00:00:08 Speaker 1: The Hunting Collective is presented by Element. I guess I grew up. Hey everybody, and welcome to episode one of The Hunting Collective. I am Ben O'Brien. My voice is back to normal. Phil. How do you feel about that? Oh? I feel great, But I'm still not in the same room as you. Yeah, you still you know, Danielle Prue, it is here, Danielle. Hello. Hello. You probably don't know this, but last week I had a bit of a sore throat with a little frog in my throat, and uh, I came into the office. I probably shouldn't have scared everybody, but I am COVID negative. Um, but we're still We're still social distancing via squadcast to keep everybody healthy. Phil. Yes, well, I mean if if you go to any any news website right now and they're like, these are the states that are on fire with COVID, like Montana is currently one of those states. So so I'm I'm just you know, I'm playing it to say for the sake of everyone at Meat Eater and my my children's school and daycare. You know, I don't have to be in the room with you as much as you as much as you you'd want me to man, Yeah, I do want you here. I could be wrong about this, but because our phones know where we live, it's going to pull up. Your city is a hot spot, and it's like everybody's phone says that I'll cross the everybody at my God. Well, I like I like being talked about anyway. I'm healthy, Phil, You're healthy, Danielle. I'm assuming you're healthiest one I think. So that's awesome. Well, we'll move on from that. We got a lot to talk about. I feel I'm I'm real confident about this episode and that it's going to be absolutely fantastic. And one of the reasons is Danielle was and would you call it a controversy? Danielle, what would you call your mistaken identity? How would you describe that a mistaken identity? Yeah? When you were Yeah, that's what you would call it. I want to make it like, I don't know, I just want to make it seem exciting. Um, it changed your life forever? Yeah, it was. It was my two minutes of fame. I actually still have people on Instagram being like, what are you doing fishing? You should be running for office, You should be in the Governor's Office of South Dakota doing something right. Now, Well, because Phil is such a fan of the news network that it put this video out that MS was MS mistook you for the Governor of South Dakota, I'll let Phil describe the video itself and the news network that carried the report, and then we'll play a little bit of it for you. No worries. Well, I don't have much of a description, but it's not a real news network. Let's just fine, like to point that out. This is this is just like if if you're if your grandpa's shitty Facebook memes became a news network. That's that's That's as far as I'm gonna go. You know, you you make your own interpretations. Um, but it's it's it's it's it's an internet news now work that like that shoots itself like it's video, but it tries to make it look like it's from like a local news station. Um. And yeah, and I guess they just googled woman Hunter and just posted the first anyway you take. That's the only way I can figure out they got my pictures just like Google. Woman doesn't hunting, which I am proud that I fucked up. That's awesome. You're you're you're doing good on the search engine optimization, your SEO games. I love it. Um. So, basically what happened was this is It's the next news network, any xt news network, and they had from September, they have a video on their YouTube channel and across their social media entitled south South Dakota Governor tweets most epic video slamming CDCs social distancing guidelines Boom. They're they're like a right wing what would you call him? Phil again? Why would you describe their slant on the world? Yeah, well, like, yeah, it's it's like if if your if your grandpa's awful Facebook memes. Just we're people who they don't do any actual journalism. All they do is just like scream about stuff and pretend to be a news network. Wait, how do you know? Did you watch their other news? I've been watching stuff, watching a lot of stuff. Yeah, I've been watching I've been digging, digging deep. Yeah, there's a lot of conspiracy theories. There's a lot of pro trumpian um messaging. There's there's if trumpian is a word? Maybe I just paid that up. There's a lot of stuff there that's that's interesting. Now when I load UH, when I load the video on YouTube, I get an ad that uh, a political ad, which we were talking about. We were talking about last week Phil and I and the Honest about how every political class. I'm tired of political ads by the way, man, Yeah, we were talking about how Ben, but both of us watched two with our kids on on the TV, and it's like, I just want to pull a baby shark for my kid. And it's like, let's watch some baby shark. And then it comes on and it's like, Steve Danes want you to think Bullock. Steve Danes wants you Montana to be China, Like, think about that. I wasn't. I don't want to think about that. Don't tell me what to do. You don't want to think about that. I'm gonna started saying that to my wife. You didn't, I didn't do the dishes last night. Think about that. It's anyway, we gotta watch that. I'm trying to watch Peanut Butter Jelly time, the song, the dancing banana song with my son because he loves that. He likes to get in his underwear and dance the peanut butter Jelly time, and I gotta watch Steve Danes talks tough on China, like, man, give me a small break, just a tiny break, please. Anyway, I bring that up because I'm I'm loading up the video on to lay you what this next news network said about Danielle and it comes up like this, did you protect tax breaks for companies that ship jumps overseas? And then tarenting Montana dot that's nice for your child success. That's good. That's good for the governor of South Dakota tweeting out an epic video slamming the CDCs social distancing guidelines. Okay, I want to pause this for a minute. There's a giant photo of Danielle. In the background, there's like a five TV screen photo. There's this this like fake news guy with with a suit he bought at Coles. He's got a Donald Trump ban Jose Banks stepping up a bit. Uh, he just bought at Coles. He has a a an action figure of Donald Trump on the desk there and then some faux city escape one behind him that just looks awful. And then to his left, on like an eight screen thing is a giant picture of Danielle and on the bottom of it's as South Dakota governor tweets most epic video Gary Frankie reporting he's actually reporting. Uh. And not only did they get the wrong photo, they blasted this photo as the cover of this video. The background eight giant TV screens the picture of Danielle. Danielle, you want to We're going to continue the video. Do you have any I just think it's so far. I take that picture actually that was on Thanksgiving morning. Um, I was like, you know, I don't have like a picture of me hunting. Um, like like a profile kind of bio image. And I took that in North Dakota, which is like three or four years ago, and it's still the same bio image I use. So when I see that picture and I'm like, oh my god, really that one? I mean, you look great. Look it's super excited to be out and we'll get to my favorite party here. My favorite part is when they switch from your photo to the video that the governor posted and it's just so obviously not the same person. I'm hoping we'll be introlled. But let's continue. Let's continue the video here. We're gonna show it to you you in a moment before I do. If you're new to the next news never climbing to welcome, you invite to subscribe by tapping the red button down below. Just make sure you hit that notification about if you describe before I go further. You know my friend Colin Plume and Noble Gold. They can help you diversify your investment. There's a commercial here YouTube channel where Colin's experience and astute knowledge is we're not going to govern. Let's skip that. Hold on, let skip that. Ad Hank Verry in for the Daily Wire reports at the South Dakota Governor Christine nom the bane of those who embraced draconian social distancing measures issue along with us. The saint comment, this is how we do social distancing in South Dakota. Well, now, now we're at the point in the video Danielle where there is a split screen of this anchor of man and your photo outlined in a giant yellow box. This is where he's gonna pitch it over to this video that was tweeted out by the South to the governor. Now to describe the turn here, there's a giant photo of Danielle and it's about to switch right to the video of Christie Nome almost as to like overlay the two. And that's where it gets just just enters the new dementia of of awesomeness. Here we go and the street switch has a little and she's social distancing via pheasant hunting and she shoots that I clearly can rooster and its it's like someone in the other screen is like throwing a bird in the air. And she said, somebody else probably shot. Yeah, Like so for so, for example, if you've ever feasant hunted, the birds don't wait for the camera to come on unnecessarily. So I just have a little suspect to it. But she says at the end, she says, less COVID and more hunting, which which I think, I mean, like sure, we can all agree with that. I guess that's something. Yeah, that's like like, yeah, I love less COVID. Thanks, let's COVID, less COVID, more hunting. Think about that. Think about so anyway, Danielle, this is this is a little This makes my life a little bit a little bit more happy. And Joe vealed that that someone did this to you. My dad's from South Dakota and like he grew up peasant hunting and so after that came out, I sent it to my dad and I was like, this is kind of funny. Dad. They were trying to do this clip about the governor, but they used my picture and like he did not understand, and he like, he was like, she's a good governor. I like this is great, like like and I was like, no, but that's my that's me. That's my picture. He's like, yeah, that's you. And I'm like, but they they're calling me her Like he did not get it, and I was like all right, Dad, Dad's like, I don't understand. She's a wonderful politician and you're you're you, and you're obviously not the same person who It's so ridiculous if