00:00:00.14 nextlevelguypodcast m 00:00:01.43 Brad Baych Yeah, I'm glad to be here. 00:00:02.78 nextlevelguypodcast Thank you so much for coming back on Usually I say welcome to the show, but for a legend like yourself who's coming back round two, welcome back. you Initially you came in as the meat guy, the go-to guy who would explain how to cut meat and save money. Now you've evolved into this go-to meat maestro, this amazing guy who's built this dynamic audience, people coming and flocking to you to find out tips and hacks and now a published author. 00:00:34.30 nextlevelguypodcast How's this evolution been going for you? 00:00:37.03 Brad Baych It's been going great. You know, it's, you know, I've been on YouTube now for a ah little over three years and it, you know, YouTube is crazy. Once you think you have it figured out, you learn, you don't have it figured out. And then, um you know, just trying to really have just more content, more videos, trying to be as helpful as possible. You know, I used to teach culinary schools. This is like my way of giving back and teaching and and really, you know, 00:01:03.54 Brad Baych Trying to get people to understand how to save money on meat, where their meat comes from, and all those kind of little minutiae about butchery that'll help them out in the long run. 00:01:15.30 nextlevelguypodcast And do you think this writing the book was this sort of evolution of, you know, this is where your channel, this love of meat, where you're teaching, your skills have been pushing you? Or did you see a gap in the market? 00:01:29.59 Brad Baych Well, you know, this book is a little different than your your typical cookbook because it does have so much information about how to break down the cuts of meat. So it's a little bit of a butchery guide and also a cookbook together. So I think there is a little bit of gap in that market of, you know, people um understand, you know, 00:01:51.35 Brad Baych how to cook a basic piece of meat, but they may not understand some of the the more intricate cuts, the ones they may have never even heard of. 00:01:52.42 nextlevelguypodcast Thank you. 00:01:59.79 Brad Baych And I think this book does a good job of telling you what those cuts of meat are, where they come from on the cow, and how what recipes and the way to cook them that you're going to get the best result from. 00:02:12.02 Brad Baych So, I mean... the cow the The beef is so so much, there's so many different textures and flavors. And, um you know, each cut is a little different. You got you gotta a treat it a little different. So it, like I said, this book really just kind of really hammers home those those ideals and like, you know, these extra pieces of meat that you may not know of 00:02:36.59 nextlevelguypodcast Because when I first started going into it, was like, oh, great. You know, it's got some really lovely recipes. And, you know, like I'm a salivating just looking at the pictures, the the vibrancy and the like the dynamic. 00:02:48.56 nextlevelguypodcast like It just looks so good. You could lick the put it lick the page. It was that good. But when you start going in, you were talking about the grading, how it's aged, how they're fed. them You know, you talk about the anatomy. But then you go into the butchery, then accessories. It's it's like a Metapedia. 00:03:05.62 nextlevelguypodcast i i think I was hoping that wasn't offensive when I said it my head originally, ah because it's just the depth and the love. But it's you can see where your skills as a teacher, as a butcher, and then as ah as a professional cook, where you've said, how do we make this is so easy for people to use and as quick and efficient. you know You've even considered how many pots to use and what accessories to have to make it look good, but make it easier for you to produce for your family and things like that. 00:03:37.28 nextlevelguypodcast And I love that you've obviously listened to your students over the years and learned what where their pain points are and found these things to fit. But your first job was, ah you talk about in the book, you were a lead soup cook. 00:03:51.50 nextlevelguypodcast Now, you went from cooking at home and into a restaurant. What was that change like initially to go into a more professional standard of cooking? 00:04:01.88 Brad Baych Yeah, it's funny. I started, I've always been in restaurants. And that first job was, um I was 16 years old. is the first job I ever had. And I wandered in off the street from this new play new restaurant that was opening, and they were kind of hiring everybody. And at that point, I'm like, sure, yeah, I'll learn how to do it. 00:04:19.23 Brad Baych Or I would love to go in there and and and cook. And then, um you know, the rest is kind of history. I got the bug for working in restaurants and and learning how to cook on a big scale because it is much different. 00:04:31.38 Brad Baych And, um you know, I just had that love of of restaurants and hospitality. And I've always been in that area, no matter you know, I always come back to it also. So when I was in college, I just came back to to that, that working in a restaurant or working in a hotel. 00:04:48.57 Brad Baych I went to culinary school, again, came back to the restaurant. So it just seems like i just really want to help people and I really want to feed people. And that that gets in your blood. People who worked in restaurants, you can always pick them out because they know, you know, they feel like, you know, they have that hospitality gene, I think. And you really want to have just whether having the dinner at home or at a restaurant, you want to just take care of people. 00:05:12.09 nextlevelguypodcast Because that's what i like about it in in the book is like, you don't just say your story and then go into the book. You actually flow your story through the book. You know, you're you're giving the hints, the tips, you're taking your warm, like the, you know, that affectionate personality that we all love. It's littered throughout the book. And I think that's the thing is we like, we know more about you, but also understand and see the evolution of your skills through the book as you go. 00:05:39.13 nextlevelguypodcast Then when you did go in there, you do talk about how people struggle for the time management, the patience, those little kind of thinking two steps ahead. what What did that start teaching you about prep, understanding volume, those kind of skills where all men like myself really struggle? 00:05:59.90 Brad Baych Yeah, I think it's it's also um what restaurant being in restaurants or professional kitchens really teach you is how to produce at a at a large scale, but also do more than one thing at a time. So having a plan, looking at a recipe and breaking it down and saying, OK, this is how I need to cook this piece of meat. This is the how I need to make this recipe. So what do I need to do? 00:06:23.67 Brad Baych What can i be doing simultaneously to make it go a little quicker, a little easier? Can I add these two? Can I put these two ingredients in at the same time? Can I be heating up the stock that I'm going to use for this recipe? Can I be heating that up at the same time and it and it makes it more efficient? um I think the home cook can definitely grab a lot of those things out of a good cookbook where you're like, OK, I need to. 00:06:52.15 Brad Baych like sear this off and then add then add the vegetables, then add the stock. It's kind of like a formula. And once you know how to like braise a dish, how to stew, how to grill, saute, you can do it with anything. So it's a good it's a good proxy to learn how to cook anything. 00:07:10.78 nextlevelguypodcast Because in the book, I like how you've set it up into the primal cats rather than you know the basic dinner, breakfast, dessert, where you've kind of gone, here's a section of animal and this is how we're going to break it down. And then you showed the variety of these mouth-watering recipes you can go from there. But you when you were talking initially in in the the book, you say about how you... 00:07:36.38 nextlevelguypodcast went the all your friends were bagging groceries and instead of just enjoying your easy job you went I'm gonna go and go the next step so you became a kind of steakhouse apprentice where you met was an angel who's demonstrated cutting up rubber how where did that enthusiasm come was it you were you falling in love with it and what was that first kind of whoa moment when you saw him cutting up these humongous chunks of meat 00:08:02.94 Brad Baych Yeah, so that story is great. as i was um Really, my first fine dining job was at a fine dining steakhouse in the town where i grew up. And um i would I was a saute cook, and so I worked in the evenings um when it was open. 00:08:19.70 Brad Baych And then um one of the the head chef asked me if I would come and help out with the prep one day. So I worked kind of all day that day. I came in early and I met Angel and he was ah he was the prep cook. 00:08:32.55 Brad Baych But he basically for the steak, it was a steakhouse. So his job was to break down a lot of these steak cuts. So a lot of ribeyes, strips, um tenderloins. 00:08:43.55 Brad Baych And I watched him do it. And, you know, it's when you watch somebody do a skill that they've done a thousand times and it looks so effortless and they it looks just it looks like magic that he just went ahead and knew exactly where to cut. 00:08:54.14 nextlevelguypodcast Yeah. 00:08:59.06 Brad Baych And he knew exactly how his knife was supposed to go through. And it was really kind of poetry in motion. It really was. And I watched him do that. And I'm like, man, I need to learn how to do that. 00:09:10.29 Brad Baych So I spent the next couple of weeks like just. Coming in on my off time and going, okay, I'm going to watch him do his thing. And they let me, you know, try it and and they trained me on the correct way to do it. And that was my first kind of foray into meat butchery because I hadn't even gotten to culinary school yet. That was just me getting a job at a fine dining steakhouse. 00:09:30.62 Brad Baych So. When I did go to culinary school, it was like, okay, when we got to meet class, I was not only was I ahead of the game with the other students, I was like, I, you know, I can definitely do this and do it well. 00:09:44.91 nextlevelguypodcast Because that that comes across on the page was your own journey, your own kind of experience of living it. you know it you know and and you say And you make it sound so much fun, but something that came across was when you said that you badgered the manager to let you have a shot at the end of a shift, that you wanted to learn the grill. you know You could have just sat and did your station and mastered that, but you so saw like the the fluidity, the the art of the butchery kits. 00:10:16.15 nextlevelguypodcast what what advice would you give to somebody who maybe wants to take that next step in their career who maybe is wanting to go to their boss and say I want to drive that I want to do that where did you find that confidence from 00:10:28.12 Brad Baych Well, I think it was just a passion of I wanted to always do kind of what I always want to move to the next stage. I want to move up. So whatever I was doing and you could see what the hierarchy was. That's the next thing I wanted to learn. And I think with um things like the restaurant is really easy to do so because you can definitely tell you get the hierarchy very quickly. 