multiple restaurants in Chicago, Las Vegas and Washington DC, reflecting his talent in managing popular restaurants in diverse genres. In addition to Bob's profound experience in cooking seafood, he is now one of the most knowledgeable chefs about Japanese wagyu beef in the U.S.In this episode, we will discuss Bob's recent visits to Wagyu farms in Japan, how Wagyu is different from regular beef from a chef's point of view, why Wagyu is so appealing to highly skilled chefs like Bob who have diverse options of meat to choose from, the best way to taste Wagyu, and much, much more!!!Photo courtesy of Lindsay Eberly.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Wagyu beef is from Japan, so how did it get into the US market? Dr. Jerry Reeves of Bar R Wagyu is a big part of how wagyu beef came to the United States and has been working with wagyu genetics since the early 90's. We talk about all different types of wagyu beef and differences between the American and Japanese consumer.

Even though they were busy with the wagyu cattle auction, we still got to grab Arlie and Taylor from Bar R Wagyu to talk whats new in Wagyu Beef, genetics and how the wagyu cattle auction works. Follow and subscribe @themeatdudes to keep up with everything happening with Wagyu Beef!

Matt Baker is joined by Sky Sports F1 commentator Harry Benjamin and RB's Yuki Tsunoda, to look back on a drama-filled Emilia Romagna Grand Prix.Yuki gives us his first-hand, driver perspective of how his weekend at Imola went, his best start to a season with RB and the possibility of taking a seat a Red Bull.Yuki also discusses how more physical training has helped with his consistency during a race weekend and we look ahead to the spectacle of the Monaco Grand Prix.

We get interactive in a way that does not work when you are alone in a room. Leave a message: https://www.speakpipe.com/chunkmcbeefchest chunkmcbeefchest@gmail.com Donate https://www.paypal.com/paypalme/chunkmcbeefchest Podcasts https://chunkmcbeefchest.com/ https://ninjanewsjapan.com/ Gaming https://www.youtube.com/@chunkmcbeefchestgames https://www.twitch.tv/chunkmcbeefchest Movies https://www.youtube.com/@CMcBIMDB Other things https://montanaeldiablo.com/ https://www.tiktok.com/@chunkmcbeefchest https://www.instagram.com/chunkmcbeefchest/ https://twitter.com/NinjaNewsJapan https://twitter.com/VelociPeter https://mstdn.social/@Chunkmcbeefchest https://www.facebook.com/ninjanewsjapan

Today on the podcast Eric is joined by Michael Posey of Wild Sol. Michael speaks with Eric about how he began working with Alex Bregman, why they decided to transition off the Breggy Bomb branding, what Wild Sol is, how Wild Sol is different from other salsas out there on the shelves, how involved Alex and Reagan Bregman's involvement, the flavor depth of Wild Sol's salsas, the collaboration with Trill Burgers, whether future collaborations are in the plans, what's next for Wild Sol, the future if/when Alex Bregman leaves the team, working to become a national brand, and much more! For listeners wanting to try some Wild Sol salsa visit their website wildsol.co today. When you do, click on shop now, and then once you're done go to checkout and use code ERICSANDLER for a 20% discount on your order! It's that easy!    Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Growing Houston Beer Brand Claims Prime Sawyer Yards Brewery and Taproom Posh Mexican Steakhouse Arrives in Houston with Wagyu Beef and Parkside Views Astros Pitcher Lance McCullers Jr. Opens Coffee Shop & Bar at Stylish New Houston Hotel Houston Chef with Michelin-Starred Resumé Plans Ambitious New Downtown Restaurant LA Bar Vets Open Casually Stylish New Cocktail Lounge in Montrose

