[00:00:00] Carl Lanore: [00:00:00] welcome back. Welcome. Back. It's another episode of super radio today is Tuesday, which means we have the blueprint power hour, which is going to start in just a second with my cohost coach. Rob ruggish today is August 18th, 2020. Of course, before I get started, I have to thank our title sponsor, legendary foods, makers of great snacks that let you feel like you're cheating, but you're not.

[00:00:26] And namely the tasty pastry, which is a pop tart with nine grams of protein, less than one gram of sugar. That should be enough for you. And it also has less than three to four impact

[00:00:36] Coach Rob Regish: [00:00:36] carbs, which is even better.

[00:00:38] Carl Lanore: [00:00:38] Go to eat legendary.com. Use the coupon code SHR 10 to save 10% off and let them know. You heard about them here on superhuman radio.

[00:00:48] And of course this is a, basically a Q and a show. And if you are watching live, you can post your questions right here on Facebook, and we will work them into the show. I promise, [00:01:00] uh, just be patient because we have a lot of questions that are sent in ahead of time. And we will start working towards entering those right now, as we bring coach Rob Reggie, Sean calling all blueprint army fall in line.

[00:01:15] It's time for the blueprint power

[00:01:17] Coach Rob Regish: [00:01:17] hour with coach

[00:01:18] Carl Lanore: [00:01:18] Rodriguez on the superhuman radio network.

[00:01:25] how you doing Rob? Oh, hold on. I didn't open your mic. I'm sorry. I failed to open your mic. Open the wrong one. How are you rubbing?

[00:01:35] Coach Rob Regish: [00:01:35] I'm doing well. Thanks. Good. I'm doing well. I'm going to be up early tomorrow to bring my wife to have knee surgery. And so, uh, prayers for that would be most welcome. We're hoping to, you know, finally get it done and get on the road to, to healing.

[00:01:52] Carl Lanore: [00:01:52] Yeah. This is a, she's been suffering with the pain of it for quite a long time now. Huh?

[00:01:57] Coach Rob Regish: [00:01:57] It's been a long, long road. [00:02:00] So, you know, you can imagine how difficult it must be just to train, especially when I'm training.

[00:02:06] Carl Lanore: [00:02:06] Well, if she spends all her time on her feet, right. I mean, in her job, she's up and around.

[00:02:10] It's not like

[00:02:11] Coach Rob Regish: [00:02:11] that. Yeah, yeah, yeah. A large part of it. So yeah.

[00:02:15] Carl Lanore: [00:02:15] How are you doing? How's your training going?

[00:02:18] Coach Rob Regish: [00:02:18] My training's going great. Uh, had another really good session yesterday. I feel. Fine today. I'll probably be ready to go again, uh, tomorrow or Thursday just to be on the safe side, but, um, knock on wood.

[00:02:34] No problems here.

[00:02:36] Carl Lanore: [00:02:36] That's awesome.

[00:02:36] Coach Rob Regish: [00:02:36] That's awesome. Yeah.

[00:02:38] Carl Lanore: [00:02:38] Right. So we'll start off with the first question from Andrew Sova. He says, I'm trying to figure out how to structure Westside workout. He means Westside barbell and having trouble. What's the best assistance exercises. For upper and lower body day. How often should I train?

[00:02:54] If I'm not using, I'm assuming he means drugs. Uh, what if I don't have a [00:03:00] glute ham raise or reverse hyper?

[00:03:03] Coach Rob Regish: [00:03:03] Well, okay. So a lot of questions, right? Um, unfortunately it's very difficult to answer them, um, right. Either me or anybody else without some additional information, but, um, You know, I need to know things like how much experience you have, physical robustness, whether you have any injuries and equipment in all honesty.

[00:03:28] Um, in order to understand West side and use West side, I would invest in what was called at the time at the time, the West side system, which, which I did long ago. So long ago, it came in the form of four, uh, VHS tapes, right in the end, the manual. So, um, now alternatively, if you have someone knowledgeable that uses the West side system, In in your gym or close to you, [00:04:00] pay them?

[00:04:01] No, it's, it's an investment to actually do it, but you're at least you'll be doing, doing it. Right. And otherwise you're going to go through a lot of brain damage and trial and error. Um, when you go ahead and attempt this, now the reality though, is most people won't invest the money either in personal training.

[00:04:23] Or the actual West side system, if that's the case, I would tell you to put West side to the side for now. Okay. Because even the best system of training is useless. If it is so complicated that you can't even set it up correctly. And a lot of people with West side have that difficulty right out of the gig, it's not going to, we'll go, well, it's not going to go well.

[00:04:49] Um, you know, I don't like complicated systems. I don't like them because, um, you know, you lose when you struggle to, to [00:05:00] figure the system out. And when you get, when you get no gains, you know, guess who you blame. It's not yourself. When you blame the system, it's not necessarily the system's fault.

[00:05:13] Carl Lanore: [00:05:13] Plus a difficult system to learn is a difficult system to apply.

[00:05:18] It's like, I, if I can't figure things out, like in a couple minutes, it's like, I'm not going to even try to go further than that. I just want to get into the gym and train.

[00:05:27] Coach Rob Regish: [00:05:27] Right. And so, um, if you're having difficulty figuring it out, even how to set it up, it's going to be that much more difficult to troubleshoot when you run into issues.

[00:05:38] So look, we know, West side works. It does, I would say more than other systems. It takes more hours of study to understand it well enough to do it correctly. Um, and in all honesty, I, I still know people that after doing that, they still can't figure it out. In contrast [00:06:00] the vast majority of training methods you're going to hear me talk about, or that I recommend in the bulletin are simple.

[00:06:07] I like simple, simple to understand, simple, to execute, simple, to troubleshoot. That doesn't mean that simple methods are any less effective. They're plenty effective. As many of my folks and others can tell you, you need to be honest with yourself though, on two fronts. And these are the two questions I think you need to answer one.

[00:06:32] Are you really willing to put time and money into it? Learning this new training system or two? Are you the type of person that gets analysis paralysis and can't make a decision. There are a ton of people like that. Um, and I used to be like that now. Like I, that by just ditching the complicated and stuff.

[00:06:56] So if the answer to question number one is no. Or [00:07:00] the answer to number two is yes. Then forget it and move on to something else. It is here. Let me give you one suggestion. I'll leave you with this. It's really hard to go wrong with bill Star's five-by-five.

[00:07:14] Carl Lanore: [00:07:14] Yeah. And it's really easy to learn too. It's just five.

[00:07:17] You want to do a warmup set and they do five sets of five reps with a heavy weight that you can just eat out five reps and maybe the latter sets you only end up with four reps, but the goal is to get to five before you shift gears again. So easy.

[00:07:32] Coach Rob Regish: [00:07:32] Right. And there's some, there were, you can do other, you know, you can make an all out effort on your first set, you know, or try to add one rep to each set.

[00:07:42] It's there are number of ways that you can make progress there. And in fact, that's what I tell guys. If you're struggling with anybody stuff, including mine do five by five. It's a good thing.

[00:07:55] Carl Lanore: [00:07:55] It's a good been around for a long time. It's been proven through the test of time. Yep. [00:08:00] Rob Barlow a. Now that most gyms have reopened, are you still using your home gym?

[00:08:06] It took mine down. I took mine down and I'm really happy to be back in the gym. Despite the mask thing, you have to wear a mask in your gym.

[00:08:15] Coach Rob Regish: [00:08:15] We do, but, um, you know, he, there is some leeway in, look, if you're breathing really hard, you can take it down. I don't know if you can take it off, you can take it down and maintain.

[00:08:27] I don't, it's supposed to be like 12 feet instead of six, I think. Really? Yeah. Yup.

[00:08:33] Carl Lanore: [00:08:33] Why, why, why, why, why, so, why does the virus travel twice as far in a gym environment, as it does in say a school environment, a work environment. A government office environment.

[00:08:47] Coach Rob Regish: [00:08:47] Yeah.

[00:08:48] Carl Lanore: [00:08:48] Bob goes, yeah, exactly.

[00:08:52] Coach Rob Regish: [00:08:52] I know it makes you wonder, I'll

[00:08:55] Carl Lanore: [00:08:55] tell you what it is.

[00:08:56] I know what it is because a lot of [00:09:00] the people in politics today where the geeks in school, they hated the jocks. They hated the weightlifters. They hated anybody that was moderately, uh, physically competent. They hated anybody with muscle. And they think that going to the gym is a wasteful, meathead, uh, experience that we sh you're lucky that I'm sure a lot of them feel like, well, you're lucky we even let gyms open.

