[00:00:00] Carl Lanore: [00:00:00] Welcome back to another episode of superhuman radio. Really good show. Today I am shrinking Carl. I haven't been to the gym in two months and I don't feel good and I've lost a lot of muscle, but it's going to be an opportunity for me to, uh, break out of this a slow, full mold and do something wonderful very shortly.

[00:00:21] Uh, we have a really important show today. We're going to be talking about beef. Not all beef is created equal. Everybody focuses on whether it's grass fed, and I get it. What you feed a cow, uh, plays a big role. But, uh, there are certain cows that have a better genetics than others, and we're going to get into that in a minute.

[00:00:38] Before we start that, I have to, of course, thank our title sponsor legendary foods makers of the tasty pastry, which is basically a pop tart, upgraded less than one gram of sugar, nine grams of high quality high leucine protein, uh, three to four impact carbs. Tastes like delicious. Just the way you think a pop tart should [00:01:00] taste.

[00:01:00] Your kids will love it. Uh, go to eat legendary.com. Use the code SHR for 10% off the entire purchase. Make sure to check out their nut butters, which are also insanely delicious, and have no added sugar. And of course, they're seasoned nuts, uh, which I love. So check them out, you know, a title sponsor, eat legendary.com.

[00:01:22] Let's bring my guests on. We're being joined by, uh, Ben mole and, uh, Joe Finnegan. How are you guys going?

[00:01:31] Ben Mohl: [00:01:31] You're doing really great. Can't complain when you're living in Nebraska.

[00:01:34] Carl Lanore: [00:01:34] Yeah, I know, right? You don't have near the problems that the rest of the country has right now. Right? How's the weather? Are you getting a lot of rain right now?

[00:01:41] Ben Mohl: [00:01:41] Yes. It's rain. The threat our whole holiday weekend for the most part. But, you know, living in an egg state, you know. You don't risk trash in the rain too much. You know, the crops needed, the grasses needed. Um, my lawn needed it. So, uh,

[00:01:58] Joe Finegan: [00:01:58] that's the running joke is, you know, being [00:02:00] heavily at base. She never cursed her rain.

[00:02:02] No matter how much your grass has got, doesn't matter

[00:02:04] Carl Lanore: [00:02:04] right now. And see, I just bought a new motorcycle and I, I've only been able to ride it a handful of times, which really makes me sad right now. But, uh, yeah, I know it's, I just did a show with a meteorologist because I asked. Has, uh, has covert 19 shutdown, had anything to do with the weather and he thinks not, but I think it has, I think that the lack of radiant heat, the LA Mino new emissions of CEO to a down by 30% globally right now, that I say, that's got to have something to do with it.

[00:02:34] But anyway, we're not here to talk about that. I digress. Uh, we're here to talk about beef and, um, interestingly enough. Uh, this journey about beef that we're going to talk about comes from my home country in Italy. Uh, and that is a, the Piedmont region of Italy, which gave, uh, birth appropriately to a unique type of cow called the Piedmontese [00:03:00] breed, which you guys, uh, exclusively raise.

[00:03:04] And sell. Talk about the Piedmontese breed, first of all, a little bit. What should people know about it? Why is it genetically better than just about any other breed out there? Yeah,

[00:03:14] Joe Finegan: [00:03:14] so the Piedmontese breed is unique in the fact that it's

[00:03:17] Ben Mohl: [00:03:17] one of two breeds,

[00:03:19] Joe Finegan: [00:03:19] um, that had a consistent, inactive myostatin gene.

[00:03:23] So they're producing large amounts of muscle, very little fat, uh, but the specific, a little variation of the gene and the Piedmontese breed. I'm the technical  gene. And that directly correlates back to the tenderness of the finished

[00:03:39] Ben Mohl: [00:03:39] product.

[00:03:41] Carl Lanore: [00:03:41] So let's talk about tenderness for a second, cause this is a little something.

[00:03:44] I actually have a lot of background when we talk about myostatin because I first started talking about it on the show probably around 2006 or seven. And then I had dr Sage and Lee on the show who was the guy who discovered the myostatin gene and hope to. [00:04:00] He had hoped to be able to rid us of a variety of muscle wasting diseases, but it hasn't worked out.

[00:04:08] But, so, interestingly enough, uh, especially in the, in the area of animals, we see certain animals that are myostatin null and either as you point out, they have one or both pairs of the, the gene, these animals, uh, they put on. Two to three times more muscle weight than a comparable non myostatin, uh, gene altered companion.

[00:04:36] But interestingly enough, the soft tissue. Which really isn't salt. We call soft tissue soft tissue, but it's really not soft. It's smooth tissue. It's a vascular, but it's anything but soft. The soft tissue in a milestone, no animal seems to be recessive in that these animals are more likely to snap a [00:05:00] tendon or ligament because for two reasons.

[00:05:02] Number one. The sheer muscle force that they're able to generate with these bigger muscles. But also there seems to be less soft tissue infiltrating into the muscle. Now, what this means to people is more tender meat. So it's really an interesting phenomenon. Now, the folks in the Piedmontese region. And the 17 hundreds into the 18 hundreds they started to breed these cows with other bulls that seemed to have more muscle.

[00:05:38] And what they actually did was through hybridization and breeding was they selected animals who happened to have this mile Staton variation and bred them with other animals that had this milestone. And they ended up with very, very muscular, very, very strong. Cows, but that gave delicious milk [00:06:00] and had tender meat because these, these were utility cows.

[00:06:03] They, they bred these cows and bulls out of utility. They wanted a cow that could pull a heavy cart. So it had to be strong, give delicious milk. And when the time came to a process, the cow delivered an amazing steak. And that is exactly what drove this breed. Now, this breed has not been available in the United States for a long time.

[00:06:28] Right. When did, when did they first start breeding them here?

[00:06:31] Ben Mohl: [00:06:31] It started up in Canada and eventually became a little more popular, grow more heavily in Montana, but really, I mean, we are the first company to actually make this a, you know, more regular, you know, purchase product. We are the only one cruise that can have a 52 weeks supply of our beef.

[00:06:49] And be able to service, you know, your grocery stores have an online store where a lot of other Piedmont teas producers might have 10 cattle a year. Um, or like some were really [00:07:00] the first company that's put the investment in. It's, uh, it's a really have full herds of it and be able to produce every week.

[00:07:06] Carl Lanore: [00:07:06] And I want to get that out now while people watching. So we'll get to tell people about a very, very unique offer offer that they can get today, uh, through the show. And that is, uh, let me see if I can find this real quick here. Um, if you use the code SHR and go to piedmontese.com you'll get two 10 ounce New York strips free with any purchase of $50 or more.

[00:07:30] So you don't have to spend a lot of money to take advantage of this. Everybody who has started to eat this beef, including me, I will tell you that I will never eat any of the beef because nothing. Tastes like Piedmontese beef, nothing. And I don't care who you are. You may say to yourself, well, I'm not going to eat this all the time for whatever reason, but you're never going to say, I'm not going to eat this all the time cause it's not the best tasting beef I've ever tasted.

[00:07:57] You're going to find another reason not to eat it because I [00:08:00] just got a call this morning from my friend Billy Mitchell. He says, man, I don't know what it is with this steak. He said, do they inject it with butter? You know, it's got this amazing buttery, rich flavor, but it's like even typically tough cuts, like sirloin are super tender when they come from the Piedmontese cow, right?

[00:08:20] Yeah.

[00:08:20] Ben Mohl: [00:08:20] Man, you brought up, I mean, the service lines are obviously one of our big favorites, and the reason we wanted to make that the strip, kind of a nice offer for all the listeners here is I think that really showcases. What Piedmontese is all about is that you can have a New York strip, you know, and if you cut off the fat strap on it, it's actually would be certified heart-healthy by the American heart association.

[00:08:41] Um, but it's, it's lean like you're going to, if you look up with our product photo of it on our website, I mean, you're not seeing a lot of fats and how many people have been told throughout the whole life, no fat, no flavor. It's going to be tough. It's where our strips, you know, that's the perfect product to showcase how tender and flavorful our beef [00:09:00] can be without needing all that fat.

