Dean & Peeler Meats’ Post

Transcript

Hey, guys. Everything we do here at Dean and Peeler is designed to ensure that the cattle here never have a bad day. We saw a business opportunity create something that had never been done before. But there's more to what we're doing than just making money. And I've always wanted to have an opportunity to make my small mark on the beef industry. Someday, our animals produce some of the best, most consistent beef that you'll find anywhere. And oh, by the way, they start out their life as a byproduct from another industry. So the light bulb moment came to me when I met Dustin and he kind of explained to me how modern dairy works and what the industry gain or what the world gains. From beef on dairy is that you've taken a dairy cow that's that's there to produce milk and you've taken her byproduct, which is a calf. We've created an animal with more muscling, it's more feed efficient. We use a lot less resources to produce a better product. All of our cattle are raised about 35 miles South of San Antonio in Floresville, TX, so that is very unique where many other brands will. Cattle from all over ours are completely source verified. We actually own those cattle from the day that they are born. I'm procuring most of the cattle from the dairy pocket and out of the Panhandle and eastern New Mexico. I'm at every cattle shipping. I see every calf before they get on the truck to come to Texana. What I'm looking for is, is really from meat. Quality standpoint, as that's the most important thing to our beef operation is meat quality. Marveling is very important to us as well as efficiency in the feed yard. When they show U in our range they go out on pasture and we put them on feet and at about 10 months ��650 will bring them into the feed yard and we'll start to feed them more and slowly work them up and keep them there. Another six months away and about that time anyway, probably 1400 pounds. We have a PhD. Consulting nutritionist that comes here every single month that designs a ration that is specifically for that pen of animals based on their age, based on their gender, based on what we're asking them to do. Most of what they get fed actually are byproducts from other industries. So cotton seed holes, dried distillers, grain from a brewery or whether that's a hay silage or corn silage. On analyzing that environmental impact of what we do here, not only did the cattle start out as a byproduct. From another industry, most of what they get fed here is a byproduct that's at the same time when the animals are finished. Here they go, 10 minutes to our harvest facility. We never keep an animal longer than 24 hours for the stress of the animal. Animal welfare has been taught to me from a very young age. An animal is going to be harvested. I want to make sure every scrap is used. We look for the fine marbling, which actually gives it a lot better bite when you're eating it. So once they. Almost or harvested. I'll have the head butcher to go rip the animal between the 12th and 13th rib. At that point I'll take it over to the rib eye area, take that picture where I'll upload it to that third party verification company. We go through marbling a rib, eye size area, color, color, fat, find us some marbling. At that point they move up 25 minutes up to San Antonio to Supreme Meat Purveyors which is our further value added facility. So we cut steaks, make all kinds of products. They're like finished good type product. We developed customer relationships through value added products here, developing and designing recipes for the in consumer of food service customer or a retail set customer. I don't think you can put a number on the value of the relationships that we've built with those customers because when they're going into new clients, they're going to remember, hey let me reach out to Jamie at Supreme, she's going to help me to nail down that order for that customer. She's going to know what we're going to need. It's important for us when consumers walk through the front door to know that this is a meat store and that this store is really about getting the absolute very best quality meats that you can purchase. Beef is a very healthy option for us, just taking a step further and actually talking about the sustainability piece of it, the local aspect of it, it's making sure that they feel good about the product that they're purchasing. The number one thing they want to know is it good enough for their kids? Well, it's good enough for my. Kids. And it's good enough for my partner's family too. I think the most exciting thing is when you see your product, you know, in your own store and it looks really good and somebody's really happy to come back and buy it for the second time. This one, there's a spiritual experience. You know, we we raise the animals to feed people, but in reality it's the people, not the animals that that really make our business good. That's and I figured that if we get to genetics, right, if we get our animal handling and welfare. Right. We surround ourselves with really good people that we're going to have a successful company that's going to grow. I mean, I do think about my wife and I and our two kids and what are they going to say when, hey, what? What did your dad do? I want them to be able to say that, you know, my dad and his partner and their team of great employees built one of the coolest beef operations the world has ever seen.