Nov 11, 2020
Hello beautiful people, welcome back. This episode is a special one and I won’t do a whole intro. I’ll just let you know there’s 3 different interviews starting with one of the original grass fed, grass finished ranchers in America who I partnered with to do Nose to Tail. He called in on the phone and the sound quality wasn’t great, but his story and information are spot-on. Really great stuff from a 76 year old rancher who really knows health and is living proof of what happens when you eat meat in a healthy way.
He’s really into the Omega 6 to Omega 3 ratio and keeping the ratio near 1 to 1 like we would have ancestrally. He’s been onto this about 20 years before anyone else. This is really awesome stuff.
The next interview starts 19 minutes in and is with my South African business partner Gary I make the Nose to Tail biltong with. This is the traditionally made South African beef product that is kind of like jerky but a lot better. It is air-dried for 7 days instead of dehydrated at high heat in a matter of hours like jerky. We also don’t use any sugar or other preservatives or curing agents. We use all the good fat instead of trimming it off like other people do. We’re developing a dried sausage version with liver and heart. It will be the first of its kind in the world!
The final interview 39 minutes in is with Tommy who makes the regeneratively grown beef tallow body care products. He makes them all by hand and uses nothing but a few natural ingredients. He’ll talk about the origins of beef tallow as soap throughout human history and why using animal fat on your animal body is so beneficial.
Really interesting stuff here with all 3 interviews that you won’t hear elsewhere. Without further ado, let’s jump in.
Find everything here: http://NoseToTail.org
Find everything at http://NoseToTail.org