[00:09:27] Coach Rob Regish: [00:09:27] Right. And if you have difficulty believing that look where they put gyms on the read opening list. Yeah. Laughs.

[00:09:34] Carl Lanore: [00:09:34] Yeah. Well, it should have been one of the first because it helped me build the immune system.

[00:09:39] Coach Rob Regish: [00:09:39] Exactly. I, you know, I'm glad you made that point. It's it is painfully obvious to me, this is a side rant.

[00:09:47] I'll get to the question, but it's painfully obvious to me that the benefits of exercise, people either don't understand them or don't want to [00:10:00] acknowledge them.

[00:10:00] Carl Lanore: [00:10:00] They don't want to acknowledge them because they don't want to have to really work. They don't want to have to do the work.

[00:10:05] Coach Rob Regish: [00:10:05] And I think you're right.

[00:10:06] A lot of these people came out of higher education, uh, and they're they're control freaks, and they're trying to reclaim, you know, some sense of control. So, so let me get now to your question. I too, I too am really glad, right? The gyms have reopened now. I'm still using my home gym. Not as much as I was. Um, to a lesser extent, I would not however, recommend taking down whatever home gym that you put up.

[00:10:38] Right. Because I hate to say it, you know, in, in the snap of a fingers, they can all come back and say, Ooh, Nope,

[00:10:46] Carl Lanore: [00:10:46] just full. Or how about, how about doing two a days for a while now you can do two a day to go to the gym in the morning. And right before dinner, you, you bust out 15 minutes of something and then you eat.

[00:10:57] Coach Rob Regish: [00:10:57] Right. Even, even if you're [00:11:00] not using it, keep it waiting in the wings. And it's useful to remember this maximum. Okay. It's better to have it and not need it, the need it and not have it. That applies to a lot of things in life besides home gyms.

[00:11:17] Carl Lanore: [00:11:17] And that's, that's the handguns too.

[00:11:20] Coach Rob Regish: [00:11:20] Right. It's better

[00:11:21] Carl Lanore: [00:11:21] to have it and not need it than to need it and not have it

[00:11:25] Coach Rob Regish: [00:11:25] if it's served a lot of people.

[00:11:27] Well, um, so keep it don't change anything there. Um, in the interim while you're back, while we're all back in these gyms, um, I would again make a commitment both physically and financially. That I'm going to maximize whatever, however long they're all open again. Right? Uh, and there are a number of ways that you can go about this.

[00:11:59] I've [00:12:00] spoken before about bill Pearl's keys to the inner universe. It details. I forget how many thousands of different exercises and their variations. That's going to be priceless information. The next time you get hurt. Um, because it, it can show you what you can do. It's also going to maximize what you can do in your home gym if we're all sent back to them.

[00:12:27] So, uh, you could buy convict conditioning in the event that you have no way to whatsoever at home. You can certainly stay big and strong with that stuff. You can buy and read the antibiotic diet by Morrow, Depot, squalor, whether your gym's open or not, you can use, or the warrior diet, right by Henri Hoff.

[00:12:46] Um, or you can alternatively invest additional monies in your own home gym just a little bit every month. And look, nobody, nobody wakes up, you know, [00:13:00] few people have the financial means. To get a nicely equipped home gym automatically overnight. It's just a little bit every month. So if you're interested in doing that, I would go to iron mine's website and peruse their catalog.

[00:13:16] Um, the equipment that they make. Will last you for generations, literally generations. Well, the hand it down. And, uh, you know, if you like things like the blueprint power hour, you might subscribe to my newsletter. The point, the point being you need, whatever's going to happen by do your time and have a plan in mind.

[00:13:40] So, yeah, I'm still using my home gym and recommend you do too. My wife loves it too. I mean, she'll do it like an early, early morning workout and it's done for the day. Right? Right. So even if you're, even if you're using it for just a little, it has tremendous value. So I [00:14:00] would build that up. I would build up your training library and I would, you know, Maximize whatever time we all have left in that, in the normal Chimp.

[00:14:11] I guarantee if you do that, I guarantee the next time this happens, you will be sitting pretty well. Others continue to struggle. I'll tell you. I don't know about you. Mmm. When I got back to the gym, after not seeing people for three to four months, there were no small number that put on a lot of weight, a lot of weight.

[00:14:35] Um, and others that lost a lot of size, et cetera, et cetera. Don't let that happen to you have a plan. That's what I'm saying.

[00:14:44] Carl Lanore: [00:14:44] Do you know Austin Stout? Also, my volume is, you know, you may want to turn your volume down a little bit, cause my voice is feeding back into your microphone. Do you know Austin Stout?

[00:14:55] Coach Rob Regish: [00:14:55] I do not.

[00:14:56] Carl Lanore: [00:14:56] Austin Stout is a friend of the show. He's a, [00:15:00] I was introduced to him by Scott McNally. I believe it

[00:15:02] Coach Rob Regish: [00:15:02] was,

[00:15:03] Carl Lanore: [00:15:03] um, Austin is put on 50 pounds of muscle in his home gym and probably about the past year. Um, but his home gym is anything, but what were you? His home gym. So he, he has a garage basically with a dirt floor and he has collected some of the best.

[00:15:23] Muscle building machines I've ever seen. He's got a dead lift machine. It's a machine that you load the plates and it, and it's, I mean, it's, it's got, he got Shane handles for it. So you can do a neutral grip polls, and he's got all this interesting leg equipment and he's added to the gym over time. And I saw a picture of him this morning.

[00:15:44] I'm thinking my God, like a couple more years, this guy's gonna look like Dorian Yates, and he's doing it all in his quote unquote home gym.

[00:15:52] Coach Rob Regish: [00:15:52] That is, that is awesome.

[00:15:54] Carl Lanore: [00:15:54] You know, you know, he's got a full face beard right [00:16:00] now. I got, I can't believe he's much then his late twenties, maybe early thirties, but he's maybe late twenties, early thirties.

[00:16:06] Um, yep. He just posted this morning. I was reading, somebody says I'm 50 pounds up and he's ripped. So it's 50 pounds of muscle. It's not fat.

[00:16:17] Coach Rob Regish: [00:16:17] I mean, By having that gym, he set for life. If he doesn't want to, he doesn't have to pay one more penny, right. To a gym membership.

[00:16:27] Carl Lanore: [00:16:27] You know, it's when Alyssa and I buy this next house.

[00:16:31] It's absolutely going to have a huge space in it where I can build a real, you know, the term home gym apply, implies a secondary thought like, Oh, and so we took this room and we put a cardio machine in it and we put some dumb bells and it's our home gym, but then there's people like Ron and Shannon Penna.

[00:16:53] They have two floors. They have a cardio floor and resistance training floor and that's their home [00:17:00] gym. It's like, That's a professional gym. It's just that, they're the only two that train there. And when guests come like me, we get to train with them to guys like Austin Stout. They build gyms. They happen to be at their home.

[00:17:14] But it's anything, but a home gym, it's not the home gym, you and I think of with a Bowflex in the corner and a fan. Yeah.

[00:17:23] Coach Rob Regish: [00:17:23] And it doesn't look, it doesn't need to be anything elaborate. Um, oftentimes, you know, the more Spartan your surroundings, the better off you are. If you had nothing, but the trap bar and some free weights, you could still build a lot of muscle.

[00:17:38] Yeah,

[00:17:39] Carl Lanore: [00:17:39] no, I agree. I agree. That's very true. So don't, don't be, don't be discouraged by the terminology of home gym, because there are some home gyms that I would love to train in instead of the gym I training Larry and Aldi says question for you on equity, sterile Sterling thing have ever hear of a product called

[00:17:58] I found an old [00:18:00] bottle of it in my cellar and wanted to know if you think it's still good.

[00:18:05] Coach Rob Regish: [00:18:05] Well, um, if I'm not mistaken, so back D is a sublingual 20 hydroxy acne steering room product. I think the company that made it. A was legal gear and now legal gear. That name is no more.

[00:18:24] Carl Lanore: [00:18:24] LG science came make you, they went from illegal gear to LG science,

[00:18:29] Coach Rob Regish: [00:18:29] right?

[00:18:29] The LG sites. Right. Uh, and so a little bit of trivia for all you folks. They were the first company. So come out with method one testosterone, and as we all remember, once that horse got out of the bar and everyone started off, right? Yeah. Anyway, the owner of the company. Uh, at one, if this is the same product that I remember the owner of the company, once solicited my opinion on it.

[00:18:58] Um, an anabolic [00:19:00] minds, he was private messaging me. And, um, I knew you, or since I knew the original formula used solely 28, at that time, it was derived from sign notice Maga. So, you know, I knew it was going to be a flop and I told them, so I said, okay, On the, on the plus side, I think you have the right delivery system, but the wrong  he ran with it anyway, and the results were predictable.

