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#108 "The Truth About Government Subsidies in the Food System" with Mike Callicrate

Ranching Reboot

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How to Grind Your Own Beef to Get the Best Yield

"We have customers that come to us for custom processing and we're cutting for a lot of other folks," he says. "They'll say, well, they've got this beautiful fat steer... And then they want a 90-10 ground beef." The problem is on a high-quality cattle, the rounds even have some fat in them, Brian says. 'I just hate to see people overcook their meat'

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