Beef To Butcher – Farm to Fork Wyoming

Beef To Butcher – Farm to Fork Wyoming

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Thank you. (twangy music) – As all farmers know,
you can have good years and you can have bad years. – Like, how in the hell
do we pay for this? – I’ve watched this business
become so concentrated. Very efficient. You know, we got a really
efficient system and very cheap. Good Lord, meat’s cheap. – The prices have gone
nothing but up for the packer, but for the cattle rancher, I
mean, maybe a slow steady rise but nothing to keep the
ranches in business. – This commodity system
that America’s created, as a small rancher,
it doesn’t work. (haunting music) – What if we could maintain
control of the product throughout its cycle, from
birth to plate basically, and work toward a real
product that is indicative of Wyoming and let Wyoming
get the credit for it. – If you create a
model that’s better and still puts some
food on the table, then it’ll just
take over naturally. And it’s like people
won’t resist it. It just happens. Yeah. (cow mooing) – Beef To Butcher, on
this Farm To Fork Wyoming. – Funding for Farm To
Fork Wyoming is provided by viewers like you. Thank you. – In the concentration
and specialization of the meat industry, the first one to fall
was the chickens. It hadn’t been that long ago. I mean, that was between the
First and Second World Wars. Everybody had farm flocks. There was chickens everywhere. So it was a little local
kind of a meat economy. And what Tyson did was
start buying those chickens, and he had a place
that would process ’em close to a major city. And so, he got bigger,
and then he got bigger, and then he started
contracting chickens and then he bought
the chicken houses. And then he would supply
’em with the baby chicks. And then he would supply
’em with the feed. And pretty soon, he
was totally integrated. He bought the processing place
and he marketed it himself. And he had the trucks
that ran ’em around. So it went from all these
thousands, tens of thousands of small flocks, to
the more concentrated, more concentrated,
until now there’s, what? Two or three companies
that own about all the chicken and egg things
in these huge houses, and it’s very, very efficient. That’s why eggs and chicken
are very, very cheap. So that was the
first one to fall. Then the pigs came. And pigs could be
worked on the same way, and so, of course, we
did it to the extremes. Pigs got very cheap. And now, the bulk of the pork
that is the United States, is I think it’s Smithfield now, which is a
Chinese-owned company. So we’ve gone from
tens of thousands,
hundreds of thousands, of pig producers to a couple. And the cattle
thing happened too, and I was a part of
that, because when
I started my cattle, tons and tons and tons
of small producers, and then those producers
got to be bigger and bigger and less of less of them. Then I went to Oklahoma and
ran a 25,000-head feedlot. Then I expanded to 50,000-head. And that’s, that’s big. And that’s, yeah,
it ain’t right. But it’s very, very
efficient, and it makes for very consistent beef. And that’s why you can go
to a Walmart in 48 states, probably 50, and get a steak
and it’s gonna taste the same everywhere, and cheap. So damn cheap that that
farmer got, that the rancher, that cow producer? Is going broke. He’s not getting
a return for it, and that’s where Wyoming
beef is right now. Because of the system,
he’s at the mercy of just a handful of processors. And they can really just,
“Well I’ll give you this much,” and he’s got no alternative. Where else is he gonna sell ’em? (bouncy music) – It is a political
bad time, you know? It’s a political mass
that has been created by a bureaucracy that
doesn’t understand what rural Wyoming
even looks like. – And it’s like the
ranchers are the guys that have three jobs, and
then there’s, the guys that are selling ’em are
the guys with three houses. I don’t think that’s right. – Nobody’s questioning ’em. They’re just, “Okay,
that’s what the market is.” “Well why is the
market like that?” “Well, it just is.” – I’m in the
Wyoming legislature. When I find something that’s
popular with my constituents that all of them do or
all of them come from, that is a win-win. But where? Which Wyoming senator
or Montana senator or New Mexico senator
is going to raise a flag and say, “I’m here to defend
ranchers so that there can “be parity and these
ranches stop disappearing “from the plains of
our western states.” – Why did we do away with
Country of Origin Labelings and reel out all this South
American and Australian beef to just flood in? It’s supply and demand. We know what that is. But why are we doing that? While they’re just
chopping down rainforests to make room for
more grasslands. It’s like, I don’t know. I’m guessing it’s politics. (cows mooing)
(muffled speaking) – Farms and ranches
are struggling, and customers are also
looking for a food system that supports their
needs and values. – People in Boulder really
have an understanding that you vote with your
money, and you vote every day with what you eat. – There’s a growing
interest in the public to have a very
transparent a food source that doesn’t involve toxic
pesticides, herbicides, or even commercial fertilizers. – I think on top of
that, folks like to know that they’re supporting
small business. – So it’s a living
circle, an evolving circle that needs to have
that education attached to the product that’s
going through that circle to be transparent and to be
sustainable for everybody. – They wanna know where
their food comes from. They wanna feel
comfortable with it. – All ideals that consumers
have to be willing to pay for. – When my father came back