Today on the podcast Eric is joined by Michael Fulmer to go through some of the latest happenings from the Houston restaurant and bar scene. The guys discuss Gulf Coast Distillers' announcement that they're taking over the former Buffalo Bayou Brewing Company facility for their Tejas Beer brand, Noble 33 saying their luxury steakhouse Toca Madera will be opening in Houston in June, and Astros pitcher Lance McCullers Jr.'s new coffee shop and bar opening in the Thompson Hotel. In the Restaurants of the Week portion Late August and The Pit Room are featured.  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Growing Houston Beer Brand Claims Prime Sawyer Yards Brewery and Taproom Posh Mexican Steakhouse Arrives in Houston with Wagyu Beef and Parkside Views Astros Pitcher Lance McCullers Jr. Opens Coffee Shop & Bar at Stylish New Houston Hotel Houston Chef with Michelin-Starred Resumé Plans Ambitious New Downtown Restaurant LA Bar Vets Open Casually Stylish New Cocktail Lounge in Montrose

Hour 2: The Chiefs are getting weird, Rugby player signed, Ben Maller of Fox Sports Radio joins FITM on Opening Day, an epic edition of What's your Wagyu Beef, our favorite drops, keys to the season for the Royals

An epic edition of What's your Wagyu Beef

Jessica Carr, a young entrepreneurial woman who created Girls Gotta Eat Good, Asian Bakery. Knoxville's first Asian bakery. Jessica turned her love of baking, many of her mother's recipes, and a daring leap of faith after prayer into an innovative business, and she is seeing good results. An inspirational story. In Fred Sauceman's potluck radio series, he visits with Ron Hawkins of Hawk Nest Farms, a wagyu beef farmer located in the Greene-Washington County area of Tennessee.

Last Wednesday we popped down (or up maybe) to Woking. Not just for the Pizza Express but for the phycisist performing there that night. Enjoy the first half our or conversation with Professor Briiiiaan Cox. More tomorrow. There's (probably) some fairly strong language in this podcast, so it might not be suitable for all ages. If you want to email the Daily Grind you can email us: shaun@radiox.co.uk. Or you can text us (for you standard network rate) on 83936 (start the message with GRIND).If you like the episode please leave a review and subscribe to get the Daily Grind in your feed everyday at 5pm. Follow us on Instagram.

Hour 2:The Bills numbers are scary good ranking just behind the Chiefs, We dive into the latest Taylor Swift article which touches on her finding love for football , We ask the question what is something that you found love for later on in life, Zach is back, Whats your Wagyu Beef, Kansas has some money tucked away 

What's your Wagyu Beef targets Kling today

Hour 4: The Turning Point of the game against the Packers, a special edition of Whats your Wagyu Beef after the disappointing loss in Green Bay, Is this the end for Chris Jones

Tonight at 8:30 pm CST, on the Flyover Conservatives show we are tackling the most important things going on RIGHT NOW from a Conservative Christian perspective! TO WATCH ALL FLYOVER CONSERVATIVES SHOWS -https://flyover.live/media/series/qhfzzzr/the-flyover-conservatives-showTO WATCH ALL FLYOVER CONTENT: www.theflyoverapp.comKyle Shirley - Ozark Valley Beef CoWEBSITE: ozarkwagyu.comPROMO CODE: FLYOVER (15% off)Seth KeshelSUBSTACK: SKeshel.Substack.comWEBSITE: Fourforthecore.comSUBSTACK ARTICLE: https://open.substack.com/pub/skeshel/p/one-year-out-where-do-the-six-contested?r=ob5mr&utm_campaign=post&utm_medium=web Sonny BorrelliWEBSITE: www.x.com/sonnyborrelli For more information about Arizona Elections, text AZ to 40509SPONSORS FOR TODAY'S VIDEO► ReAwaken America- text the word EVENTS to 40509(Message and data rates may apply. Terms/privacy: 40509-info.com)► Kirk Elliott PHD - http://FlyoverGold.com ► My Pillow - https://MyPillow.com/Flyover► Z-Stack - https://flyoverhealth.com ► Dr. Jason Dean (BraveTV) - https://parakiller.com ► Patriot Mobile - www.patriotmobile.com/flyoverWant to help spread the Wake Up • Speak Up • Show Up -https://shop.flyoverconservatives.com/-------------------------------------------Follow our Social Media so we can be best friends

