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Speaker 1: Chasta. I've been excited about this. I told you we

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Speaker 1: were going to talk to him last week. Meet Dad,

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Speaker 1: who I follow? And now Chasta is a vegetarian, and

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Speaker 1: you have you when I told you this, you go

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Speaker 1: who and I go Meet Dad. This guy's huge I follow.

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Speaker 1: I've been following him for years. So we have Meet

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Speaker 1: Dad on the line.

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Speaker 2: Meet Dad. Are you there?

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Speaker 3: Let's go, baby? So you guys doing this morning.

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Speaker 2: I'm doing good. So Meet Dad.

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Speaker 1: I've been following you for years and I didn't realize,

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Speaker 1: I think until the Super Bowl, maybe just a little

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Speaker 1: before that, that you were from the Bay Area.

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Speaker 2: And how I realized this is you.

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Speaker 1: Were always wearing the jerseys or hats or jackets of

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Speaker 1: the teams. I like, you have the Shark hat, Honor jersey,

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Speaker 1: or Golden State Warriors or Giants or like forty nine ers.

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Speaker 1: I'm just like, huh, this is weird that this guy

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Speaker 1: likes all the same teams I do. I love the meat,

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Speaker 1: he likes the meat. This guy's the greatest. And then

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Speaker 1: around the Super Bowl, and I think you did a

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Speaker 1: promotion at the Super Bowl where you like were frying

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Speaker 1: up meats and barbecuing meats and smoking meats at the AM.

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Speaker 2: I correct on that.

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Speaker 3: You are one hundred percent correct. I am born and

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Speaker 3: raised in the Bay Area, Sonoma County born, lived in

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Speaker 3: San Francisco a while, moved to the Midwest, but ultimately

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Speaker 3: I came back and I'm here. Man. I bleed black

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Speaker 3: and over in dread and gold. I'm a Warriors guy,

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Speaker 3: Sharks guy. I am. I am the Bay Area guy. Man.

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Speaker 3: I love it out here. I definitely just love it

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Speaker 3: out here.

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Speaker 1: And I reached out to you a couple of months

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Speaker 1: ago after I saw that the Super Bowl. You got

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Speaker 1: back to me and you said, Dude, I used to

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Speaker 1: listen to you when I was going to work because

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Speaker 1: he used to do construction for a while.

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Speaker 3: Oh man, sixteen years old, I can still hear you,

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Speaker 3: guys Lamont and Tinelli in the morning. Man, I'm telling

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Speaker 3: and I shouldn't have been listening to this, I don't think.

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Speaker 3: But I learned a lot. We're in the truck and

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Speaker 3: we're hearing a lot of stuff we probably shouldn't have

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Speaker 3: heard at our age, right, but right, I looked forward

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Speaker 3: to that every morning. Then we stop. My buddy's dad

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Speaker 3: would grab a sing of buttermilk, which I thought was

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Speaker 3: always weird. He'd drink it in the morning and we

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Speaker 3: start driving listening to you guys just go all morning,

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Speaker 3: and I didn't stop smiling. Man, So I gotta say again,

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Speaker 3: I was so thrilled when I heard you were a fan,

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Speaker 3: and it's just a whole circle and I appreciate it

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Speaker 3: so much.

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Speaker 2: Okay, I've got many questions now.

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Speaker 1: First off, I love the fact on your meat Dad

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Speaker 1: segments and you're all over social media. You do this

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Speaker 1: to educate people on how to save money, especially now

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Speaker 1: with the beef prices and the food prices through the roof,

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Speaker 1: and it's like an educational thing. Why don't you try

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Speaker 1: and buy this cut of meat instead of this and

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Speaker 1: chop it up, So explain your philosophy on that.

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Speaker 3: So basically, I'm trying to flip the scripts. All right,

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Speaker 3: I've been a butcher for twenty years, right, and so

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Speaker 3: I've learned how to take your money for twenty years,

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Speaker 3: how to make the most out of everything, to get

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Speaker 3: as much as possible out of you guys. Huh. So

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Speaker 3: I decided at one point, wait a minute, I usually

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Speaker 3: tell people when I'm behind the counter how to save money.

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Speaker 3: Why don't you just start spouting this out and I

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Speaker 3: made a few videos and they caught on. And I

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Speaker 3: really didn't think people cared that much until I realized,

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Speaker 3: holy smoked. Yeah, a lot of people eat meat, man,

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Speaker 3: A lot of people eat meat. So the small savings

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Speaker 3: that it seems adds up over the months and over

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Speaker 3: the year. And you know, if you can save yourself

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Speaker 3: a thousand bucks by just making better decisions in a year,

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Speaker 3: that's gonna affect a lot of people. Man.

