River Klass

That's what I'm gifted at. I've got a smash burger at Firewood. Here's my favorite part about this. Again, I'm terrible at my self-promotion. I think I have a little piece of paper that sits by the cash register that says, don't forget to try River's smash burger. The smash burger that I have at Ground, I get to run all my ground beef. I'll go into that.

That's what I'm gifted at. I've got a smash burger at Firewood. Here's my favorite part about this. Again, I'm terrible at my self-promotion. I think I have a little piece of paper that sits by the cash register that says, don't forget to try River's smash burger. The smash burger that I have at Ground, I get to run all my ground beef. I'll go into that.

I take my steers and I grind the whole animal. Wow. From tail to cheek, whole thing. So the ribeyes, the fillets, the tri-tips, the brisket, whole animal.

I take my steers and I grind the whole animal. Wow. From tail to cheek, whole thing. So the ribeyes, the fillets, the tri-tips, the brisket, whole animal.

I take my steers and I grind the whole animal. Wow. From tail to cheek, whole thing. So the ribeyes, the fillets, the tri-tips, the brisket, whole animal.

And I'm telling you, I don't know if I would do it if I was selling it, but because I've got the economy of scales, the flavor of the burger having all of that, the real high-end meats and then the chucks, oh, I'm telling you, it's one of the most addictive hamburgers I've ever had.

And I'm telling you, I don't know if I would do it if I was selling it, but because I've got the economy of scales, the flavor of the burger having all of that, the real high-end meats and then the chucks, oh, I'm telling you, it's one of the most addictive hamburgers I've ever had.

And I'm telling you, I don't know if I would do it if I was selling it, but because I've got the economy of scales, the flavor of the burger having all of that, the real high-end meats and then the chucks, oh, I'm telling you, it's one of the most addictive hamburgers I've ever had.

Tail-to-tongue.

Tail-to-tongue.

Tail-to-tongue.

I didn't want to put the tongue in there because we sell the tongues a lot. No, it's tail-to-cheeks. Tail-to-cheeks.

I didn't want to put the tongue in there because we sell the tongues a lot. No, it's tail-to-cheeks. Tail-to-cheeks.

I didn't want to put the tongue in there because we sell the tongues a lot. No, it's tail-to-cheeks. Tail-to-cheeks.

How about cheek-to-cheek? There you go. There you go. Cheek-to-cheek. Yeah, I'm writing it down.

How about cheek-to-cheek? There you go. There you go. Cheek-to-cheek. Yeah, I'm writing it down.

How about cheek-to-cheek? There you go. There you go. Cheek-to-cheek. Yeah, I'm writing it down.

Around here we get, because of all of the different nationalities, our valley with all the growers down there, Portuguese and the Armenians and the Mexicans, everyone, all these amazing people that all live and work in our valley. All that awful goes really fast. They make a lot. Those guys that run that stuff through. Tongue, I absolutely love Tongue. Tongue makes a great taco.

Around here we get, because of all of the different nationalities, our valley with all the growers down there, Portuguese and the Armenians and the Mexicans, everyone, all these amazing people that all live and work in our valley. All that awful goes really fast. They make a lot. Those guys that run that stuff through. Tongue, I absolutely love Tongue. Tongue makes a great taco.

Around here we get, because of all of the different nationalities, our valley with all the growers down there, Portuguese and the Armenians and the Mexicans, everyone, all these amazing people that all live and work in our valley. All that awful goes really fast. They make a lot. Those guys that run that stuff through. Tongue, I absolutely love Tongue. Tongue makes a great taco.