from the Second World War in 1946, he was
paying, he told me, 35% of his income for food. Now, I think the latest
statistic is under 8% of what we’re paying for food. – A recent USDA survey showed
Americans spent an average of almost 10% of their
disposable incomes on food, nearly half of
that on eating out. – And we have had government
policies for years and years and years to help achieve
a cheap food policy. – It’s so easy to get
what we consider food, which, I mean, I don’t know. I don’t know that
a lot of the stuff that we’re eating these
days isn’t, yeah, I mean, it wouldn’t qualify
as food as much as it would qualify as poison. – Where we’re at now in
the beef marketing spectrum is really a social experiment. Whether people will realize
that there is enough value in knowing who and
how it was produced, that they will pay to keep
that person on the land. – That’s where you get
back to ranches working with slaughterhouses with
friendships and transparency and trust and all these
old themes that are grown in our roots in America. It’s like, “Let’s
get back to that.” – Relationships from the
ranch to the slaughter and packing plant and the
local butcher and food artisan. – We’d love to see
some processors within the state of Wyoming. We have so many cattle, but
we’re shipping ’em all out. – Right now, we got
Jared in Hudson, and I think he’s 90 days out. If you wanna get
something slaughtered, you better get on the list. And what happens
is then people… There is no alternative
besides hauling three or four hundred miles. And so, it’s just not
economically viable. – Why is it so hard to
bring animals that we raise on our family’s farm to
a plate in a restaurant? To a plate in a family’s home? Why is that so hard? It shouldn’t be hard. But it is because of the
different restrictions that USDA has put
into slaughter. – Because USDA policy
favors big industry over the small packer,
some states have stepped in with their own
inspection programs. – And we have a lot of
redundancy in these laws, so there might be ways
to really help ’em. One good example is what we
got in Wyoming right now. If you wanna be a butcher and
to start a slaughterhouse, you can go for a
custom exempt status. – This ensures that the shop
meets basic sanitary standards, but there is no
inspector on site. – People bring their
beef in, or meat in, and the animals are
slaughtered and cut up to their specifications,
but it’s for their use only. They can’t sell it. – It’s a good basic
service but doesn’t allow the product to reach retail
and wholesale markets. – The next step in, then,
is state inspection. State-inspected was set
up to be as good as, or better than, USDA-inspected. The difference being if
they’re USDA-inspected, it can go intrastate,
over state lines. State-inspected, it’s gotta
stay within the state. So, if we are indeed as
good as or better than USDA, why the devil can’t we
ship it over state lines? – So in order to take our
next step, we have to have a change in federal law to
allow for local butchers to be able to essentially count
as a USDA-qualified butcher. – So, that’s why the
meat thing has not grown. It’s just that
infrastructure right there. You hit it right on the head. We gotta get more
of those processors. – Meanwhile, after
decades of struggle, Wyoming may be seeing
a change of heart with a series of
USDA-inspected processors planning to come online. – This is the first USDA plant in the state of
Wyoming in 45 years. This is the only one that is
full slaughter to packaging. – With a capacity of
50 animals a week, it’s an important step for
a number of local ranchers. – Now, if they wanna
get with the program of no antibodies, no hormones,
with an all-natural beef, they got a place that
they can supply us. And we have several
ranchers around doing that. And that’s what we need. We wanna stay local
with our cattle, and we want the local
ranchers to have a place other than taking
’em to feedlots like
in Denver, whatever. We can pay what the
feedlots are paying, and it benefits us, it benefits
them with their freight. They don’t have the
freighting and everything. – Small packers like this
restore artisan foods and spill jobs to
our communities. – You don’t find them good
butcher shops anymore. It’s a dying trade. You see humongous plants, that they do two
thousand cows a day. This is completely different. – I mean, we’ll take
the primal off the cow, and we will cheesecloth it
into something like this. And we’ll end up trimming
all the mold off. It’s not a bad mold. It’s a good mold. It gets tested as well. Timeframe so far has been
between 30 and 45 days. That’s where we’ve
been most successful. – At some point, we’ll perfect
it and then we’ll fire up our dry-aging cooler, and then we’ll mass produce this stuff. But for now, we’re
just trying to… We’re just playing with it. – It’s the only place
around that has aged meat. You can buy hamburger. It’s aged, the steaks are aged. That’s what we’re striving for. – Where rendering plants and
big packer infrastructure is lacking, a lot of by-product
ends up in landfills. But skilled shops
like Blackbelly Market make sure less goes to waste. – And so, as butchers, not as
meat cutters, it’s our duty to maximize that whole animal. And the way we do that is
with methods and techniques that we’ve learned over
the years from tradition of preserving meats
and fabricating meats to make ’em more appealing
for the general public that might not be
used to seeing that or be used to consuming it. You know, we go to the
organs obviously and we go, “All right, let’s talk
about liver pastramis. “Let’s talk about
dry-cured pork kidneys. “Let’s talk about head cheeses.” Because ribeyes will sell