[00:09:02] And then when you w a lot of feedback we're getting is going to be like, Holy crap, that's really great. And we like to tell them, well, that's just real beef. You know, you're not getting a lot of fat flavor from it. You're not getting some of the antibiotics or hormones that come with other treated animals.

[00:09:16] Like you're getting a taste of real beef. And that's fine.

[00:09:22] Carl Lanore: [00:09:22] So I want to say this, but I'm hesitant to say it cause I know there's a lot of people who love Waco beef, but I think of this as the Antigo beef because Waco beef is basically a sick cow. It's a diabetic cow that now has fat infiltrating its muscle.

[00:09:39] And this is a healthy cow. This, if you were breeding an athlete athletic cow. That was going to go to the Olympics to perform feats of strength and, and, and stability that cows do. The Piedmontese cow would be your Olympic choice. The way go cow would be sitting in the [00:10:00] audience watching the Piedmontese cow enjoying popcorn and drinking a beer.

[00:10:04] Yeah,

[00:10:05] Ben Mohl: [00:10:05] that's exactly right. And while there's different, you know, grades of wahoo out there, you know, not every wahoo would be, uh, you know, a five or, or highly marble. I mean, the breed itself can produce some, some leaner cuts, but obviously no one is paying for that. So, I mean, there's just more money in it for the producer to, to get up into those eight, three, eight, four, eight, five ranges.

[00:10:27] Um, but then these people, you know, obviously they want the wahoo, the brief for the, for the fact and the perceived flavor. Um, wow. But you're spending twice as much as you would for our beef, uh, for even being premium beef. But you're paying it for that.

[00:10:40] Joe Finegan: [00:10:40] And then, yeah, when you're done eating it, you still have 20% of what you started with on your plate.

[00:10:45] That's inedible. Or, or just. No disgusting.

[00:10:48] Carl Lanore: [00:10:48] Yeah. Because not all the fat on a wiggle steak is edible. That's the other thing. People think that, that all the, you know, and I've had steaks where most of the fat was edible, and if [00:11:00] it's, if it's seared, right, it's kinda of got that crispy. It's almost like marrow, you know, it's soft.

[00:11:04] It, it dissolves. But the majority of the fat is rubbery and not edible. And you're paying for that.

[00:11:11] Ben Mohl: [00:11:11] Yep. And so, and I, I, you know, as a, as a treat once a once a year to have really great Walgreens, you know, we're big supporters of, of all beef. Um, you know, everyone's got their, their preference on there, but, you know, for me it's like a once in a once a year type of thing.

[00:11:26] Um, but, you know, I ate so much Piedmont cheese over the last few years. I don't really have interest in having any of their products, and even though I don't even buy sticks at restaurants anymore, not. Obviously the, you know, they have high margins on those items, but the way I cook them at home, being such an inherently tender, flavorful steak, you know, it's just cheaper and more tasty for me to cook it right off my own pain or grill.

[00:11:50] Um, I'm very simply seasoned guys. I'm used to just, just salt. Um, I think produces the best flavorful steak out there every once in a while, [00:12:00] jazz it up with them with a sauce.

[00:12:01] Carl Lanore: [00:12:01] Yeah. You don't need much,

[00:12:05] Ben Mohl: [00:12:05] I don't know if we've sent you one yet, but. I've been buying our strip loin roast. They're a five pound roast that I then cut into my own New York strips and we tend to cut your own state to be your own butcher.

[00:12:16] Whether I want a 10 ounce portion, um, or a 20 ounce to show step show boats my friends. It's been really fun to, to have those in my freezer and cut up.

[00:12:27] Carl Lanore: [00:12:27] I'm, I'm a very simple guy. I love ground beef and there's a couple reasons why I love ground beef. Number one. You can actually be precise on how much fat you want in your meal.

[00:12:38] Number one, and I slow cook almost all of my beef. Even when I grill it, I grill it at a very low temperature, and I want the center of the, of the meat to still be red. And even a little bloody if, and it's actually not blood, we call it blood blood. It's actually myoglobin, but we call it blood. So, you know, we'll go with [00:13:00] that.

[00:13:00] But I like a little red juice in there. But I also have this thing called the hot logic, which is a, um, which is a lunchbox that cooks your lunch for you. And I'll throw a pound of Piedmontese ground beef in there, the the 85, 15. And I'll throw a little salt on top. And white pepper. I love white pepper.

[00:13:20] White pepper is so much better than black pepper for flavor. Throw a little broccoli in there, plug it in. And right after my show I opened it up and I eat that and it's slow cooked and it's so good. It's so delicious. I love ground beef also because it's already chewed for me. You know what I mean? I mean, when think about it, right?

[00:13:40] When we talk about bioavailability, right? We talk about, Oh, you know, mastication. Well, here's meat that's already been chewed. I'm going to give it another once over and I'm going to swallow it. I'm going to extract more of what I want from that beef out of ground beef. What do you think? You think I'm crazy?

[00:13:55] Ben Mohl: [00:13:55] No, no, no. Not at all. And a lot of our shoppers are pro [00:14:00] website. I mean, they're buying cases of our, of our ground beef because it's so good. It holds onto moisture so well. Um, but you know, obviously, you know, not all ground beef are created equal when you're talking about a commodity beef program. And I don't know how familiar everyone is with, you know, what commodity beef is versus, you know, what a heritage breed or premium beef line that we raised.

[00:14:20] But when you start with premium piece and the way we raise our animals. You're automatically going to get a better grounding. I know it sounds dumb when you think everything's just grinded up and served away, but when you're talking about our products coming in all naturally, um, you know, untreated that finished product, that ground beef is top notch.

[00:14:38] And, you know, we have some of our, you know, our ground beef calling into some of the best burger chains in this country. Um, you know, they're paying more for it of course, too. Um, but like, so they know you can't get that flavor.

[00:14:49] Carl Lanore: [00:14:49] Can you, can you tell us what's changed or using it. Yeah.

[00:14:53] Ben Mohl: [00:14:53] So one of the bigger ones we have is it was more on the West coast, um, chain called Hopdoddy's.

[00:14:57] They have a few locations in Texas, [00:15:00] um, as well as Arizona. Um, but the other, one of the bigger ones taken up a good chunk of ours now, and they've been really great to work with. I need to have one myself. I haven't been down there

[00:15:10] Carl Lanore: [00:15:10] yet. So what is it, what's the name again? Hop. Hop, hop, hop. Daddy. Oh, Oh, Oh, okay.

[00:15:19] Okay. And so, and so they do, they advertise that their meat is from Piedmontese cows.

[00:15:25] Ben Mohl: [00:15:25] So we'll start starting to get some, some menu placement is kind of a unique part of our business. When you're, when you're retailing beef directly to restaurants, you know, you're not always going to get restaurant brand on the actual menu.

[00:15:37] So, you know, you could be reading any, see Nebraska raised beef and that very well could be ours. But, um, you know, the restaurant tries to make the best market. Uh, poet tend to attract their customers and we're slowly, you know, becoming such a popular breed name and that it is becoming, you know, more poignant for these folks to put that on menus.

[00:15:56] Um, but, you know, some of the people are so confused about cattle breeds in this country. [00:16:00] Um, you know, it's, it's very interesting to actually talk about when, you know, why we leave while who's the breed. Angus Angus is the breed Piedmontese obviously then. It's breeding cell too, but as we are rolling in, as our customer base is growing, we're becoming that big brand name.

[00:16:17] People know that.

[00:16:18] Carl Lanore: [00:16:18] You know, I, I have a good friend. I'm going to send this show to my good friend Joshua Moore, who cooks over at Volare Italian restaurant, which is Alyssa and I, my favorite restaurant to go to. In fact, the first restaurant we went to when Louisville finally opened up restaurants again was Volare the other night.

