River Klass
speaker
170 appearances
1 recordings
1 series
first heard Aug 2024
last heard Aug 2024
River Klass’s voice in public audio — every appearance, attributed to the second.
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Appearances
I'd rather be working and And giving vaccines and pulling ear tags than just sitting in a chair talking to them because I like to be busy.
Well, I think that when you have restaurants and you're not there, you have a lot of partners. As in, I don't believe everything works. that is consumed in my restaurant gets paid for, but most things are getting paid for.
The restaurants, my first one, Grounds, I started when I was 29. I'm 61, so that's 32 years ago. It's an institution. I have incredible, incredible staff. They are more committed to it than to me. And, um, firewood is 20, the one right next to it. That's 22 years old. Uh, don't know. 24 years old started in 2000. And it's just, it's, I have an incredible staff. They are, I pay, I pay really well.
Luckily because of the restaurants, because of the TV shows, because of ranching, I, I long ago. And that I, I, I am really good at living below my means really good. So I just I like I like making sure that my staff gets paid better than anywhere else. They don't have to go anywhere.
And if I can make a little over a long time, that's a way better way to go than to be constantly retraining someone so that I can squeeze them like an orange.
100%. Wayne Muth out of North Dakota. We all watched, not everybody, but a lot of people, not my cowboy friends, but a lot of my friends watched Yellowstone. Longmire was one of my favorites. That's Colorado. A lot of people think of Texas cattle, California cattle, but North Dakota? Let me tell you guys, if you've never been to North Dakota, there's a reason why they call it North Dakota nice.
That is some of the most beautiful,
beef country i've ever seen and some of the nicest people and i had never found out about the place had a listener during covid watching the show go oh this this son of a gun's got to come out and meet my friends and i've been out there three times now and chef angus 1.5 million dollar bulls coming right out of mandan north dakota here's my favorite part you know they're like oh we're gonna go see this guy that he makes branding irons he's there in mandan
And I was like, oh, okay, let's go meet a guy that makes branding irons. Like, I mean, branding iron, that's all your local welders. We pull up and it's L&H, L&H branding irons. I'm like, L&H? So I called my wife, hey, hon, take a picture of our electric branding iron, send it to me. I have an L&H branding iron I bought 25 years ago. Right there in Mandan, there I am going to do an interview.
with the man whose grandfather patented the electric branding iron in St. Anthony, North Dakota. And I would have never found any of these people or any of these things had it not been a viewer.
I tell you, these doors just keep swinging open because people get into the show and they're like, you've got to come see this. I've got something cool you've got to see here.
Well, okay, so that is a big misnomer. And people always are like, oh, River, come on, man. I'm trying to get a freaking ribeye from you. Well, they're not Dutch hounds. You know, there's only so much ribeye on every steer, and you can't just – You know, we get, you know, 1,000 pounds off, 750 pounds off a steer. It isn't all ribeye. There's a lot of ground meat. There's a lot of tri-tip.
There's a lot of chuck, a lot of ground, you know. But, you know, the fillet is only, what, so long. There's only two of them.
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.
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.
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.
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.
Showing 81–100 of 170 · page 5 of 9
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