themselves, all day of the week. Tenderloins will
sell themselves. So, being a craft butcher
goes into that whole animal utilization to not
only make it edible, but to make it appealing
and to make it educational, and to be able to relay why
that you should consume this. Because it’s healthy. Because you’re
helping everybody else who doesn’t understand
that system, you know? – Butchery, for a long
time, was at the bottom of the social status. You know, they were
way down there. But that’s rapidly coming up. – The people that I have
working for me here, they’re more than just cooks
or more than just butchers. They’re awesome human
beings with a vision, with emotion and connection. And to actually have a
platform and a program to where I can do this
and educate a team and educate a team… I feel like it is kind
of a little special spot. – And the world of
ranching is also about the creative use of resources. – It’s really hard to write
down what that rancher or farmer should do. He’s the one that knows the
asset that he’s got best. And I really think that
maybe we let the market take care of that. That if that farmer and
rancher tells his story, and lets the consumer decide
which story they like best, they’re gonna go with the guy
that’s doing the best job. – In Clark, Wyoming, the
Gallaghers run a self-contained, corn-finished cattle operation. – We run a cow-calf operation,
and we do do some crops. We have some corn and alfalfa. – Everything is born and
raised right here on our ranch. All of the feed, we
raise it ourselves, so no antibiotics or hormones. All of the corn that we
raise and we feed them is all non-GMO. And no pesticides that
are used on it either. – Anymore it seems like a
nag unless you’ve inherited the land or unless you maybe
have another income stream. You have to kinda create
one, and so we got into direct marketing
our beef and our pork. And then the corn maze, that
brings in quite a few guests in the fall. It helps with the
income on the place. – The choice of crops
and cattle are part of a nutrient cycling strategy. – This used to be farmed
pretty hard out here. Beets and beans and
stuff like that, and this ground’s
just really not suited for that type of production. It’s a little lighter
soil than most places. We feel like the cows
benefit the ground, so from our standpoint, that
manure’s pretty valuable. It replaces
commercial fertilizer, and commercial
fertilizer’s not cheap. So to us, manure is a
pretty valuable nutrient. In fact, I can take a pretty
sandy piece of ground. When we first came here
and started farming, we had ground that wouldn’t
really produce anything. And then, if the wind blew,
it blew away, you know? And we’ve put a lot of
manure on that ground. More than just running
the cattle on it. Actually spreading manure on
the ground, cleaning pens, and putting it on there. And now that ground is
almost as productive as the rest of the place. – The alfalfa is probably the
crop that we rely on the most, and we always follow
alfalfa with corn. There is a lot of
nitrogen value in alfalfa when you plow it under, so, and
corn is a big nitrogen user. So that’s kinda why we use corn. That and we have a use
for it in our feed. We’ll take this grain
off of our grind corn, and then the cows
will be turned out, and they’ll eat the
leaves and the husks and some of the stalk. And then about the last
four to five months before they’re harvested,
which we usually harvest them anywhere from eighteen
to twenty months, they’re gonna be on a corn
diet, a dried corn diet which increases the marbling. Makes the product a little… Well, I wouldn’t say a little,
I’d say a lot more palatable. It’s what beef is,
really, I guess. At least that’s how we feel. (cows mooing) – We started at
farmer’s markets, and then the next
year we doubled. And we’ve gradually just kind
of done that year after year. – The sale is the hard part. The raising the crop and
everything that goes along with raising it, we’re
already doing that. But to take it to the
next step and to sell it, that’s the hard part. – And direct sales
wouldn’t be possible without a good relationship with the small
slaughter-packer facility. But for this, they’ve
had to go out of state. – We have found a great
family to work with, Stillwater Packing up
in Columbus, Montana. And I think that the one thing
that we really appreciate about them is the fact that
they don’t use any chemicals or sprays during the
butchering process. Everything is just controlled
by temperature and humidity. So, what our butcher offers,
it just complements what we do. And it just, it keeps a
great product out there. – It’s a different ballgame. You don’t just take
it to the elevator and sell your truckload
of stuff and walk away and have no responsibility. – We would like to be able
to take all of the beef that are born and sell
straight to consumer. – On the Carter ranch in
Ten Sleep, R.C. has been developing an unusual
premium market for older grass-finished cows. – The grass-finished
thing was interesting. We were gathering a bunch
of cows and looking at ’em, and some of these things,
their butts on ’em were just like these big old, they
looked like finished beef. And I called my boy Nate
Singer, who’s a Cody boy, down at Blackbelly– – I’m like, “How old is it?” He’s like, “It’s gotta be
seven, eight years old.” And I was like, “All right,
bring it back to the ranch. “Let’s finish it out
and see what’s up.” – So I took ’em down
and we killed nine, and out of the nine, like
30% of ’em went prime. Which, in the commodity
grain-finished beef industry, I think it’s like 4-6% of
grain-finished animals go prime. And we blew those
numbers out of the water. We’re like, “Whoa,