[00:19:30] It fell flat. It didn't last long. At that point, I think the product was, uh, reformulated and rebranded as substance Rome. The label claim on that product was I'll never forget it. 69 milligrams. Of 20 hydroxy acne stair on and six KIDO dials in a hydroxy propyl, beta electric, beta cyclodextrin Bates,

[00:20:00] [00:20:00] Carl Lanore: [00:20:00] beta cyclodextrin.

[00:20:01] That was all the, that was the transdermal sublingual delivery for our Android too. That we, they were making Andrew with that stuff.

[00:20:08] Coach Rob Regish: [00:20:08] Yup. Pat Arnold was on that first, if I'm not mistaken. Right. Um, but that product to subserosa. Uh, fell by the wayside and, and it didn't surprise me with such a little amount of money of actives.

[00:20:26] Now. Yes, it's sublingual more of it should be absorbed, but 69 milligrams, you know, it takes a good 500 to a thousand milligrams of quality a day orally to give you a. To give you an idea. So, you know, it probably flopped because it was horribly underdog and, uh, no, it is what it is while it's true that that's HB HB PD, I guess it's PBD.

[00:20:57] One of the other cyclodextrin [00:21:00] was the best one to be using. Um, is 69 milligrams of anything wasn't going to do Jack. Now I took a look, uh, out online and LG sciences is still out there. It appears that they're, they're pushing, still pushing pro hormones. Very obscure, obscure ones at that, uh, as their cash cow products and maybe they sell, I don't know.

[00:21:26] But, um, interestingly, remember we talked about methoxy last week. Yeah,

[00:21:31] Carl Lanore: [00:21:31] yeah,

[00:21:33] Coach Rob Regish: [00:21:33] yeah. They've got an methoxy ISOL flavor on product, so yeah, it is coming around again, like a bad case of the flu. Anyway, back to some storeroom. 

[00:21:45] Carl Lanore: [00:21:45] LG sciences sponsored my show probably a decade ago. Maybe 11 years ago. Yeah. Yeah.

[00:21:52] Yeah. Wow. Just for a short while for maybe five or six months,

[00:21:57] Coach Rob Regish: [00:21:57] I will say this for them. Very few companies [00:22:00] last that

[00:22:00] Carl Lanore: [00:22:00] long. I know.

[00:22:01] Coach Rob Regish: [00:22:01] Right. I know. I mean, thank you. Think about that. So, Back to the substrate room. Although 20 hydroxy is probably still good. Um, Uh, you know, at that milligram dose, no. And also more importantly, the shelf life of that hydroxy propyl beta or beta cyclodextrin is if it's stored properly is two years and some monster on gold.

[00:22:29] If I'm not mistaken, it goes back to 2010, 2011, which means it's well past its expiration date. So sorry to say, it's probably not good anymore.

[00:22:39] Carl Lanore: [00:22:39] Yeah, I know there's so many, there's so many things that we find in our garages. When we start cleaning up of products that we bought at one time that gave promise of a new muscle gains.

[00:22:51] And the reason they're still in your garage is because they didn't work and you threw them aside. You didn't want to throw them away because it's like it represented like $60, 70, [00:23:00] $8,000 investment. Like I just spent the hundred dollars on this and it didn't work. But I'll be damned if I'm going to throw the rest of it away, you know,

[00:23:09] Coach Rob Regish: [00:23:09] it's kinda funny,

[00:23:10] Carl Lanore: [00:23:10] but we're going to take a quick we'll break.

[00:23:12] When we come back, we have more questions. If you're watching or listening live, feel free to post your questions on Facebook or YouTube where the show streams live. And, uh, we'll be right back with more stay tuned.

[00:23:27] Coach Rob Regish: [00:23:27] You were listening to the superhuman channel. Don't hate us because we feel

[00:23:31] Carl Lanore: [00:23:31] good.

[00:23:35] Welcome back to want to let everybody know if, um, if you've been a fan of super Yuma radio for a long time, maybe the blueprint power hour, and you feel

[00:23:47] Coach Rob Regish: [00:23:47] like the show has

[00:23:48] Carl Lanore: [00:23:48] done something good for you or a family member. I'd appreciate it. If you would shoot a very short video, it could be 60 seconds, 30 seconds.

[00:23:58] And tell me your [00:24:00] SHR story. I, if you, if you don't like the show, if you think I'm an ass, tell me that too. That'll make, that'll make it into the mix. I promise you. I promise you it will. If you don't like me put that down too. I know lots of people on Facebook who don't like me, this is your chance. Cause I won't, I won't squelch your message.

[00:24:20] Okay. But if you do like no, no longer than three minutes, the max, but you know, 60 seconds, 45 seconds, whatever it takes for you to verbalize a, your personal superhuman radio story, and then upload it to tap.bio T a p.bio forward slash superhuman radio. You'll see, um, a red banner ad there that you can click and upload the file.

[00:24:48] We will use it. I promise you, we will use it. Even if you say horrible things about me, we will use it. Um, and while you're there, all of the current sponsor offers discounts, coupon codes are all there as well. [00:25:00] So check it out. Okay. Uh, the next question let's see here comes from Matt Lawrence. He says I'm doing high reps with shorter rest intervals.

[00:25:12] These days. Is that good for anything other than getting cut? Because I hear you talking a lot about building up your one rep max often. Yeah, I don't. Why do people think high reps is good for getting cut? Diamond dieting is good for getting cut.

[00:25:29] Coach Rob Regish: [00:25:29] Yeah. This, this is a myth that needs to die and now, you know, getting cut or having lower body fat levels is.

[00:25:41] Largely as a result of your diet, almost entirely, I would say of your diet. Now training can certainly help, but no amount of training is going to burn fat. If you're eating well over maintenance of [00:26:00] calories or you're eating crap food. So. Uh, the question though, is, you know, I guess what do you gain by training lighter and faster?

[00:26:09] Well, that depends because it takes many different forms, so let's go over some of them, um, because this is useful information, the total tonnage method. You've heard me talking about that over and over as a great way to stimulate muscle growth. So if you're doing trap bar dead lifts, You're doing, I dunno, five sets of 10, two minute rest intervals.

[00:26:34] And you lift a total of 30 13,000 pounds in 13 minutes. Well, that gives you a number of very important number of thousand pounds per minute. That's what you demanded of your muscles to lift, uh, consistently up that number from workout to workout. And you will stimulate muscle growth [00:27:00] and plenty of it.

[00:27:01] Now, another type of like lighter type training and faster training. You've heard me talk about his lab or lactic acid tolerance training. And in that example, you are stacking four to seven, let's say compound exercises, either body weight, or you know, machines or free weights back to back with no rest.

[00:27:26] Then rest a minute, rinse wash, repeat from session to session there, you can up the number of exercises, the amount of weight you use, the reps, the sets, or the number of rounds, which is probably the best way to do it. Uh, and that's how you're going to make progress. And in particular, if you're talking about fat burning, that's probably the most powerful.

[00:27:55] Quote, unquote lightened fast method, given its effect on [00:28:00] blood lactate levels and consequently growth hormone production. Um, now a third type, very, very helpful, useful type is lighter effect. What they call speed work. Right when Louie Simmons called speed work, we hear we're getting back to a West side speed work, essentially maximizes or addresses.

[00:28:24] The acceleration part of the force equals mass times acceleration equation. It's going to make you stronger. Um, given it allows you who teaches your nervous system, um, to have a much faster rate of what's called forced development. We all know the example, right? A 10 pound plate. Put it on your toe.

[00:28:47] Doesn't hurt. Drop it from six feet. Boom, broken toe. What's the difference? Speed. Okay. So those are three really good examples of lightening fast. [00:29:00] Uh, and I would tell you that all three of them have one common denominator, though. They will build your work capacity, which is the ability to do a greater amount of work.

[00:29:12] In a shorter period of time, which gets us back to what triggering muscle.

[00:29:18] Carl Lanore: [00:29:18] I've gotta say, say metabolic, uh, effects of exercise

[00:29:23] Coach Rob Regish: [00:29:23] and, and that too. Right? So, so there are myriad of benefits, but when, when you, um, when you talk about lighter, faster, Be prepared to put a finer point on it because it matters right.

[00:29:38] Each one of those three things that I just described to you has different training events. Uh, so one last suggestion. If you're going to train in one of those three fashions, I would return to lifting barriers, heavy weights for low reps, every third or fourth workout. And why? Because it keeps your central nervous system [00:30:00] in touch with the heavy weights.