We began our show with the CEO of Parliament Real Estate Partners; President of Parliament Consulting LLC; Co-Founder of Broad Street Brewing Company; and Co-Owner of Jericho Mountain Beef Company, Edward Webber. Webber and his partners have a strong focus on sustainability and leveled-up by using the brewer's used ingredients to feed the cattle on their ranch. It's a rather ingenious move, and a new way that beef and beer can go together so well. There's so much more to upack in Webber's interview, so we recommend you stick around to find out!Next, we sat down with Kindness Kookies Owner and Baker, Ashley Naftaly. Ashley began her cookie venture during the pandemic, making and offering her tasty treats to fellow gym enthusiasts. She is not shy when it comes to admitting the irony of it all, but that little gesture turned into a much larger one--as she now bakes cookies with a cause. Her sweet baked goods do good deeds, as you can designate an organization to help out. There are also special recipe creations to look forward to, so spread a smile on your face by tuning in and finding out more about Ashley and her Kindness Kookies!Speaking of spreading joy, our final guest joined us from Santa Fe, New Mexico! Ahmed Obo, who is the Chef and Owner of Jambo Cafe and Jambo Bobcat Bite, was born and raised in Lamu, Kenya. And in 1995 he immigrated to the USA via New York, finally landing in New Mexico to work and help support his family members living in Kenya. Little did Santa Fe know that in gaining a new resident, their palates would be opened up to a whole new world of tasting sensations. Ahmed's business' began as a suggestion for a special dinner night at a local Zia Diner, and very soon after it was a huge hit. Now, Ahmed's Jambo Cafe has gained him attention from numerous media outlets, earned him a James Beard Foundation Nomination, and caused many celebrities to be enamored with his cuisine. Curious to find out more? Then stay tuned till the end, and hear from Ahmed why you need to visit Jambo Cafe and Jambo Bobcat Bite in New Mexico!

Hour 2: Bill Belichick rumors, "What's your Wagyu Beef," Ben Maller, and what do other MLB owners shell out when they build new stadiums?

Hour 2: No love for Bob Knight on this show, Ben Maller of Fox Sports Radio joins the show with his thoughts on Chiefs Dolphins and much more, Whats your Wagyu Beef, Spec takes down the phone lines in order to cancel the segment, no NHL for KC

This weeks glorious edition of Whats your Wagyu Beef

Hour 2: Bob believes Chris Jones needs to do more in order to get paid top money, Tyreek hurt in Miami, Big Ben Maller of Fox Sports Radio stops by to discuss Chiefs Broncos and much more, Whats your Wagyu Beef, Frank Clark signs with Seattle

The latest on Swelce and What's Your Wagyu Beef

Hour 2: No Frank Clark tonight, Ben Maller of Fox Sports Radio joins FITM ahead of Chiefs game tonight, Whats your Wagyu Beef, A Chiefs hypothetical that includes Marvin Harrison Jr and Trent McDuffie

Whats your wagyu beef

Hour 3: Start Bench Cut…What is your Wagyu Beef, This is a pretty cool use of NIL, Nate Taylor of The Athletic joins the show, The production at RB for the Chiefs

This weeks edition of Start/Bench/Cut and What's your Wagyu Beef...we get some great beefs this week and this weeks winner is unanimous

Hour 2 - Biggest thing in the NFL, Matty Q fired up about celebrations, A player gives an honest answer, Ben Maller of Fox Sports Radio weighs in on Swelce, Whats your Wagyu Beef, and what's Pacheco thinking about when he scores  

 We are talking all about Wagyu beef and I have a call to action.  Our friend, Walter from NYC lost everything to a fire and there is a GoFundMe link on our FaceBook page.  Blind Grilling has sent some replacement grilling and cooking accessories his way, but if you would like to help, please head over to our Facebook page and click the link.  What is Wagyu and why can we not know exactly what we are getting if beef is labeled Wagyu in the U.S. today?  The USDA has no grading system for American bred Wagyu beef and Japan has banned the export of more living Wagyu cattle for breeding.  While Wagyu is amazing and something you should try at least once, it is not worth the extra cost when it comes to American bred Wagyu.    Send questions and comments to blindgrilling@gmail.com or info@blindgrilling.com Check out our website at blindgrilling.com  Subscribe to our You Tube channel at: youtube.com/blindgrilling Like us on Facebook at: www.facebook.com/blindgrilling Visit our sponsors: https://lanesbbq.com/ https://kickashbasket.com/?ref=MgW7rNTx If you want to listen on the AINC Audio Information Network of Colorado by phone, you can call: 303-786-7777  Press 2, then 4 and then 28 for Blind Grilling Experience   