00:10:52.27 Brad Baych um I'm sure in other industries, it may be a little more difficult to to make work your way up. But in a restaurant, you can you can do so very quickly by going like, I want to work that station and okay, that guy's going to be off for vacation. 00:11:05.75 Brad Baych Well, I'll work his station. And then all of a sudden, you know, more than one station and you can work your way up that way. So, um you know, I think I've always just been driven that way to kind of go to that next level. 00:11:19.49 Brad Baych I, I'm happy where I'm at, but I'm not happy where I'm at, you know, like, so I want to go to that next thing. 00:11:23.83 nextlevelguypodcast because that's what i always love about you it's like it's the this kind of you're just so you feel like you're so full of passion and love for what you're doing you know you can feel the enthusiasm emanating off you do you find that's part of it was that they kind of looked at you and knew that you were not going to just so you weren't going to just settle they had like another budding person and they wanted to teach you how did you learn the nuances of cattying and like learning from mistakes at that age. 00:11:57.46 Brad Baych Yeah, I just think it's yes. When you when you put forth the passion into something like ah like you're at a restaurant, you're doing a restaurant job. It's very evident because there are lots of people are working for lots of reasons. 00:12:11.32 Brad Baych And some of them are just want a paycheck and they just want to clock in and clock out. And then for me, I guess I always wanted to learn more, do more. And I found it interesting because I'd always be you'd be doing your job, but you'd be looking at what the other person's doing. and Like, I want to do ah that over there, too. Or I want to be known as the guy who can do everything and I can be plugged in anywhere. 00:12:33.43 Brad Baych so Like I said, it's just, I think it's just a internal thing where I'm just, I want to learn more. And then I think my, my, the, the jobs I've worked at have seen that, especially at a young age and gone, okay, this guy knows what he wants to do more. So I'm going to teach him more. 00:12:51.29 Brad Baych um I had an older chef at that particular restaurant and He wanted to teach a lot. He really liked like to teach people, but he didn't want to teach people who didn't want to learn. So he would he would pick and choose who he taught very, very carefully. 00:13:06.12 nextlevelguypodcast I think we've all had a manager like that. he its like But you get out what you put into it And I think that that comes across from you is like that you you're always wanting to learn. 00:13:08.55 Brad Baych Yeah. 00:13:15.55 nextlevelguypodcast You're always wanting grow and try new things. And I think, sadly, a lot of guys kind of just sit back and go, no, I can't i can't do that. I don't want to do that. And I think that's very, one of the sort of inspirational things that comes off the page. 00:13:28.30 nextlevelguypodcast What did you find with working with the likes of Angel, et cetera? You know, what did they teach you about building friendships and connections? Because, you know, you work side by side with these guys, feeding hundreds, prepping for all day and that. What did it teach you about building friendships? Because you were young compared to a lot of these line chefs. But what did it teach you about building that friendships? Yeah. 00:13:52.60 Brad Baych Yeah, I think for the restaurant industry in in general, too, when you're working at night, you're working on in holidays, you know, you're working when everyone else is celebrating, right? That's kind of the the basis of that business. So you are friends with the people that you work with. And because you you don't have really anybody else, you know, it's kind of situation. It's a weird schedule. It's a weird clock. But so you it's almost like when I played football in high school, you know, you really needed to, you know, you needed to count on the person next to you because you're all trying to get that that common goal done. So it's. 00:14:32.25 Brad Baych you really take the person next to you and you're like, okay, we're going to get through this. We're going to get done. You know, there may be a thing in restaurant where all of a sudden you're slammed and there's a, every seat is full and everyone orders at the same time. And you're like, okay, we're going to sit and we're going to do this. And you build those friendships by being in the fire, so to speak, you know, you know, 00:14:55.48 Brad Baych doing something together. And i think that's another part I really liked about the restaurant business was that it is such a team environment because, you know, you are all in different stations. So I, you know, a whole meal doesn't come from just my station. There's something over here, there's something over there and they all come together. So I think, I think you, you build those friendships, you build those bonds while you're in the, in in the fire, you know, 00:15:21.90 nextlevelguypodcast No, I love it because it it makes perfect sense because a lot of people have never been in customer-focused, high-volume, high-stress jobs like that. and and There was a guy on Gordon Ramsay's Kitchen Nightmares who would eat sugar sandwiches and he would be drinking beers while he's cooking and obviously wondered, didn't know why things went shit, basically. 00:15:44.50 nextlevelguypodcast What did you learn about like you're you know keeping yourself healthy, your time management, dealing with guys, maybe shouting at you, maybe dealing with making mistakes and not panicking, communicating you know like you needed an extra minute so they got the guy, the past, knew those sorts of things? 00:16:03.58 nextlevelguypodcast Because being at such a young age, that's a high-pressure job to go into at any age, but especially when you're younger. what did How did you build these habits? 00:16:12.92 Brad Baych Yeah, I think, you know, it's just one thing leads to another. So you have to you're not going into work till later in the afternoon. So then you're going to have to really get your home life so situated before you go in. And then because when you get in, you have to be totally focused on what you're doing. 00:16:31.96 Brad Baych um Not only at this steakhouse, but I went on further, especially after culinary school to a a really um like a five-dime, it was five-diamond hotel in Dallas. 00:16:45.75 Brad Baych And that's where we cook for like celebrities and we cooked for, you know, everything was very expensive. 00:16:46.39 nextlevelguypodcast if 00:16:51.11 Brad Baych And it was ah that was even more of a high stress job because you take that, it was such a big operation, but we still need to make everything perfect. 00:17:01.56 Brad Baych So again, it's all these, you know, and you have people yelling at you. You have people, you know, even at the hotel was interesting because you'd have people from room service who are yelling at you and you would have people, your chef and the sous chefs, and you'd have to kind of like take it all you know, organize it in your brain and then go ahead and and cook it. 00:17:23.31 Brad Baych I think it's the only way you can do that successfully, I think is to be in that situation over and over and over again. Cause you do get a callous mind. 00:17:33.54 Brad Baych You do get a like, okay, he's yelling at me, but I know that's not like, that's just a situation. you know, we're going to go and, you know, 00:17:38.68 nextlevelguypodcast Yeah. 00:17:41.06 Brad Baych We're going be friends later. It's not that personal. It's just getting the job done. So again, I think that's that repition repetition really helps you out with that. 00:17:51.32 nextlevelguypodcast Because to be able to sort of absorb criticism and go, no, okay, I know this isn't aimed at me, this is aimed at the situation, that he's just reacting to stress in maybe a more volatile way than I would like. 00:18:04.66 nextlevelguypodcast To be able to do that such a young age is really impressive. Did you find, was there a point where you thought maybe this career wasn't for me or was always just the joy, learning, cooking for vice presidents and musicians and all these sort of things? 00:18:21.79 nextlevelguypodcast was that more always outweighing the negative? 00:18:26.17 Brad Baych You know, it was, i never could see myself doing anything else. um I was just, I was locked in from that very first time, that 16 years old, i was just locked into a restaurant. I really enjoyed the pace. I enjoyed, you know, working with your hands, keeping everything moving, keeping your brain sharp. And, you know, it was just one thing kind of led to another. The only thing that really stopped my restaurant career or in my food career was when um I when we had kids and it was I was needed at home more than I was needed in a restaurant. So um that's when I made that transition or I probably still be in a restaurant today. 00:19:08.06 nextlevelguypodcast So, mean, when you then started like doing the reps in the dark, as they like to call it, where you started thinking, I'm going to make a couple YouTube videos. I'll see how it goes. you know and But you kept them you kept them away from your wife. you know Even when you were doing like culinary school and things like that, you never kind of thought, I'm going to advertise this. And now you've become this go-to person who we all look to and go, how do I do this? Right. going to watch his amazing videos. Oh, he's got, ah you know, he started teaching people how to do this. Oh, brilliant. Okay, I'm going to go and sign up for this. Or, and oh, he's got a book out. Brilliant. I can now sign up for that. um You know, you're teaching the next generation of people, especially when meat's so expensive at the minute. 00:19:49.88 nextlevelguypodcast Was there ever a point that you just thought, I don't know what I'm doing. How has that changed you as a person now going from creator to almost leader, kind of, i don't know, in charge of everything, inspiring the next generation of cooks? 00:20:10.10 Brad Baych Well, first of all, thank you for that, for for saying that, because I, um I do want to inspire people to get more confident in the kitchen and more confident with how they even go to the grocery store and buy so and buy their meat and buy, buy different ingredients. um I think there's a lot of information that is not been available to the public. 00:20:32.74 Brad Baych like People just haven't shared it. And it's been saved for people who are learning how to do the butchery art. 00:20:34.90 nextlevelguypodcast Oh. 00:20:39.26 Brad Baych And it's been passed on. But I think there are there are things that the home cook can get out of that. And that's what I want to share. um Because be prices are very meat prices in general are very are are going up. 00:20:52.39 Brad Baych And there are little... nuances that um that people can save money. And I want to continue to share those in any medium I can. We know we talked to a couple, you know, YouTube, I got a book out, we have a different, you know, there's a membership where we can get one on one, like there's ah all kinds of things. I want to hit as many people as possible in as many different ways as possible. 00:21:17.64 Brad Baych But again, just do just teaching that same thing over and over again, so that people get more confident because think you got to hear it a bunch of times, you got to do it some some and then you get your confidence. 