what’ve we got here?” You know, it was all grass-fed. – And we finished nine. And the next year,
we did 20-something. Not very many the next year. And then we were like, “Oh
my God, this is something.” – You know, it’s really
special to have marbling within grass-fed carcasses. Like, pretty unheard of. – This really is
amazing, you know? To have grass-fed
that looks like this? – And that’s what really gives
grass-fed meat a bad name, is that typically grass-fed
animals are raised. They’re trying to
raise these animals within a commodity setting. They kill ’em before
they’re 30 months old. Well, the problem with
that is these animals, there’s not as much
carbs, fat in grass to get these animals
to pack it on. That’s why they use corn. It’s like, you can jump pump
’em 25 pounds of corn a day, and these things just get fat. But with a cow eating grass,
it takes three times longer. – Cattle genetics play an
important role in this, which in America have been
geared towards a corn finish. – And so, most grass-fed
beef’s pretty lean. And people come in
and they’re like, “Hey, give me a
grass-fed steak.” And then they cook it,
and especially if you ask for a steak well-done,
you’ve blown it. And so they come in
and they cook it, and there’s no fat in
it, so then it’s just like this dry hunk of meat. And they’re not impressed. And it kinda gives it a bad rap. But people who have been
trying this stuff are like, “Whoa, what’s that?” You know, you can have
marbling in grass-fed beef. – And with those
20-some, we took ’em from like two years old
up to twelve years old, and we aged ’em. And we actually
figured out our dry-age to make ’em palatable and
to make ’em maximized. – Our market is what we
call the double aged beef. So they’re old, and then
we go ahead and age ’em. – They were considered
throwaway cows. You know, all these old beef. This old market from Wyoming
where they have their cow-calf operation, 100%
grass-fed, on range land. Most beautiful land
in the country. But when they finish producing, they’re considered throwaway. They’re useless. – So now we’re kinda
upcycling them by taking ’em and spending another year
getting ’em fat on the grass. – We grow our grasses
all summer long, and it’s picked up by a hay
crew, piled, and we use it to feed our cows in the
winter so they can eat the natural native
grasses all year round. – They inoculate it
with some bacteria, and so that makes it ferment. And so once it’s packed,
then it just sets up, the bacteria does its thing. And you come in in the
wintertime, it’s 20 below, and cows get hot lunch. – Here’s some of the haylage
and all the different grasses. It has a sweet smell,
almost like molasses. I think it makes a good,
nice intestinal flora. – These old animals, that’s
seven years of grass. Like how many pounds of
grass has that cow consumed? And it’s like the
knowledge is in that fat. Predominantly they’re our,
the cows that we raise, but it’s like this challenge
of if you’re on a menu in a restaurant, you have to
supply steak all the time. We had to branch out and
talk to our neighbors and our rancher friends and
everybody’s food brought, kinda get everybody in. It’s the soil and the
grass, it’s this location is what makes ’em awesome. – That’s our mission is just
to meet with these ranchers, go to their property, RFID-chip
these ears of these cows to trace ’em back
to the home ranch. It’s like the Orchard
cow prosciutto or
cecina I showed you. To have a portfolio in five
years of Orchard Ranch, Carter Country Ranch, Whitt
Ranch, whatever ranch it may be that we’re buying from, how
many year old their cattle is, with pictures, and identifying
notes, and all these things that really profile this
older beef in Wyoming. ‘Cause that’s, I think,
where the difference is, is that we have
the land to do it. We have the resources to do it. And we have the hard-working
people to do it. And we have the hard-working
people to do it. – And so we’ve just been
kinda developing that program, and, you know, it’s working. – As niche market producers
brought in their distribution, there’s an emerging technology
that could strengthen transparency for the customer. It’s called blockchain. – Talking about blockchain
technology and what that brings to the table for the
state of Wyoming, the immediate go-to is
traceability, right? So blockchain is a
distributed ledger. – Back in the day, all
it was was an affidavit. You’re like, “Is this
animal grass-fed?” “You bet. Here you go.” Well as this thing,
there’s traceability, and it’s not so much of a
paper trail to track down. It is actually computerized,
so you have access, a lot easier access to it. – So you can have that
agent’s source verification that’s USDA-certified, but
on top of that, you can prove natural, you can prove
non-hormone, on down the line. – And then you’ll be
able to take your phone, scan a QR code on that steak,
and it’ll take you back to show you exactly where
that animal was from, her age, any pertinent information. Her shots, like whatever. – It probably wouldn’t
surprise you to learn, then, that the big packagers are
not interested in doing this. – You cannot do it in a big
plant ’cause it’s too chaotic. If you’re doing hundreds or
even thousands of head a day, there’s no way. But if you’re doing
one at a time. – Some of the medium-to-small
packers are very interested. And it is a possibility at
this time for them to do it. – And what the dream is, is
that somebody in L.A. could go to the meat counter
and click their phone on a piece of meat, and
the rancher and his wife and his dog will pop up. And the story. And people want that. That’s what they want. They want that connection. – Pretty amazing when
you think about it. The game’s changing. (lilting music)