[00:30:02] It's also going to give your, your body and your mind a break from a high volume stuff. Uh, and it'll seem like a vacation, right?

[00:30:10] Carl Lanore: [00:30:10] Yeah. You'll need it too. Because when you do it at a high volume stuff, like Tabata type stuff, you have to do that sparingly unless, you know, if I could. Not feel guilty about doing training the way I want to train.

[00:30:25] And what I mean by that is like, I have other things that I'm supposed to be doing. Like I can't sometimes when I'm training, I'm thinking, Oh, I should be doing this. I should be at the studio editing that show or something like that. But if I had a clear mind to train the way I want to train, yeah. Wake up first thing in the morning, I would do my fasted cardio.

[00:30:44] Uh, I'd have my first meal. I'd go to the gym and I train. I'd have a post workout meal. I take a nap. When I woke up from that nap, I might go out and maybe walk the Hills or do some sort of progressive [00:31:00] cardiovascular exercise because, because the metabolic effects of exercise enhance the muscle building effects of exercise.

[00:31:09] They work hand in hand. We have been robbed of this fact by a bodybuilding myth. And I say a myth. Let me qualify that it's not a myth. If you're doing hours and hours of cardio and starving yourself trying to get cut or drop weight for a show, you're going to lose a lot of muscle. You are, but you you're training hard, eating the calories.

[00:31:34] You need eating the protein you need and getting the rest you need. And that's the magic right there. Do you know that Michael Hern for decades? Goes home and sleeps after he trains in the morning.

[00:31:49] Coach Rob Regish: [00:31:49] Smart man, of course,

[00:31:51] Carl Lanore: [00:31:51] because when you think of the lion on the Serengeti, the lion gets up in the morning, it starts moving and now it's like, okay, did hunting, hunting, hunting?

[00:32:00] [00:31:59] All of it runs down, catches a gazelle fills its bed belly. What does it do after it fills its belly rub?

[00:32:08] Coach Rob Regish: [00:32:08] Sleeps

[00:32:08] Carl Lanore: [00:32:08] finds a tree in the shade, lays down and does what lions do best goes to sleep? Have we have any of us forgotten that the opposite of fight or flight is rest and digest? Think about that for a second.

[00:32:25] Science science calls it rest and digest for a reason because when you're digesting your food, you're better off resting. You're better off sitting still and relaxing and gazing at the sky or closing your eyes and dozing off because this tells your body a couple things. It tells it, Hey, we live in a good environment where we're not afraid we could take a nap after eating.

[00:32:50] We don't have to be on the run, but more importantly, it allows you to metabolize food better.

[00:32:57] Coach Rob Regish: [00:32:57] Yup. It's. Probably no [00:33:00] accident, that big meals make you sleepy.

[00:33:02] Carl Lanore: [00:33:02] Okay. They make lions sleepy, they make bears sleeping. They make everything sleepy, only humans. So I have to keep going. I must keep going. I got to get to work.

[00:33:12] And then after that, I got to pick the kids up from school. And then taking, I, I said to, uh, Del moose are probably eight years ago. I wonder. So we know that if you have a meal and you move. It will burn up sugar faster and lower blood sugar levels. So I said to Adele, I wonder if after a big meal after training, you have a big post workout meal.

[00:33:38] You take a nap, insulin rises, glucose rises. I wonder if it's, you're more anabolic by taking a nap after

[00:33:47] Coach Rob Regish: [00:33:47] growth hormone.

[00:33:47] Carl Lanore: [00:33:47] Well, but more importantly, insulin, right? Everybody's trying to Jack insulin up after a workout. I I'm telling you if you're listening to me right now, and you're a young guy, maybe you're 16, [00:34:00] 17 years old.

[00:34:00] You go to high school and you want to put on muscle, just try this for six months, train in the morning, have your postworkout meal. Train hard train. Really, really hard. As hard as you can have your postworkout meal, go grab it. Grab a 20 minute nap. Just start doing that. Your mom's gonna, you get mad at you.

[00:34:19] Oh, you lazy bastard. Why aren't you say mom, I'm going to get up in 20 minutes and I'm going to get everything done, but you try that for six months and I guarantee you put on muscle. I only found out I was actually texting with Mark Bell and I was taught. We were talking about this. I said, you know, I tend to believe that taking a nap after training and after your post workout meal has to.

[00:34:43] Help you build muscle faster. He said Michael Hearns been doing it for 30 years. Yup.

[00:34:50] Coach Rob Regish: [00:34:50] Dr. Michael Colgan in his book, um, optimum or ultimate sports nutrition. One of the other highly, highly recommended. He [00:35:00] said train twice daily sleep at least twice daily, three times. If you can swing it now, not many people can swing it, but you know, it's just what you said.

[00:35:11] Um, When you sleep, when does your body repair muscle when you sleep?

[00:35:18] Carl Lanore: [00:35:18] So, so isn't it best to start repairing muscle right after the workout instead

[00:35:22] of

[00:35:22] Coach Rob Regish: [00:35:22] that night, it's, it's, it's going to be a tall order for a lot of people though, because their pre-workouts have so much caffeine in them. Yeah.

[00:35:32] Carl Lanore: [00:35:32] Yeah. You're right about that.

[00:35:33] You're really right about, yeah.

[00:35:34] Coach Rob Regish: [00:35:34] Yeah.

[00:35:35] Carl Lanore: [00:35:35] Ah, okay. Let's do this. The, uh, next question, Steve Stewart, he says, uh, Of all the natural anabolics you've used, what really works

[00:35:45] Coach Rob Regish: [00:35:45] best, the best natural anabolic I've ever used. In fact, the best antibiotic period that I've ever used is 20 times your body weight in calories.

[00:36:00] [00:36:00] If you can't gain eating consistently like that, then there is something very wrong. With either your training, your rest or both, or you, God forbid you have some underlying like tapeworm or something. Now how powerful is eating big, check this out because this was really interesting. I found one study. It was 12 days.

[00:36:27] Okay. It was reported in the American journal of clinical nutrition title changes in macronutrient balance during over and under feeding assessed by 12 day continuous, a whole body Kalorama or whatever.

[00:36:43] Carl Lanore: [00:36:43] Calorimeter I'll remember that

[00:36:45] Coach Rob Regish: [00:36:45] it was shown that when these male test subjects went from eating a maintenance diet, Up to an overfeeding diet, which averaged 3,600 calories a day, they [00:37:00] gained 4.3, eight pounds of lean muscle and put on just two pounds of fat.

[00:37:05] That means these people gain twice as much, right. Muscle as they did body fat. And here's the really, here's the kicker. They didn't train once. In those 12 days? No, they weren't overtrain prior to the study and therefore super compensating either. I checked for that, the fact that they were eating 3,600 calories a day tells us that they, they, what they weren't like 200 pounds, but that's not, you know, they didn't grab a bunch of a hundred pound weak links and overfeed them either.

[00:37:43] So, you know, think about it basically. Adding calories to your diet is anabolic. And not just in the sense of increased insulin levels, although I'm sure, you know, that plays a role, a [00:38:00] significant here's what they found. They found that a very significant rise in all muscle building hormone levels. Okay.

[00:38:09] Now, keep in mind this isn't like shooting test or whatever. These are biologically perfect hormones. Made by your body for your body, all imperfect concert with each other, the way it was meant to be. Okay. So that's number one, eating big. And then until you, I would tell you this, I'm going to talk about supplements, but until you do that consistently, in some cases for many years, you're never going to reap the benefits that you should.

[00:38:44] Okay next, we got the supplements. There are a few that I've used consistently over the past 20, 30 years. Two of those are essential amino acids and ECPI [00:39:00] sterile. Okay. Um, for whatever reason I, and I know I'm not the only one I recover ridiculously fast. And most people that do that used it, that aren't using it.

[00:39:13] It's a real eye opener. And so does that allow me to do that? Allows me to get a very high number of productive workouts in, in a very short period of time, which can really accelerate your progress. When I come off, when I stopped using XD sterile. That number usually falls the number of workouts that I can get in at any particular time period usually falls by about a third.

[00:39:44] Okay. Sometimes half, depending upon what kind of training it would do, which is more than, okay. Because if you think about it, he does a form of accumulation and intensification type training. [00:40:00] And if you've never done that, I would highly suggest that you experiment with it. Um, which is pretty cool because you know, you're using a supplement that works with your physiology, even when you're not taking it.

[00:40:16] It's also worth pointing out that whenever I am using essential aminos and equity, I, you know, I tend to have my best workouts and hit more PRS for longer stretches of time. And that's no coincidence it's happened almost every time in the last 20 years. Um, other things that I like, I particularly like in a cyclist Perise room for the reasons that we stated earlier, Which is it'll, it makes you hungry.

