River Klass

And now the cool thing is to watch something that's 30 feet in diameter. I don't know how many hundreds and hundreds of feet. Everybody wants to watch it hit the ground.

And now the cool thing is to watch something that's 30 feet in diameter. I don't know how many hundreds and hundreds of feet. Everybody wants to watch it hit the ground.

And now the cool thing is to watch something that's 30 feet in diameter. I don't know how many hundreds and hundreds of feet. Everybody wants to watch it hit the ground.

Yeah.

Yeah.

Yeah.

Well, you can't push it over when it's 30 feet in diameter. So you have to wait for the wind. So they're sitting around. Nothing's happening. They ran out of hooch. They walked down to the The Camp Connell, about four or five miles, so I had to walk down. It's going to take a couple hours to get down and get back. Grabbed some hoops, came back up. Tree was laying down. No one ever heard it fall.

Well, you can't push it over when it's 30 feet in diameter. So you have to wait for the wind. So they're sitting around. Nothing's happening. They ran out of hooch. They walked down to the The Camp Connell, about four or five miles, so I had to walk down. It's going to take a couple hours to get down and get back. Grabbed some hoops, came back up. Tree was laying down. No one ever heard it fall.

Well, you can't push it over when it's 30 feet in diameter. So you have to wait for the wind. So they're sitting around. Nothing's happening. They ran out of hooch. They walked down to the The Camp Connell, about four or five miles, so I had to walk down. It's going to take a couple hours to get down and get back. Grabbed some hoops, came back up. Tree was laying down. No one ever heard it fall.

Well, yeah, I think it comes out with a real straightforward premise. I'm in the market. I'm in my restaurants. I'm in my market. I see people ordering ribeye, looking at the ground beef at the market, and there's a disconnect. They don't understand what it took to get that red meat from the ranch to that market. And you've had some great guests in here, some, you know, backgrounders.

Well, yeah, I think it comes out with a real straightforward premise. I'm in the market. I'm in my restaurants. I'm in my market. I see people ordering ribeye, looking at the ground beef at the market, and there's a disconnect. They don't understand what it took to get that red meat from the ranch to that market. And you've had some great guests in here, some, you know, backgrounders.

Well, yeah, I think it comes out with a real straightforward premise. I'm in the market. I'm in my restaurants. I'm in my market. I see people ordering ribeye, looking at the ground beef at the market, and there's a disconnect. They don't understand what it took to get that red meat from the ranch to that market. And you've had some great guests in here, some, you know, backgrounders.

We call them backgrounders, feeders. You know, I'm a cow-calf. I'm actually, the whole way I go cow-calf. And then if I, with some of my steers, I come and they go right into the restaurant. Some I take to market. But I have a closed herd because they work really well and they make a great grass-finished beef for my thing.

We call them backgrounders, feeders. You know, I'm a cow-calf. I'm actually, the whole way I go cow-calf. And then if I, with some of my steers, I come and they go right into the restaurant. Some I take to market. But I have a closed herd because they work really well and they make a great grass-finished beef for my thing.

We call them backgrounders, feeders. You know, I'm a cow-calf. I'm actually, the whole way I go cow-calf. And then if I, with some of my steers, I come and they go right into the restaurant. Some I take to market. But I have a closed herd because they work really well and they make a great grass-finished beef for my thing.

I just knew that people had no idea what it takes to get this beef to market, what it takes to take a live animal that's not confinement. Chickens are confinement. Hogs, as you guys know, you guys have some hogs on your properties. Hogs are confinement. You can't confine cattle, not with what they're running in Wyoming and in Montana and Texas and all over California.

I just knew that people had no idea what it takes to get this beef to market, what it takes to take a live animal that's not confinement. Chickens are confinement. Hogs, as you guys know, you guys have some hogs on your properties. Hogs are confinement. You can't confine cattle, not with what they're running in Wyoming and in Montana and Texas and all over California.

I just knew that people had no idea what it takes to get this beef to market, what it takes to take a live animal that's not confinement. Chickens are confinement. Hogs, as you guys know, you guys have some hogs on your properties. Hogs are confinement. You can't confine cattle, not with what they're running in Wyoming and in Montana and Texas and all over California.

So you've got these guys and gals. Some of the best cowboys in the world I know are cowgirls. that are working for at least 20 months, 24 months to get them to market. I go 30, 36 months. You know, I've always said I love this animal. I protect this animal. I serve this animal until it's time for them to serve me. I just was telling some people in my restaurant about how

So you've got these guys and gals. Some of the best cowboys in the world I know are cowgirls. that are working for at least 20 months, 24 months to get them to market. I go 30, 36 months. You know, I've always said I love this animal. I protect this animal. I serve this animal until it's time for them to serve me. I just was telling some people in my restaurant about how