Joel Salatin

And

more important than climate, weather, breed, rancher, farmer, any of those things, the number one determinant is how many different plants did the cow eat?

It's variety.

It's diversity of sward.

We now know on the American plains when the bison were there before the Europeans came, there were roughly 60 species of grass

and some over 1,000 species of forbs, which we would call weeds, but they were edible flowers, I mean, from plantain to chicory to whatever.

And so that variety was a huge distinctive.

And so on our farm, we're doing everything we can to facilitate that.

more diversity and variety within the sward to create this diverse ingestion.

We could go on with the pigs and the chickens.

The chickens, we move them every day to a fresh spot.

The pigs, they run through paddocks of grass and forest and acorns and stuff, along with feed as well.

But what's interesting is over the years, we've been in this now for half a century on our farm,

And we've serviced a lot of very, very upscale restaurants.

We don't sell to McDonald's.

I wouldn't assume you did.

We service a lot of these upscale restaurants.

And what we've learned from them is that over time is that all of our stuff cooks 15 percent faster than

than regular supermarket stuff.

Well, why is that?