Nick Bare

But I still remember the days where he was a dairy farmer.

It's like waking up every morning, 4 a.m., milking the cows.

Every night before going to sleep, milking the cows.

But the mental state that he was in,

was determined by the weather.

So these last couple of years, as we've experienced some of this dry drought, how do you handle that in terms of anxiousness or how does that affect you, the weather?

Yeah, that makes sense.

I do eventually in this conversation want to get into some of this pulp fed practice that you implement with your animals.

But there's this ranch here in the Georgetown area.

It's called Bar 3 Ranch.

And I bought a few quarter or half cows from them over the years.

Never a whole cow.

But I got to spend time with the owner of this ranch.

His name is Jeff Rusk.

And he walked me through his property and what he's learned over the years and

From what I remember, he put radishes within his fields and it made the beef a little sweeter.

And it really gave the fat a super unique color and texture and flavor.

And it was a really interesting experience where I remember I got this meat from Jeff.

I came home, we first cooked the ground beef and the fat was so different where in the skillet,

It sucked that skill up for what felt like weeks and months.