Welcome to the latest episode of our podcast, where we take on the world of social media and bring some truth to the game. This time around, we're responding to a variety of comments that have been coming our way, and we're not shying away from any of them.

From accusations of extreme greed to concerns about the price of our hot dogs, we're diving deep into the heart of the issues that matter to our consumers each week. We understand that in today's world, social media commentary can be overwhelming and at times seemingly overwhelming, but we welcome it with open arms.

Join us as we break down some of the common misconceptions and myths surrounding our business. We'll be discussing everything from our supply chain and logistics to the ingredients we use in our products. We're confident that by listening to this podcast, you'll have a whole new perspective on what drives our company and sets us apart from the rest.

In today's episode, we speak with Justin Owens of Owens Farms - who raises Piedmontese cattle in the Pacific Northwest. We unpack the common misconceptions of the high carbon footprint that cattle ranching creates, in addition to his seedstock development operation near Spokane, WA. 

We are back!  Sorry it's been a while.  In a family run beef business, it's not always easy to peel away for the podcast, but here we are!

In today's episode, we brushed the dust off the podcast equipment and working to get back into it!  We hit on a high level discussion on what sustainability means to us and what it likely means to the consumer.  With the main goal of setting up discussions with experts in the field to talk about sustainability, humane care, and addressing consumer's concerns in today's world.

Thanks for hanging in there with us and we are happy to resume the Powered By Piedmontese Podcast.

"Going once, going twice... SOLD!"

Raising cattle and producing and selling premium beef is the fundamental duties of all us here at Certified Piedmontese.

As we kickoff season 2, we wanted to introduce a new segment (as we love doing at the PBPP), by cover the current state of affairs of our program and the beef industry.  In season 2, we really do hope to cover topics and segments that can share light on the entire beef production processes, from birth to harvest, down to the meat case and family dinner table. 

The beef industry is often vilified for damaging the health and wellness of not only people - but the planet as well.

With a growing number of political, environmental, and other anti-beef movements running through the media cycles, we think it's more and more necessary to know where your beef is coming from.  Far too often, sustainable farms and producers are lumped in with CAFOs, and while we don't think it's fair to villianize beef in general, we do think it is important to open the discussion and to be more mindful of how our 'purchasing' decisions can affect the planet.  The PAUSE initiative in Colorado is one example of a piece of legislation is that built around a generalization of a global industry and seemingly totally ignorant of the affects it would have on the industry and economy in Colorado. 

For all of us and our beef loving fans, there is more to producing beef than the just selling highly marketable Ribeyes, Filet Mignons, and premium NY Strips.  Once you pull out and produce those easy sellers, you are still faced with hundreds of pounds of beef from each carcass that still needs moved and sold.  It's a weekly task that is difficult and challenging to navigate, especially competing with against the commodity market and every other brand program out there.  In this episode, we sat down with our Director of New Business, Billy Swain, to discuss selling boxed beef into the retail market.

With the rise of both elevated home cooking and experience-based restaurant dining, pairing, definitely is the backbone of them both.