The marbling of wagyu beef adds benefits to the tenderness and flavor that makes it stand out according to Jeff Swanson. We visit Jeff & his family in Adams, Tennessee -- just an hour or so from Nashville. We delve into the history and flavor profiles of this extraordinary beef in this episode. Find out what makes wagyu different -- on the plate as well as the  pasture -- as we hear the history of the cattle and how the Swansons settled on this breed and have been building their family operation from the ground up. Whether you're a steak aficionado or simply a fan of delicious food, this episode will have you salivating. From chuck eye roll roasts to sirloin tips or ribeyes, Jeff shares their expertise on utilizing different cuts of wagyu to create exceptional steaks.  For photos & video: https://groundedbythefarm.com/wagyu-beef/  Find the Swansons on Instagram at https://www.instagram.com/southwindscattleco/ and Facebook at https://www.facebook.com/SouthwindSCattleCo 

We look at the impact of climate change on the Great Lakes. We visit the Crave Brothers Farmstead and tell you about a special kind of Japanese beef that's being raised in Wisconsin. Plus, share a guide to visiting the Northwoods this summer.

Ryan emerges as the patriotic son. Not only did he celebrate July 4th (Not Matthew's fault), he was also smokin' these meats. Incredible. I'm talking hot dogs, I'm talking Wagyu Beef, I'm talking veggie brats. Matthew just had some pasta. We Get Topical on the 4th, Michael Rubin's White Party, and new the social media Threads. New Seggy, Make or Shank on American Culture and Thank you Letters to round us out. Join us! 

Another cattle mutilation has been reported. This time in Colorado. The animal was a hybrid Black Angus / Wagyu mix used for breeding. Like so many other cattle mutilation victims it was found with surgical cuts, no bleeding, and a depression in the ground below its body as if it had been dropped. As with most of these cases predators ignored the carcass, there was no sign of struggle and no tracks leading to the dead animal. Only a crying calf could be found nearby as the other cattle refused to go near the dead animal. Listen in to learn more.

In this episode, Baylor discusses the importance of setting measurable standards in order to achieve success. Using the example of Kobe cows and Wagyu beef, he emphasizes the need to focus on the daily actions and standards required to achieve one's goals, rather than just the end result. Baylor also address the issue of settling for substitutes in various aspects of life and the importance of distinguishing between the real deal and a substitute. He encourages listeners to set high standards for themselves and not get caught up in the opinions of others. Setting Standards [00:01:41] Baylor talks about the importance of setting measurable standards for oneself in order to achieve success, using the example of Kobe cows and Wagyu beef. Judging the Process [00:03:00] Emphasizes the importance of judging one's process rather than just focusing on the end result, and how setting standards for oneself can help achieve this. Real Deal or Substitute [00:04:59] Discusses the importance of being able to distinguish between the real deal and a substitute in various aspects of life, and how this can affect one's success. Stop Settling for the Substitute [00:05:51] Talks about the importance of not settling for less in life and striving for one's full potential. Being the Wagyu Beef [00:06:33] Discusses the concept of being the best in one's industry or community and how it can lead to imitation and criticism. Criticism and Imitation [00:07:13] Emphasizes that criticism and imitation are signs of success and that one should not focus on them but rather on their own process and results.