[00:40:49] At least most people increases your hunger levels, which is going to increase your calories, which increases anabolic activity. It also does a really nice job in [00:41:00] my opinion, of allowing you to eat more carbohydrates without them showing up on your waistline, which is an issue with me. Anyway. I wish I had that stuff when I was younger.

[00:41:14] I did. So, so for that and other reasons it's, it's, uh, it's the ingredients that I use. And in project address, uh, I will use creatine, but only sparingly, you know, um, And I usually have something to use with it, to get the most out of it. And when I say that, I mean, you know, I'm, I'm using things like Fenn agree or, or, you know, some other blue, maybe a glucose disposal agent or something that holds food in your digestive track longer, which increases creatine.

[00:41:52] Basically I do really well on a combination of essential aminos. Uh, and a short list [00:42:00] I found of adaptogenic herbs. There's, , that's the best. One of them. Um, Rhodiola is another one, you know, et cetera, et cetera. They are not miracles. They're never going to beat miracles, but they make a difference. And over time that adds up.

[00:42:20] It really does. Um, so I would tell you in closing, Find something that helps with the following day tissue repair and stuff, central nervous system recovery. You can, you, you can, if you were looking for a one word answer recovery, I don't care what it is. If you have to stand on your head and eat pop tarts to recover and half the time, then do it.

[00:42:46] It's going to make a huge, huge difference. In how fast you gain and whether or not I think you achieve your goals much, much easier training on those things for me, [00:43:00] then not training. On those. So

[00:43:05] Carl Lanore: [00:43:05] we're going to take a quick break. When we come back, we have the blueprint tip of the day. Stay tuned. We'll be right back evolution.

[00:43:11] Just got kicked up.

[00:43:18] welcome back. Uh, Ian Musgrave asked the question. We're not going to have time to get to it today. Uh, but Ian, if you look for my show, 2045. Two zero four, five done in June of 2017 from, uh, with Anthony Roberts. You'll get the answer you want about nicotine gum.

[00:43:38] Coach Rob Regish: [00:43:38] So just check

[00:43:38] Carl Lanore: [00:43:38] that out, please. We just don't have the time to, uh, to get to that question today.

[00:43:43] So, uh, back at it here, what do we have for the blueprint tip of the day, coach?

[00:43:50] Coach Rob Regish: [00:43:50] Well, it's a bit of a ramp, but, uh, it is it's about how knowledge can Trump even hard work. [00:44:00] And so there are a lot of people in the gym that I see trying to build muscle, a company, claiming that they're getting nowhere and they're just spinning their wheels.

[00:44:13] That's that's just the way it seems like it's been that way. Ever since I started. And sadly, it'll probably be that way well, into the future. Why this is, I'm not certain, I'm really not from a practical perspective, the information that's out there and it's not rocket science, right? You don't have to be a road scholar to figure this out because for over a hundred years, we have known.

[00:44:44] That the physiological trigger for muscle growth is overload. It's not how many times you train every week. It's not whether or not you get a pump and it's not how many different angles you can train your muscles right through [00:45:00] it's overload now. True. There are many, many different ways to create overload.

[00:45:09] And, and so if, you know, you should be able to in quick succession rattle off at least half a dozen total tonnage method, which I mentioned earlier, uh, you know, adding just one to five pounds a week to each movement, building up your one rep max, either through a program like West side or through one of my loading patterns.

[00:45:32] Uh, performing more work per unit of time, keeping up the same rate of, of, uh, work longer. For example, I gave you, I said before, you know, you lift a thousand pounds per minute for 13 minutes, you do it for 15. You got stronger. Okay. Holding heavyweight motionless, right? Statics. You mentioned to Bata ladders.

[00:45:53] It's the list. Just, it goes on and on and on. Right? I just rattled off half a dozen. [00:46:00] If he gave me more time, I bet you I'd be able to pull off plenty more. None of the systems that I just mentioned requires. Any type of genius to use the most different Oh, cool. One from a calculation perspective. Yup. It's total tonnage.

[00:46:17] And if I can do it and if I can do that math, anybody can, even, if you're incapable of doing it today, you have your phone and, or all of these different apps that can, it is ridiculously simple. You spend, when you understand and use these methods. You will spend the same or quite likely less amount of time in the gym as you do today.

[00:46:46] The only difference being you've actually accomplished something. Now it's almost two o'clock when I leave here, I'll probably get to the gym about two 30. I've got a chin up workout today. I can [00:47:00] tell you that it's going to take me precisely seven minutes and then I'm going to walk out. And I'm sure they're going to be a lot of people.

[00:47:08] They're the same ones complaining that they can't do chin ups. No, they've been there for three hours and figure what the hell he was only here for five minutes. He's not going to get anywhere. Meanwhile, on this program it's a month after starting it and I'm tripling with what my one rep max is. I was actually quadrupling cause for less time.

[00:47:34] When you really look into it, it is ridiculously simple. Okay. But nobody's doing it or at least not many people, here's, here's something else. And this is what, this is what really blows my mind. I can't think of another activity like this. One of the hardest lessons that I learned in strength training is [00:48:00] this.

[00:48:01] You can absolutely bury yourself with a barbell, meaning train to your absolute breaking point and get nothing in return. In fact, it's worse than that. You can go backwards. I can recall workouts, and this is no exaggeration where I could not walk for 30 minutes afterwards. We've all had those workouts where you're thrown up into the right, the garbage pail, right?

[00:48:29] Um, and sadly I've hospitalized myself five times doing stuff like this. And in most of those cases, I, in, in all of those cases, Nope, I lost muscle. So how are you? Is that possible? It's possible because without the knowledge of what to do and how things work, your efforts, even superhuman efforts. We'll all be in [00:49:00] vain.

[00:49:01] And that's why I get on here every week. And I implore people to expand their knowledge base. If, if none of those overload methods that I just mentioned, uh, are familiar to you, then you got some work to do, right? Unless you can get me a half a dozen others, uh, you need to know him cold, like the back of your hand.

[00:49:26] And have them waiting in the wings from when things. Okay. Uh, I know that example about I'm going to go in and the workouts can take seven minutes, but I'm going to get more done than somebody that's been there for three hours. In fact, maybe the last three years, it's not the amount of time that you spend at the gym.

[00:49:48] It's what you do while you're there while you're there. I could show these folks. In five minutes, how to make more progress than they've maiden in years. And [00:50:00] that's not that's okay. Again, that's no exaggeration. You can't fund stretch. Okay. You, there's no denying actual muscle growth over months and you, you know, I can show it to people mathematically, as I did in the total time.

[00:50:16] This example, remember, uh, it's not. It's not, you know how often you're there. It's not how long you're there. It's what you do while you're there. I'll leave you with this. Take this advice. Please be Vore BA voracious student of this game. Invest in information, whether it's my stuff or somebody else's okay.

[00:50:43] Because provided it's good. The info, not only going to serve you for a lifetime. But it's going to save you from wasting in some cases, years, which I did doing trial [00:51:00] and error. Right?

[00:51:01] Carl Lanore: [00:51:01] That's great stuff.

[00:51:02] Coach Rob Regish: [00:51:02] Great stuff. Thank you. But I've had those stretches where. I have absolutely killed myself training and gone nowhere.

[00:51:12] Carl Lanore: [00:51:12] Yeah. Everybody has it. You learn, you learn to talk training smarter, go to  dot com today to learn more about all the things that Rob is doing, his writings are there. Go to  dot com today. Be stronger tomorrow, Rob. Thanks for everything, brother.

[00:51:28] Coach Rob Regish: [00:51:28] Thank you.

[00:51:29] Carl Lanore: [00:51:29] We're going to take one, one quick commercial break.

[00:51:31] And when we come back, we're going to be joined by the guys from Piedmontese certified. Piedmontese. Uh, we're going to talk about a couple of new things they have at the website, and also why buying your beef online is possibly way better than buying your beef in a grocery store. Stay tuned. We'll be right back.

[00:51:48] Coach Rob Regish: [00:51:48] You are listening to the superhuman channel

[00:51:50] Carl Lanore: [00:51:50] we're ripped and we're ready.

[00:51:56] Welcome back. [00:52:00] That looks like a photograph we're joined by. Ben Maul and Joe Finnegan from Piedmontese, uh, the people who changed my opinion of what beef is, how are you guys doing?

[00:52:11] Ben Mohl: [00:52:11] We're doing real well. We got to our new facility here in Lincoln, or we have a restaurant retail shop that will be open to the public very soon.