00:21:29.43 nextlevelguypodcast Well, because in one of Tim Ferriss's book, he talks about learning. I think i am maybe it's for our chef, but he talks about learning to cook and you don't try to cook something when you've got your date on the couch or when you've got people coming, like your family visiting. You you learn to cat things. up Maybe it was like cat and onions when you're watching TV. So there's no stress. There's no, you know. 00:21:51.64 nextlevelguypodcast But when you're using something like this massive slab of meat, how do you learn the nuances, make mistakes, but not kind of panic because you've cut maybe this too wrong or you've really trimmed it into the usable meat where you're going to try take the fat off, for example? how How do you learn, make mistakes, but not... 00:22:14.17 nextlevelguypodcast not panic as much because meat just now, it's obscenely priced. you know 00:22:20.18 Brad Baych Yeah. 00:22:20.57 nextlevelguypodcast ah how how how How can we start this process? 00:22:24.31 Brad Baych So I have, ah I suggest that people start out, if you're brand new and you want to get better at cutting these big cuts of meat, start with, i started with pork. So pork is much less expensive. And there is, i have a video on my channel in which we take the four basic kind of butcher knife skills and practice on pork. So you're going to do it for much less And if you need to, you can grind it all anyway and to make sausage and stuff like that. So um but it'll help you get those basic knife skills down before you want to start on something that's big and expensive. um There's also when you're doing those big projects, the ribeye, the strip, those are two great ones to start out with um because they are very straightforward. 00:23:13.23 Brad Baych You're cutting, you're taking a big cut of meat and you're cutting into a smaller cut of meat. That's all you're doing. um There's some little bit of trimming involved depending on how how how much fat you want to leave on it. But all in all, you are just taking this and slicing it and you end up saving a ton of money. That's the crazy part. of And it's not that much work. 00:23:34.04 Brad Baych You just got kind of bite the bullet. You can, you know, you can do it and give it a try. 00:23:40.66 nextlevelguypodcast Something that that really comes across and like in your videos, but also ah in the book, is it's littered with these like really helpful comments like um about how was it the the tender of the cats are ah more away from the horn and the hoof. and How you can buy a particular type of cat where you have more expensive cats in it. 00:24:02.23 nextlevelguypodcast But you pay for the cheaper kind of cat because you're buying the larger part and you know and how you can use certain marinades and tools to take a cheaper cat and make these amazing meals. 00:24:16.02 nextlevelguypodcast There's people who wanted to start. i mean, you you focused on beef in this one. What is a, for example, what's maybe not an impressive thing to make for a girlfriend that is limited in terms of what skill and time you need? 00:24:29.10 nextlevelguypodcast You know, what would blow people's socks off that helps a newbie get, sneak their way into recognition they probably don't deserve? 00:24:38.23 Brad Baych Yeah. One of my favorite dishes of all time is steak au plav. So that is a strip steak that is simply just seared and roasted in a pan. And then you use that, the pan, you take the steak out while it rests and make a pan sauce. Pan sauces are great to like make it more fancy without, it's not ah it's not very hard to do. So you take the steak out and that plav part means pepper in French. So you can put green peppercorns or black pepper um And then there's Brandy, which flambes. So if you're trying to impress somebody, you can flambe. 00:25:16.25 Brad Baych and and then... the 00:25:17.83 nextlevelguypodcast I'm getting hungry now. 00:25:18.46 Brad Baych And then add a little bit of beef stock and thicken it up. And it's super quick and makes a delicious sauce. um But it's very easy to do. You're talking about maybe like four or five ingredients. And it turns out great. The the brandy flavor is great. 00:25:36.23 Brad Baych The pepper makes it a little peppery bite. It's one of my favorite just dishes of all time. And it's easy. 00:25:43.83 nextlevelguypodcast Because something that jumps out in the book is it's it's not just here's a cut of meat, throw some potatoes or some sautéed cabbage whatever. You've actually, it's not just like a steak on a plate or a a particular cut of this. You've actually made it into a meal. You've based it, like you've created a... 00:26:03.00 nextlevelguypodcast like a food art around it you know you've made it part of how do you go through those recipes and go okay that is what you could do at home that's what you could do if you've got you know four screaming kids you know that's what you could do if you're having to do something cooking quick for dinner or you're batch cooking how how have you kind of picked that recipes to showcase the skill make them tasting amazing but also not have about nine years of washing up to do That's pretty 00:26:32.98 Brad Baych Yeah, I really wanted when I picked the recipes for this book, I really wanted to make sure that it was a it was varying kinds of recipes. 00:26:33.79 nextlevelguypodcast it's 00:26:42.16 Brad Baych So we have some kind of, you you some Mexican inspired ones. We have some just straightforward how to grill, how to how to and and different simple sauces to go with it. 00:26:53.45 Brad Baych So. I tried to make it, you know there are some braised dishes or stews and and something where you can just really get that piece of meat to be different. 00:27:04.40 Brad Baych Because that was one of the biggest challenges of doing an all beef book was there's there's a hundred recipes in there And you had to make them different um because you can't just say screw grill steak, put on plate and be done. 00:27:11.01 nextlevelguypodcast Mm-hmm. 00:27:18.81 Brad Baych So it was, you know, different spice mixtures, different ways to cook. I even threw in like ah one of the things I thought was really cool is I threw in two pizzas. um So you put steak on your pizza. if They actually turned out really good. It was that was one of the ones that I kind of like. 00:27:36.82 Brad Baych I hadn't done before, but I kind of know what the flavors are going to be like. And I'm like, I think you can put steak on a pizza. And then we made it and we did it a couple times. i This is really good. 00:27:47.45 Brad Baych um And there's also some just using different equipment. I tried to use not just a grill, but indoor cooking, outdoor cooking. There's things you get or soups in there. The ground beef recipes I really like because those are like what I cook at home. 00:28:03.35 Brad Baych um You know, there's spaghetti and meatballs, there's Italian wedding soup, there's a vegetable beef soup, those are things like, like what my kids asked for when I'm like, what do you want me to make for dinner, that's the stuff that they, they want. 00:28:16.57 Brad Baych And that's, i wanted definitely to add those things in too, because those are like your crowd pleaser, kid, you know, kid friendly kind of dishes. 00:28:25.85 nextlevelguypodcast I want them just now. And I'm and um' just like, say there walk because I think that's what comes across is it's, it's, they're not just dinners, you know, their occasions, but they're also like comfort food, heartwarming, soul nourishing food. 00:28:42.14 nextlevelguypodcast But then there's also the lighter foods. Then there's like the soups and there's the pizzas. And, you know, normally you think of beef as this big, heavy, stodgy kind of packed with sauce. 00:28:52.30 nextlevelguypodcast And, but you know, you have to lie down for three days after you've eaten it. 00:28:55.89 Brad Baych Okay. 00:28:56.30 nextlevelguypodcast Whereas a lot of this is kind of like these delicate little nibbles. But then it's also the heartwarming stuff as well. How would you want somebody approaching this to use it? Say that you give them 30 days starting now. you They buy the book. 00:29:10.84 nextlevelguypodcast How would you want them to have engrossed in this? Because like you said, there's 100 recipes, which blew my mind. I didn't even know there was that many types of beef dishes. But you know how would you want them to start building their experience, their skills? 00:29:24.47 nextlevelguypodcast Which kind of meals would you get them to pick and then kind of move on to maybe like, because you know maybe making dough is something they're struggling with, but putting a rub on a meat might be easier. how how How do we balance this and progress? 00:29:39.67 Brad Baych Yeah, I think the easiest thing to do, what I would like someone to take from this book is to be able to go to the grocery store and say like, and find like, oh, I found this cut of meat. Where, how should I cook it? 00:29:53.43 Brad Baych And, you know, and I found like a chuck eye steak. And that's something that not every grocery store has. But then I'm like, oh, I can go in this book and I can see the chuck eye steak. But there's other things that are in that chapter that can kind of be cooked the same way. 00:30:03.46 nextlevelguypodcast Okay. 00:30:08.02 Brad Baych So you almost can mix and match the different cuts of meat because they kind of share the same characteristics. And in a lot of the recipes, I'll have different cuts of meat. 00:30:19.69 Brad Baych Like if if you do, if you can't find this substitute with this. so that you can start to just start cooking these recipes that are that you that really catch your eye but you can also interchange the meat um into something that's similar and um you know i really think that'll help out someone who's just trying to figure out how they're gonna take some of these cuts from the grocery store and make them into a ah nice dish And then like you're getting a little more comfortable. You're like, okay, I'm feeling these recipes. Then you might start some of the more intricate recipes and then you might want to, like okay, now I'm going to get to the butchery part. 00:30:56.83 Brad Baych I'm feeling good about this recipe. This would be great if I could have, I could have these steaks more often if I go ahead and cut them myself. So that's kind of the progression. 00:31:07.40 Brad Baych And always say this is kind of like an addictive hobby too, because once you start, learning where these cuts of meat come from and how you can make them taste really good and you can get them for cheaper. You just start, your eyes get open to the whole world and you start like, okay, what else can I do? 00:31:24.86 nextlevelguypodcast So where do guys go wrong? you know Because the book is very in-depth. You've got the you know very detailed instructions. You've got links to the different things. You've got a breakdown on the accessories, how to care for your knives. and you know you You literally go into so much detail in each section. It's phenomenal. 00:31:44.12 nextlevelguypodcast But where do you find guys go wrong? Do they go and pick the most expensive kind of meat and they don't have the facilities to store it so they end up wasting it? Or do they maybe cut it wrong because... 00:31:54.36 nextlevelguypodcast they don't really pay attention or do we maybe not have a sharp enough knife or what what kind of issues do you see when if people misuse the book in in that way? 00:32:06.97 Brad Baych Yeah, I definitely think getting a proper some proper tools is is really helpful. Making sure you have a nice sharp knife. Those are just like basic cooking. You should have those anyway, right? 