Professional Athlete Turned Sold Out Festival Creator  - Johnny Shockey's Fascinating Journey. SUMMARY  Johnny Shockey is an interesting individual with an interesting life. He grew up in a small town in southern Alberta, and his dad told him at a young age that sports would be his out. He ended up becoming a professional hockey player before leaving the sport and becoming one of the most well-known festival creators in the live entertainment business.   Johnny came to the US from Canada with only $40 in his pocket and eventually, his coach gave him $500 to buy food and clothes.  The conversation centers around work ethic and the importance of instilling good characteristics and habits in children, his club, restaurant, and festival career, including the enormously successful Crssd Fest and Under the Big Sky Country Music Festival and Rodeo which he hosts on his 350-acre ranch in Whitefish Montana annually.  From scrappy and broke kid from Canada to night club owner and music festival success story, raising kids with grit, and cattle ranch talk about Wagyu beef, this is an episode you don't want to miss.   TIMESTAMPS  0:00:00  Introducing Johnny Shockey 0:02:11   Johnny's Journey from Canada to the US with $40 0:03:48   Appreciating Humble Beginnings and Creating Character 0:06:20   The Role of Work Ethic and Fighting in Professional Hockey 0:08:20   Reflections on Hockey and Life Experiences 0:10:00   Exploring the Rise of Electronic Music 0:13:00  From San Diego Nightlife to Producing Cross Fest and Under the Big Sky Festivals 0:17:31   Creating a Music Festival in a Small Town 0:20:20   Conversation on Wagyu Cattle and Ranching in Montana 0:22:17   Snake River Farms on Wagyu Beef and Craft Meats 0:26:18   Exploring the Intimacy of Tattooing and Music 0:30:55   Designing a Tattoo to Remember a Pivotal Project 0:32:47   Appreciation for Attention to Detail in Event Curating 0:34:00   Creative Thinking and Upcoming Events Quotes: You're pretty artistic when it comes to how you curate your environments, your restaurants, your clubs, and your music events. The detail that you put into them is pretty bitchin.  After 30 years of tattooing, I look back, on all of it, and the thing I'm most satisfied by and proud of is the friendships that were made, my best friends, real people I care about, who I know a lot about.  Craft meats are a real thing nowadays. Just like wines are just like even cheese down to different things that people are really passionate about. So it's how it's curated, how it's grown, how the story behind it. I think the day I was driving by the grocery store and it said, grass-fed wagyu for sale. And I was laughing to myself. I'm like, well, most I think all wagyu is grass-fed. That's fine. If you want to go to an amazing venue to see music that has to be right up there with, like, red rock and some of these really famous venues that you created a new one that's brand new, that a lot of people had never been to. And it's gorgeous and it's cool. So congratulations to you on that.   Check out Johnny's Festivals:  CRSSD Fest: ⁠https://www.crssdfest.com/⁠ Under The Big Sky: ⁠https://www.underthebigskyfest.com/⁠   Connect with Aaron:⁠ http://www.chatsandtatts.com⁠ Aaron IG:⁠ http://www.instagram.com/aarondellavedova⁠ Guru Tattoo IG: http://www.instagram.com/gurutattoo  

A good mineral program for your cattle is proving to be a good return on investment… IF you use it.  Dr. Jason Russell with @Zinpro joins me today as we talk about where and how you can see the value in a mineral program for your cows as well as those forgotten animals on your place the bulls.  Plus, a great conversation with Kaci Carrales about the American Akaushi Breed of cattle and the market demand for Wagyu Beef.  #workingranchmagazine #workingranchnation #justinmills.wyocowboy #ranchlife #ranching #dayweather #weather #agweather #beef #cows #livestock #cattle #zinpro #Availa4 #biozyme #gainsmart #PerformanceLivestockAnalytics #Simmental #wagyubeef #cattlemineral

Holmberg's Morning Sickness - Brady Report - Tuesday May 24, 2022

Wednesday on 2 Pros and a Cup of Joe, Jonas Knox, Brady Quinn and LaVar Arrington are convinced Deshaun Watson will be suspended after a judge orders him to answer questions about sexual encounters with massage therapists. The Lakers are eliminated from the playoffs and LeBron's legacy takes a serious hit. LaVar shares his hatred for Tiger Woods playing in The Masters. Plus, Flag Football, Wagyu Beef and “One Shining Moment” on ICYMI. See omnystudio.com/listener for privacy information.

Is Wagyu Beef a delectable delight or is it just a straight up scam? Learn more about your ad choices. Visit podcastchoices.com/adchoices