[00:52:20] So we're excited

[00:52:21] Coach Rob Regish: [00:52:21] for it.

[00:52:22] Carl Lanore: [00:52:22] Oh man. We got to come and do a live remote from the restaurant. That would be awesome. That would be awesome. That's great. Uh, so there's a lot of exciting things going on. So you have the new location, which is obviously bigger and more equipped to do the business that you've been doing.

[00:52:37] You have the retail location and the restaurant, so people can sit down and have a great meal made from the finest beef in the world, certified Piedmontese, but you've added a new form of animal protein to the list. Haven't you?

[00:52:50] Ben Mohl: [00:52:50] Yeah, we just had, as of last week we hit more of the processes that we work with.

[00:52:55] Um, has a product called great range bison. So, um, it's raised here [00:53:00] in the Midwest as well. So, um, we're big believers in a lot of good proteins and they fit along with an all national program, but fit. So, uh, it is a very lean product and I know people would provide him, but certainly not as tender as our is our beef.

[00:53:14] Um, but we have that upon our sites and people bought it pretty quick. Um, we ran out of our tenderloins. Um, in a few days,

[00:53:22] Carl Lanore: [00:53:22] so to talk about how bison is raised, is it, is it just typically grass pastured or do they feed it corn or Falco? How they feed them?

[00:53:32] Coach Rob Regish: [00:53:32] Yeah. So there's a lot of health

[00:53:33] Ben Mohl: [00:53:33] halo around bison

[00:53:35] Coach Rob Regish: [00:53:35] and

[00:53:36] Ben Mohl: [00:53:36] how that's produced, but they're treated similar to cattle.

[00:53:39] I mean, they're all typically raised on pastures, but they are finished, um, like a normal cow would be, um, and

[00:53:46] Coach Rob Regish: [00:53:46] usually it'd be a corn or a grain based

[00:53:48] Ben Mohl: [00:53:48] diet at the end. Um, there's certainly wouldn't be some programs out there that would be grass start to finish, but you'd end up with probably a very neat and very

[00:53:57] Coach Rob Regish: [00:53:57] tough,

[00:53:58] Ben Mohl: [00:53:58] uh, not as flavorful [00:54:00] by some

[00:54:00] Coach Rob Regish: [00:54:00] products.

[00:54:01] So

[00:54:01] Ben Mohl: [00:54:01] it's still an inherent thing.

[00:54:04] Carl Lanore: [00:54:04] People buy bison because they feel it's lean, but you and I, and Joe know that there's really no leaner beef than Piedmontese. So if they've been eating Piedmontese beef all this time, and now they order bison, are they going to be let down or they're going to be like, wait a minute.

[00:54:19] I think I leaked. I liked the beef better.

[00:54:23] Coach Rob Regish: [00:54:23] You know, it's just protein diversification within your diet,

[00:54:25] Ben Mohl: [00:54:25] you know, because you know, better than

[00:54:27] Coach Rob Regish: [00:54:27] I can eat red meat and certified people on teas and until we're blue in the face, but, uh, you know, some other folks, you know, enjoy chicken, Turkey,

[00:54:36] Ben Mohl: [00:54:36] or bison, you know, even fish, if they're not eating.

[00:54:39] Coach Rob Regish: [00:54:39] Solely a red meat diet.

[00:54:41] Ben Mohl: [00:54:41] So it's just diversification

[00:54:43] Coach Rob Regish: [00:54:43] and you're right. I'd like to just show

[00:54:44] Ben Mohl: [00:54:44] where Piedmontese falls in the spectrum of proteins. You know, we have Magu on our websites and, you know, for the folks that have expect fat for a tenderness and flavor, or they expect that buys in for leanness, you know, our beef fits the perfect role between both worlds, but you're [00:55:00] doing.

[00:55:00] Um, so I R the myosin product is great, you know, folks that, you know, want that super, super lean, but, you know, you can get that with our regular beef program. Um, so I just kinda like to show where our beef fits in and where you expect to pay for it and get exactly what you're looking for as a lead tender.

[00:55:18] Carl Lanore: [00:55:18] Um, we're going to promote a special offer. I'm going to promote it now. Cause we're going to talk about beef here for a second. But we have a special offer to the superhuman nation. It's. If you go to the website, SHR network.biz/save 25 and use the code SHR you'll get 25%. All of the Piedmontese beef. Uh, that's available on the website again, it's SHR network.biz/save 25.

[00:55:47] Use code SHR for 25% off. Because now we're going to talk about beef per second. And this is something I actually happen to know because I, I happen to have a little background, [00:56:00] not background working within, but knowledge about. Uh, the people who sell beef online and there, there are a lot of people who think that going to a whole foods or a trader Joe's or their local Kroger for store that buying the beef in the store is actually a fresher better.

[00:56:19] And so on. That's really not true. Is it when you buy a beef from an online processor, which you guys are processes, this is the difference you're processing the beef. You, you have the first hands that touch it and the last hands that touch it, it's actually much better to buy beef from you guys than in the store, right?

[00:56:40] Ben Mohl: [00:56:40] Yeah. Certainly it depends on, on what you're looking for. And then certainly no, no knock against the retail communities out there that, or even sell our product. But you know, for us, when we harvest and fabricator, I animals, you know, we are forced me and freezing like immediately. So at this prime that you're getting is locked in as peak [00:57:00] freshness.

[00:57:00] Um, you know then, but it's, and it's been our hands whole time, blast, frozen tips, super frozen all the way from to your doorstep, you know? So when you open that up, I mean, it's going to perform fresh as the first day hit where in a retail setting, it could be sitting in the case for a week. You know, they could have been sprayed in the case to keep its red color, you know, bench eventually that it's on sale.

[00:57:21] Like the freshness is. The windows by every minute that passes to where, when you buy it off our website, we locked that freshness in, um, you know, a few weeks ago. Um, couple of months

[00:57:31] Carl Lanore: [00:57:31] ago

[00:57:32] Coach Rob Regish: [00:57:32] to, to bill up.

[00:57:33] Carl Lanore: [00:57:33] No, gosh, just something you're probably gonna, you're probably gonna answer my question anyway. Go ahead, Joe.

[00:57:37] I'm sorry.

[00:57:38] Coach Rob Regish: [00:57:38] I was just

[00:57:38] Ben Mohl: [00:57:38] gonna say at the retail

[00:57:39] Coach Rob Regish: [00:57:39] level too, you know, because

[00:57:40] Ben Mohl: [00:57:40] beef, you know, our retail

[00:57:42] Coach Rob Regish: [00:57:42] level gets a really bad rap when it goes to the freezer, but why does it go to the freezer? It goes to the freezer

[00:57:48] Ben Mohl: [00:57:48] because it does not maintain a fresh

[00:57:50] Coach Rob Regish: [00:57:50] shelf life anymore. So they're forced to move it to the freezer without compromising

[00:57:55] Ben Mohl: [00:57:55] the integrity of the product to make some money.

[00:57:58] So I think people kind of [00:58:00] draw that

[00:58:00] Coach Rob Regish: [00:58:00] same correlation to online beef because it comes frozen when in

[00:58:04] Ben Mohl: [00:58:04] fact it's probably fresher

[00:58:07] Carl Lanore: [00:58:07] than it would be in the grocery store. So from the time, so, so when, when, when, when, uh, a beat, when a beef is, is processed okay. From the time that your crew. Starts partying it out and cutting it into strip steaks and all that sort of stuff.

[00:58:22] That's literally minutes after this animal was still alive technically. Right. I mean, I'm, I want to, I want to encapsulate the idea of freshness here for a second. So everybody's gonna have to stick with me for a second, right? Yeah. Okay. And then you, you probably have one of these very large, it's almost like a warehouse.

[00:58:43] That you then wrap and palletize this fresh beef that literally was still alive a little while ago. And it literally freezes in like six or seven hours. It's like a solid block of ice. Right. Alright.

[00:58:56] Ben Mohl: [00:58:56] Yep. So by the time

[00:58:57] Coach Rob Regish: [00:58:57] the animal is harvested

[00:58:58] Ben Mohl: [00:58:58] and it's typically would go [00:59:00] through a fabrication process where it's broken down into sub primals or box beef, and then would immediately be shipping out to our retailers.

[00:59:08] Um, the stuff that then comes to us on as immediately Portsman froze usually about a 24 hour process from cut to within, you know, complete frozen status. So, um, certainly would just within a few days is pretty typical in the industry. Um, cause it still takes a lot of the breakdown on a full animal. Um, but yeah, as soon as we get it, it's porcelain immediately frozen.