00:32:17.97 Brad Baych You should keep everything nice and sharp. And um I think also some people like they just think ah some are guys in particular, we just get we get grilling on the brain. 00:32:29.72 Brad Baych OK, we got I take a big piece of meat and all you know all I know how to do is put it on the grill and take it off the grill. 00:32:30.23 nextlevelguypodcast hmm 00:32:36.14 Brad Baych That's what I got. And I think you're missing out on a ton of of different flavors, different textures, different cuts of meat just by, you know, not grilling everything. That was one of the important parts of this book for me was to not just say, right, throw it on the grill and you're done or throw it on the smoker. We have those recipes on there, but I wanted to show the to increase your cooking your cooking prowess. So you can cook stuff inside, you can get a nice sear, you can use a nice cast iron pan, and it'll really take your take your meat cookery to another level. And that's what I want to like, you know, I do think people make a little bit of a mistake of just not opening their eyes to everything that beef can do, like all the different flavors you can get out of it. 00:33:28.02 nextlevelguypodcast So we've kind of gone into like maybe somebody started following a recipe and they've gone away. Their girlfriend's gone away smiling and, you know, or they're they've cooked for their in-laws or whatever it is. And they're like, yes, I am now ready. I am going to go into the next step. 00:33:45.05 nextlevelguypodcast For people who don't have a broad in their life, um mean You go into the into there, you show the anatomies, you talk about how each kind of cat, the primal cats in the sub um and the subcats, can then be modified to you know have what they're best for cooking and how they can be used, etc., and what they do well. 00:34:04.44 nextlevelguypodcast How do we go to butcher and say, I want this or I want that? Do we take your book and just go, that? How can we build that relationship with a butcher but explain it so we're not just buying a pack from the supermarket, you know the the retail packs? We're actually experiencing the Brad effect. 00:34:27.06 Brad Baych Yeah, i think it's I think it's reading the book and and learning the different cut, learning the names for the different cuts. So they're pretty ubiquitous, but sometimes it's a little tricky. So um um a lot of times they will shift the names slightly, sometimes completely, but you're gonna have to explain that where that thing comes from. And if you read the book and you really like, you know, it comes from the Chuck and they're like, I don't know what you're talking about. Well, they know what the chuck is called. So you're going to be able to communicate with your butcher. The funny part is when you start throwing around terms that nobody else throws around, you instantly get some credibility of, you know, you know, you go to a Costco or a Sam's and you're like, hey, I want to go. I want to. I need a chuck roll. And they're like, wait a second. How do you know what that is? 00:35:17.62 Brad Baych Like, what what are you doing? What are you doing over there? And you're like, hey, I'm trying to get a Denver steak or I'm trying to get a chuck eye steak from it. And then you instantly get credibility. They just look at you differently. 00:35:29.11 Brad Baych They talk to you differently. You know, you're using the vernacular of that of the butcher into getting that right cut. um If you're going to go to your butcher too, you're going to a local butcher shop, then you can start really having a relationship and talking to them and going, okay, this is what I'm looking for. I saw it in this book. It's a Chuck I steak. But if you don't have that, what is like that? 00:35:55.70 Brad Baych Help me. Like I want, I want that similar taste and flavor profile. What could you suggest instead? So you really like, You get a much more service, much more personalized service at a butcher shop. They're going to help you out. And again, you throw away, throw around some of those terms. You're going to have your instant friends with the butcher. 00:36:18.75 nextlevelguypodcast I love that because it's I think that's something that we struggle with is we kind of go, okay, I've got beef. I'm going make, I'll make mince. I'll make meatball. You can see how limited our brains are. But when you go into the book, you're kind of like, oh, that's amazing. I never thought about that. Oh, I'll try that. And then you could take that to your butcher and say, this is what I like. This is what, and this recipe. 00:36:42.46 nextlevelguypodcast how could I get to that? Or what's a similar thing I could do with this? And I think they love that. They love kind of showcasing their expertise because they spend all their life learning and cattying and cooking, like, you know, um like your fine self has done. 00:36:58.05 nextlevelguypodcast But you talk, and there's things like the Denver, the Flatiron. And I remember reading somewhere, It was something like a something there was like particular cuts of meat that a butcher keeps to themselves because they're so good. I'm trying to think what it was. But what are the the cuts that are like the underdogs of the cow, the underdogs of the animal where you think that's what you have to get? That's why you should be a friend with your butcher. 00:37:26.26 Brad Baych Some of my favorite cuts are those little those little off cuts, those secret cuts. And um so I love the Chuck I steak and the Denver steak, which I've talked about so far. Those are in the Chuck, um the Chuck Primal cut. Also in the Chuck Primal cut, there is the flat iron, like you said. Now I have fallen in love with the flat iron. I always liked it, but I i just, I had it the other day and i'm like, man, this is a great piece of meat. It's tender. 00:37:54.17 Brad Baych It it's from the Chuck. So it's a little it's a little bit cheaper. But man, it has so much flavor. um Another one that people may not have heard of is called the Terrace Major. 00:38:05.26 Brad Baych And it is a other one out of the Chuck. 00:38:06.29 nextlevelguypodcast Okay. 00:38:08.06 Brad Baych It looks like a little beef tenderloin. And it is not quite as tender as a tenderloin, but it is like the second most tender piece of meat on the cow. 00:38:19.06 Brad Baych And it's like $10 a pound. So it's, you know, a third of the price of what you're going to get for a tenderloin. And again, they're they're a little, you got you gotta search. It's a little bit harder to find, but when you find it, it's it's so good. 00:38:34.46 nextlevelguypodcast Because that's something you do go into the book. it's It's almost like this extra journey of knowledge where you explain how you know these types of cats don't make money for supermarkets, so they very rarely have them because they're more specialist and they're probably more expensive. you know And does it... does it can bother you that a lot of people don't know the amount of work that goes into the meat the the aging what they're fed on they don't understand the difference between you know organic um like what fat actually is on a meat you know like you talk about how when you cut open a packet the red isn't blood you know the red liquid isn't blood it's actually the my goblin and things like that 00:39:16.12 nextlevelguypodcast Do we not understand enough about what we eat to really, you know, and I like that's how your book explains these sort things, but does it concern you that a lot of people don't really understand what they're eating so they just buy the same thing over and over again? 00:39:32.63 Brad Baych I think we are getting very far from what we eat. Um, as like where it comes from the, the, what, where the meat has traveled to get to us, how many hands it's been through, you know, um, how the meat is broken down and how we get it at the store. I mean, the further we get from it, where it's just a a package with cellophane on it. Um, it's really hard to appreciate that piece of meat. 00:40:01.28 nextlevelguypodcast Mm-hmm. 00:40:01.37 Brad Baych Um, And that's one of the reasons I wanted to write the book is like, there's a whole world out there like that cow did a lot. It took a lot of stuff to get that into your hands. So make sure we appreciate it. Make sure we can make good choices because again, you know, when different terminology gets involved, we may not understand what that means, what grass fed means, what grain fed means. um So it is important to when you're making those decisions at the grocery store, that you understand what those things really mean. 00:40:36.54 Brad Baych So yeah, if the more knowledge you have when you go to the grocery store, the better. 00:40:41.88 nextlevelguypodcast Because that is something that when I started watching it, um I was like your videos. i was like, oh, that's cool. I really want to get a mincer. Oh, that's really cool. I really want to get like a really nice Japanese catty night. Oh, but you know, my bank balance would have hated you because coming it up to like Black Friday and all that, sitting there going, oh, I could get that, I could get that. 00:41:03.54 nextlevelguypodcast But yeah for people who are worried about doing it wrong, and you know these are expensive cuts of meat, but you know you show the proportion of what you could make from a big cat meat compared to what you could buy in a store for the same price. But for people who are worried about doing it wrong, you know what are the red lines that we should never cross for defrosting, marinading, cutting, 00:41:28.18 nextlevelguypodcast What are the things that you just go, ah, doesn't matter this little nuance here, but that's a back away now. Because you said something in one of books, for example, that 10 minutes out the fridge isn't bringing up to room temperature. It takes four hours to bring it up. 00:41:44.21 nextlevelguypodcast That kind of was like, oh, fuck. You know, that was really, like, I learned so much from just reading the book for prepping. I can't wait to get into making a lot more of the stuff. 00:41:55.58 nextlevelguypodcast But what are the red lines we should just back away? That's the danger to her, Drew. 00:42:01.50 Brad Baych I think um in in the big picture, you want to make sure everything is safe. You want to make sure everything is cold, you know, that you're storing it properly. um a vacuum sealer is your friend because it'll, it'll make, ah it'll make that environment so that it lasts longer. So the the meat doesn't spoil as quickly. um Those are kind of the basics, you know, like um beef is, is, is really great because you can cook it less. You can cook it a medium. You can, it's not like chicken or anything. You can, You can have a medium rare steak or medium rare hamburger. You know, as long as you keep everything fresh and and take care of it, they'll those are the safety guidelines. um As far as when you're cutting it, um you want to make sure that there's nothing really that's going to like 00:42:50.33 Brad Baych ruin the piece of meat. So if you if you take your knife and you are trying to cut off a ribeye and then it's slightly off and it's a little bit wonky cut, it's still going to be okay. you're not you know It's not you know brain surgery here. We are just taking that. you know If you've got a steak that has a little bit of an uneven edge on it, you're going to be fine. 00:43:12.18 Brad Baych um There is one thing like when you're doing a tenderloin. So this is one that's easy to like, there is that thick silver skin that's on a tenderloin and that needs to be removed. 