[00:16:38] Josh has cooked for the heads of state. I mean, he's a, he's a power lifter. You know, he's a guy that I see in the gym all the time, but he's an amazing, he cooked at that a, B something Beard's house in New York that is famous. Like you get invited to, to James Beard house or something. And I'm going to tell them about the Piedmontese beef cause it's, it's [00:17:00] perfect.

[00:17:00] It's, it's Italian, it's Italian origin of beef. He needs to be serving this, uh, Volare. So we like

[00:17:07] Ben Mohl: [00:17:07] to say, you know, it's Italian breed, so Italian heritage perfected here in Nebraska. I liked that. Um, you know, our, our owners going over to the Piedmont over there and usually, and you know, Piedmontese beef in actual Italy, it's not raised the same way would be here.

[00:17:21] And we were getting him a better Midwestern Nebraska treatment, the whole

[00:17:26] Carl Lanore: [00:17:26] expound on that. So, so how would they be raised in Italy versus what we do here in Nebraska? Well,

[00:17:32] Ben Mohl: [00:17:32] I think for us, I mean, obviously they have accessibility to more, you know, bigger pasture grass. You know, they're not on any Rocky landscapes, you know, but the mid people in the Midwest, as far as the whole production is just so much better than it would be in most parts of the world as far as just the science of how they're, they're, they're weaned, then they're, they're raised and then finished and all the way off into production.

[00:17:53] I mean, um, our entire process is so. Not, or laser focused to [00:18:00] produce a very consistent and beautiful finished product. And you know, when we put our nutrition, and that's why we have nutrition labels on our packages, is that we're so confident that that 10 ounce New York strip is going to have this much fat, this much protein, um, that, you know, not, you're not gonna find that with me.

[00:18:18] And it'd be perfect.

[00:18:19] Carl Lanore: [00:18:19] You know what? I'm sorry. Go Jo. Jo

[00:18:21] Joe Finegan: [00:18:21] was going to say, that's why we've made such a big splash within, you know, that. A weightlifting bodybuilding realm because you know, you're getting an all natural and Nebraska based beef product with half the fat calories and saturated fat, and because of the leanness of the meat, a higher protein content, and you're getting a steakhouse quality piece of meat.

[00:18:41] So it's like, I mean, from those, from that perspective, from a macronutrient perspective, we're unparalleled in the industry.

[00:18:48] Carl Lanore: [00:18:48] You know, I didn't think about it until you said that, but you're right, your nutritional label has. All the breakout in it. And you don't see that when you buy a steak at Kroger's or something like that.

[00:19:00] [00:19:00] Ben Mohl: [00:19:00] Yeah. And it comes down to our, like once it's in our program, because if you're talking about some other commodity programs, I mean, cow one coming through the pipe might be a little bit of a, of a fatty, um, as opposed to someone who might've been leaner. But, you know. Being that we're running our own program and work saving when these cattle need to be processed, do these cattle needs to be held back or for whatever reason, I mean, even with this, this pandemic, you know, and, and having a little bit slumped the production process, you know, we can keep these cattle more on pasture land so they're not getting fat or they're still working.

[00:19:32] I'm burning some calories. They're not just getting fatter and fatter to where now you're ending up with huge, heavy carcasses. I mean, we have so much control over our program and how they're produced, that every, everything that comes off is extremely consistent. Um, but once he, you pay more for our 10, I'll just say our procedures, uh, that give that consistent products.

[00:19:53] I mean, it comes at a cost, but I mean, you can't

[00:19:56] Carl Lanore: [00:19:56] sacrifice on that about who's eating commodity beef today. Especially [00:20:00] like it felt okay. They're gonna. People are gonna say, but call you go to Wendy's. Yeah. There are days where I didn't bring anything with me and I'm hungry, so I'll go to Wendy's and I'll get four quarter pound beef patties and I'll eat that.

[00:20:15] But that's not my choice. It's, it's, it's better than eating Popeye's fried chicken. You know what I mean? But it's not, it's not. It's, I know that I'm making a sacrifice by doing that, but that's not what I eat. When I'm eating what I want to eat, what I eat, what I want to eat. It's always going to be animal protein and seafood protein that is, uh, that is, is raised as closely to, it would have been had it been a free range, natural animal, and processed you mainly, you know, so the animals experience in life and death.

[00:20:54] It honors the animal. You know, I'm a Hunter. And a [00:21:00] friend of mine who we've lost since then, Terry. Um, he taught me when I was a young man and I make medicine over a deer after I shoot it. And this is something that native Americans have taught us to honor the animal. You sit, you stand over the animal and you say you were a good animal.

[00:21:16] You, you, you had a good life, and now you're going to nourish my family and we're going to carry your goodness on with us. It's just. A way of respecting the sacrifice that the animal has just provided to offer a sustenance. It's just a way of honoring another being. It doesn't have to be a human being.

[00:21:36] It could be an animal. And when you look at the way cows are processed in some of these K foes today, it's, it's horrible like that. That is where the problems are. And if you buy commodity, if you bike about eating, about getting animated, if you buy commodity beef. You're contributing to that problem, basically, in my opinion, at least.

[00:21:56] Ben Mohl: [00:21:56] Yeah, you're right, and it's certainly no knock against the [00:22:00] producers. That had beef in those programs through the commodity program is exists for the people who, you know, that's what they can kind of afford, and then certainly has a necessary part in the global food chain. Um, but you know, when it's just that next, but the people who are really conscious about what they're reading, willing to spend more money for it, certainly that's where the big differences come in.

[00:22:19] And, and for us, the way we raise our cattle, I mean, we're big believers in the regenerative farming and that our cattle roaming these open pastures here in Nebraska. You know, as they're eating the grass and the grass, he grows. I mean, there's some environmental benefits from doing that where they're not kept in, in impact pens, you know, tootin all day long, but putting gas into the air, that's not really how they spend their life.

[00:22:43] Finding news. So, I mean, that's what we, when you come into our programs and being an individual producer, we have those luxuries. And obviously in the winter we're not letting the cows. Rolling the far reaches of our pastures in ICS now we conditions, but they're still treated really well, even in the cold, [00:23:00] harsh winter.

[00:23:01] And obviously as you transition that all the way the finished product, um, you know what we're doing, you know, very few head each week, these commodity programs coming due in four, uh, or 4,000 head of day. Um, and that's where you see some of this. You know, a couple of weeks ago when they talked about all these plants closing down, I mean, that's going to become significant when it's four or 5,000 a day.

[00:23:23] All of a sudden being slowed down to where we're not meeting those on a. No, I mean, it's just that's the difference.

[00:23:31] Carl Lanore: [00:23:31] And you, and you have no, you have no problem supplying beef to, to your buyers. If someone goes to the website, piedmontese.com right now and uses the code SHR, they're going to get two free 10 ounce New York strips with any purchase of $50 or more.

[00:23:46] If they place that order, they're not going to get an email saying, Hey, you know, we're back ordered. We're going to ship this to you next week, but the order goes out right.

[00:23:53] Joe Finegan: [00:23:53] Yeah. So everything that's on our website currently is available to ship. And, uh, anything on all orders over [00:24:00] $99, we actually have free shipping.

[00:24:01] Um, and how we have our pricing on our website, it's, it's really easy to hit that number because you're ordering and increments, you know, four, six. Um, so, you know, you can kind of stock your freezers accordingly and, uh, you know, you get those two free New York strip steaks with SHR code. And, uh, you know, everything's available and ready to go.

[00:24:20] And it's a two day turnaround

[00:24:21] Ben Mohl: [00:24:21] time. We have a few items in the early stages of, of the people kind of flocking online to shop or we, we ran out of, but, you know, we have suppliers just getting it process produced and prepared for shipping. So we had a, uh, it's always funny what items become, you know, the, the trendy ones are 96 for ground beef, um, was the most popular item on our website.