they had just flashed your photo for a minute or something, but they put this giant photo with the back girl. There's no need. There's three more minutes left in the video. You can go and find it if you'd like to watch it. I'll post a link to it on my Instagram. You can also find it on Steve's and Ronella's Instagram and on and on Danielle as well, So if you want to go find it, it's South Dakota Governor tweets, most epic videos, slamming c d C s, social distancing, godlines, less COVID, more hunting, that's what you're gonna get here at the hunting collective. Let's say that because we're all, yeah, maybe that'll be the slogan for the rest of the fall for the hunting collective. Let's COVID until there's a vaccine. That's the more hunting, all right, while moving on because in reality, there's nothing of value at the next news network. Sorry, as someone who is like to espouse like some some maybe radical centrist views or we should have objective facts and and search for the real truth and try to get out of our own bubbles and and try not to pander to each other. Um this if the next news network is the opposite of all of that. Uh so, just this video will show you what they're all about. Yeah, Ben, Ben, if if you don't want to go with less COVID more hunting, as you're as your slogan, you could do radical centrist views to radical centrist I like to just be normal. Maybe that we could just just just just be normal, won't be ridiculous and this this is just ridiculous. Um, But we got a lot to get you, Danielle. What's going on this fall for you? We want to check in with you since probably the the daily quarantine cast. Um, we gotta find out what's happening over there. Um everything is about to just get crazy, which I say crazy, We're getting good. Um. I just feel hunting season is just like it's a combination of, like everything's happening all right now. Um, trying to get my fall garden in this week because next week I'm going to North Dakota, So taking my dog for a little road trip and we're gonna go down in a western part of North Dakota, do some sharptoel hunting, hopefully find some partridges and pheasant hunting. Um. So that's a very long drive from Houston, twenty two hours, no big deal. Then I come home and then I'm hoping or I'm planning on doing some spearfishing in Florida after that in early November, and then by November mid November, rifles season opens up down here. Um, So there's that and then Thanksgiving and then all the while I feel like it's it's like a combination of like my job is to cook wild game, but if I don't have any wild game to cook, and that's a problem. So it's just kind of like a combination of like just like kind of having fun and also like the diary to refill the freezer is definitely there. Yeah, that's right. I mean, well what you said there would be the dream of many people. Like the fact that you can say, well, and my job was the cook wild game number one, that's that's fantastic. But then it's not even excuse, it's it's a reason to hunt your ass off. Yeah, for sure, no one needs an excuse, but it's a good it's a good reason to take off and get some hunting in. What are you excited about cooking up? I mean, is there something every year I get? I am elk? Is the thing this year that I just want gobs of it? So I can just cook every night, cook elk every night. My family would love that. They do not care. Um, I just have to be a little better at the actual hunting and the killing. Um that's what I'm I'm just excited about, you know, hundreds of pounds of meat and to cook it in every way I can possibly think of and possibly think of. Is there something that you want to try that you have it or is it just just regularly like trying to cut that I have never tried before, um, just the other day. UM. So like on a on a big deer, you'll definitely find it on an elk and moves. Um, if you take the neck off, you'll find these two like long rows that line the esophagus um that kind of come apart easily off the off the neck. And I've ever I've had them in my freezer forever and I've never really cooked with them before. Um. And so I just cooked just cooked it up, uh the other day and a recipe. It was great. Is it on the metator dot com yet? Can we know it's actually not gonna be up for two weeks. We'll talk about that in a little bit about you know, kind of some of these hidden cuts and maybe we have things like we call the mock tenderloin. You have so many the eye of round. There's so many little cuts within a deer and elk, even a moose that there you know, maybe they're hidden, but they're not really. I mean they're right there for you. If you're if you're breaking down your own high cores of front showlders are so so much there that that you could turn into steaks that you might think you want to turn into a roast or turned into there are so many steaks on a deer like like unbelievable, Like I've struggled to have enough ground meat, or like I barely have any meat for like ground recipes or jerky or like any of that, because they're there really are so many state cuts that people don't utilize. That's right. We would talk about that in a little bit because I think that's that's something we're and we're working on a super secret project that we won't talk about here in in in specifics, but a secret project that will help everybody with this hopefully. Um And there was a bit of a controversy internally what to call things. It's out of the dear, but we'll get to that here towards the end of the show. UM. Next. Now, I have obsession right now and it is something that both of you. I sent for both of you to watch. I've watched it maybe a thousand times in the last week. It is sublime. It has gotten me through some tough days. It is everything that I needed in my life. Now, Phil, you have watched this video? Have you not? Oh? Yes I have. Would you just describe not the contents, but how it made you feel this video We're gonna play a little bit of it here in a second, but this video make you feel I I absolutely I love it. I mean it's it really does transport you to not even just a different time and place, but like a different like plane of existence. It's like taking it's like taking d m T. See. God, you just Danielle, you've watched it. Do you have any like emotional feelings? A part of me is like very annoyed and impatient because it's probably the longest video I've ever seen of nothing. It's it's it's not long enough in my opinion. You just gotta get you gotta get in the right headspin. Like it definitely takes you back in time to like just I don't know what, I don't know what it reminds me of exactly, Like it's like I've been there, but I'm not there. Yes, so it really at some level it Uh, it's changed me in a way that I really can't describe. And and what is it, you might ask? Well, Uh, my buddy Bill roadin Listener Podcast uh, works for Modern Huntsman now Exceptional Human. He's been on the show with Andy Anderson last year. He just posted this. He's and he's a marketing guy. He's in the marketing world. Um. He posted this and with more of like a kind of dystopian like, look, look how screwed up America is. But when I watched it, I thought, look how beautiful America is and look how you know, how how united we are? And it's a commercial for is it a commercial film or is it just a what would you call it? I mean, yeah, it really is just like a marketing video for they describe of its like for it was like not a training video, but like an introductory welcome to working here video for employees and also for investors of this company. Now, before we get started, this is a it's a it's it's entitled to YouTube video entitled Sizzler promotional commercial. So we'll if you want to google that or go to YouTube and search it out, we'll let you in and we'll pause for a moment so you can watch it and we're back. Um, Danielle, have you ever been to a Sizzler? No? In fact, I thought that was either a very old Las Vegas Casino or Golden So Phil, your you've been to a sizzle or before Ben I was telling you, yes, I have, but not since the mid nineties. And that's what that's helps this video exactly. So this so like because it had been that long. The the way the restaurant looks in this video is exactly what I remember. So they actually just filed for bankruptcy because of COVID I think like a couple of months ago. So they are still around, but but barely barely. And this this might bring them back, maybe if they sponsor the Hunting Collective, this could bring them back the listeners of this show. But I wouldn't do that to the listeners of this show because you're like, at the very least, you're gonna get an upset stomach. At the worst, you're gonna get bostil is um if you go to the system. And that's how just how it is. It's not I'm not making any fun of Sizzler. I'm just stating facts. Um. So, Phil, do you want to describe in some detail to to Daniel what a sizzler is and what you're like, it's it's it's a buffet restaurant. And that's what I mean. It's just boiling it down to to the the essential idea of what it is. The food is not good. I mean it sits under hot lamps for hours. Uh. I think it used to be kind of an all encompassing kind of buffet, like just everything. I mean, if you watch that video, they're touting like salad and seafood and sneaks and yeah exactly and like and it looks like a yeah, I mean you got the idea of a Sizzler. It's like a very cheap, like like five blocks off the strip, like Las Vegas buffet like um, like yeah, if if if you can't afford to go to the you know, Flamingo or whatever. Uh so yeah, And but I think they started leaning towards pizza at some point. But I might be making that up, but I don't know. It's hard to know. Yeah, they've leaned. I think Sizzler leaned. They probably leaned with the wind whatever was happening socially. They would just throw it in a bucket and put it out. I just remember there being seafood and I remember avoiding that. Um. And also remember like the the bright is hell neon Sizzler sign that I would drive past often in my hometown of Peggy Town, Maryland. So if you're if you're listening from Hagerstown, Maryland and the Sizzler and you like know about the Sizzler and it's still open, please let me know because when I come home