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Speaker 1: So one of my all time hidden gems was the

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Speaker 1: Hanger Steak. I freaking love the Hanger Steak. And you

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Speaker 1: did something with the Hanger steak. Now. I used to

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Speaker 1: get it from Carol's Meats, but he sold out and

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Speaker 1: and he's gone. And he used to have this black

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Speaker 1: rub on it that I can no longer find this

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Speaker 1: up until I watched a video of yours. But I

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Speaker 1: still don't know where to find it. You had a

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Speaker 1: black rub that you put on a try tip I think,

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Speaker 1: or like a chuck roaster or whatever you were smoking

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Speaker 1: that day. Where do I find this rub? I couldn't

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Speaker 1: figure it out.

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Speaker 3: So there's a few different kinds. It's a it's an

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Speaker 3: activated charcoal inside of this rub. Right, So it gives

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Speaker 3: it a look, it gives it a little flavor, and

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Speaker 3: it actually some people say it's it's a health benefit.

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Speaker 3: But as a butcher, it hides all the imperfections. My guy,

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Speaker 3: it turns it black. Yes, what do you think is

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Speaker 3: going on? We're selling you the rotten meat under that things?

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Speaker 2: Why you like it so much? Is going on?

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Speaker 1: But it was hanger steak and I freaking love hanger

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Speaker 1: steak too.

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Speaker 3: Now well, no, my steak is a hidden gem.

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Speaker 2: Okay? Is that really?

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Speaker 3: Yeah?

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Speaker 2: It is, and I can't find it anywhere.

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Speaker 3: Now, so you're gonna want to go to a small

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Speaker 3: butcher shop or like a boutique shop. You only get

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Speaker 3: one on the whole animal, uh huh. And used to

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Speaker 3: be the butcher's cut, so you wouldn't really see them.

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Speaker 3: They'd throw them through the grinder until people realized how

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Speaker 3: tender and delicious it was. Then it became a bestro steak, right,

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Speaker 3: and then they started selling them at these pubs and places.

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Speaker 3: Now you know they're the same price as a ribbi.

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Speaker 1: Oh, I chest, I know it's killing me. I guess

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Speaker 1: I won't be doing that for a while now. So

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Speaker 1: now the price of a ribi is freaking through the

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Speaker 1: roof or file a. But what is the best cut

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Speaker 1: of meat? If someone how should they beat how should

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Speaker 1: they beat the price gouging going on right now?

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Speaker 3: The best way to do it to me is if

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Speaker 3: you can find a piece of bulk meat, meaning a

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Speaker 3: pork loin, right, so, the boneless pork loin, and anybody

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Speaker 3: can cut it if you have a knife at home,

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Speaker 3: even vegetarians. I'm telling you they all have knights. Everybody

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Speaker 3: has a knife, right, yes, yeah, and you just got

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Speaker 3: to slice through and it doesn't it honestly doesn't take much.

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Speaker 3: There's no bones in these things. And so you're gonna

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Speaker 3: pay two a pound instead of the seven a pound

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Speaker 3: for the already cut ones. And again, if you're already

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Speaker 3: buying six or seven chops, buy two more, call yourself

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Speaker 3: a day, right there, throw them in the freezer and

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Speaker 3: you got it for next week. You just got to

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Speaker 3: think ahead, use the sale prices. And then if you

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Speaker 3: can buy in bulk, that's your best bet, man. I mean,

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Speaker 3: ordering it or finding it in bulk is your best bet.

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Speaker 3: And I'm trying to teach people that don't know that

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Speaker 3: you can buy eight cows quarter cows, half cows, whole cows,

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Speaker 3: and it gets even less expensive to get shipped to

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Speaker 3: your door. And this stuff can come from a local

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Speaker 3: farmer that you that you might even know. So I'm

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Speaker 3: trying to spread the word man, so you can like, Hey,

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Speaker 3: what are ways that we can all save money on meat,

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Speaker 3: especially in this economy.

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Speaker 1: Well, I want to have you on is a semi

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Speaker 1: regular guest if that's cool, and I'm gonna I just

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Speaker 1: love your posts, I absolutely love them. The meat Dad,

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Speaker 1: where do do if people are not on social media,

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Speaker 1: where do they find you?

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Speaker 3: Google?

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Speaker 2: Google?

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Speaker 3: Google Baby. I mean it's out there now. I am

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Speaker 3: the Meat Dad, and I'm not patting my stuff on

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Speaker 3: the back. I've worked really hard to make this name

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Speaker 3: to actually help people. Man. I mean, you can make

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Speaker 3: money all day long, blah blah blah, but you're not

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Speaker 3: going to bear yourself with the money. It's I want

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Speaker 3: to help people. I want to make a difference, and

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Speaker 3: I actually want to teach people so they could teach

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Speaker 3: their kids. Right, that's true, man, This is all I want.

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Speaker 1: The Great Meat Dad and Chasta. His philosophy is the

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Speaker 1: same as mine. It's not what you make, it's what

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Speaker 1: you spend meet dad. Thank you all right, take care

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Speaker 1: man

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Speaker 3: Thank you, thank you, appreciate