[00:24:44] Which really surprised math on our 85 15 has been strong. But, you know, one week it was firefight iron steaks, and the next week it was our red cat steaks. And, you know, um, it's just interesting trying to keep up with those demands, but that we've been able to, you know, if we had to pull down the rib camps for a week to [00:25:00] get our next harvest through, you know, but it still takes no 10 days to get those very different shifts.

[00:25:05] But, um, what's really nice is with our program, would we produce for our online, so not our retailers. Um. Where they're getting fresh product. When we produce stuff for our website, I mean, it's brought in freshest and B, it's portioned and it's frozen meat, so you're just keeping all that, that freshness in there, flash, frozen, and then use it any time throughout the year.

[00:25:26] Joe, I always enjoy him. He fishes steaks out of his freezer. That might be two years old, but I mean, they still eat like he bought it

[00:25:33] Carl Lanore: [00:25:33] yesterday and I'm like that. I got, I got deer meat that's five years old right now that I'm, I keep threatening to make chili out of, but yeah. Yeah, but you, you don't have to throw it away.

[00:25:43] You don't have to throw it away. It's still good. Yeah.

[00:25:45] Ben Mohl: [00:25:45] So for us, I mean, that backs up packaging. I mean, as long as if there was a small little pinhole in there, you know, you'd see freezer burn. But I mean, for the most part, if it's got a great seal, which, you know, steaks to even keep that in there for forever almost.

[00:25:59] Um, but [00:26:00] like I said, my favorite part is that I don't, I honestly trust myself buying a frozen product, especially from a company like ours, because at the retailers it might be sitting there for four or five days. Right. No. And then once you see that, that sale sticker, and I've been guilty of that before, see a sales ticker.

[00:26:18] Oh, that's a great deal. I'm buying it. Well, that's because it's getting trashed

[00:26:21] Carl Lanore: [00:26:21] tomorrow.

[00:26:22] Ben Mohl: [00:26:22] But as a younger buyer, I didn't always know that. I was like, ah, man, it's a screaming deal. I want it. But. I mean that steak is not as as close to being as price as I could have gotten online,

[00:26:32] Joe Finegan: [00:26:32] especially when they have, you know, those, those

[00:26:35] Ben Mohl: [00:26:35] beautifully

[00:26:36] Joe Finegan: [00:26:36] red steaks, you know, that are in the package with the overwrap, you know, what are, what are they doing?

[00:26:41] What are they putting in that packaging. To sustain that red color.

[00:26:47] Carl Lanore: [00:26:47] Well, I, I, so I, I often think that they put something on it that makes it red or because you could see the whiteness of the, of the fat is, has a red cast. It's like, that's not just myoglobin. They're smearing [00:27:00] something red on that steak to make it look redder.

[00:27:02] Ben Mohl: [00:27:02] Yeah. And so in gas pumping, and sometimes it can be to help protect the packaging or help protect the product, but sometimes it is to help sustain the color because no one's going to go to the grocery store and buy grade meat. But you know what I mean? The, the great cars, the result was the results of the purge of the myoglobin in there.

[00:27:19] Um, so it can still be fine to eat, but just not as marketable on where, you know, people aren't getting, obviously men

[00:27:24] Carl Lanore: [00:27:24] do find it interesting that few people know that it's myoglobin and still call it blood.

[00:27:28] Ben Mohl: [00:27:28] So funny. He actually brought it up because right before the this call we actually were sharing about that here in the office.

[00:27:33] Cause you know, well, we get that occasionally. Um, you know, where someone might have had on a pan and it just kind of bled out, but you know, they're, well, it's not blood folks. That's just a natural, you know, protein, water. Essentially. That's red.

[00:27:49] Carl Lanore: [00:27:49] In fact, in fact, that is what causes rhabdomyolysis when too much of it comes out of the muscle at one time.

[00:27:56] It literally clogs up the kidneys. It's myoglobin, and that's how you [00:28:00] really know creep. Oh, sorry about that. Hold on. That that the system is telling me I got to go to a break so that that actually is. Um, myoglobin that clogs up the kidneys, not creatinine. And this is where most physicians get it wrong because if you're a hard training athlete, your creatinine levels can go through the roof, but you don't have rhabdo because your myoglobin isn't clogging up your kidneys.

[00:28:26] And until doctors start to, I've done, I did a whole show on this because people think they're getting rhabdo and they're not. They got something else. And myoglobin is what you need to look at. To see if you actually have rhabdo. I want to take a quick commercial break. When we come back, I want to talk about grass feeding.

[00:28:42] I want to talk about water consumption cause there's a big misunderstanding that I want to get out of the way that people on the vegan side of the fence love to say, Oh well it takes this much water to raise a cow. Th th th this I want to point shoot some holes in that whole thing. And then I want to talk about a [00:29:00] porterhouse steak.

[00:29:01] Uh, and, and your freezer. What do you call them? Freezer Fullers. You have people who want, yeah, I want to talk about that because that a lot of people want to buy a half a cow or a quarter of a cow. They can actually do that with you. Can't they

[00:29:15] Ben Mohl: [00:29:15] talk about those real love. Those. Okay,

[00:29:20] Carl Lanore: [00:29:20] so stay tuned. We're going to be right back with more from the This email address is being protected from spambots. You need JavaScript enabled to view it. check out the website.

[00:29:26] We'll be right back. You listening to the superhuman channel. We're ripped and we're ready.

[00:29:38] Welcome back. We're talking with Ben mole and Joe Finnegan. Oh, I'm watching myself on Instagram. I'm like a chimpanzee. I see myself and I go, Oh, that's me. So, uh, we're talking about this a wonderful breed of a cow that gives us some amazing beef, uh, beef that I will never, [00:30:00] ever. Oh, choose not to eat any longer.

[00:30:03] Talk about, uh, feed grass fed. We hear a lot about grass fed. Are, are your cows all grass fed? Are they finished on grass? Does it matter when we talk about the Piedmontese greed?

[00:30:14] Ben Mohl: [00:30:14] Yeah. No, I would say it's a great question and it comes up in nearly anyone who calls into our website. So, you know, without program being, you know, keeping it sticking to our breed of cattle, being a lean of a tender beef.

[00:30:26] We don't corn feed our catalyst here in Nebraska. And I think generally speaking, even globally, when people think of Nebraska cattle or Midwest cattle, they immediately associated with corn fed, um, in, while there are some programs out there that, you know, do it that way, all of our cattles are grasping.

[00:30:43] So, um, we have three product lines. Um, but all of them are still grass fed. They're just not all grass finished. Um, so with our, our core product line, they're grass fed all the way up until the last 60 to 90 days before harvest. Um, we're then they're introduced, uh, greens and [00:31:00] foliage, um, to basically maintain a healthy balance, wait to get to the finish line.

[00:31:05] Um, but that's not our intent to sit there and load them up with a bunch of fat and cause we want that new product. It's just to, once again be more vehicle balanced diets. So it could be a mixture of distillers grains, um, other grains, not specifically, just. Here's some corn for you, buddy. Um, but then we also, we have a grass fed grass finished line of cattle as well, and we are making significant investment in that area because we know how hard it is to find grass-finished beef here that's actually produced in the country.

[00:31:36] Um, you know, a lot, if anyone here is familiar with some of our online competitors, if they're supporting a, you know, monthly beef membership of grass finished beef, that beef is not coming from us. You know, and they very openly share that it's coming from Australia. Um, which one's skin can be a fine healthy product, but a lot of the environmental aspects of having grass finished beef benefit Australia [00:32:00] and after us, you know, then also spending time in boats and freezers and then trucks and you know, complicated.

[00:32:07] Joe Finegan: [00:32:07] And Carl, to all touch back a little bit further on that, you know, we grass fed with the grass fed, you know, they're out on the open pastures and then for that, you know, 90 to 120 days for finishing period. Where grain is introduced.

[00:32:19] Ben Mohl: [00:32:19] That's almost where

[00:32:21] Joe Finegan: [00:32:21] within that finishing Nash, and that's where that buttery tastes characteristic that you

[00:32:25] Ben Mohl: [00:32:25] described,

[00:32:25] Joe Finegan: [00:32:25] you know, really develops and takes place just with that very minimal introduction of grain ration introduced into their diets.