from Thanksgiving, I'm going there. Then I'm gonna play this commercial for everybody. But like the first minute and a half of this video, you would have no idea that it's a promotional video for Sizzler. It's just like it's like nineties families just like hanging out. Like there's a there's a girl, there's a girl, there's a girl playing baseball. There's like a there's like an old Gordon's fisherman looking mf like like on a boat. There's like a sailor, like I guess there's a man in a sailor costume that looks like it looks like the sailor looks like it looks like the sailor from the village. People like not actually a sailor, like just hanging out on a dock, and then all of a sudden, it's like SIZZLORI is the way they went to like a theater and took all the costumes. They went to the prop of San Diego State University. Yet we were going to do a fundraiser, be a cameo for like a for like a charity or something like that. I think maybe if we do the cameo and raise money, we should recreate this video with that money. I would love that. I would so I think we might. I gotta again get permission from the people that pulled the strings here, but if they would allow me to raise about ten grand to put this do this, it could change lives. I'm reading the YouTube comments right now. It has to two plus million views on YouTube, because why not. The best comment is directed by Michael Scott from the office I have, I have. I'm not even from America, but damn I do feel proud to be American. I don't know whether to eat it sizzler or to enlist in the military. Better do both? Yeah, yeah, and there's there. Yeah, there's about a four minute long song that it's just sick that's singing of up about the sizzler and then like and then at some point a narrator breaks in is like America Americans decided that they love to they love choice, and they love freedom. Sissler play that, somebody says, plays at my funeral. It'll cheer up my family. They remember my love. And then at some point they bust out their slogan, which is Sizzler a restaurant within a restaurant, a Russian nesting doll of restaurants, somebody writes, And sometimes when we touch the salad bars too much, I want to hold you until they bring us our fries. It's yeah, all right, well let me play. Should I play all four minutes of it? Phil and just having absolutely not, no matter how much I personally would love that, I'm trying to think about your audience. I'm gonna I'm gonna play like the first little bit and then we'll record till the end and just and I'm not even I don't know what to say. So I'm just gonna be laughing, um, and maybe I'll giggle like a schoolgirl here. So let let's go. Oh, this guy starting a frisbee to a dog and that dog catches it with such beauty. There's a guy to construction hat looking at you creepily, half smiling. There's a little girl in a tree with a baseball back, you don't play baseball and trees, little girl. There's the Gordon's fisherman man seagulls in the background. Oh oh man, a little girl on the sailor at riding her bike on the dock. Yeah. Oh, that little girl got out of the tree and hit a baseball. Oh it must be a good one. She's excited. She jumped in the air slow motion. Half of this video is in very bad looking slow motion too, which is another great part. Scissor all this guy puts his cowboy hat on another lady. All right, I'm gonna play the end. I can't, I can't. There's nothing I can do. Sizzler is the one that brings us choices. Is is probably the new slogan of this podcast. UM fill any commentary before we continue. I just know, I know. I mean I said something before we start recording, which was this is this is the last thing you see before you die? And I honestly hope it is because that would be incredible. All right, well, let's close it out here. We're gonna start with the two sailors kissing and then looking weirdly at the camera, and then continuing on they they are kissing. Make it they're not kidding, are like smooching high. They're making out and then they look and they see the camera and then continue making out as if they know where this video is gonna gonna be there to kiss. Oh the little girl is dancing, she hit that ball so far. Oh, Swizzler buffet Corton grill a restaurant within a restaurant. Round of applause for Sizzler. Well, well, I just want to say, like, there's nothing better than the nineties training videos and promotional videos. It's it's like it's an incredible YouTube rabbit hole. We gotta play this other one because we got Yeah, I just want to shout out Wendy's Hot Drinks. We gotta. We got an unlimited amount of time here on the podcast, So who gives a ship? We know we're not talking about hunting right now? For yourself. Then we have a guest here today, very thrilled with how are you tracking? You enjoying this that we need to move on? Or can we play the Wendy's Hot Drinks one? What's Wendy's Hot Drinks? Well, you're about to find out if you choose to. This is a kind of like a what you guys do? It? Was this work for you? Is this a work day videos? I gotta admit I you know, like I said the last week, this, this scissor video has stirred something in my soul and I have gone down many a rabbit hole. Both nine nineties videos and then also just things that make me love America, and both of them were driven by the says this is what I've been calling it. Um, you have been do you want to do Let's just do quickly Wendy's training hot drinks because it's only this one's only two minutes. So Phil, you want to set us up Wendy's Training hot Drinks. Well, you know. So this first came to my attention on a podcast called podcast The Ride Bend, which is the podcast about theme parks. So you know we're keeping it in check it out my podcast The Ride Very funny. Um. Anyway, it's a training video that Wendy's did in the nine these or the early two thousands. It might be more recent than I then I think ten on the thing. It's training your employ the employees about the safety of handling and preparing hot drinks. Okay, well here we go. Oh, my it seems like a dude dancer hot drink clap clap like chat drinks you so so good? Comes coming two sizes? This is right holding time coffee holding time is possibly strong careful all right, I don't know hot hot, be careful when you pour it? All right? Well, thanks ninety nineties and early two thousand's. Uh well, we made we make continue doing this route going down the tropic hole. We may never do it again. It's up to you. Thh listener, do you find this as hilarious as I find it? We can do it every week. There's yeah, there's there's nothing like you have just doing commentary over a visual uh in during a podcast which is an audio medium and has no visual component. That's fine. Indeed to me, it's hilarious and that's whats in this time of COVID. Do you want to go ahead, let's let's talk about this this meat controversy at at meat eater. Um, Danielle, do you want to set us up here? We're working on a top secret project, UM that will be out soon and people will be able to purchase this top secret project. But in the making of of this top secret thing, there was a bit of a controversy within meat eater about what we call different cuts of meat. Do you want to set us up here, Daniel? Um, yeah, I mean what is now you're nervous about this? Well, I don't want what is hunting without controversy over what is what and how to cook it. Um, that's just knowledge that can only be obtained from your father and their father and their father. Um. No, I'm kidding. Um, yeah, I mean it's not. Yeah. So we have this project about cuts of meat and where they are located, and I have I actually learned to clean a deer for like really ever shooting anything. Um, just because Travis was always bringing it home and I wanted to learn everything about processing and so I just like thought it was super fun and I nerd it out on meat processing, mostly because I wanted to control everything from the cooking perspective, knowing exactly what I'm cooking, and so I kind of went down a rabbit hole of butchering and it's something that I really enjoyed doing. So I have my own terms for certain things which I believed to be correct, and then there's other people with other terms that they believed to be correct. And that's Okay, that is okay. I like I was telling you before he required I mean, I like a good debate. And as you were saying, there's nothing like hunting to kind of have different names for the same concept, or like different ways of describing pretty much the exact same thing, because it's such a regional pursuit. It's such a thing that you know, has different traditions, different ways of looking at things. I certainly personally work for a butcher, an Amish butcher in Pennsylvania when I was in my teens, and I learned a lot of things that were more like a commercial butcher methods. So as I start to butcher my own animals years later, I realized what I was doing there was to was to get the most meat off the animal and do it as quickly as possible. So it wasn't necessarily like the way you would do it at home. It was just get that sucker done. You know, we're we weren't googling the sirloin tip versus the shank. We were just getting that meat off, getting on the table, getting it wrapped up. So um, there's that perspective to a professional butcher may may look at these things just a bit differently, just just based on what the customer might be expecting. And you know, the names are just names. I don't think they're that important. I think the only thing the thing you should be concerned with. I say, if I were to really generalize how to cook it to how to cook a deer, there are only two ways, hot and fast or low and slow. So you're either working with a really tough cut, or you're working with a really tender cut. And so that's like the dilemma, well, which is which? And honestly, if you look at a deer and you're like, I really don't know what's what. One thing that I used to do is I would I would try to like, after it's been quartered and everything, I would process it and bag it inside the house and I would have a little skillet. I would cut a piece off of it, throwing the skillet and salt and pepper and eat it. I'm like, yep, that's a steak. Just try to steak. No, that's tough, as