33 thoughts on “Beef To Butcher – Farm to Fork Wyoming

  1. What a great video! It's inspiring to see the "out of the box" thinking being put to good use in the beef industry!

  2. I had to leave wyoming the state I loved working on our family ranch to look for good work and see our ranch almost disappear.

  3. Hey Stefani….
    GREAT show, as always, BUT cutting edge. I especially enjoyed the butcher in Boulder, because I live here.. I am middle age now, what my mom would call old, and this inspired me to email Blackbelly to see if if they have an apprenticeship program. I hope they do, and I would suggest to anyone watching, especially if you are young, and don't mind the work…. follow the path!

    I think we are heading back in time, in some ways, even as we race forward in others. The amazing thing is that they are blending! Excellent episode! Keep it up… PLEASE!

  4. There is now overwhelming evidence we've been lied to and deceived for millennia on a grand scale about almost everything by a group of elites. A huge tapestry of deceit, greed & secrecy to control and keep the true nature of humanity from ourselves and keep us enslaved to debt, cause constant wars and tension for them to get more wealth and power over us. From the Annunaki, Adamu, even our redacted and currupt bible, nibiru, monoatomic gold, religion, wars, the federal reserve, PNAC, COFR, Tri Lat Comm to 911 and now the war on terror.We support our troops by bringing them home now.  Folks let's krush da kabal!

  5. As a consumer, I am not willing to go back to the days where you had to spend 30% of your income on food. Do you really want to go back to a less efficient days and spend $10 for ground beef or $6.50/lb for free pasteur chicken. Th small producers would love you to say yes. It is NOT going to happen.

  6. This is fantastic. I am beginning the process of becoming a certified butcher in September. It is lockers and shops like Black belly that make me want to be a part of it. Will be following from Alberta.

  7. You sir, are 100 percent right, I don't understand why the government don't try to help more instead of trying to put up road blocks ALL the time. Fish heads and rice just don't cut it.
    I've been there, worked in the beef industry, processing plants and we don't need to supply the world with beef AND deprive our people the good meat we need in our own NATION.
    You won't see the fat cats ( politions ), ordering fish and rice for dinners any where IF they have a brain. YA THINK?
    The beef I raised, when cooked properly, you could cut with a fork and the mabeling was perfect every time.
    It's a no brainner.!!!

