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The Meat Business with Red Barn Butchers | Starting Strength Radio #44
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- čas přidán 12. 08. 2024
- Mark Rippetoe and Eric Kennedy from Red Barn Butchers discuss the retail side of the meat business.
00:00 Intro
02:16 Becoming beef
07:48 USDA inspection
16:16 Retailing beef
23:38 Sourcing, cuts
32:26 Primals, fats
40:29 Finishing, grades
46:57 Red Barn
53:18 Aging
01:01:11 Specialty beef
01:07:07 The customer
01:15:36 Aged hamburger
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idk what to say, really. i'm a meatcutter at a grocery store. i enjoy these videos just to here how the industry works outside of my little bubble. thanks for the upload.
I can't believe I just listened to two grown men talk about meat for over an hour. I honestly have to say I think I could listen to Rip talk about anything. What's next? Scotch? Coffee? Pick up trucks?
Rip, I do enjoy a fine beef curtain steak from time to time. You think the macros on a nice beef curtain steak are sufficient for someone who lifts heavy three times a week and is pretty close to a 405 squat? Does your butcher friend there recommend beef curtains as quality pieces of meat? Thanks and I hope you’re not eating bat soup.
As long as the lady is sanitary beef curtains are some of the best things you eat
Thank you for posting this video! I really enjoyed the content.
Best pie crust I ever had was made with lard rendered from suet. Great content in this video Rip. Thank you.
The book "Every 12 Seconds" by Timothy Pachirat is an excellent book about the American slaughter business, written from a firsthand perspective.
I realize it's Friday when I see a SS video more than 1 hour long. A good realization indeed.
Didn't think I would... But I learned a lot. Thanks.
I live in the jungle in the other side of the world. I get to eat two of the oddities you talk about:
Aged beef burgers
Water 🐃 buffalo
Aged beef burgers are made from. aged steaks that didn't sell -- Charoalais cattle -- at a particular steakhouse. For US$4 I get a 100g burger, fries, and a drink. It's fabulous at medium rare but does better at true medium -- which breaks my heart.
The water buffalo usually tastes like it smells in the rice paddies. It is also similarly tough. However, when it is stewed all day to make beef noodle soup, its flavor and texture are better than some choice ribeyes. It's more like a Sunday roast, but with the added... pleasant, slight gaminess.
Enjoyed the video because of your (Rip's) extremely serious attitude about beef. It does lend a comedic tone, but really the most important question every day is "What's for dinner?" and beef should be the answer more often.
Aussie beef is the best in the world fellas. I love grass fed rump and its not lean and it is great medium. Great video, thanks for taking the time.
Good info
I get these 3 weeks dry aged hamburgers from rubia gallega (a breed native to the north west of Spain/Galicia). It's indeed freaking amazing. And I normally prefer my beef not aged and grass fed.
I'm so early watching this video, I haven't yet finished my bacon and eggs. Allow me to make another coffee, though. I'll put butter into it. Much thanks to cows, the real superheroes on this planet; they can turn grass into steak. Think about it. It's better than lead into gold.
Pigs turn slop into bacon... Check and mate! 😂🤣😂🐖
What about liver,,? Beef, calf. Buffalo? What is best recipe. I try to eat liver once a week.
Sounds like a lot of regulations. Do you think there could be some reducing of them to decrease cost while maintaining safety?
I've spent a small fortune on spoiled meat at the supermarket
Taking the meatheads to a new level
Even if meat business process and inspection legalese are not terrible they still limit competition spectacularly. It's 2020, meat was figured out a while ago it could be much cheaper.
I feel somewhat out of the loop here. Is this relevant to SS because people should eat lots of protein for their training needs, or are they expanding into variety podcasting?
Next up: milk
It's been varied for a while.
He’s done a couple podcasts that were addressing the fallacies in the recently popularized “The Game Changers” documentary promoting veganism. It sort of exploded after Joe Rogan featured a discussion on it, so I think Rip is trying to address some of the issues raised with concerns over animal proteins. He did an episode on the beef industry (cattle raising focus), and another episode directly addressing the film. Now this one!
variety is good since there's only so much to say about getting a 500 squat.
Yes, the other side of hard training is recovery and surprise... quality eating, quality eating is meat!
Hey Rip, my 16 year old brother just started lifting and he has exceptionally long fingers. I was considering making him do Hook grip, is that a good idea?
yes, if his hook grip can keep up do it, chances are it won't though
Man. Now I really want a steak.
Where did you two meat?
🤣😂🤣😂🤣
Serious question: what makes the fat on shanks so tasty?
Also, I was born and raised in Texas and, aside from hamburger, brisket is the most popular beef. Now I live 15 miles from the CA border in Northern Nevada and most people have never had brisket but, if anyone is cooking out, there is at least on tri-tip going.
I wish they got into grain vs grass more...I think the guest was about to get into that, but they went onto another topic.
try to avoid grains, grass is optional
I got so hungry.
Mark...you are crazy....Ribeye all the way bud.
MEAT!!
I just made an epic oxtail stew last night with my homemade chicken broth
did he say that beef is cleaned with bleach? i eat meat but damn, that sounds fucked up.
Seems like a couple of nice fellas. I know I certainly would be comfortable asking either of these two for directions or for advice on a good mechanic. However, asking either of these two fine individuals their opinions on what to eat would be about as smart as polling the elderly at my local nursing home for recommendations on my next running shoes.
What are you squatting again?
Why?
#commentsfromthehaters
''Recommendations'' for running shoes?!? That's a powerful statement from, I guess, a powerful over-pronator. Just buy those that fit them fragile, shaven toes.
running shoes are for fat people, not for running
I feel great since I switched to whole food plant base diet. My body feels great and recovery improved too. You still need to watch macros of course. What was going to be short term experiment turned into permanent diet because results are so good.
As a vegan of 12+ years, believe it or not I kinda like Ole Rip. At least he has prefaced his denigration of the diet with "I'm not a diet expert". Compare that to Jillian Michaels who claims to be a nutrition expert and turns around and repeatedly makes false statements about veganism. THAT really is annoying. Plus she's into all that functional training bull shit.
In addition, I grew up on a farm, hunted and still own a firearm. I live in a very liberal neighborhood and in a lot of ways these people piss me off more than The Right. Many liberals are a walking contradiction and are delusional. It's also true that many vegans are goofy and weak. We actually agree on some stuff.
Vegins live no longer than the average american, who lives on fast food. Ergo you live on fast food as vegins.