it's like, I mean, it sounds stupid, but it's really the best way for someone to learn what cuts what. Yeah, And there's certain to do something like that. There's certain other methods that that when you have kind of a full arsenal of cooking methods and cooking you know, equipment at your disposal that you can do that that certainly aren't available if you don't have that equipment or those methods. Suvit is a big one. UM that's been popularized. I don't know what we'd say to you in the last five years. I don't know. It's certainly a much more proper than it was. It's been around forever. I think it was just that they were able to make a model small enough and cheap enough for the home user about eight years ago or so. So that's been popularized one because the market for it now, and too it's a great way too. It's a great and easy way to cook tough cuts or or steaks to whatever temperature you want so their sou vied and then you know, I've said this on the show before, we'll continue to say it. Having a commercial meat slicer at my house has been a game changer beyond anything any other piece of equipment that I have, UM, and a smoker at my house as well, So that this transformed as we'll get into some of the cuts and maybe some of the different things we might call them a You know, some of the tougher cuts turned into a nice thinly sliced steak. My kid loves that, my wife loves it after we slow smoke it and slice it up thin. Um. You know, something that I might turn into hamburger or put in the crock pot years ago now is a nice, thinly sliced rare steak that they can pull apart with their hands. It's got great flavor. So that's been a big change in my house. Is there anything you can think of like that that has changed your ability to deal with these different cuts over time? Daniel? You know, I'm about the writing an article out this, But when I first started butchering, I just assumed, like I gotta get all the silver skin off, and like I could. I can't tell you how many hours I spent processing meat because I thought I had to get every single piece of silver skin off. Um. And today, like, I hardly. I mean, they're obviously on a backstrap tenderloin certain steak cuts, I do clean all of that off. Everything else, screw it, leave it all on there. Stop like spending so much time trimming up the unwanted pieces, because when you braizen and slow cook it, it does um, it does tender eyes and like it gives you sort of what you're missing in like a fatty cut, Like if you think about eating something that's really rich and fatty, like what you're getting out of it um with something lean. Having all that connective tissue dissolved creates like this silkiness to like whatever you're eating, and it like gives using the same mouth feel as if you were eating something really fatty. So I've just kind of gotten to this point where I'm like, I don't I don't really trim silver skin anymore, like, which is exactly why is also boko so good? You know, there's tons of you're never going to clean all that off. You just leave it, leave it on there. There's huge tendons in there. Um also the bone there is fat in there, um marrow. But but like that's what makes that such a awesome cut when you braise it. And so that's um, That's something I've been doing in recent years is just like stop wasting time doing all that. Yeah, I mean you do the work. Do you think about like a surloin tip um as We'll get into kind of like what is that called and what other people call if you think about the sirloin tip and we'll get into what that exactly is if you're not aware. But it's got it's it's a tender meat, but it's got um tendons inside of it, and it's got a lot of it, you know. So normally you wouldn't cut it like a steak. But as I was saying, I can cook a surling tip like a slow smoke and slice it to the you know, and it pulls apart around those tendons in a beautiful way. Um, And so there's just a lot of flavor there. I actually like to keep it as a steak and I don't cut any of those tendons out, and I just the meat falls apart after you cook it off the tendon easily. But there's like always like like like a fatty flavor, like a juicy nous to it. Like it's like I feel like I'm meaning a ribby from a deer. Yeah. So yeah, there's a little things like that. And once you start experimenting, as Danielle said, and I think that a lot of the stuff you said so far is should should have that light bulb go on as you get as folks are killing deer and alec and moose and whatever doesn't really matter, but we'll specifically talk about deer or unglids in this case. But I think that once you kind of have tested these things out and you know what you really like, then you start to see that animal in parts and each part has a purpose, each part um is going to give you something different. And once you kind of have that empowerment that you can move forward and try, you know, new things um each time. So do you want to get into you want to maybe just start with like a hind quarter or a ham danielle just run down those each of the what what we would say, it's seven cuts off of off of that hands. That makes sense, Yeah, And that's getting really nitty gritty. So like I remember the first time I looked at a hind quarter and I'm like, what what? I don't even know where anything is? And so like the first thing you do is like the whole thing is going to be wrapped in a sheath, So you do need to like trim that outer part of silver skin just so you can see what you're looking at. And then all of a sudden you'll realize with your hands you don't even need a knife. You can separate all those muscles into seven different big groups of muscles. Yeah, they call that blunt dissection and some like you just take your hands and pull it away. It's it's perfect. It's almost like a jigsaw puzzle that you can separate. Yeah, exactly. Yeah. So um, I'll just start with sterlin tip. I call it sterline tip. Some people just say sterling um. It's the quad of the deer um right about the kneecap. And that's the one that you like to you're saying you like to roast um. It's a really good roast, like if you would bake it roasted like as a prime rape. You could do that slow smoke it. I just cut it into thick steaks and grill it um and then the bottom round. It's football shape too. I like that that we've written that here. I always tell people that like it comes when you take it off the bone. It has that you know that bone where you removed from the bone, you can there's a spot in the meat where you can see. Obviously you have to fold it down over to make that football shape. So it's also great to take some butcher's twine or whatever twine that sucker up and freeze it that way. Rap and freeze it that way, because then you can just throw it right into the smoker like that, right into suvied or right in the crock pot and it it makes a real nice um, you know. Boy, It's almost like if you're at the sizzler and they had that, you know how, where they would have that red heat lamp phil over like the roast and you would go and they would slice it for It's almost like that. It's very similar to that. Incredible. Yeah, I just wanted you to be involved in the conversation. So just pretty sure that heat lamp, the dude at the heat lamp, you know, like cutting the roast beef. Okay, but is there a seven year old who just comes up to the heat lamp bar just like sneezes all over everything, and he's wearing a sailor hat and he's playing he's playing baseball too. Yeah, he's he started he was in a tree with a baseball at at the beginning of this. So that was a girl, by the way, Yeah, I was. I thought it was a boy at gross, but then behind I didn't know what to think. Um, I can't wait to you know, just has in a side. I try to, like, I really try to title these episodes of the best I can. I can't wait to title this one because I got a d Sizzler. Yeah, the Sissler video that changed our lives, all of our lives forever. Um, continuing on with this high quarter. You know, I think that again, the Surloin tip is something I don't know. Do you think, Daniel, that most people grind this up that are really ready to do with it. The first time I saw that, I thought it was I mean, okay, technically, just like your quad, it is three muscles combined into one. And so I was like, wow, you really have to cut now, You've got to dissect this Like I spent forever processing me because I thought you had to dissect everything out like that. Um, but I don't know what people do with it. Yeah, it's not it doesn't have question because somebody they're like, well, what's the storyline tip, and you're like, you're actually talking about different cut. Yeah. I think that's that it's important. I've always I've always called it the surling tip because that I think and I just think, no matter what anybody calls it, that's the best description for it because it is at the tip um of the bone and so it makes it makes the most sense. But you know, it's a great roast, smoke a hole. You can slice in his steaks, as we said, all of that works, um, you know, and you can also grind it up if you want, but that's boring. Um, don't grind it. Don't don't grind. Don't grind it. I'm trying to be nice. No, don't do it. Everyone, you know, summer rolls around and everyone's like, what you got on a grill on my cooker steak? Like we ran out of those? Might well that's why you've been eating him as Hamburger the entire fall idiots. We should do a whole podcast just yell at people about how they're using their meat. Um. I really wanted to do a YouTube cooking video like that, just yelling what are you doing? Not on Gordon Ramsey yelling, but like, well, I'm sure you know. I don't think I have the power to act like Gordon Ramsey. I think you do. I mean, you get enough. You've probably read enough Instagram comments of people critiquing what you do, Like you got a little angst build up, right, sometimes I can try to let it go. That's enough, so do I? Um So, outside round bottom round I always called I've called this the bottom round always, um So I started calling I start calling this the outside round because when you start calling something the bottom, you spatially look at this animal and you're like, so, what's at the bottom? Like mm hmm, Because