[00:59:31] No, during the pandemic would, we were everywhere, pretty much getting steaks that were processed within 10 days. Um, you know, for us, our products have shelf stable, you know, up to the year on the package. But I mean, for us, we both have stayed, said, you know, I had that good seal in there that we'd meet in for

[00:59:49] Carl Lanore: [00:59:49] two years.

[00:59:49] Oh yeah. Anybody who has a deep freeze knows that. I mean, it does it, the steak doesn't go back and if it's sealed properly, it knows no crystals of ice get in there. It's just as great [01:00:00] as the day you brought it home.

[01:00:02] Ben Mohl: [01:00:02] Yeah. And what's my favorite part is what we call our value add. And it's probably kind of moves at 25% off.

[01:00:08] Cause we want people to enjoy

[01:00:09] Coach Rob Regish: [01:00:09] more than just the strip steaks,

[01:00:10] Ben Mohl: [01:00:10] but when we portion our strips or our ribs, or, you know, we ended up with a few, you know, chunks of steak that don't fit our spec. Well, that's the stuff that we use for our stew beef. Kebabs is you're getting chunks of ribeye, your strips, your lines.

[01:00:26] When the grocery store you're typically getting it from the end. Um, or the rounds that are just tough and hard to sell. So when you buy studio kebab, stir fry, beef, you're getting basically mini sticks. Um, and so those are great for meal prep items, you know, for folks that want to graduate up a little bit from ground beef, those are such great products to include in a consistent, healthy diet.

[01:00:47] If you're not always wanting to go eat, eat honey, call up as

[01:00:51] Carl Lanore: [01:00:51] this. Yeah. And then as

[01:00:54] Coach Rob Regish: [01:00:54] well. So

[01:00:55] Ben Mohl: [01:00:55] it's really convenient.

[01:00:57] Carl Lanore: [01:00:57] I took two pounds of ground beef. This weekend. [01:01:00] We had company come over and so Alisa wants her to do a Mediterranean themed dinner. And I took two pounds of ground beef and added a couple eggs.

[01:01:10] I'm going to read this real fast. I added a couple eggs. I added some cinnamon. Believe it or not. Um, I added. Uh, I thought I had the recipe here. I texted it to somebody. I added cinnamon, uh, Kumon, garlic powder, ground black pepper, and uh, Oh, and, and, uh, shaved and diced onion and rolled up those ball meatballs, just using the beef.

[01:01:42] No, no other, no other type of meat and everybody raved, they couldn't believe how good these little meatballs they were. They tasted just like if you went to a Mediterranean in restaurant and you ordered an expensive Mediterranean meal and it had a couple of meatballs on it, they will fantastic. No shame on me for not taking [01:02:00] pictures of it and putting it on social media.

[01:02:02] Alisa said to me, why didn't you put that on social media? Because we now have a social media gal that this is she's like to call, send me stuff, send me stuff. I said, I don't know, but by the time they were done cooking, I wanted to eat them. I wasn't thinking about taking pictures of them. They were so good.

[01:02:17] Yeah. There's no, there's no beef in the world. Like Piedmontese, there's no beef in the world,

[01:02:22] Ben Mohl: [01:02:22] especially. So with our ground beef, it just retains moisture very well. So you're not really having to add, you know, the ground pork to it to give it flavor and moisture. So, I mean, you're right. The 85 is such a good one.

[01:02:32] I've done a lot of where I blended 96 for ground beef. With our 85, um, and make those into meatballs, um, really good options, but make them in our patties that we have on our website. We have a new patio that we just put on. It's called Hopdoddy Patty. It's a burger chain restaurant, um, primarily in Texas.

[01:02:52] Um, but it's a blend of 75% meat, 25% fat. So it's kind of higher fat content for the folks out there. Like the KIDO [01:03:00] folks that really wanted, uh, and they

[01:03:02] Coach Rob Regish: [01:03:02] are done. I'm hoping once you can eat every day,

[01:03:04] Carl Lanore: [01:03:04] almost, almost sounds like a way goo Patty.

[01:03:09] Ben Mohl: [01:03:09] Yeah. When it comes to ground beef, it's all just based on the percentage of fats, but you have still all Piedmontese in there.

[01:03:15] Uh, but they are, they can be nice fireballs on the grill, but they're such flavorful patties. Um, and they come in a big 20 pound of taste. So they're really meant for people want, if their bulk heaters or patties or ground beef, that's a really good option, especially if you're wanting a little bit

[01:03:29] Coach Rob Regish: [01:03:29] more extra fat.

[01:03:32] Carl Lanore: [01:03:32] So right now, my audience has 25% off, which is an amazing savings because number one, if you look at Piedmontese beef and you look at some of these other beef buying clubs, their prices are actually better on a lot of things. Number one, number two 25% off everything, all beef products, all beef, the products on their website.

[01:03:53] You use the use the URL SHR network.biz/save 25. And the code [01:04:00] SHR and load up your, your, your, your shopping cart and save 25% off that's. I mean, that's outstanding that that puts expensive steaks into the realm of budget stakes, by the way, when you think about that.

[01:04:15] Coach Rob Regish: [01:04:15] Yeah. And since the last time that we've talked, Carl, we actually

[01:04:19] Ben Mohl: [01:04:19] restocked our

[01:04:20] Coach Rob Regish: [01:04:20] dynasty selection of products.

[01:04:22] Um, which is our full blood animals of Piedmontese. So they contain two

[01:04:25] Ben Mohl: [01:04:25] copies

[01:04:26] Coach Rob Regish: [01:04:26] of that gene

[01:04:27] Ben Mohl: [01:04:27] specific to the Piedmontese breed.

[01:04:30] Coach Rob Regish: [01:04:30] Um, so we have a full line of

[01:04:31] Ben Mohl: [01:04:31] those products available on

[01:04:32] Coach Rob Regish: [01:04:32] the website as

[01:04:33] Ben Mohl: [01:04:33] well. Those are excellent. They're even leaner, even more tender, but obviously even more rare. Um, so those, if you want a little step above and get a true we're Italian heritage type of experience, that is the way to go.

[01:04:48] Uh, they, the color on those is so beautiful. This one's, it's

[01:04:52] Carl Lanore: [01:04:52] no

[01:04:52] Ben Mohl: [01:04:52] fat, um, but so land, but you're so surprised at how they hold their tenure.

[01:04:57] Coach Rob Regish: [01:04:57] It's incredible. The New York strip that we have [01:05:00] out of the dynasty line, the center cut, New York strip has one gram of fat and over 50 grams of protein and that's per state.

[01:05:07] So parade out

[01:05:08] Carl Lanore: [01:05:08] circle. Wow. I'm

[01:05:10] Coach Rob Regish: [01:05:10] a nice

[01:05:11] Ben Mohl: [01:05:11] two inch cut on those things. They're almost like flaming yarns. Um, but they're such so terrific for reverse here, or you could smoke it and then roll it out at the end. Um, there's such a fine state

[01:05:24] Coach Rob Regish: [01:05:24] and darn near fork tender as well. So

[01:05:26] Carl Lanore: [01:05:26] that's wonderful. Yeah, the Piedmontese beef is much more tender than people think when they think about beef.

[01:05:35] Uh, it's it's, it's, it's astounding to me because. Even the cuts of beef that people buy because they're less expensive. They, and they feel like, well, it's just going to be tougher, but it's cheaper when it comes from the Piedmontese breed. It's, they're all tender. It's almost like it defeats the purpose of why buy a filet mignon when you can buy a New York strip and have like a giant Philemon.

[01:05:55] Yoan you know what I mean?

[01:05:57] Coach Rob Regish: [01:05:57] Yeah. Well, we,

[01:05:59] Ben Mohl: [01:05:59] we, [01:06:00] um, for the strips ourselves and the sirloins. Uh, cause the player you're paying a pretty good price for it. The market pays out there, but no you're right. I mean, we are not howdy program. And a lot of folks you want to see why you're here. It's expensive. It's because they're trying to attributed to what they would see in the grocery store from a commodity or the Tysons of the Cargills of the world.

[01:06:19] Spend Manila, there's nothing wrong with it, but we're a premium breed program. Now we are not based on commodity pricing. Right. Um, and so you're not going to pay $2 a pound on something, you know, so you're chasing the difference. You're seeing the difference and it certainly performs. And you know, that I hope that the 25% off can really make it affordable for, for everybody out there.

[01:06:42] Who's really wanting to have a healthier beef. Um, and you know, the fact that we ship it to your door and. Uh, you know, it all was over $99 shipped for free too. So keep that in mind. So what's your discount. If you order $135 worth of product, it'll ship out the door for free for basically a hundred bucks.