00:43:23.13 Brad Baych A lot of times grocery stores won't do that. I've done videos where I went to the grocery store and like kind of give, kind of rate it, kind of see what they're doing. And everyone I ever go to has a tenderloin. that has this thick silver skin on it that you're just going to chew and chew and chew and never be able to swallow it. It's just like, it's it's not it's not good. But it... 00:43:47.56 Brad Baych That is one of the things where you need to learn the difference to what is silver skin, what is fat, what is this light sinew that can be removed, and what can stay on there and what can't stay on there. I think those are good things to learn just so you have a better experience with your with your steak cutting and your steak eating. 00:44:07.80 nextlevelguypodcast Because you do have like a lot of great photos about how to cut into it. And, you know, you kind of explain the the little parts of like, you know, don't cut too much in here, cut this bit off here. And, you know, you see it from different angles. And then you also have the YouTube videos, which are there to sort if anybody's sort of struggling. But how do you go from using your cameras and things that to... 00:44:32.62 nextlevelguypodcast using your teaching skills, where you know because you've taught in culinary schools and that, how you know because you're now teaching the world how to cook, eat, select meat, cap better. 00:44:43.61 nextlevelguypodcast How have you tried to balance that low denominator and person who can barely use a knife to the person who thinks, I'm going to make this artistic, 3D, beautiful meal? how how How did you balance that in your book from... 00:45:00.22 nextlevelguypodcast people like me who don't know what they're doing to actual people who can are not for professional chefs but they're getting there 00:45:09.46 Brad Baych Yeah, I think it's it's having a an array of skill, of of not not skill levels, but like intricacy levels of the recipes. um Some are very easy where we're grilling, we're sauteing, we're we're doing ah searing the outside. i give you lots of tips on how to do determine done this because I think that is the biggest thing that a person who is um new to cooking or uncomfortable or doesn't, like isn't, doesn't consider themselves a chef. 00:45:42.61 Brad Baych Determining steak doneness, I think is one of the most important things because everyone has their kind of like, I like it medium. I like it medium rare. I like it medium well. And I give you several ways in the book to test for doneness. um it's It's hard because like in a when you're doing a restaurant setting, everyone does things by feel, right? So you touch the steak and then you can kind of tell, but that's because you've done it hundreds and hundreds of times. 00:46:10.20 Brad Baych Well, the person the person at their in their kitchen has not done it 100 times. So they're not going able to i'm not going to be able to tell you how it feels. You know, that's a hard thing to to show. So we work on temperatures. Temperatures is the best way to determine doneness. 00:46:25.05 Brad Baych So how do you use a meat thermometer? How do use a wireless meat thermometer that will tell you the internal temperature while it's cooking? So. I think. 00:46:35.77 Brad Baych The more times you do it, the more times you get comfortable with it. And when you nail it, you're like, I nailed it and I got this and I can do it again. So like I said, I think finding the recipes that you like and then like, 00:46:50.30 Brad Baych testing yourself and going like, oh, I made this one. We threw it on the grill. let's Let's try this next time. Oh, let's do a a reverse sear on this one where we smoke it first at a low temperature and then sear it and finish it at a high temperature. So it's the same process. It's just that extra step and that extra step is going to add a little more flavor and a little more texture. So I think it's it's baby steps and then that then you're you're off to the races. 00:47:18.30 nextlevelguypodcast ah that's been That's a really good point. You're talking about like the doneness factor of it. Why is that, like that you go to this restaurant restaurant A and the medium there will be completely different to the medium and restaurant B? 00:47:31.27 nextlevelguypodcast I would assume they would have just used the thermometers. and I can remember making steaks which look burnt on the outside, but they're almost red on the inside. how a like How is that a sort of generally accepted that's the way to cook a steak? 00:47:45.91 nextlevelguypodcast And like that you would recommend to people, but also why is there such a discrepancy in lots of places? Is it just they're rushing to get it out or they haven't rested to rest properly or where where do these issues come from? 00:48:02.14 Brad Baych So in a restaurant setting, you're looking at so much volume that they're not taking temperatures like with thermometers to each steak because we're doing hundreds of steaks. So that's where you will get where that is that feel where you know, 00:48:18.17 Brad Baych what a what a medium rare is, like a medium, but ah but again, it's hard because a medium rare tenderloin feels differently than a medium rare New York strip. You have to learn that the different cuts of meat even feel differently when they've come to those certain temperatures. And that's the reason that you're gonna get a different a different temperature or a different doneness from each place you go is because that individual cook has developed like a sense, a feel for when that steak is done. And, you know, everybody's a little bit different because that was one thing when you're working at a steakhouse, you see everything where people are like, they're bringing back their steak because it's, you know, they wanted it medium and, but they really want a medium well, because they just don't, 00:49:05.36 Brad Baych know exactly what that temperature is. 00:49:06.64 nextlevelguypodcast They don't trust the red and all right. 00:49:08.95 Brad Baych Yeah. Like I want, you know, you know, I want you know, medium, but with no pink. 00:49:09.75 nextlevelguypodcast that 00:49:13.78 Brad Baych Well, that's, that's not, or a medium, we know they'll they'll say something that's contradictory and you're like, well, I kind of understand what you're saying. I'm going to guess. And we're hopefully we get to something that's good, but you know, doing the temperature, there is a temperature gauge guard or not guide. 00:49:32.18 Brad Baych That's what i'm trying to say. There is a temperature guide for what is, um what is universally a rare, or medium, rare, medium steak. So um when you're doing it at home, that's the best way because you only got one or two steaks to deal with. So you you can get them right, um you know, as you're cooking 00:49:52.47 nextlevelguypodcast So what's then the balance between tenderness versus flavor versus time, you know, versus, you know, mopping up? Because, I mean, you were talking there about how you were going to, oh, I'm going to reverse sear this. We're going to try bit of this. And i think that a lot of times we, especially if you're trying to bulk in the gym, if you're you know like on the carnivore diet and all these sorts of things, you know people are wanting to lose weight, but they don't want to just eat the same thing over and over. 00:50:19.77 nextlevelguypodcast How do we keep the flavor? How do we add the tenderness? How can we use the rubs, the tallow, all these little nuanced things that you mentioned in the book to actually add flavor to what could potentially be just... 00:50:35.77 nextlevelguypodcast the same meat over and over again how how do you find because you were cooking for yourself as much where you're because you you were on the carnivore diet how you know 00:50:46.19 Brad Baych Yeah, did a little carnivore guide experiment. Yeah, that was, it was pretty interesting. 00:50:49.94 nextlevelguypodcast what did that teach you then about variety tenderness flavor kind of impacting that because you haven't got a wide range of things you can eat on that diet 00:50:59.74 Brad Baych Yeah, I think it's, it's, it's, How you cook it can change the flavor and texture immensely. So what you think about if I'm going to grill a steak, I can also put that in a cast iron steak. I can get a nice hard sear on it where it's crispy on top all the way across. That gives another texture. I could take another piece of meat that's more, that's tougher, and I can braise it and shred the whole thing to where it's softer. So it's completely soft and shreddable. 00:51:29.94 Brad Baych So that's all the same muscle, it's just different places of the cow. So there is a wide variety. it's And it's also knowing um which cuts of meat to go ahead and cook for a long time or cook for a short time. So like, um, You had mentioned a little bit, but there's ah there's a, there's an anecdote where it says the the most tender cuts of meat are furthest away from the hoof and the horn. So you'll see in a lot of places, every beginning of the chapter of the book, there is a cow diagram that shows where on the cow that primal cut is. And you can kind of like look at it and go, okay, well, that is the round and it's, it's really close to the hoof. 00:52:10.62 Brad Baych So I know that's going to be, that's going to be a tougher cut of meat or tougher area. There may be some little, some little exceptions to the rules from different cuts, but that one's going to be one-on-one. I'm going to braise or I'm going to want to stew um or cook very, very quickly. So it doesn't have a chance to get tough. But if I get in that middle range, I'm going to have a problem. 00:52:34.10 Brad Baych So I will find to the, When you're thinking about flavorness or flavorness, when you're thinking about tenderness and flavor, it's an inverse reaction. So the more the tougher the cut of meat, the more flavorful it is. What happens is that muscle gets a lot of work when the cow is just walking around doing its thing. So it builds up that muscle group builds up more flavor, but it's also tougher. 00:53:02.25 Brad Baych That's why when you think about most tender is the tenderloin, right? Well, that has about the least amount of flavor out of any cut on the cow. So you've got to balance the two. 00:53:11.87 nextlevelguypodcast Amen. 00:53:12.90 Brad Baych And there are some cuts that do those things really well. But still, there's a good, you know, you take a tough cut of meat and you and you cook it all day and or for several hours and shred that thing. 00:53:24.09 Brad Baych It is it's so good, too. And it's, you know, it's it's a different experience. 00:53:29.47 nextlevelguypodcast I'm salivating. I'm just like, I could go and eat stuff. 00:53:31.35 Brad Baych yeah I don't know. I'm behind you, actually. 00:53:32.59 nextlevelguypodcast just it for what What are like the big flavours? What are the ones where it's maybe a kind of a rougher cut, a harder cut, where you think, well, actually, if you put this rub on it or if you prepare it in this way, you know are there things that we must try that are outside of the usual remit or there are there recipes that you think this would sell this is worth the bouckelon that people have to use? 00:54:00.09 Brad Baych Yeah, so like um one of, like I'm using a tougher cut of meat on the, like a red wine braised short rib. I have that recipe in the book. So the short ribs, you know, very, very tough cut of meat, but on the bone and you, you know, you so you sear it, get some flavor going. 