there's another cut that's called top round, and it's on the opposite side of the leg, it's not above it. So that's why I now call it outside round. So like if and the reason for this, like, but I heard from a butcher. If you're looking at a deer leg, you're looking at like you're looking at the outside the deer and his heads facing say left, and that means his kneecap is also facing left. You're looking at the outside of the deer if you were when they were butchering it, they lay the deer flat on the table with that outside laying down on the bottom of the table. So you're now starting because you want to take the femur out and you have to flip it over to the inside of the leg to get to the femur. So that's why they used to say this is the bottom round because it's laying on the bottom of the table and the inside round or is top round, is laying on the top. Does that make any sense? It makes total sense. You kind of have to be to see it, but you have, you know, the tibia that comes up into the shank, the femur that goes into the hand itself are the main two bones you're working around. Then you have the ball joint. If you've done it right, you've kind of separated the hip at the ball joint, and so then you have the femur um again, that sterling tip is kind of a round the joint of the femur, and then you get down into when you look at it, you know, if you look at a diagram of a deer, as you described, it is the outside round. It sits on the outside of the deer if you I mean, you can call it the bottom because it looks it is on the bottom. But once you start calling top round, then you're like, well, where's the top round you're looking for? Why is it on the other side. So that's why I just say outside round is because when you're looking at a deer, it's on the outside of the leg, and then the inside round. You flip the deer over, it's it's on the inside. Yeah, because then you have like the we'll get to the top sirloin to the rump that would be that is above the bottom round, and so that that almost feels like you would call that the top round. If if that's how you name it, based on what's tople's bottom as you can tell, this is how it get This how people get confused in the nomenclature for sure. Um. So in terms of the bottom round, dude, I love the bottom round. What do you do with it? Steaks? It steaks every time? Yes, you don't cut it in steaks. No, that's my roast. Um. It's got such a long grain line that it makes the best grant is barbacoe pulled meat? Um? I it's that is out of the whole hind quarter. I consider that to be the toughest. Yeah. Maybe because I slow smoke almost all these cuts. Maybe that's a different method. That's you say steak. It's still a very low temperature for a very long period of time. Yes, So yeah, I want to be clear, like when I say steak, I'm eating it's not a hot and fast group. Yeah, I'm not searing it on a grill like you would, you know, a backstrap or something. I'm cooking it low and slow, but it's still I'm cooking it to a medium rare temp and and then searing reverse searing the outside with a nice rub. Usually I have a recipe that does the same thing, except it's using suvite and then you see it so it's like a prime rib like it's peak in the middle of a tender like a yeah like, and then you could then slice it into like sandwich meat or whatever. I do that a lot with this too. That's why I love these cuts that that you know, that method that I'll just keep harping on because you know, it's something that my kids love, my wife loves. And when you get something, when you have a family and you get something that everybody loves together, um, it's it's important. But it's also this is on an elk. This is a huge chunk of meat. It is on a deer too. I mean it's it's a sizeable compared to other things. So I become a fan of it in that way, like it can feed you know, have people over for a party. Yeah, you can slow smoke and slice it up and and feed it to everybody medallion's and or um, you know as as kind of like a sandwich meter as you said, carnetas or whatever you want to do pull barbecue. Um. I think a lot of people use this cut for jerky. Um. I'm I'm almost sure, and then grounded a lot too. So um, it's a good kind of meat. I wouldn't no matter what you call it, I wouldn't. So let's talk about the inside round, which is like on the inside of the leg. Um. This is like one of my favorites steak cuts. You could cut it really thickly across, like cutting it against the grain. So again, like these are all have like long grain lines, so you want to cut it perpendicular to that, so you're cutting You're not like eating long stringy meat, if that makes sense. Um. And when you look at it, just that's the way you would want your steak to be shaped. Um. But they're also really good like butterflied and pound it out into cutlets. Um. One time I took the whole thing and I sliced it in half. Lengthwise like through the middle, so that you had two flat pieces, does that make sense? Marinated pounded it out so that I got real thin and it's already a really tinder cut with like that long string, and then I marinated in a like a carne asada, seared it really fast on the grill, and then thin sliced it. So it was basically the perfect fahita or carne asada. Yeah, it was just that. That is my genius moment. That's I'm proud of. That you should be proud of because you don't get this stand Like, if you want to have a good tahita, you can take a flank or or something off of a deer, but it's really small and there's so much tissue to cut away. Um, if you do want to eat it like that, and this is just like really without effort and really tender as it is. Um. Yeah, I like what you said about kind of you know, I want the silver skin off my back straps definitely, And it's they're so easy, it's so easy to take off. Um. But in this case, like you really can just take this muscle, you can blunt, dissect and make a few slices um with the right blade and you have it um, and you have do anything to it. All you have to do is vaccine it and or cook it right up. And there's so many ways to do it. This way that Danielle just described sounds about the best thing ever. It's probably one the only thing. I think you can get so many other steaks off the deer in different ways that you don't get like the same. Like the reason why I FA heat is so good is is it's a long grain, and after you cook it, you cut it against the grain, so like when you have a piece of meat, it's like all these tiny little shreds that just like string apart, you know what I mean. So that and this is the only cut that I've found that can really replicate it. Yeah, this isn't this like the most important well not the most important, but one of the most important cuts. Where Um, when I was a kid or even when I was at the butcher, this would get ground up along with some of these other cuts we've already talked about. Um Again, Like it's very empowering to hear this from you, Danielle, and then for people to know, like this is an important thing. Get it, savor it, get so much you can do with it. I've I've I've sliced it into steaks and frozen, frozen just those you know round stakes before UM cooked it whole and sliced it. I've this is like the do at all roast. You literally could do anything, and it's like the best it is it is. UM, it's probably one of my favorites. I would say this is like my favorite. We're gonna rank. We're gonna end up maybe by rank in these babies at some point. But moving on, I have round Now. I don't think there's any unless you know of any controversy about what they call this. I think everyone knows this one. So can you give a brief description of the eye around a cylindrical I'm like reading from that's good cylindrical muscle running between the top and bottom. Round sometimes called the hidden tinderloin, and we have like everything wants to be a tenderloin, doesn't it, The mock tenderloin, the hidden tenderloin. Everything's trying to be what the tenderloin is. I think that's just because its shaped that way. UM, And it's just an easy way to get people to understand that it's a good cut. Yeah, you have an example on here that I'm looking at, um that we should talk about. So this is a it's a very on a deer. It's a relatively small piece, you know, again simmler sized to attended only it just kind of hides in there between um, the other rounds that we've talked about, between those two top and bottom rounds um or outside and inside. It hangs out in there. And you have an example here of stuffing it and baking it, which I want to hear about. Oh yeah, I think that's probably one of my most popular recipes. It's an old one, um the pre meat eater times actually true wild and hold times. Um. Yeah. You basically brown a bunch of mushrooms with like garlic, gunion, and I like to throw a splash of whiskey or cognac in there, bourbon something like that in some time, and then you kind of reduce that down and like your mushrooms got to be chopped up real small. So after your mushrooms are cooked, you slice open the eye around and stuff it and then trust it. And then in the same skillet as mushrooms, you see it on one side, flip it and then put it in the oven to finish cooking. It's really good. Phil. What are you feeling right now because you're gonna you're I'm assuming you finish your Hunter safety by now. Don't don't go ahead and assume that. Don't give me the answer, but like, this is about to be the world that you're in. This delicious? Are you excited? Are you back up to the sizzler? Yeah? What do you like? That remains to be seen, Daniel. I've got pretty high standards. So, um, I mean it all sounds incredible. I just you know, I've been in a very once the once the nights start getting cool and it's like, oh, it's fall, It's time for fall. I just my body does like, oh no, it definitely is. So I'm I'm just uh, I'm ready for a bunch of fall recipes and stocks and and men meats and spices. Um, this all sounds mouth watering. I got just the recipe for you. Please we're going. Um. I just want to make sure this is this is as a prospective new hunter, Phil, that this is this is getting you, this is interesting to you. I mean, yeah, this is this is it. This is what's gonna get me right here. Okay, Well, if Eric