  8. Corn fed beef is trash with a ruined fat profile high in Omega 6 and low in Omega 3. Beef should be grass fed and grass finished. My local farmer does just that in an organic pasture that sees no chemical pesticides or herbicides. All their meat is processed by a special USDA inspected slaughter house that insures cow in is cow out. The packing house ages the beef for 21 days and then packages and flash freezes the beef. In nature cows do not eat high sugar content corn.

  9. That is such bs, if the postal service can track billions of parcels a year then meat packers can track thousands.

  10. We need to stop importing beef from Brazil, Venuzula etc. Expecially due to foreign disease that we have never seen before. Get involved with R-Calf

  11. A farming friend of mine in Western Australia now makes more profit from farm slaughtering and butchering 3 beasts a month and selling direct to the consumer than he did selling a herd of 100 cattle each year. Cost him a bit to set up but paid itself off in two seasons. He now sets the price, not takes it.
    Farmers in general need to learn how to cut out the middlemen who are robbing them blind. Doing and spending less and profiting more.

  12. we're having the exact same issues in Europe! however i wonder if it'd be possible that people form a kind of corporate entity / co-op which sole purpose is to raise beef for its own consumption. the co-op would buy calfs, then hire a rancher who then needs to take care of them. finally the co-op takes them to a small butcher with non-sale certification and just hands out the meat to its stakeholders. no sales involved.

  13. Tremendous initiative. Here in Kentucky we are loosing all our small butchers. Too much regulation, plus most feeder cattle go out of state to finish. USDA regulation limit how old beef can be to be butchered without prohibitive disposal cost. 32 months is as old as they can take them.
    We have researched old dairy cow after watching a show on grass fattened dairy cows in the UK. We have a fat 10 year old milk cow who won’t get in calf, we thought we would try the old dairy cow approach. None of our local processors can take her. Regulation issues. Then we showed the information to our closest butcher. He was very interested. He thinks he can do it if we take the guts -Skull/ spine] for disposal. Your information gives us hope. I am sending the link to this video to our guy.
    The best steak I ever ate was from a dry 5 year old Angus my father and I butchered in the fall….she had eaten bunch grass and hay all her life.
    Awesome awesome work you guys are doing.

  14. It’s going to take people like this to change the industry for the consumer who gives a damm about what they eat and infuse the old fashion qualities back into a beautiful product raised and dispatched with dignity, quality and respect. We still have the ranchers, farmers and the untainted land and livestock to do so. Let’s make that change. Bring back the small businesses.

  15. We sell part of our steers every year as all natural beef processed by a local family-run butcher shop. They're the most satisfying sales we make every year.

  16. We've have seen Congress for several decades now sale out the American public for big business, corporate America, which it has its uses but America has been on this globalist agenda for awhile and I credit alot of the trump era to exactly that, they America is tires of politicians getting fat off money that they have collected from selling out the American family farmer and rancher, the mom and poo store taken over by Walmart's and target's, it's just got out of hand and thank God America is waking up to watching their country and livlyhood being sold out little by little till now it's very noticeable and people like myself will pay a little more to support America and Americans instead of the big box stores and I believe there is alot of use out here that are willing to do the same to get back that old America that we loved and loved, it's ok to advance but if your not careful which we are seeing know that the values that made it some much better is being lost and it shows and we want it back, I feel it was sold out from under us anyway for the most part without us even knowing what they were doing but we know and we see it and it doesn't benefit anyone but the higher up and big business corporations, but no the regular hard working Americans and that's what we want back and the big corporation aren't going to let it go without a fight, but we need good men and women that don't care about the pay off and the pay out to sale out ths people and their country, need that integrity and principle back in the public servant that wants to take office and truly serve the American people

  17. Why won’t Wyoming move to a TA program then you ll be able to move across state lines with no need to change federal rule/ law

  18. The government has been messing with Farmers & Ranchers for years u would think the Farmers & ranchers would be getting richer but they getting paid the less.

  19. That was a very informative and well needed video! We have to take our country back…. meaning old traditional ways that healthy for our country and our families! It is politics that have destroyed our well being and they make it all about a dollar.. yes we need money but it is not the most valuable thing on earth. This world need a peace, structure, love and our old positive ways back✌🏾

  20. Keep that education going………….bring back the butcher…….I remember as a youg child seeing the neighbor kill and butcher a hog….we should all know about our food and where it is from.

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