00:54:09.32 nextlevelguypodcast Oh. 00:54:18.58 Brad Baych you You make a flavorful liquid to braise that in and let it cook for several hours. And it is, it just, the texture of it, you can reduce that sauce and to where it just is very like thick and pourable and, and, and covers the whole short rib. And that is just like such a, especially now that we're getting into the fall time, fall, winter, it's like a wonderful fall, winter dish. 00:54:41.92 Brad Baych One kind of funny within in this same kind of short rib vein, I did a McRib. So at McDonald's, you know, they bring back that McRib. Well, I made one from scratch and use the short ribs. 00:54:55.77 Brad Baych know, braised them so you could pull the bones out and made a sandwich out of it. And I'm like, um my son, he's our food. One of our, one of my sons a big foodie in the family. 00:55:06.10 Brad Baych And that was his favorite recipe in the whole book. Cause he, he tasted almost all of them. And it was like, this is really, really good. I don't even know if he had the real McRib, but it was just some fun stuff. 00:55:16.82 nextlevelguypodcast Lucky kid. 00:55:19.03 Brad Baych fun stuff you can do that just, you know, not cooking doesn't always have to be serious. You can be playful and fun. So. 00:55:26.39 nextlevelguypodcast Because one of my one of the things I love to do is like whenever I'm reviewing a book or whatever it is i'll I'll go and look at reviews. And I noticed that a lot of people were reviewing it saying, this is amazing. this you know Some of the meals I've made are um you know so nice and I've learned so much. But one of the big things was about the butcher skills in there. 00:55:45.24 nextlevelguypodcast you know, a lot of them were saying it was such ah like a key point of why they wanted to buy the book, especially because they were fans of your your channel. Do you think now butchery skills have become a must learn because of the cost of meat and stuff versus actually just being nice to know, you know, we really need to learn this. We need to learn where our food's coming from and how to make the penny stretch towards the pound or the dollar in your case. 00:56:12.74 nextlevelguypodcast Yeah. 00:56:13.40 Brad Baych I really think it should it should be if everyone should know these things. um I think that's one of the reasons that my channel has done as well as it has is just because people didn't even know what you you don't know what you don't know. And i was and I'm here like just shouting from the rooftops going, hey, you can save a bunch of money by cutting it yourself. And it's not that hard. That's the that's the thing that's that's most surprising to people is that when you get down to it, it's not really that difficult. 00:56:43.67 Brad Baych there are some very like There are some very intricate things you that professional butchers do. I'm you know Breaking down an entire entire half cow or entire quarter is very difficult to do and takes a lot of practice. And, you know, those guys are really, really good at it. 00:57:04.63 Brad Baych um The cuts that we get are not, it's not that hard So I don't, I think it's most important that people know how to do this. Even if they don't do it, want to do it themselves, at least know that like, yeah, this is available. You know um you can take ah eat ah big ribeye and cut it into small ribeyes and save money. And, you know, don't know, it could help out in a pinch. Like we've got the holidays coming up. You want to do a nice prime rib. 00:57:31.83 Brad Baych Well, instead of paying $25 a pound, you know, or more, you know, Now I can cut it myself and you know decrease the price by half. 00:57:42.04 Brad Baych So I don't know. 00:57:43.39 nextlevelguypodcast Jeez. 00:57:44.23 Brad Baych it's just It seems to me like something that people should know. And there are a lot of people who want to know about it. So I'm here to teach them how to do it. 00:57:52.29 nextlevelguypodcast Do you think that's like kind of like a confidence ladder where you know people like yourself, where youre you know you go to a restaurant and there's that much competition, you have to have better dishes than the next people, you have to expand in this area. But in you know but when we're cooking for ourselves and our family, it doesn't really matter as much. So we don't have that kind of that push there. 00:58:14.64 nextlevelguypodcast And what are these kind of like, what progression would you want to see somebody, you know, like what would they what should they start with and then progress from there? 00:58:24.79 Brad Baych You know, I always say for the butchery stuff, I always say that those, the ribeyes and the strips are the easiest thing because we're just doing straight slices. um You know, the tenderloin gets a little bit more technical because you got take some silver skin off. But I guess start with some of those steak cuts. Those also are going to get you the most bang for your buck. You're going to get the most like, like, 00:58:48.86 Brad Baych expensive cuts for a lot less. So you're going to have, you're going save the most money by doing those kinds of things. Then when you want to get into something a little bit more technical, you want to do a chuck roll. Cause that's the next thing that's available for the home cook to go find is a chuck roll. And then you can get those steaks out of the chuck roll. You can grind it. You can, um you know, grind the trim. You can make chuck roast and you can save money by doing all that stuff too. So that's kind of the general progression. um But there's, 00:59:19.10 Brad Baych Depending on what you can find in your area, too, that you know you can go to ah get a sirloin. You can get all kinds of different cuts that you can go ahead and and further break down. so But again, I always like people to start out with those ones that are going to save them the most money and the ones that they think are like special occasion foods. And that way you can have them a little more often. 00:59:43.55 nextlevelguypodcast It's like I was just looking through, remembering earlier when I was looking through the pages, there were so much options for you, even just, you don't know, like the chuck, the flunk. It was like each area you were just like, here's 15 recipes you can do right now. And here's how to progressively make them more difficult. Here's how you can batch this. Here's how you can, you know, you show respect to the whole animal. 01:00:08.09 nextlevelguypodcast you know You're not just saying here, you buy this really expensive thing and only do one recipe from it. You're going, here's how you can feed your family. Here's how you can progress, learn, grow, but also fill your belly and that of your loved ones when you're doing it. And I think that's such a skill to be able to teach people. 01:00:25.88 nextlevelguypodcast But in the book, you talk a lot about patience. ah you know We need to rest things. We need to slice it correctly. We need to make sure that it's ba bagged correctly. 01:00:36.98 nextlevelguypodcast ah Where do guys go wrong in that sense? You know, where do we, where do we lose the money? Do you find, is it that we don't buy it correctly and then we get freezer burn? Are we not allowing stuff to rest properly? 01:00:50.84 nextlevelguypodcast What does it, and how do we build that habit of planning into our our cooking and prepping, et cetera? 01:00:58.36 Brad Baych Yeah, I think it's I think it starts with meat selection. It starts with, you know, knowing the difference between choice grade and prime grade. Maybe you so, you know, you know, you can tell that it's more expensive, but sometimes the prime grade is not as or is is not worth the you're not get the bang for your buck. It's not worth the upper the the higher price. Then it's storing it. It's like taking it through the entire progression, storing it, making sure that the vacuum seal is still sealed. um When you take it out of the package, you know, letting it kind of i like to especially these things that are cryovacs. So they have a vacuum seal pack. 01:01:37.06 nextlevelguypodcast Yeah. 01:01:37.23 Brad Baych It's best to take it out of the package and let it rest for a little bit because it's been in this vacuum environment. Just let it you know take let let it take 30 minutes in the fridge and just relax. 01:01:48.47 Brad Baych um You know, um a technique that I've really enjoyed doing um is salting a little bit before. i was there was one of the things I i did not believe in was um salting your the meat and letting it sit for ah overnight or four hours. 01:02:06.42 Brad Baych I did a test on my channel and like, yes, I'm now a convert. Cause there's one of those techniques I'm like, oh, this really works, but you can't do it in a restaurant because you can't do that to a hundred steaks, you know, but you can do it to your one steak. 01:02:11.49 nextlevelguypodcast But... 01:02:20.56 Brad Baych So, um, But again, i think guys, you know, I think guys go wrong with just not taking the appropriate amount of time. You know, don't just throw it quickly on the grill, you know, get, it you know, and and eat it real quick. 01:02:33.74 Brad Baych Enjoy your food. Enjoy what you're doing. Let it rest after it's cooked. You know, season it properly. i mean, just enjoy it because you don't, you know, these... Cuts of meat where you pay lots of money for, you know, just like, just take your time. Enjoy it. Enjoy some, enjoy your life. You know, the finer things in life. 01:02:52.95 nextlevelguypodcast I think because ah the that is a beautiful way of saying it because it's like, how often do you see guys just kind of going, yeah, threw it in a pan for um a couple of minutes. Yeah, it's fine. And ah ah I've just seen it straight away, but they don't then i don't understand why there's all this blood on my plate. 01:03:09.30 nextlevelguypodcast You know, they it's like if you're paying all this money for it if you're putting all this effort into it, why not treat it right? Why not use it like, you know, you would he wouldn't put, what was it they say? You wouldn't put and cheap petrol into a Ferrari. You know, like why not use and really get every penny you can out of this amazing gift that you' you're able to do? Because in the book and through your channel, do you find that you're in the best of both worlds? 01:03:38.71 nextlevelguypodcast That if you're wanting to try a recipe and you think, well, if I did this, you've then got your YouTube channel to fall back on to then and go, I'm going to make an experiment of this. I'm going to go and do this. And, oh, i'm going to teach this. Oh, so-and-so said they're struggling with this in the comments. I can do videos in this. That this ecosystem that you're built allows you that kind of to explore your own skills as much as help people master. Because you've said, um I wrote it where is it, it's not one big lesson, it's thousands of tiny ones. 01:04:09.37 Brad Baych Yeah, it's that's interesting you put it like that because um on my YouTube channel, i have like it's mainly butchery videos. Whenever I try to do a cooking video, it doesn't really do that well. i can you know My audience really wants to see the butchering part, wants to see the how to save money, how to go to the grocery store and what to buy. 01:04:30.97 Brad Baych So i end up not I end up having a bunch of meat in my freezer, first of all, and um i don't I don't fully get to explore how to make a recipe and pushing those limits and trying those things as much as I'd like to. 01:04:47.99 Brad Baych So that that is one thing with this book was the challenge of finding all these recipes and thinking of throughout my entire career of like, 01:04:48.20 nextlevelguypodcast Mm-hmm. 01:04:57.46 Brad Baych you know, I did this sauce here and we kind of did this preparation here. What if I mix them around or making some just up on the fly and using creativity to to ah to just, you know, build something completely new? 01:05:11.93 Brad Baych um It was it was such a good experience. It was difficult. I will give you that because I got when we did the the initial draft of the book or the table of contents for the publisher. 