Hall, if you're listening, what's your number? Phil, daniel won't know what we're talking about, But are you up to like a seven? Uh? Sure? This Danielle is feels excitement number for his first one out of ten? How excited he use to go hunting for the first time this fall with me. Maybe we'll come to Texas and then we'll drive over your place. Seven? Yeah? Hello, get on him. He's been waiting lower than that. Get on it, Danielle. Bill. Phil, do you ever like think when someone says your name? I like when I hear Phil, I think of Bill Murray and Groundhog Day Bill. Sorry, do you know what I'm talking about? Yeah? Yeah, it's who act. Yeah. Hey, we're moving back to the deer leg that we were talking about. No, that was my fault because I just I saw Phil's face. He looked like he was into it. But I'm just concerned because at this point we really need him to be get yeah um, and he's fighting it. He definitely is fighting it, and he he doesn't he doesn't want to be a ten because he doesn't want me to be right about this, I feel Um doesn't. But when he kills its first tier. He's gonna he's gonna be like, you were right, this is awesome. You're building it up. Okay, thanks man. We'll move quickly through these last three because I feel like a meat eat or we've because of Callahan and Ronella, we've kind of like you know, we've we've we've loved the we've loved the shank. The shank is kind of a known commodity because of those guys. Um, But the tops are lane or the rump is a different story. Danielle tell us about that thing. Um, that one is the one that people most commonly cut way too much off because they're trying to cut it from the the top. Oh well, yeah, I assume most people are cutting it from the top. Now you're probably coming there from the hip joint on the inside. And if you keep cutting up, you cut through like that piece of meat that kind of full rolls over onto the top of the hip. You know what I'm talking about. Ye, it's easily um. It's like it's like easy to um excellently not get it at all. Yeah, I'll say I'll say this, like next to we might as well just talk about these next two come as a combo the try tip and the top sterlin. Yeah, the top sterlin. I've always thought of it as a temper cut, and actually just recently I um cooked it as a steak and I thought it was really good. Yeah, as good as a backstrap or tenderloin, but it was. It was great. And then like the try tip is literally like this weird little like it's almost a tender loin shape, but it's clearly in a triangle, comes to a point, and it's really small and it's really easy to miss. You can grind it and take it to do whatever you want to do with it. But if you take the time to cut away all the silver skin on the outside it is, you can treat it like a steak. Yes. So if you're thinking about kind of where where is this, it's above if you're looking at the outside of a deer's ham, it's above the sterlin tip up towards the up towards the hip, and that and that top sterloin and the tri tip or kind of sit next to each other. Usually it's like attached to the sterling tip and that that I think that's why people usually just trim it as you're cutting that sterling tip around. You're just kind of trimming it and you forget and it becomes this like extra meat lay on the table. Um, And it's it's easy. They're not as they're they're not as as much definition in those muscle groups as there is with some of the larger ones. Um. So again it's it's these are super great to have, but they're also easy to just kind of put in the trim pile. Yeah, as you're doing this, I always like to do like one hind quarter and then moved to the other hind quarter immediately, so like you have that like memory of I just did this on this side, now do it on the other. And then those small pieces um, freeze them together, like freeze the two eye rounds together, so as you can actually have an appropriate meal instead of like having all these random bags of stuff. That's a whole. Yeah, it's a whole another podcast. How do you how do you freeze these and know what they're gonna be used for later on? So the last piece in that ham or hind quarter is the shank. Um. I'll just quickly read what we have here. Lower portion of the hind quarter between the ham and the fore leg. This is it's tough. It is full of tendons, and it's just it's a muscle that's used a ton, so it's tough. Um. But slow cooking, braise it, pot roast that sucker, asso, buco, that thing, all of that works well for a shank. And again, as I said, meat eater is kind of popular as the shank, and you feel I feel like I'm right about that. Oh my god. I feel like also Buco just became like the most popular recipe ever for a hunter. I feel like if I share a recipe for a shank that's not also Buco, I'm like criticized, like how dare you? Yeah? I think that's it's it's a it's it has become kind of a signal flag that you know what you're doing in terms of eating the whole animal. And that's good man. I'm not criticizing that, but that's just it has. It's what it's become. Um, and I'm glad it's become that because it's trendy. I think it's great, a little trendy. So that's a that's a full full hind quarter and and and again there's a whole we could go. We'd do two more hours on this. But if if the hind quarter I think has the most important cuts in it in terms of of the fourth quarter of the two different types of quarters, the front shoulders being the other part. Um. So it's good to know that stuff, um, and you get down into the front shoulder. There's a bunch of other things that are there. We could cover it some other time. But we have this super secret special project. Do you know what it's coming out, Danielle, This this thing that we're referencing. We're not gonna tell you what it is. November, November, yeah, soon soon, this fall, you'll see it. I think it's going to change everybody's games in a real good way. I'm excited for it. Um. So a lot of exciting things coming out and fall, and the month of November is a big month. Yeah yeah, I mean you know, back forty I'm working hard on that hopefull. That's good. But this this is something, this this super secret project. I think it's something that's been needed. That's no nobody will ever guess what it actually is based on this conversation. UM is important man. Hopefully it's in your garages, all in your garages that UM everybody's garage because it needs to be or wherever you're butchering your game at put it in your truck. Put on the back win of your truck. Something I've given away too much? Um, Daniel, you want to quickly just give people like, what are the cuts? What are your top five cuts that you love to cook up at this moment? Are there? Or it could be top three, but three that you really are are keyed in on. I would say the shank, inside round, I mean, yeah, inside round. You want to go Organs with the last one? Oh? Yeah? The heart? How could we forget that heart? Heart is is my is becoming my favorite. I used to like eat it in camp if I killed an elk or deer, I just pull out and eat it right and can't. But now I feel like that's cheap, that's too cheap, So I don't do that anymore. Uh. You try to keep it whole unless it has been destroyed by a bullet or and arrow, and then I'll bring it home and really do it right and really cut it up and make sure it's it got it has what it needs in terms of care. Um. Because I used to be like, well, it's really cool to eat the hard in camp, and now I'm like, it's too precious to be cooking it up over a fire or something like that. So eat your hearts. If you're not eating your hearts, it's crazy because it's as good, if not better, than a freaking backstrap in my opinion. UM yeah, for surely good one. I like the tongue too, I'm not I know, Rob me and Ryan Callahan we're talking about elk tongue recently. Um, I've certainly cooked tongue, but it's not something that I think about too much. You want to give people a spiel on the on the eating the tongue of a deer or elk something like that. Um. I like to refer to the texture as being bouncy and it's really high and fat, which is awesome. Um, it's just it's just a pain. If you're a deer hunter, you're like, but look at this tongue. It's so small, Like I have to boil it, peele a skin all that works, that a little bit of meat. So I understand that it's easily dismissed. Um. I don't blame anybody for like not wanting to put that much trouble on it. But if you really like food and you're like I think, I mean, it's just it's something you've got to try and experience. Like why would you not want to try it? It's just baffling. Yeah. Yeah, you may not want to do it every single year, but you got to try it at least once. Yeah. And and like I said, I always take my tongues and freeze them, and I would admit, I would just straight to admit that they're probably the last thing that pull out the freezer, you know, when I'm I think about what I want to cook. One part of it because I have a family and they're not the biggest fans. But um, I just I just you know that in the liver um are the two things that just don't go well in my house. And I'm not gonna agree on the liver. Yeah, I feel really guilty, Like I feel like I oh, like I'm supposed to be like so amazing, but I actually don't like it that much. I don't. Yeah, I mean I don't like the tongue and I don't like the liver. I'll eat it, I keep them, Um, I'll be The liver is something that i've I've eaten all kinds of different livers, moose, liver, elk, liver, deer. I've eat them all. Um It's just grainy and sometimes not pleasant, and so it is what it is. UM. I don't want to hide from that and act like that. UM I don't have a preference. I do have a preference. I think everybody out there should have. Your preference is what you like you don't like. That doesn't mean you leave the stuff you don't like in the woods. Um, it just means that you need to understand what those things are and cook appropriately. You know, what's a good way of doing liver? I do like eating liver from birds. But if you're like not really sure about it, if you're not like in delivering onions, UM, chop it up like you can add it into like sausages and like literally it's it's a good way to increase how like expand how much meat you have. Um adding it to a sausage