[01:06:59] Um, [01:07:00] so you're going to get a smoking box right to your doorstep. Um, knowing that there's a lot of care that went along with it,

[01:07:06] Carl Lanore: [01:07:06] and everybody confirms one of the problems we had with one of these, uh, beef. Buying clubs years ago was everybody complained that when the beef showed up, it was thought out.

[01:07:16] And everybody that I talk to about Piedmontese says it's solid, like a rock when it gets to their house. And so you guys have that down?

[01:07:27] Ben Mohl: [01:07:27] Yeah, we try not to, we've went through a lot of research to get it. We're coming out with the more eco-friendly coolers that can be. Uh, one of them is actually can flush down the toilet or right down the sink.

[01:07:40] Also with water, you know, obviously sometimes we're still at the mercy of the shipper and you know, whether it be ups or FedEx, you know, they smashed a cooler and, you know, compromised it. The coldness in there, but you know, we stand behind the product and, um, we operate a very efficient process so that the odd times that someone says, Hey, didn't show [01:08:00] up as frozen.

[01:08:00] I used to say, you know, we take care of them, but it's usually under 1% of all words.

[01:08:05] Carl Lanore: [01:08:05] Right. And there's, and there's extenuating circumstances like, you know, with COVID-19 that was supposed to show up on Wednesday. It didn't show up till Thursday. Yes. For the

[01:08:13] Ben Mohl: [01:08:13] poor souls living in New York during the. Up.

[01:08:17] That was tough. Um, we really did our best try and get it there. Two days we even wore a Knight at the time. It took that cost on to try and get in there, but it was tough. We, we did it and likes to do other things in much better shape now. Um, it's just a little madness there, I guess for me folks and

[01:08:33] Coach Rob Regish: [01:08:33] I think Manhattan.

[01:08:34] Oh yeah. The five boroughs were crazy.

[01:08:37] Carl Lanore: [01:08:37] Oh yeah. I want to clear something up too real quick. Cause I want to make sure that people understand this. When we talk about commodity beef. We're talking about that stuff. That's like $2 and 99 cents a pound for ground Chuck or chop meat that you see at your grocery store level or Kroger's.

[01:08:55] But Piedmontese beef is comparable in pricing and quite often [01:09:00] less than grass fed grass finished beef at like a whole foods, or even at your grocery store, see more and more grocery stores. And now they understand that people want it. They have their regular commodity beef. And then, you know, they'll have, they'll have chopped meat and it's a three 99 a pound and then they'll have grass fed grass finish and it's six 99 a pound.

[01:09:23] And so, yeah. When you, when you, when you think about Piedmontese beef, don't think about that. I'm sorry, you guys didn't say this. I said that crud beef that is, you know, a couple bucks a pound. Think about it. If they can sell it to you for $2. $2 and 99 cents a pound. What's it really worth because they're making money on that.

[01:09:44] Just think about that. But when you look at Piedmontese beef, look at it and compare it to the beef that is considered the expensive beef in the stores that you wish you could buy, or you, you buy for special occasions. Well, you [01:10:00] can afford to eat it all the time. If you buy it from certified Piedmontese and you, especially, if you use the code SHR to save 25% off.

[01:10:09] So it's a, it, you know, I want to make sure, cause I know that you, you guys are all about under promising and open we're performing. I know that about you. Right. And uh, and when I compared it to the store level beef, you were like, well, you know, it's a, it's a con it's not a commodity. Yeah. But like identify commodity beef, commodity beef is the stuff you don't want to buy.

[01:10:30] It's it's that chopped meat in the tube. You know, for $2 and 99 cents a pound, you don't really want to eat that. That's not what you want to eat. You know, you'd rather eat a better, uh, from, from a better animal. And this is the opportunity to do that and get commodity beef type prices. Quite frankly. Um, the other thing I wanted to do, you mentioned was the, uh, I don't know.

[01:10:53] I want to, I don't want to, I mean, I'm, we're promoting the beef, we're promoting. The, uh, the bison, but don't, [01:11:00] you guys still have the chicken, right?

[01:11:02] Ben Mohl: [01:11:02] We have their chicken sausages right now. Um, we hope

[01:11:06] Coach Rob Regish: [01:11:06] to have, um,

[01:11:07] Ben Mohl: [01:11:07] back when they can get what they call their skin packaging, that con so it's becoming the best skilled trays that we can start shipping out again.

[01:11:15] Uh, right now it's just like what you'd seen in the supermarket. Um, and there. Not to ship friendly. I suppose

[01:11:21] Coach Rob Regish: [01:11:21] the

[01:11:22] Ben Mohl: [01:11:22] package would pop in the cooler. And it's really disappointing because it's such a great product. So when we do have it, we'll certainly let our customers know that it's out there, but their chicken sausages.

[01:11:32] It's probably the owner of our company has it every day. Um, they're really good. Um, Good for breakfast, lunch supper are cut up into pastas. Um, there's a lot of cool flavors up there as well. And then we'll, I think, continue to expand our protein line. I don't think we'll ever get into the realm of desserts and pastas and all that.

[01:11:51] We are really kind of focusing on all natural, you know, hopefully more Nebraska based proteins, uh, to kind of fit within the culture that

[01:12:00] [01:11:59] Coach Rob Regish: [01:11:59] we have. Uh,

[01:12:01] Carl Lanore: [01:12:01] one more time for those of you listening to the podcast. It's S H R network.biz/save two five, save 25. Use the code SHR get 25% off. You heard all orders of a hundred dollars, a more shipped for free.

[01:12:15] It doesn't get any better than that delivered right to your door. You don't have to go put the mask on, stand in line to get into the store to go buy your hamburger patties or your steaks. It comes to you. You come home, the box is sitting there, you open it up, you put the stuff in the freezer, you're ready to go.

[01:12:32] Great product, fantastic product. I love it. And I promise I will be taking more pictures, whatever I hate whenever I eat it, because Natalie Kubicki who is our social media manager now is like call when you do things like that, you gotta send me pictures of it. I'll put it up on Instagram and Facebook. So I'll give you

[01:12:50] Ben Mohl: [01:12:50] a free tip here.

[01:12:50] Carl's made sure to get good sunlight on the product. I'm in portrait mode can help, um, helps amateur photo from your phone. But the biggest thing, what I'm trying to do in my [01:13:00] advertising tense is if you can get natural light hitting your product, um, it'll make it that much more beautiful.

[01:13:06] Carl Lanore: [01:13:06] Yeah. And I know about portrait.

[01:13:07] I know about portrait because it creates almost depth. You can create depth in the portrait mode as well. So I

[01:13:12] Ben Mohl: [01:13:12] liked the big fat.

[01:13:15] Carl Lanore: [01:13:15] He sounds like he's a good photographer to me. You

[01:13:18] Coach Rob Regish: [01:13:18] know,

[01:13:19] Ben Mohl: [01:13:19] only me and Joe think that I struggled a little bit, the rest of my team that I haven't chops to be an influencer, but, um, I just enjoy cooking and taking photos, just a small part of it to remember those good means,

[01:13:31] Carl Lanore: [01:13:31] great stuff, fantastic stuff.

[01:13:32] Show them some love. They are a sponsor of the show. And, you know, I always say that the sponsors make the show possible. So whenever possible, patronize the sponsors again, SHR network.biz/save two, five. . Use code SHR 25% off and free shipping on orders of a hundred dollars or more. And Ben just gave you the math by $135 worth of product and it'll ship for free because you use the coupon code and it'll be $101.

[01:14:00] [01:13:59] That's beautiful, nice stuff. Nice stuff. Great product. I love having you. I love having your product because I love being able to tout products that make me feel good when people get it. I don't feel like I'm letting them down by promoting it. So you guys are the best. Thank you so much. We'll see you soon.

[01:14:19] Alright, we're going to say goodbye. I'm off the air tomorrow for Wednesday. Uh, but we have two great shows, Thursday and Friday. Uh, so I'll make sure to tune in. Then don't forget to share the show as often as possible, share the show because that helps the people that get to listen. They learn great things and don't forget if the show has ever done anything.

[01:14:37] Good for you. Then please go to this URL, tap, tap.bio tap.bio/super human radio and make a short 62nd 45 second. I don't care what it is. A little video. About what the show has done for you. Tell me your SHR story. And even if you don't like me, [01:15:00] this is a great opportunity for you to ridicule me in front of the public because every single video that will be that sent in will be shared on social media.

[01:15:11] So check it out, help us out, and we will see you tomorrow. Oh, no, we'll see you Thursday with more super human radio. Stay strong. [01:16:00] .