01:05:24.43 Brad Baych They're like, we need about 100 recipes. And I'm like, oh no problem. I got this. I started going down. And once I hit about 40, was like, oh, no, what do I do now? ah you know but How am I going to fill out the rest of these recipes? 01:05:34.26 nextlevelguypodcast That's... 01:05:36.39 Brad Baych So you it it was a great creativity exercise. And um You know, it just it gets people thinking like gets people thinking like, hell, yeah, I can do this. I have a I have a sal i have two salads or three salads that have steak on them. And it's like they're all completely different flavor profiles. But it's like, you know, maybe someone's not thinking about putting steak on a salad, but you can't. 01:05:58.65 Brad Baych Or on a pizza, on a sandwich. Like i just trying to to come up with these different creative recipes. It was a lot of fun and it did stretch my brain a lot. So that was a good thing. But again, on my YouTube channel, it's mainly people like to see butchery videos. So i keep that's why i keep giving them. 01:06:16.47 nextlevelguypodcast I mean, the variety in the book is amazing, but there's this beautiful dedication at the start to your wife, you know, where you've said she does your photography. She's doing a lot of the descriptions. She put up with a lot of your, like you were about your creativity, your kind of just this project where you've gone, 01:06:34.17 nextlevelguypodcast You know I've got millions of viewers. Oh, I know what I'm to I am now going to go and create a book. You know, you've kind of, you know, you were saying that yeah she's long-safraid and like she puts up with your madness, but she completes you. She makes you you. 01:06:47.54 nextlevelguypodcast What has this taught you doing this project together and like as a family and kind of bouncing off and learning and growing for each other? And what, and do your kids now still not, are they not impressed with your YouTube career? 01:07:03.61 Brad Baych So, yeah, so that' there's a lot of questions there. though So my wife was a trooper because basically I said yes to this project. And then I'm like, how are we going to do all this? And I'm like, of course, throw me and my wife have been together for a very long time. We met in high school. So there's been a lot of ah of times in my life where I have... ah relied on her and pulled her into these situations. 01:07:28.45 Brad Baych And this was one of the bigger ones. 01:07:28.50 nextlevelguypodcast Thank you. 01:07:30.45 Brad Baych But I was like, OK, we got to do this. We got to take all the pictures. We got to make all the recipes. And I don't ever follow recipes in my own cooking. I very rarely follow a recipe. So we had to write them. 01:07:41.98 Brad Baych And I would just spout off like, yeah, we're going to put this and this together. And this is why I'm doing this. And she's taking notes the whole time and then made it cohesive and made it sound like something. 01:07:53.47 Brad Baych And it was really, really amazing. So our communication was, was really good throughout this. Now it wasn't, it wasn't all roses. There were a little bit a, there were a couple of arguments in there and a couple like, man, I don't want to do another recipe. 01:08:07.31 Brad Baych It was like, Oh, we're going to do another one. And it was, it was great. It was great to work with her. And my kids were great. um They were official taste testers for a couple of them were when they were home. And and it it just It just all came together really nicely. 01:08:26.09 Brad Baych And yeah, and my kids do keep me grounded on the YouTubes because at very first when it blew up, they were like, this is really cool. You're a YouTuber. And I was like, okay, what is that? 01:08:36.77 Brad Baych And then now they're like, oh yeah, you know my dad, he just does YouTube videos. So you know they're unimpressed. Yeah. 01:08:45.43 nextlevelguypodcast ah I love that the book where you're talking about the progression and it's blowing your mind when you're logging on. good what you know your I one video was over like a million views and your kids were just like, yeah. 01:08:56.22 nextlevelguypodcast okay yeah know It just shows the difference. 01:08:57.56 Brad Baych Yeah, it' still it's still just dad. 01:09:00.09 nextlevelguypodcast It's that moment, isn't It's like creator versus people who are consuming it and they're just like... and but now you I can still remember getting three views and I was going, no, this is amazing, best ever! I can't imagine the level of skill that you have, but... 01:09:13.66 nextlevelguypodcast for the For people who are wanting to take this book and they're wanting to get better, they're wanting to you know use it as a competent sort of skill ladder, they're wanting to turn food into a celebration, they're wanting to provide for their family again and do it a lot cheaper than... 01:09:32.34 nextlevelguypodcast like these supermarkets are wanting to screw us with how should we use the book because I think that's the thing is it can be kind of like whoa this is 100 recipes and it's just beef alone you know obviously there'll be other books coming on and you'll be a superstar and you'll be on Celebrity Chef and all these kind things. 01:09:51.77 nextlevelguypodcast How can we use this book as somebody who's wanting to improve their cooking? Give them, let's say, 30 days. What would you want to see them be able to do in a month or come ready for the next step? 01:10:05.84 nextlevelguypodcast I know that's about 50 questions. 01:10:05.97 Brad Baych Yeah, and it's all right. 01:10:07.22 nextlevelguypodcast Sorry. Sorry. 01:10:08.91 Brad Baych It's right. I think it's just a a ah progression of what you're comfortable with. So wherever you're starting, I believe that this book, so someone who is beginner, medium or advanced could grab the book and get something out of it. 01:10:22.27 Brad Baych So whether you want to jump right into the butchery stuff, whether you want to start out with the comfort meals, the the comfort style meals, those are pretty straightforward. 01:10:32.83 Brad Baych And then you just kind of get into it and you're like, okay, like, okay, we're making, um, there's a meatloaf in there. 01:10:35.84 nextlevelguypodcast Thank you. 01:10:38.79 Brad Baych So, okay, we're making meatloaf. Well, mean maybe I want to grind my own meat. So maybe let's go to the grinding chapter and let's figure out, uh, give the tips and the tricks and how to grind your own meat, because you're going to get a fresher product. 01:10:51.43 Brad Baych If you know, and you're going to use some of the scraps that you have, have around. So, The simple progression things, because there's so many directions you can go to. and it Simply just go take your steak and go sear it properly. 01:11:07.81 Brad Baych Sear it, cook it properly, cook to the right doneness, season it properly, let it rest, slice it. it's It's an easy process, but sometimes you need someone to say, hey, do it like this. you know Try it like this. 01:11:21.21 Brad Baych And I think that's one thing that the book does, especially if you're a beginner, is you can pick a recipe. And a lot of them are the cooking of the meat is relatively simple. 01:11:31.89 Brad Baych And it's it's repeated over and over in the book, because if you're going to put a piece of grilled steak on top of a salad, well, that's the same procedure as putting a grilled steak with this sauce. 01:11:44.89 Brad Baych And with the mashed potatoes that are in there, you know, it's the same procedure. It's just repeated over and over and over again. And then you get that confidence of like, hey, yeah, I've done this before. I can do this. What's next? What else can I do? I want to do some of the ones that are more intricate recipes that take a little longer. Maybe I want to make my own beef jerky. I have beef jerky recipe in there that is so good. um it's one It has to be almost, what i say they're all my favorite, but that's a great recipe. And it takes a little bit of time. It's a hands-off time, but it's like, 01:12:15.29 Brad Baych you know, i'm I'm feeling more comfortable of like, Oh yeah, I can make beef jerky. Cause you know, on the butcher wizard channel, I showed you how you're going to save like $35 a pound on beef jerky. So um this is how you do it, you know? So I don't know. It's just, it can take you in so many directions. And I think there's something in there for everybody. 01:12:33.09 nextlevelguypodcast Oh, there's definitely something for everybody. Because just I was going through it, like, well you know, leaving little stickies going, right, that's getting done. oh I need to do that. going to batch that, stick that in the freezer. And before I knew it, I was like, the whole thing was almost highlighted. 01:12:45.31 nextlevelguypodcast was just like, all right, let's just make the whole, let's just start doing the whole book. 01:12:48.63 Brad Baych Thank 01:12:49.85 nextlevelguypodcast yeah How did it happen with you? Because you were talking at the start of the book about, you know, what you did when you started seeing Angel cooking. You talked about working with Kent. You've talked about how, you you know, you backed and forth with your wife about your cooking journey. 01:13:06.72 nextlevelguypodcast How was it therapeutic to kind of put your life story into this book as much as the skills it was actually putting you onto the pages? 01:13:18.58 Brad Baych it was It was an interesting experience because I feel like my, my because a lot of people are are so are discovering me from my YouTube channel, where that's a little bit of a personal interaction. 01:13:31.99 Brad Baych It's not just a recipe blog. It's not just a picture. You know, it's it's a, we're having ah a moment here in my kitchen, which I'm in right now. But this is, you know, 01:13:39.39 nextlevelguypodcast Nah. 01:13:40.60 Brad Baych This is what we're doing. And so I wanted to keep it a little personal. So I did have to go back in my mind and tell and find some of these stories. and you're like, you realize like, oh, yeah, I do. i remember that story or this was a cool story to put in there. And then I ended up with that whole section in the book about the different people I worked with, the different times, different restaurants I worked at, the, you know, 01:14:04.15 Brad Baych where it all kind of started for me. And I think it's a, it's an interesting read. So I hope people don't just skip through those pages and actually read them because it's, it was very therapeutic and it's cool just to like, I think it's just cool to put your life on there and just go, but it makes you go back and think of all these experiences that you've had. 01:14:22.13 nextlevelguypodcast Nah. 01:14:23.19 Brad Baych And that's, it's, I think everyone should try to do that and try to think about these, these things that you, are, you know, these experiences you've had that are hard to remember, you may have been younger, but I think it's great to go back and try to, you know, figure those out and and revisit those. 