[00:32:33] Not exclusive like Ben mentioned,

[00:32:34] Carl Lanore: [00:32:34] but just that they're still grazing, but now they're supplementing with grain is what you're saying. Right. Correct.

[00:32:41] Joe Finegan: [00:32:41] Yeah. You know, they've got hay, barley, alfalfa, distillers, grains, and then other foliages in that finishing ration. So it's not just cold Turkey. Here's a switch right now.

[00:32:50] It's just a slow introduction to that.

[00:32:53] Ben Mohl: [00:32:53] For us, it's all part of kind of science because you know, we need to keep them at that kind of consistent weights. We've finished [00:33:00] with consistent products. Wherefore simply trying to go for it. You know, a lot of fat in the animal that you know, then you might be harvesting sooner or later than you would a tradition one too.

[00:33:10] So for us, it's that healthy diet to result in a consistent account every single time.

[00:33:16] Joe Finegan: [00:33:16] And I would be a little remiss if I didn't, you know, mention and thank all of our ranchers and those in our production department because, you know, without them, you know, overseeing the production of the cattle every single day,

[00:33:30] Ben Mohl: [00:33:30] you know,

[00:33:30] Carl Lanore: [00:33:30] who are we.

[00:33:32] Joe Finegan: [00:33:32] You know, we're, we're your farm to fork producer, one of the most efficient sources, any protein on the market, or we can't do our jobs without them. So

[00:33:40] Carl Lanore: [00:33:40] they do a great job. Let's talk about finishing for a second. So the farmer that I used to get my beef from Amish guy Mennonite, I forget which one, I forget which hat he wears, but anyway, he, uh, he told me that you can tell when a cow is ready to be processed because they have these right next to the tail, they have these [00:34:00] two.

[00:34:01] Concave, let's say divots and that when those fill up, that is when the cow is, at least this is what he tells me he does. When those fill out and they're not concave anymore, then the cow is ready to be processed and it takes longer for those to fill up or fill out. When the cow has finished on grass, is there any truth to that?

[00:34:25] It

[00:34:25] Ben Mohl: [00:34:25] might, it might be for how he raises his paddle, you know, gut feeling or just years of doing it. Um, you know, for us, you know, it's more like we know when these cattle are ready based on, on the time we have brought them in to our program, how long they've been fed and how old they are. Like I said, for us, um, it's pretty rhythmic.

[00:34:45] Um, so much like in the chicken or hog industry, like. They can nail down from, from birth to harvest on like a hog within a week of when it needs to be produced. That's where you see some of this. No news headlines of, you [00:35:00] know, these farmers having to get rid of all these pigs because they're now they're too heavy.

[00:35:03] Well, it's because that industry is, is almost as down to a day of when it needs to be harvested. So it's a lot of science and years of practice and the kind of results in that. So for us, I know our guys aren't out there checking those divots, but there certainly could be some fruits. That would

[00:35:20] Joe Finegan: [00:35:20] be interesting to know too, because you look at the round category from, from a Piedmontese animal.

[00:35:26] And I wonder how soon those divots would fill in.

[00:35:29] Carl Lanore: [00:35:29] That's what I was thinking, because when you look at these Piedmontese cattle, their muscles protrude. They don't have that that gone looking sulcus of a rear end. They actually have big round muscular butts, and when you look at the bowls. Mean, I mean their, their butts literally come down to their Hawks.

[00:35:49] I mean, that's how muscular they are. And so I was thinking to myself, like, you couldn't do that with a Piedmontese breed because like they called them horse [00:36:00] pump in Italian because they, they didn't look like cows. They looked like horses. When we talk about horses, rippling full muscles, you know what I mean?

[00:36:08] Big round. But these cows look like horses. So they named them horse pump cows. Yeah.

[00:36:15] Ben Mohl: [00:36:15] It makes sense. It's always when people see that it must be been a Flint, there's just no way that that means tending them. That's just always interesting when you come back to the genetics, that it's all tied into those Piedmontese genes.

[00:36:27] Yes,

[00:36:28] Carl Lanore: [00:36:28] technically tender. They're genetically tended that that myostatin a variant actually makes the meat more tender. And people need to understand this is a genetically gifted cow specifically because they wanted a strong cow that would give good milk, but when it came time to process, it would give delicious beef and that, that this is literally hundreds of years of breeding to get to this point.

[00:36:54] Ben Mohl: [00:36:54] Yeah. And we actually, um, you know, a few years ago, um, we put, uh, some more [00:37:00] science to the testing of our tenderness to, we actually used our university here in the state of Nebraska, um, to do what they call it, sheer force testing. So it's how much pressure needs to be applied to a piece of meat tendency to cut through it.

[00:37:13] Uh, and our beef being lean, uh, actually tested to be just as tender or more tender than prime grade view. So we went to a tit for tat on that and put prime grade and. And Piedmontese and the same sheer force testing and we're able to produce those numbers. And you know, I, I do think that there's some truth to the USDA grading system when you're talking about commodity programs, um, to where they are looking at that fat.

[00:37:37] But I mean really it's more of a marketing gimmick. Um, cause it's no science applied to us. There's more visually looking at fact say, Oh yeah, that's fine. No, but obviously it does not apply to us. So we don't apply for USC grading because they would do it as service to our breed. Because you know, you're not going to see that fat.

[00:37:55] But that does not mean it's not tender. And obviously you see the same thing with [00:38:00] WAMU programs is they don't have a need to get USDA graded because there's just all that fat in there as it is. So we're going to ask that question a lot of is how does your state grade, and you know, we're not shying or scared or scared from getting that grading, but it's just.

[00:38:15] Carl Lanore: [00:38:15] It has, doesn't apply, it doesn't apply.

[00:38:18] Ben Mohl: [00:38:18] And so we find that quite a bit. And also visually, you know, comparative to choice as far as the how the Russ, um, yeah, we're all just to, you know, just as tender as prime. And that's what's so crazy and fun about this product.

[00:38:32] Carl Lanore: [00:38:32] So tender and even the 96 for ground beef, I mean, you taste like you're eating, it tastes like you're eating ground steak.

[00:38:42] Ben Mohl: [00:38:42] It's a grandpa muscle. So I mean, it's, it's not, um, you know, a bunch of carcass cuts in there around just it up. And, uh, it's been like, it's been the hardest thing for us to, to keep up. So everyone who's been around lately, a produce that on a weekly basis right [00:39:00] now. So to keep up with that demand or that name is for, I have people who ask if we have, you know, buys and meat on our website.

[00:39:06] While we do, we tell actually if you're looking for leaner bees like our 96 four

[00:39:12] Carl Lanore: [00:39:12] I was just gonna say people go to bison cause they want lean. But this beef is lean already. You don't need bison. A couple of things I want to talk about now and after this next break, I'm half a cow program. So people like to buy half a cow because you get a good price on it.

[00:39:28] You guys actually offer that program, don't you?

[00:39:31] Ben Mohl: [00:39:31] Yeah. So we, we came out with that recently. Um, and there's lots of benefits to it. And so, I mean, first and foremost, I mean like when you were buying from, from Piedmontese here, you know, we're not a meat market. You know, we're not buying and selling brokered beef, you know, as some of those other big state companies here in this country.

[00:39:46] I mean, you were buying direct basically from the ranch and we own the ranch and company don't be cut off. You're buying beef directly from us. And we've cut up that middleman to then obviously focus on keeping the costs low. But when we sell these half of [00:40:00] what we call freezer fillers, I mean these all, all individually back sealed and frozen.

[00:40:04] So traditionally when you're buying that APA beef from the locker, you're getting butcher paper tape, you know, which certainly, I mean in protecting me, but when you're talking about putting it in your bunker, you're not going to get told a bunch of shelf life out of that. I think we are. And then it's unlabeled.

