Matt Skoglund

Oh, and then obviously the Clovis experiment.

Yep.

Um, but it's basically just, instead of you just reverse the process.

So instead of shipping them to slaughter, like yesterday, I just drive out to wherever they are that day.

And it's a headshot with a copper bullet from like 12 yards.

And it's instant, like as ethical and humane as it gets, the meat's amazing.

And so when I read, literally when I read about field harvest in that book, it was an instant light bulb moment.

I was like, I didn't know this existed.

This is the way to do it.

And I know there are people that are going to resonate with this because I just kept meeting people that were like, I've seen food, Inc.

I've read Michael Pollan.

I'm done with me.

And I don't hunt, but if my neighbor kills an elk and gives me 30 pounds of elk, I'm like, oh my God, it's like the greatest thing ever.

I'm like, oh, so you're not done with meat.

You're done with like the factory farming hell that you see in documentaries, which I totally get.

Um, so, so Dan O'Brien's book is what sent us on this path.

Yeah.

And then my next step was like, okay, I know absolutely nothing.

So I literally went to Google and typed in bison ranching consultant.

And then there's amazing guy, Roland Cruz, who lives in Bozeman and is just a general, um, like regenerative ranching consultant, works a bunch with cattle ranchers, a bunch with bison people.