01:14:39.93 nextlevelguypodcast No, it was really good to see what made you you. You know, it's because we see you behind the camera as this confident, you know, like charming guy who is like an expert and can showcase these things. But to kind of know your story as much. 01:14:55.43 nextlevelguypodcast we we come along the journey with you as well. We learn about you as a person, which makes us then become deeper fans of you, you know, to to kind of bond with you. What was the, when you look back now, was there that moment that you can think or that lesson that changed it all, that suddenly made this where you went from, I'm not just a cook, I'm a craftsman, um' I'm bloody good at this, I can change the world through meat? 01:15:24.81 nextlevelguypodcast I know that's probably not how you put a CV, but... 01:15:27.61 Brad Baych But I just think throughout everything builds on each other. So every time I worked at a place, I tried to get every piece of knowledge i could out of it. And I moved on to another one. And um it was it's it's just a conglomeration of all those experiences. And. I think the the through line for the whole thing is just getting better. It's just wanting to be, to get better at a certain thing. And I just pointed towards cooking um kind of in happenstance because of those early jobs. And I really liked them. So I just think it's all a stepping stone. Everything is a stepping stone. And then when you finally get somewhere where you can share everything you've learned, 01:16:07.95 Brad Baych it's, it's really great. It's, it's a really great experience. It's a profound where you can like teach somebody else. Hey, yes, I've been through this. I've done, even if it's even something as mundane as cooking, but like, yes, you can do this and this and this, and it comes out like that. 01:16:25.78 Brad Baych You know, you teach, you know, when I was a culinary school teacher, I, you know, I taught all the way, you know, I taught 18 year olds all the way to 50 60 year olds And, You have to teach everybody a little differently and come at things a little differently. And I think that's helped me out with YouTube because I can teach in different ways in different videos or different parts of it, trying to continue to be entertaining because you've got to keep it. You know, people got to be interested or they're not going to watch it and they're going learn anything. So I think it's just all these different experiences really came together with, know, 01:16:57.53 Brad Baych what I'm doing now. And it's, you know, it's coming together so well and people are really liking it. And I just can't thank everybody enough. Like it just, I'm just every time I'm like man, somebody watched my video. That's awesome. That's good. You know, like it's really, it's it really feels good to be able to share all this. 01:17:16.85 nextlevelguypodcast No, i and that's, we should be saying thank you to you because the the joy, the love, the passion we get from watching your videos and also knowing that we're eating better, we're feeding our families better, we're learning to save money. You know, it's, you're putting joy, skill, mastery, entertainment, you know, like all this um amazing information out in the world. And that's why this book should be a ah major success because the love the dedication i mean it took you a year to put this together it shows in the pages this isn't just uh i'm gonna make a bit of money off this this is like a man's love of cooking butchery teaching all all put into the pages i know i'm gonna put you on on the spot here but why should we buy a copy if you had this as a sales pitch 01:18:09.56 nextlevelguypodcast you know I know we've just spoken for over an hour about this, but how would you sell this as a must-have in somebody's kitchen compared to the Gordon Ramsay, the Whites, the like the Heston books? when we Why should we have this in our library? in our library? 01:18:31.42 Brad Baych I think that the art of butchery is going away because people aren't understanding a lot of where their food comes from and how they can be part of the process. So I really believe that this book is important to have so that you can learn these simple techniques and keep that butchery kind of art alive because we're getting so far from it that it's just really hard to even know where that piece of meat came from on the cow and how to cook it right. So I just think that everybody could use something from every meat eater could use something from this book. And it just teaches you the basics from start to finish, from how to cut it, how to cook it, how to eat it. is this as a 01:19:16.15 Brad Baych I think everyone should have a copy of this book, except if you're vegan, you probably can skip this one because I don't think you're going to be happy with it. 01:19:23.70 nextlevelguypodcast Just wait for the next volume and then that'll be... 01:19:26.88 Brad Baych Maybe did. 01:19:26.93 nextlevelguypodcast What? 01:19:27.37 Brad Baych Butcher Wizard goes vegan next time. i don't know. Maybe. 01:19:30.89 nextlevelguypodcast ah That'll be an interesting book. I'll give you that. I mean, until we can do another one down the line, I would love to have you back on because I find, honestly, I just find talking to you so easy, but I know I'm using up a lot of your time, but what would you want people to take from this? I mean, hopefully we give them this book the the level of so selling it requires that, or deserves, sorry, you know, because I genuinely think this is a masterpiece. Yeah. 01:19:56.80 nextlevelguypodcast But what would you want people to remember from this, even if they're and maybe not into cooking as much? You know, you've given some great tips about how to build friendships, how to build good habits, how to push for what you want in life. What would you want them to remember as a sort of summary of our chat before the next one? 01:20:17.24 Brad Baych Yeah, I just think people can can really take um take pride in their food, take pride in what they're doing. i you know I never thought of this book as a telling my story as a inspiration for people, but you know it it kind of is of like how you can just continually do the same thing, getting better and better and better. And, you know, I really think that people just can get a lot of this book and really need this information because it's also a skill. And as I you know, I know we're on the for guys, you know, having a new skill is something that we need, that we crave. Like we need to have some sort of. 01:21:00.79 Brad Baych tasks to master. And I think that butchery can be your next task that you can master. And I just hope this book helps people out. I hope the YouTube channel helps people out. You know, and that's all I want. i just want to help. 01:21:15.22 nextlevelguypodcast So what's the evolution going to be? i know that's probably above hour a bit of a wanky question, but what and how can we expect to see you? Are you know you're going to be releasing like ah an online service where people can come and learn step by step? Are you going to be doing butchery classes? Are you going to be bringing out another volume of books, which you you should because this one's going to be a bestseller? 01:21:39.26 nextlevelguypodcast how How are you going to keep expanding on what you're doing? 01:21:42.97 Brad Baych Well, I think for me, the natural progression is to keep doing what I'm doing on YouTube and keep, there's still a lot to talk about. People ask me all the time, haven't you talked about everything? 01:21:53.29 Brad Baych I go, no, I got, I got a list of videos and things that we can still teach. So I still got work to do there. And then um I know this book, you know, who knows there's going another book. 01:22:05.22 Brad Baych We'll see how it goes. um I think there's lots of room for other, you know, pork and chicken and fish and all these other things. Um, 01:22:12.12 nextlevelguypodcast Mm-hmm. 01:22:13.43 Brad Baych um I did start a membership club. prial It's called the Primal Cuts Club, where it's a little bit more ah of closer to me. So we have live calls. We have two live calls a month where you can ask me questions or we can do live cuts. 01:22:33.37 Brad Baych And then it has different videos and what's on the what's on now YouTube. It has like culinary school videos because they're all like top down videos. So it's not me talking as much. It's more of just like just the facts. So they're shorter and they're more like punchy and like, we're just just how how to do this, how to do each thing Um, so um I want to continue to expand that. 01:22:57.27 Brad Baych Um, next year we got, we got some more plans. Like always, we're going to hopefully do some, some seasonings and some sauces. Cause I know like there's a, um, the primal cut steak sauce in here, which is really good. 01:23:10.71 Brad Baych Um, I want to, I want to, cause not everybody wants to make it. So I, hopefully that people will try it and like it and maybe we can put it in a bottle and, and, and, and offer it to the public. 01:23:20.60 nextlevelguypodcast Oh, yes. 01:23:20.96 Brad Baych You know, I got, so, um, there's a seasoning in there that also, that will be great. So, you know, we got a lot of stuff coming down the pipeline. So it's just, it's, it's an exciting time for other, for the channel. And, you know, we just, it just keep doing more stuff. I keep more stuff. I can rope my wife into helping me with. 01:23:40.47 nextlevelguypodcast Well, remember me when you become super famous. Like, I'll be sitting there going, I want some free bottles of this sauce. 01:23:43.89 Brad Baych Absolutely. 01:23:45.84 nextlevelguypodcast Like... 01:23:47.16 Brad Baych Absolutely. This is still my, out of all the interviews I do, I love coming on this show because I mean, talking to you is very easy and you know, it's, it's just like having a chat with a friend and I really, i you know, it's just great. 01:24:01.24 nextlevelguypodcast Well, we need to get you over to the UK and do a tour it and do some live workshops and things like that. So how can we follow this journey? How can we get in touch? How can we sign up? How can we you know like see when the sauce is going be ready? How you know how can we just be fans and engage with you? 01:24:21.85 Brad Baych Yeah. My, um, my YouTube is my platform that, that I put the most on. So I do have videos on there of like, you know, what's coming next and, and things were, things are happening. So that's probably the one where you have the most updates. I'm also on Instagram. I'm butcher wizard everywhere. So whether it's Instagram or Tik TOK, I'm like a couple of Tik TOK videos. I know who would have thought, right. And no dancing though. No dancing, just, uh, just butchery content. But, um, 01:24:51.38 Brad Baych There's also the Primal Cuts Club. So that's primalcutsclub.com. And um that's been really cool. You know, it's like I said, it's a more in-depth experience. 01:25:02.36 Brad Baych And um yeah, man, just kind of, um I guess I'm trying to be everywhere, but um you know, YouTube is my main, my main thing. 01:25:12.66 nextlevelguypodcast Well, head stop, Jack.