Wayne Swanson

It's just, it's how I kind of recalibrate.

If I could walk in woods, I'd always walk in woods.

So early, you'll see me always doing videos in the morning and there's a beaver that's over there and I'm in there and that's indicator.

yeah and if i'm at the farm i'll do videos at the farm but it's important for me to reconnect and sometimes i realize i'm a pain in the ass to myself and i was like oh bro you just need to get outside right you just need to get outside and stop fussing you wanting stuff to go your way only that's that inside energy i need to get outside and kind of get my collaborative mind back so i can get some stuff done all right so let's talk about let's talk about being outside yeah um

Ah, busting down a cow.

So the process, it takes you really three years to raise a cow, right?

So from pregnant to about two and a half years to what's up.

So we like to do it at about a thousand pounds to 1200 pounds.

And then we will process the cow and then we'll kill the cow.

And then it hangs for 21 days, maybe.

If it's smaller, doesn't need that.

But 21 days so that the enzymes can loosen up the meat, can let the flavor profile come out.

And then so it's not a piece of shoe leather when you get it.

And then from there, we'll take it down in halves.

And then the I call them artisans, but the butchers will then decide on certain cuts.

uh so they're like all right wayne look some of the videos like wayne this this one has a really nice london borough i don't think we should i think we should take it it'll be very presentable the customer probably would love it okay let's do the london borough and then we literally hand craft with knives and then break down the muscle groups that's all meat is muscles break down the muscle groups so we can get to a product that we can cut what we call fabrication and

And then after we cut it, there's a little bit, you gotta brush them a little bit, make them a little pretty.

And then we put them into a machine with the plastic and then it compresses it, vacuum seals it, and then it's ready to go to a customer.

So we like to do halves, wholes, quarters, and eighths.

So my goal is to get our people out of the grocery store.