Nick Bare

And where I'm going with this is when I've bought grass-fed beef from a farmer's market or a farmer, half a cow, quarter cow, and comparing that to the grass-fed beef that I buy in the supermarket, grocery stores,

It feels very different in terms of the way the fat renders, the way that it tastes, the way that it looks.

What do you think that is?

Have there been certain inputs that you fed your animals that you've seen a direct reflection of flavor?

So how did you come across, this is a good segue into talking about this because I'm really curious about this.

I think for a lot of people, myself included, there were only ever two options.

It was like your cattle were either fed grain or it's grass or it's a combination of grass then finished on grain.

When did you come across pulp and what exactly is pulp?

That's awesome.

I saw you recently started selling product into Radius Butcher in Austin.

Yeah.

Yeah.

I love that place.

Yeah, it's awesome.

It's one of those spots like,

I can spend every dollar in my bank account at a store like that.

I really appreciate good food.

We bought some pork chops from Radius a few weeks ago.

They were some of the best pork chops I've had in a long time.

And I'm particular with pork and the sourcing of pork specifically.