[00:40:21] What's even in there? Unwrap it. And you get this big block of freezer burn. Um, so with ours individually, vaccine, frozen labeled and stuff, I mean, can stack nicely in their freezer, but we have two different levels. Um, our, our new one, our presidential freezer filler has over 60 States. Um, to Chuck Rose just cause we all want it.

[00:40:42] Um, and then 48 pounds of ground beef. So what's great about that is you're not getting a lot of answering, throwing cuts. Um, you're getting like the best bits off to the animal here, um, to really balance really any meal out. And then we build all those with a built in a 20 plus percent discount. Wow.

[00:41:00] [00:41:00] That's an

[00:41:01] Joe Finegan: [00:41:01] interesting thing too, when you go to your butcher and get a side of beef. You know, a lot of folks think, Oh, that's a great idea. But then they get it and they say, Oh my gosh, what am I going to do with all this ground beef? Like I thought it would give me, I'm going to get more state side of the deal.

[00:41:14] Um, so with that, that freezer filler that Ben mentioned, um, you know, you're getting double, if not triple the amount of stakes you would as if you would go to the butcher and get a side of wheat.

[00:41:24] Carl Lanore: [00:41:24] So I, you know, a deep freeze is fairly inexpensive. Uh, you know, for people who don't know, and I've never shopped, if you, you shop around, you can get, uh, one of those reach-in not that, that the standup one, but you get a reach and deep freeze for 75, $80.

[00:41:39] Oh yeah.

[00:41:40] Ben Mohl: [00:41:40] So we go out and buy one use. But I mean, I think now to, in stays age, especially with God knows what's going to come next.

[00:41:48] Carl Lanore: [00:41:48] But you know, what I was going to say is you need to reach out to a free deep freeze manufacturer. And get them to cut you a deal with a coupon. So when people buy the [00:42:00] freezer filler, they get this coupon, they go down to home Depot, they pick up their deep freeze.

[00:42:03] That would be a strong selling point and that you don't have to ship and stock freezers, but people can really go, Oh and that, and then they'll just keep filling it with every year or every six months.

[00:42:15] Ben Mohl: [00:42:15] People who are working with Hartman freezers and they want to buy it. A freezer Thurber like, Oh my God, I would, wouldn't be able to fit it in there.

[00:42:22] So it certainly has come up quite a few times and there are a lot of people who bought them and shared them with friends or family. Um, but you know, we've taken care of the packaging, the all shipped for free, which is crazy. Um, so you're not spending a couple hundred bucks to have it shipped here, but, um, but so they've been really great.

[00:42:37] Um, and obviously we're very popular over the last few weeks. Um, like, yeah, it's just so much good value out of that with no good beef from Europe.

[00:42:49] Carl Lanore: [00:42:49] I want to take, I want to take our last commercial break when we come back. I want to talk about water for a second. Cause a lot of people buy into this lie that it, it raising one cow. You know that there's this, [00:43:00] um, I'm going to find it. I did a blog post about five or six years ago. I'm gonna find it, but there's a big lie going around that, uh, raising a cow requires more water.

[00:43:13] Then growing soy, it's exactly the opposite and I'm going to show it to you. I did this blog post probably five, six, seven years ago, and the statistics are strong and they all come from universities. I didn't make this stuff up. I want to talk about that when we come back. If you're listening to the podcast, if you go to piedmontese.com P I E D M O N T E s.com and use the code SHR, you'll get.

[00:43:38] Two amazing 10 ounce New York strip steaks with any purchase of $50 or more. It doesn't get any better than that. Stay tuned. We'll be right back.

[00:44:00] [00:43:59] so I wrote this blog post. Let's see if I can get up here. Hold on. Why soy is unsustainable and beef is better for the planet. And I wrote this post, let's see how long ago I wrote it in, uh, 2016. It's already got 10,416 reads. It's only six minutes long. Go read it if you haven't. Because I cite every university that I got the information from.

[00:44:26] The reality is that that people never take into account when they talk about water consumption and growing crops versus water consumption and feeding animals is that cows drink still water. They drink water from puddles, they drink water from creeks, they drink water that is on the ground now. And that doesn't need to be replenished because when it rains, it replenishes.

[00:44:54] But, but when they have to water a crop, if it, if there's no, there's no [00:45:00] rain, you can't go to a puddle and pump it. You have to bring water in. And usually it's going to be clean water. So the one that they never take into account is that cows drink still standing water anywhere that it is, that's water.

[00:45:14] That's never going to be used by anybody except maybe mosquitoes. Right. Number two, when they talk about the land that it takes to raise cattle, guess what? Nobody plants corn on a Hill, but cows will walk up a Hill and eat all that grass. So this nonsense that it's unsustainable to raise beef is a lie.

[00:45:37] When you look at the numbers and I, and go to that. Blog post. I'll put it up one more time. You can search for it. If you search for superhuman radio.net and the words why soy is unsustainable and why beef is better for the planet, you'll see that raising one acre of soy. Takes more water than raising one entire full grown cow [00:46:00] to processing.

[00:46:01] But more importantly, that cow could feed a family of four for a whole year. You can't feed a family of four from that crop of soy for a whole year. So this, this whole argument about. About, Oh, we got to stop raising. Cattle are actually good for the planet. They, they, they, they serve a purpose by the way that they eat and they poop.

[00:46:24] We're not talking about the, uh, uh, Casio Cortez farting cows that seem to be destroying the environment. We're talking about regular cows that lead regular lives. But this nonsense that it takes a lot of water to raise a cow. And it's not, it's not, uh, it's not environmentally effective is a complete lie.

[00:46:42] And they just hope people will just keep repeating it. And I think

[00:46:46] Joe Finegan: [00:46:46] that also adds to the allure of Nebraska beef is given our landscape. Um, and just overall terrain. You know, once you get onto the Western part of the state there, there's more cows than people. Um, but [00:47:00] also. Uh, there's the Ogallala aquifer, which is one of the largest underwater aquifers in the world.

[00:47:05] Uh, so our cattle have access to some of the purest, um, you know, water available anywhere, uh, from that overall, uh, aquifer. And, and furthermore, um, we have, um, some farm ground where we actually grow the crops that our cattle eat, uh, as part of their feed. And we're in the process of, and it's some of the most fertile farm ground in the country.

[00:47:29] Actually. Um, all of our neighbors monocrop corn year after year, because the soil is so fertile and it has so much moisture in the soil. Uh, but we're converting all of that corn into a Ryan millet so we can grow our grass fed grass, finished beef production. So all of our neighbors are kind of like. Kind of raising their eyebrows last at us, like, what are you guys doing?

[00:47:50] Uh, but that's just a Testament that, you know, we're every business because we have this such unique breed of cattle that, you know, they're going to take us where we want to go rather than [00:48:00] monocropping corn after

[00:48:00] Ben Mohl: [00:48:00] corn after corn.

[00:48:01] Carl Lanore: [00:48:01] And isn't it true that technically if you feed the cow, the corn stalk and all of its attachments, but not the ear of corn, that that's considered grass.

[00:48:17] Joe Finegan: [00:48:17] That, I don't know. And I know that, um, you know, the distillers grains, you know, get ground up in that as well. Um, so that is a, that is a common, I guess, feed for orange form. But, uh, I don't know the technicality,

[00:48:32] Carl Lanore: [00:48:32] check it to this cause I'm almost positive. What I'm saying is correct. So technically a lot of these grain crops, if you feed the cattle.

[00:48:42] The, the plant itself, that plant is considered a grass. And so it's, it's, a lot of people will say these are grass fed grass finished cattle, when in fact it may be a plant, not the kind of grass [00:49:00] we think of that is technically a grass. Just without the grain. The grain has been harvested, used for something else, and that plant stock.

[00:49:10] Is actually considered grass. It makes, makes for very, very good. Uh, uh, feed.

[00:49:15] Ben Mohl: [00:49:15] I mean, if you, if anyone here is from Nebraska or drives to Nebraska, it wouldn't be very common to see cattle out there grazing, um, in harvested cornfields. Um, you know, with our business and our problems. And we are strictly growing grasses to feed our own, our own cattle.