because um, yeah, you're not gonna like taste it or it's not going to change anything. UM. Well, I challenge you to make a tongue in liver sausage like a spicy tongue in liver sauceage, you blend it with the rest of your stumat, you'll never even know it's there, and then you're you're just getting that much more meat. Yeah, that's a that's a great point. Um. You don't know, as we've become like I definitely eat the whole animal guy, and I know that we all strive for that, and it's you know, it's it's an important conversation to kind of talk about the things you don't like and what to do with them, um, because that's going to happen to almost every buddy. Uh So, Danielle. But before we let you go, we we talked about this a little bit. I want to kind of have a real conversation around UM, a topic that I feel like, I don't want to pander to you because you're a woman on my podcast, we gotta talk about women in hunting, But I do want to talk about it a little bit because I think you have a real good perspective on it. And the reason I do I want to talk about it because there was an article in Outside magazine that I was featured in and you were interviewed for UM that focused a lot on Instagram is kind of this core um, I don't know the core demo for women hunters or like the core example of how you suss out you know who's legit and who is in or or something in that nature, and that you know the article was what it was. You guys can go read this article on Outside magazine and make you have your own opinions. I don't, we don't need to talk about that. But um you know you have a strong and popular Instagram account, you're a woman who's new, relatively new to hunting in comparison to some of us. Um so I think it's important to talk about. And you had a comment before we hit record that I'd love for you to repeat if you don't mind, in terms of like how you feel there's there's a duality in how you feel about representing women and also just want to go on, yeah, yeah, I feel as if because I work for the incredible company of Meat Eater, and I am the only female on the editorial team, and I feel as if I have a voice, and I feel as if I owe it to other women to represent the female a few other females in the industry and make make them feel inclusive or I don't that's the thing I don't know. I don't know what my job is. And then that's the thing is I don't my opinions about the female. I have some opinions about women in hunting and some of the problems we have other than blah blah blah, but they're just not something that I really like to dwell or talk about because I just don't. I don't want to create a problem when there's not a problem there. We all want. We all can state the obvious that we want a diverse landscape of people that are bringing in different perspectives, different religions, ideologies, genders to the table here, races, creates, all that stuff. I think that's what we all desire. Um. I certainly want you, Danielle, to look into the hunting community and see yourself represented, um in terms of the others around you in the way that you want to see that. So if that's diversity, then I'm all for that. I don't want to, as you said, I personally don't want to make a bigger deal about this because it seems like we're just pandering a little bit. I think, um, what you do is way way more important than what you say in this. In this case, and I was specifically talking about you and this you know, what you do, what you just said over the last hour is as important as anything you might say specifically on the topic of women hunting. Yeah, I mean it's well, that's why I hunt, That's why I'm here, and that's why I work for Meat Eater is because I get to help other people enjoy their food. And I think food is a connection for new hunters and I I just want people to enjoy their meat at home, like that's my job. And I don't want my Instagram platform to become a like I don't. I just don't want it to be about that. I've learned that like some of the things, the issues that I have had that I run into that I have have been offended by, I realized that they're not really about me, and I'm taking things personally and that's not what the issue is. And once I kind of let that go, I don't have any issues like, I don't have any like. I don't feel like I need to get on a soapbox and talk about females and hunting and representation and what we look like, what we wear, what we act likeing. I just don't care about it. I care a lot about food. I think that's important, you know, And and Phil and I have talked about this on this show a little bit. I certainly talked about this in that article on Outside and Outside magazine where you know, I went through sixty seventy episodes of the show without having a female guest of any kind. UM. And when I realized that, nobody told me that, nobody wrote me an email to get angry. It wasn't something I got called out for, but it was something that I realized and I was like, well, Okay, why is that happening? What's going on here? UM. I'm sure there's a myriad of things that that caused that in terms of like my hunting circle is mostly male dominated. UM, but it's something that I just need to recognize and move on and understand and not dwell on. UM. And certainly we had a conversation with just Anson about that and then then moving on. UM. It's something I recognized within our community. So I'm with you. I'm I I really want to everyone out there to know, if you are a woman or a man and you feel like you want to speak up on this issue, please do. UM. We're not telling you not to do that. Please speak out and say speak your mind. But I just thought it was interesting your perspective, and like my perspective is at a hamp perspective. But I think that's it. I think that's an important thing. I just don't. I just don't think the other things really matter. This is when it would have boils down to what I look like, what I act like, what it just I mean, there there are some inclusivity issues, like I like when I moved to Texas, UH from North Dakota hunting for in a public land setting versus Texas, which is private land. You have to be invited to go on a private land hunt, and my husband was getting invited left and right, and I never got to go, and so I took. I got really offended by that, and then I realized, this isn't about me. It has nothing to do with me. It's just about changing the dynamic. And I completely understand it, and I don't necessarily like it, but it is what it is. And I'm kind of a go get her person that if I want to go hunting, then I need to make that happen. And I'm not going to sit around and wait for that to be handed to me. And so that's kind of where I left it. And that's why I don't really Um, I just don't dwell on the subject because I just think they're bigger topics, more important topics. I'm with you, UM, you know, like I said, there's an interesting duality to this. We want to recognize it, but we also have other things that we're passionate about, UM, and we don't want to We don't want to make people think they're not welcome by continuing to talk about how sometimes they're not welcome in our space. Phil, do you have any thoughts on this? Man? As we will move through this topic of bunch, but well as a non hunter and a man, I feel like I'm the last person we should talk about this. But I mean, I think it's just, uh, you can't say that you like want we want more women in hunting, we want more people of color and hunting, and then when they put themselves out there on social media or in any are in any way, and then you criticize them for not doing it correctly or or something like that, Like I'm so that's like a no go, Like you can't. Yeah, I I have got like really I hate I hate it when I see that. I think that's just um, I think that's tough. So I guess I don't I don't know. I don't have a solution. But um, yeah, it was very not that was a very non statement from I guess. It's a problem that really doesn't have a direct solution. I think when we're talking about these things, that's that's the issue. I think in our culturally, outside of the hunting community, when we talk about ending racism or ending sexism, it's a problem that does and have a direct solution. We can we can feel around in the dark and um certainly make progress. So so not saying that we shouldn't actively try to find these solutions, but we know there's not one thing we can do to fix this, especially within the hunting space. Yeah, but just like not letting it. I think people take things really personally way way too much, and when you really let that go, then these issues aren't really issues at all. Yeah. Well, that's a good that's a good place to leave it. I've got some rants and some rants and things in mind that that I definitely would love to lay out there, but I'll save you guys that this week um, but I do think really the ultimate example is is what daniel is talking about. I love that sentiment that I'm not going to sit here and dwell on the things that I can't change. I want to you know, those are things that break those barriers down anyway. It's not critical conversations about the issues. It's actually the actions, um and the passion of people that that and up really being the thing to move those berries aside anyhow. Um so there's there's a strange economy in that way. Um. Well, Danielle, we're gonna let you go, and well, man, we're gonna check in again. This was fun. You know, once this super secret project launches, we'll have you back home. We'll go through the entire animal in about a four hour podcast. Make Phil sit there while we do it. But it was great having you on. Man. This is fun. It's always fun. We should do it more often. Yeah, thank you. I appreciate it. It was enlightening on I I can't believe I've gone my whole life without knowing what the Sizzler restaurant was. So this is it. I mean, this might be part of your destiny. This is uh you, this is what you get from th HC. You get confused, scared, sometimes enlightened. It's a mix of emotions. It's a cocktail of emotions from the old TC. But we'll see you next time. Danielle, thanks so much. And Joy, we need to get the South Dakota governor to call all you up and you guys need to go hunting together and