Matt Skoglund

Oh yeah.

We'll come get it.

Um, so, uh, and yeah, I've, uh, and yeah, so it's, it's, it's, it's, you know, it took a little while to get there, but we're in a good, good spot, you know, with the neighbors.

Oh man, this is awesome.

Yeah, it's, it's not, yeah, we, so I field harvest year round.

Like, I mean, right now it's, you know, every Monday or every other Monday.

So I always, you know, I just get, I'm sensitive to like, if someone placed an order today and you know, I wasn't field harvesting regularly.

And they didn't get their meat for three months.

They'd be like, dude, what's the deal.

No, but, um, when they place an order, I get the deposit.

I see the email come through and I email them the next day.

And I say, based on our wait list on my field harvest schedule,

I expect to field harvest your bison this week.

And that way they're like, oh, okay, good.

I've heard from Matt.

He's going to field harvest it in three weeks.

So the wait list is never, you know, like if someone placed an order today, I would definitely be able to field harvest in the next month.

Yeah, no, it's, it's, it's.

They place an order and then they wait a few weeks for me to kill it.

And then a couple of weeks for it to be dry aged and cut and wrapped.