[00:49:31] So we don't have enrollment in corn fields. Um, but yeah, we're focused on our grass finished beef coming up. You know, hopefully within the next two years, even having a non-GMO line of grass fed grasping right here on

[00:49:46] Carl Lanore: [00:49:46] Nebraska that will be unique chart is

[00:49:48] Ben Mohl: [00:49:48] that it's going to be all raised within roughly 40 miles of where we sit today.

[00:49:53] Um. You know that this is all done in Nebraska. And you know, there's no big, big company here [00:50:00] in the state that everyone's pretty familiar with. But no good luck finding out where that B's actually coming from. Um, you know, we couldn't be more proud that we have a direct hand in raising our cattle, um, from all the way to birth, birth to harvest, right to our customers, our doorstep.

[00:50:14] And ultimately, that's, I think, where we're T to have a lot of growth and we really enjoy talking about it. Having people try and experience it. And it's funny, your listeners out there, I mean, they can always call in. If they call our customer service line, they're likely going to get Joe or myself. We're happy to, I mean, obviously make right time, anything that may come up, but offer, you know, uh, some cookie advice.

[00:50:37] I share a laugh here and there or whatever it may be. But, um, when you call in, it's a pretty, pretty small team that handles all of our

[00:50:44] Carl Lanore: [00:50:44] customers. So technically. What is a porterhouse steak? I think I know what it is. And do you have Piedmontese porterhouse steaks? So

[00:50:54] Ben Mohl: [00:50:54] the answer is yes. No. Um, so the porterhouse, I mean, it's usually the reference to how big the [00:51:00] actual filet is on the, on a standard cheekbone.

[00:51:03] So, um, when you T-bone and porterhouse, essentially the same steak, New York strip Flay, I meant together with the bone road classified as a port around some, Joe, correct me if I'm wrong. It's over an inch and a quarter with. Of the flavor. If it's bigger than that, then becomes any portrait. Okay. So it's really just the size of the flavor

[00:51:23] Carl Lanore: [00:51:23] isn't there?

[00:51:24] A weight isn't, it's gotta be 32 ounces total between the New York, if the bone and the, and the filet. So

[00:51:30] Joe Finegan: [00:51:30] we go off of the North American meat processors guidelines and their specifications. And they just look at the Tenderloin side as being, you know, a half an inch is a minimum for a T-bone and then inch and a quarter for a porterhouse.

[00:51:44] So thickness doesn't really lend itself one way or another. Um, you know, you don't really see very many 18 ounce porterhouse steaks.

[00:51:54] Ben Mohl: [00:51:54] You know,

[00:51:55] Joe Finegan: [00:51:55] they, they do tend to, you know, cut them thicker. Uh, but we don't [00:52:00] actually, um, specify the difference between the two. Are T-bone is 28 ounces. So it's about a mansion thick.

[00:52:08] Uh, and most of them, you know, would classify as a porterhouse. But then the other thing to, to kind of take into account with a porterhouse is, you know, if you're getting that really, really thick Tenderloin, uh, there's a good chance of rarely really starts strong chance that, uh, your New York strip is going to have a vein running through it.

[00:52:28] Um, that, that does not taste good. It doesn't cook down, doesn't cook out. So it's going to have, you know, a really tough three or four bites on that New York strip side, so that between the T-bone and porterhouse, because we don't cut, or we don't serve steaks that have that vein

[00:52:48] Ben Mohl: [00:52:48] in it.

[00:52:48] Carl Lanore: [00:52:48] So you've got it. So you got, you got to go a little bit thinner with it.

[00:52:52] But the reality is it's thicker than the average T-bone. So what you're serving.

[00:52:56] Ben Mohl: [00:52:56] So you come to orders of two interesting and you're going [00:53:00] to get one bigger filet and one that's just a little bit smaller, but they're both still banging steaks and certainly big ones. The farmer state coming up might be a nice one to have.

[00:53:11] Um, you know, to me, I, I, why I certainly enjoy boating cats. I'm a, whether I'm buying a roast or cutting in my stakes myself, I like control. Uh. Of the state I'm getting. So I haven't eaten much T-bones myself, but they're certainly a good,

[00:53:25] Carl Lanore: [00:53:25] so you have, do you have a D? I know when I tell Josh over at Volare about this, I know he loves to put those Tomahawk rib-eyes on the menu.

[00:53:33] You have Tomahawk rib eyes. Yeah.

[00:53:36] Ben Mohl: [00:53:36] So it's such a nice thing because truthfully, if you miss out on social media, you see a lot of tomahawks out there. They're so fatty, you know, like, yes. So you're paying a lot for them to big and beautiful, but ours, you know, you're still gonna get fed is coming from the rivers to then weave that in there.

[00:53:49] But. You're when you're buying our tomahawks, I mean, that's like 80, 85% meat. Um, and so you're just going to eat a lot more of it, and it cooks down so well. [00:54:00] Um, we actually have a really great gift box and a website called the taste of Italy. It's a little bit play off of the Italian heritage, but it includes a Tomahawk as well as samples from our place or London, New York strip and ribeye.

[00:54:11] Um, so it's a great sample product to really see, um, how this Italian green grazing grasping can perform. Uh, and that one's on sale as

[00:54:20] Joe Finegan: [00:54:20] well. And the beautiful thing about the. T-bones and the tomahawks is, it's, you know, a steak for two and then the Tomahawk could be steak for two, three or four people, depending on appetites.

[00:54:29] Right.

[00:54:32] Carl Lanore: [00:54:32] If you and I was sitting at the table and they put that Tomahawk down, we'd have to fight because that would be mine. I'm not sharing that with anybody. I'm not going to need a car. But

[00:54:41] Ben Mohl: [00:54:41] I was just smoking it, um, for like a two 25 for like 30 minutes or so and then pull it off, get the girl ripping hot and then sear it.

[00:54:50] Right. Perfect. Every

[00:54:52] Carl Lanore: [00:54:52] time I'm getting hot

[00:54:54] Ben Mohl: [00:54:54] salt cause it's a lot of meat to season, um, or finish it with some salts and it is a [00:55:00] truly a great birthday dinner or a nice summer's evening dinner. A new crop.

[00:55:05] Joe Finegan: [00:55:05] I'll also add very quickly here too, that we're always adding new things to our website as much as we can.

[00:55:10] And so we're

[00:55:10] Ben Mohl: [00:55:10] really excited about a few products that we're

[00:55:12] Joe Finegan: [00:55:12] coming to the, to the website here shortly with our, uh, Kanya, which is a traditional Brazilian steakhouse cut, um, as well as our Manhattan New York strip steaks. So it's going to be like a center cut New York strip that's fully denuded or has no fat on it.

[00:55:27] And those are going to be, um, beautifully thick steaks that, that are going to go. Perfect.

[00:55:34] Carl Lanore: [00:55:34] Excellent. So I just want to say to the audience, and if you're listening to the podcast, the website is piedmontese.com P, I E D M O N T E s.com. The coupon code is SHR. You'll get two delicious 10 ounce New York strips for free when you order $50 worth of product or more, which that's easy to for anybody to do.

[00:55:53] And of course. These are sponsors of the show, and as I've been saying for a decade, over a decade now, they make the [00:56:00] show possible. They allow me to bring the content that those of you who love to listen to the show have, so show them some love. Check out the website, order some product. I promise you will not be disappointed, and that's that.

[00:56:13] Guys, thanks for being here today. I'm going to take one quick commercial break when we come back. If you have GERD. Uh, I am going to tell you a secret that I discovered and possibly help you get over your GERD forever. And if you know somebody who has GERD, you'll want them to listen to this part of the show.

[00:56:32] Stay tuned. We'll be right back. Spit that out right now. This is the superhuman channel.

[00:56:43] Welcome back. So a lot of people have GERD today. A lot of people have it. They call it heartburn. Some people say, Oh, they just learned to live with it. I have a good friend that had been talking to who literally just about every time he eats, a couple hours later, he literally has to throw up [00:57:00] everything that he ate.