hopefully they'll covered it on the next news network, hopefully so they can see these two people and the wrong woman on the cover again. Just put somebody. Put Jennifer Anderson on there in a orange hat, whatever doesn't matter. It's a woman. They all look the same. Come on, all right, daniel see it. Thank you so much for spend time with us. Bye bye. That's it. That is all another episode in the books. We got more episodes to go, so that's probably not quite accurate, but we let Danielle go. Now. People can't see this, but in the background during the entire conversation, when I look at Phil, there is a cat and the best is black and white. Cat has been licking itself throughout the show. Is that Kevin or meat Loaf? That that is Kevin? That is the three legged cat. I was thinking that looks like, what Kevin, That's like something Kevin would do. He has not stopped licking himself for the last hour and change, and he's licking himself right now. He's well, yeah, well you're you're you're making it sound like when you say licking himself, that implies he's licking his crotch, which I'm sure he has done. I'm sure he's done over the course of the last twenty minutes. But he's just it's bathtime, man. Yeah, he wanted to, for sure. He's definitely kind of you know, cover the whole gamut of places to to to be licking. So good for good for you, Kevin. You get get it, get it done, buddy. Um bring him in, you know, once everything gets back to normal, bring him in every once in a while to the studio. That would be the last thing he would want. He doesn't. He doesn't want to meet me. No, uh, all right, well listen, I don't want to be a broken record. Should I be a broken record? Phil? Go ahead? I just it is my show. This is a this is a great conversation. I love Daniel pruett Man. She is every time she comes on, I leave thinking that we should have her on more often, um, and and sir only in terms of when you guys are butchering your animals this season, UM, think about these different cuts. Think about how um you can test test these things. Um. The more implements you have around your house the more. If you have a smoker, you got a sou vied, you've got a slicer, you've got a sausage maker. These are important things as in my opinion, as important as some of the other tools like spiding scopes and binos and rifles and things of that nature. These are as important in your repertoire as possible. I mean, in my garage, I have a butcher's table and a whole shelf set up to do exactly this, and it's one of my favorite places to be when I have success. Um, and it excites me as much as kind of the the game like pursuit of an animal. So really really think about it. Danielle her at Danielle pruitt um on the Mediator dot com. All the things she writes, our newsletters, all of those things feature her work. She is essential, I think, to being a part of the Mediator universe nowadays. So she's awesome. We've only had more like her, we'd be luck in our community. So, um, we gotta get a not so sharp moment in their Phil, it's been a while, so you gotta play the jingle here. It is not so sharp moment sharp, so you don't have to Okay, now, I just I made a I made an executive decision before we get to this actual not a sharp moment, we are going to I haven't made a plea yet, but I'm not gonna plea now. We got a lot of not so a sharp moments coming up the rest of the year. Phil and I are going to rank our top five and then have a kind of bracket later in the season, probably to end the year. We're gonna do like a special where we celebrate and also bemoan the bitch of a Year, and we're gonna try to get our top five not so shart moments in there. So you gotta be sending them into T A see at the media dot com. Send those things in C T H C at the Media dot Com. We're gonna work out an awesome prize, but we're gonna have at the end of the year, we're gonna have a ranking system that will later divid so hurry up, get that done. Thhc at the media dot com. But we gotta get to Cody Tye re Okay, Cody Tyree says, figured out, dropped this here, but there's a chance it won't stick, given how not so sharp it is. I started deer hunting around ten years old, while field dressing my first white tail under the instruction of quote, you do it, you need to learn, so figure it out. Just don't puncture the stomach, but hurry up end quote method of guidance from my father. I did, indeed puncture the stomach. It's kind of all been there, you'll probably get there one day. Feel that that is not a pleasant sight. We all know how much more unpleasant that makes an already unpleasant experience. I started hunting on my own shortly after, with a within a reasonable distance of my father and others we hunted with at the time, and continued feel dressing my own deer, and I also continued puncturing stomachs until I figured it out and no longer did that, at least not with any regularity. Fast forward a few seasons, I had some summer job cash and an addition to deer hunting, I saw an ad for a new knife that would eliminate any chance of puncturing the stomach, so I had to have it. I won't share the brand name, but I will attempt to vaguely describe the knife. It had a skinning type blade on one side, push a button and rotate the blade around, and you have a slightly sort of concaved curved blade on the other end that has a sort of ball on the end of it. Now, I have no idea what you're talking about, Cody. Would be nice to get the brand name and model there from it, Yeah, but I have no idea what that description even means or what that would be. But he says the idea is, once you have an incision in the hide and through the stomach lining, you can rotate the blade around the ball like thing is supposed to prevent puncture and stomach while the curve blade un zips the deer to the breastbone. I was excited to try it. I used for a couple of bow seasons field dressing jobs on my own and it worked flawlessly. So this frank and knife that you're describing work flawlessly. I'm assuming you're talking about maybe a gut hook and some other type of curved blade. But I'm not gonna attempt to guess anyway, he says. Skip ahead to late gun season. No one else I hunted with had seen this knife in action. We killed a few deer on the drive, and the group gather around one and with excitement awaited my arrival to field dress this deer with this fancy knife. Part of the ascitement was due to the fact that were some younger kids hunting with us that were also having trouble quote unquote figuring it out, and it seemed like a good tool to help them do the job. So here we all are, about eight of us in a deer. I started working my way why while describing how easily and cleanly I'm going to get the deer opened up, and how this is a life changing knife. Right about the time I flipped the blade around to the ball end that makes it impossible to puncture the stomach. Everyone leans in for a closer look. As they all get in good and close, the unthinkable happens. This particular dear had a surprisingly full stomach that proceeded to violently explode on contact from the ball end that makes it impossible to puncture the stomach. It punctured the stomach in a way none of us had ever experienced. Most of us were covered in exploding stomach contents. Prey. This is one of my favorites. After the vomiting, we all had quite a lot. This is like this is like the scene from Alien. That was the last time I ever used that knife. I realized a little patience and caution was the best way to approach field dressing, and I have had no issue since. I guess I finally figured out that even a not so sharp knife is indeed sometimes too sharp. Play the Djingo Phil Sharp not so sharp moment so you don't have to Fantastic Cody, fantastic, well done, well done. I enjoyed that in quite a lot, and actually goes with a lot of what we've talked about today. Phil's first experience getting a deer, and Danielle and all her knowledge of how to butcher and field dress all fits together with this not so a sharp moment. Thank you so much to our friends at work Sharp. Please head over to their YouTube page check out their sharpening tips and hopefully this will help you use a regular bench made knife. My god, don't use this monstrosity whatever it was that Cody was working with. And again, Cody, thank you for writing in and you're gonna get yourself a work sharp field sharpener for your trouble. And please right in everyone else. I wanted you to flood the inbox with notz a sharp moments over the next couple of months so we can pick our best and what will be the battle of the knots of sharp moments later to close out the year. Um, all right, Phil, anything else? Kevin? Kevin as as relaxed. His tail is flipping. He seems to have licked his entire body at this point. Oh yeah, he's he's all clean. Um, now he's his His body is slowly turning all of that hair into a ball that he will cough up shortly. Yep, as is the the becoming the slogan of this last couple of months. We're still working on the Paul of a Sheer episode. It's gonna be really great. Don't worry, we got you. It'll be fun. I'm probably just gonna stop priming the pump with these guests until until we actually have them fully lined up in the audio correct So my mistake. I'm not perfect even though I've been trying to be perfect a hundred forty six different times. Um fill any final comments after today, any final reviews of this episode. Uh No, but I mean, just like it's it's fall, now it's October. The winds are changing. That means I'm thinking about food a lot more, damn thinking about It's good to have Danielle. Thanks Danielle. My wife made some deer chili over the weekend and she putting like sweet potato chunks in it and we put it over rice with some like cheese and sour cream and a little Chipotle. Here's the here's the one that you might not know. They have a Chipotle Tabasco but also a Chipotle. Um, it's a Chipotle flavor and you're gonna love it. So you try that. You're bringing that with you in the back country. There's my hot tip for this week. That's enough rambling on. We will see you next week episode right and early on Tuesday, say bye Phil, goodbye, because I can't go a week without doing run Drank

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