[00:57:01] We're starting to learn that a lot of people who have GERD, it's not just the results of a failure of the esophageal sphincter. So it was originally always thought that the esophageal sphincter fails. It opens up a little bit and lets all the gastric contents come up into the throat and cause the heartburn that we associated with GERD.

[00:57:28] But there is now evidence that people who have GERD actually have another phenomenon, which is called slow digestive motility. The food just doesn't seem to move out of their stomach. It just stays there. It's not being digested properly. It's not moving down, and sometimes taking enzymes doesn't fix the problem because.

[00:57:52] It's not a matter of the enzymes in your stomach breaking down the food. It's a matter of the stomach [00:58:00] and the intestines doing what they do best. It's called Perry salsas, right? It's like, how do you squeeze a tube of toothpaste? You get at the bottom, you squeeze it up, so it comes out of the hole here.

[00:58:12] Well, your body does that about every hour and a half. Your intestines do this thing like a snake with a squeeze rhythmically and push stuff down towards the colon, pushed up, down toward the colon, move the food along, move the food along, and it starts in the stomach. Quite frankly. Well, people seem not to have this phenomenon occurring.

[00:58:36] It could be from a variety of reasons. There's some evidence that, uh, that the, um, um, vagal nerve. Plays a role in this. There is some evidence that things like, um, uh, gut bugs. I'm trying to think of one of them that's very popular right now that people always talk about. Um. Certain yeasts, certain gut bugs seem to slow down [00:59:00] digestive motility.

[00:59:01] I'm starting to wonder if coffee has an effect of on digestive motility cause a lot of people are developing this problem and sometimes the only common things that they have a  with each other is that they all drink coffee or something like that. I don't know what it is yet, but. What we're starting to discover is that when people have slow digestive motility, the food stays in the stomach.

[00:59:26] The strength of the esophagus GL sphincter is, is 20 milligrams of water. That's the pressure that they use, like, like the way a blood pressure cuff uses milligrams of mercury. The pressure that they rate the esophageal sphincter is 20 milligrams of water. When the contents of the stomach builds up gas more and more, and it goes above 20 milligrams of water, it blows the esophageal sweep thing to open.

[00:59:56] It opens it up a little bit and and gas comes out [01:00:00] and food particles come out and acid comes out and all of a sudden you've got heartburn. If you're one of these people who notices that you feel like food takes forever, you eat, you ate six hours ago, you're laying in bed and you're burping up your food.

[01:00:13] It's still in your stomach. You know it. What what doctors typically do is they prescribe something called a gastric prokinetic agent, G P. K what the G PKA does. Is it increases the responsive peristalsis and it increases the, the digestive motility process. It literally moves food through the stomach faster.

[01:00:37] Here's some things that actually work the opposite way of a gastric prokinetic agent. Opioids, opioids or opioids slowed down the peristalsis, slow down gastric motility. If you're using Cray, Tom, you know this, you know that. You. Food takes forever to move through you if you're using Creighton. If you're taking [01:01:00] opioids for pain, you know that it slows you down and makes you constipated.

[01:01:05] This is a result of slow down gastric motility if you have GERD, and you also notice that it feels like it takes forever for food to be digested. You need a gastric prokinetic agent, but here's the problem. Most prescription gastric prokinetic agents also cause rhythm problems with the heart because it works on the Vegas nerve.

[01:01:30] And when you affect the Vegas nerve, you affect heart rhythm. And some people have really bad outcomes from taking gastric prokinetic agents. So doctors, you know, they have to monitor you and all this just to get food to move through your stomach and make the GERD go away. Guess what is a very effective gastric prokinetic agent that has very little, if any, side effects.

[01:01:54] So P six we've all heard about GHR P six on the peptide shows. We [01:02:00] talk about combining it with CJC 1295 and . It causes a pulse of of a goat growth hormone. So GHR P six is a somatostatin. What it does is it, so there are two things that make growth hormone. Okay. A secreted Gog makes the pituitary pulse somatostatin.

[01:02:23] I'm sorry. It's a somatostatin inhibitor. Somatostatin is like the break. So if, if, if CJC 1295 is the gas pedal, it's telling. The pituitary make growth hormone. Somatostatin is the break. It's telling the pituitary not to make growth hormone and only when you take your foot off the brake and put your foot on the gas pedal, does your body produce growth hormone?

[01:02:45] And that's why we take both GHR P and CJC 1295 GA Charpie is a grelin. It's a synthetic form of ghrelin. Ghrelin is something your body produces when you're [01:03:00] hungry. Your stomach produces ghrelin when you're hungry. Well, when you're hungry, your body wants to digest food by taking a hundred to 200 micro grams 20 minutes prior to a meal of

[01:03:14] Or you can go to peptide sciences.com you can buy J TRP six by itself, or you can buy it combined with CJC 1295 they sell them both in a nice little vile. If you take 100 to 200 micrograms. Of Jay choppy six 20 minutes prior to a meal, you'll feel so much better because the food will literally go through your stomach faster.

[01:03:40] It'll make you hungry, it'll prepare you for the meal, and if you do this before every single meal, take a hundred to 200 micrograms of  20 minutes before a meal. All of a sudden you're going to notice your GERD goes away. Now. Do you have to do this for the rest of your life? I don't [01:04:00] know. I'm experimenting with it now.

[01:04:02] Maybe what it'll do is synchronize peristalsis and reestablish the normal rhythm. I don't know yet. I'm going to try to get somebody to come on the show. Uh, maybe a gastroenterologist to come on the show and talk about this. I found a good study. I'll put it in today's show. That shows. They did this with rodents and it worked well with

[01:04:23] So if you suffer from GERD, give  or combined J Trumpy six with CJC 1295 I'll try. Just take, let the amount of  be the designate on how much you take. Shoot for 100 micrograms at first. Go up to two. I've even used as much as two 50 but two 50 makes you really hungry, makes you ravenously hungry, but the food goes right through you.

[01:04:47] It has no effect on the colon. It only has effect on the small and large intestine. Okay? So what it's going to happen is you're going to eat the food. You prime the pump with the shot 20 minutes before [01:05:00] you eat the food, and literally you'll be hungry again in an hour because the food will have moved out of your stomach.

[01:05:08] I really think this can help a lot of people out there who've been struggling with GERD for a long time. The doctor's telling them, take a proton pump inhibitor and acids. None of this stuff works because all that does is destroy digestion completely. So give it a try. I want your feedback. If you're somebody who's been struggling with GERD, your doctor's got you on proton pump inhibitors.

[01:05:28] You know they're no good for you. You can stop taking them. Start using a hundred to 200 micrograms of GHR precincts 20 minutes before a meal and tell me if your GERD doesn't go away and just a couple short days and you'd notice that the food feels like it's being digested. It's moving through you faster.

[01:05:49] I think this is an answer for a lot of people, okay. Today is Thursday. Tomorrow is Friday. I don't have a show tomorrow. I hope you enjoyed today's show. I hope you show the guys that [01:06:00] piedmontese.com some love. You won't be disappointed. Their food is there. Their beef is amazing and hope you enjoyed all the shows this week.

[01:06:07] Please share the show, share it with as many people as you can. Maybe this little little tidbit of information I just gave you. About G choppy six being a very effective gastric prokinetic agent could actually change somebody's life. Really, because people have GERD. They end up with, uh, changes in the esophagus that lead to cancer.

[01:06:29] They don't sleep well because the gird happens at night. I actually am taking a shot right before bed to make sure that everything is moving through me before I lay down at night. But maybe this little tidbit of information can help somebody and change their lives. So please share the show. And if you do, go to peptide sciences.com to get your  using the code SHR to save 10% off.

[01:06:50] I will see everybody Monday with more supreme-a radio. Have a safe weekend. Hopefully it won't rain all weekend. I'll be able to ride my motorcycle. See you soon. [01:07:00] .