RYEGATE Montana was mention . At one time my Grandfather Elmer Dolve was sheriff. Spent my summers there growing up my HEART is in Ryegate. Absolutely loved this pod cast. I was born in Billings in the year 1949. My name is Linda Dolve Keels live in a small community close to Sacramento in the foot hills. Will be watching every pod cast you put out. Fell in love with this beautiful family of real cowboys. God Bless you..
Now this is impressive. One of the things that impressed me was the guy in the plaid coat removed his glove to shake your hand. That's how it is suppose to be done. The whole video was very well done.
It'll educate more than just Americans, and that's a good thing! :) Great and very interesting video. And well done to Marbled! That eating the BBQ steaks at the end made my lunch seem a bit meager lol
What a great American family operation. This was a huge investment and gamble for this family. This Marble Co is doing all it can to stay viable and provide a necessary service for ranchers and the public. Thanks for posting.
Great video, I learned how to process beef from start to finish at 15 years old and it is probably one of the best trades I was taught. I'm 68 now and still help other people to learn how to process.
This channel is great, not only did I learn something from you you are showing folks that have no clue as to how the real world runs. Top notch Trinity! Now I need to go order a box from Marbled.
Dang Trinity, this suburban Texan is loving your video series! I've lived in north Texas near a lot of smaller ranches and its really neat to see the farm to table process!
Great video Trinity! You hit the nail on the head about people being so disconnected with their food. Thanks for sharing. Can't wait to see what's next.
Wonderful and informative video. So glad you are defending the independent farmer/rancher. So glad to see a family run business. Shows all the hard work of our farmers and ranchers! God Bless you!
Thanks for sharing this video. Moma and Daddy always cut our own beef up for personal use until they got too old. this is a great operation. On my husband's side, it was hog. We used to render the lard outside on a fire in a big black pot. It used to be really cold here at Thanksgiving, so the men in the family always got the killing, hanging, cutting, and smokehouse jobs. The woman all the cooking, grinding sausage,and preserving. Lots of work, but those homemade lard biscuits and fresh sausage were so good. And believe it or not, I was only wearing a size 2 in clothes at 5'8". Now, all this stuff with hormones in it, you see kids and most people have gained a lot of weight and are big boned.
Thank you for such an educational video. Amazing family operation! I was so proud of my first year raising and processing my own chickens, can't imagine how these folks feel seeing their labor of love grow! Thank you again!!!!
Love this video. I have known all my life where my meat comes from. At home we had a Killers paddock. That was where we kept the sheep, Hoggets, 2 tooths and older sheep. The older ones were turned into sausages. Used to fatten lambs from the hill country for the freezing works for export and we always kept enough for our meat for the year
Fantastic video Trinity. I love to see these family run processors. The big conglomerates have a monopoly on the beef business. The only way ranchers can make an honest living is farm to table ranching.
Trinity, you could even talk about the life & death process of veggies! This earth has a death process for every last thing. Good video, thank you for the tour!
I just discovered your channel. Love seeing the horses and the Montana landscape. Thanks for bringing us along. You're like "Yellowstone" in real life. 🙂
This is the first video that I’ve seen if yours. It popped into my feed and I was intrigued. Great video! So informative and what a great family operation. This family is building a legacy for future generations. Thanks for sharing.
Very enlightening for city slickers! Especially when you put the comparison highlights bringing human life cycle into the animal life. Vaccines for early calves to vacines for our children as an example. The Chuckeye steak is the "poormans ribeye" my favorite being on SS income. Great job as usual Trinty!!
Trinity, thanks so much for filming this video and sharing the family experience for Marbled. Love the concept and that the family is also helping other farmers to maximize their profits while offering a great product. I've already checked out their website to try out the meat. Wayne from Rock Hill, SC
Great educational video, not to mention the family org! So many people don’t realize the risks, gambles, technology and work that goes into putting steaks on the table. Great job!
Trinity, another great story you have brought me as a retired, disabled, widow in Washington State but I did live all over Montana in a RV about 20 moons ago. My teeth have fallen out and my denture doesn’t fit good anymore so I would vote for the fork cut wagau. God bless you and yours🙏
It's nice to see ranchers doing their own processing. Those steaks made my mouth water! This is a great video to show people how/where their food comes from.
Yep....life has a cycle and it's important we remember that. We want our meat, but we don't want to know where it came from....at least that's what folks think now days. Great video Trinity. Thank you for making this clear.
Awesome video. What a great family nice to hear there story. Most people think you go to the store and buy your beef they don’t realize what it takes to raise cattle and process for the table
You sir are amazing. I love everything you talk about, this show was great, you made me laugh when you said your wife likes her steak ruined,grey, I totally agree steak must have some colour, thank you for this wonderfull video👍❤️
I just started following your channel. I'm still watching the video but it puts a lot of things into perspective. Without people and facilities like this, who knows where our meat comes from. I hope your ribs are feeling better and I do plan on ordering some beef from this place. God Bless.
What a great family-run business and well-run operation. You can tell they all really care about the cattle from start to finish. We bought a 1/4 beef that was half Angus and half Wagyu several years ago and it was fantastic! Steaks were to die for. Well done video.
This is the way it should be. The beef is all controlled by just a few big packers and they make the big money and pay the rancher what ever they want. They control it all and if the rancher wants to sell beef they have to play this game with them. This is a great idea and should help the ones that don’t have a place like this. Cool story and pray the big companies don’t drive them out.
THIS IS GREAT..... I HAD A CONVERSATION WITH MIKE, ON OUR WYOMING LIFE, TWO YEAR'S AGO..... THE SHIFT TO KEEPING EVERYTHING LOCAL AND ON A SET MENU TO BUILD A PROJECTED MEAT FIBER
I am an American who favors a policy of caring for those less fortunate. People like these ranchers need to be supported for what they do is part of an important chain that makes helping others possible. Too many of us who have good intentions don’t realize the unintended consequences that are created if we fail to support ranchers and farmers.
Great show!!! We are very small. Raise our beef n sell them on the hoof to others. I make appointment for them to go to processing. The few we have left go to the auction. Yes we always raise 1 for us. Grain finished Angus.
Long ago when grass fed beef was a new thing I was at a farmers market in Colorado and there was a booth selling totally grass fed beef and they asked if I wanted a sample. My response was “ heck no! I want my beef finished on corn which turns into marble which turns into a whole bunch of yummyness!
@TrinityMT please explain the difference between a farmer and a rancher. We have cattle at one place and our horses at another and people ask me all the time. I explain the best way I know but would love to hear your explanation. Please keep up the videos like this one.
Amazing video. Love reading all the comments herein to. I don’t know if you’ve been approached by an agent yet Trinity. But you might want to add some diversification to your media presence. I could see you on the Tonight Show etc. It would be great to have you bring this to America. You are gifted with your guests. You bring out the best in them. A true talent. ( …from a former talent manager.)
Very informative Trinity 👏 When you put chopped corn, or hay or whatever in a packed pile, were you try and squeeze as much air out as possible, or in a silo were gravity packs it, it will ensile. Which is an anaerobic process using anaerobic bacteria. You can round bale wet hay, but you need to totally wrap the bale in plastic wrap.
Great job Trinity 👏 would you be able to comment the packing plants of others facilities around Montana? We are from Minnesota and we have a meat locker in every small town and a beautiful farmers market that our local ranchers sell directly to us. We are very blessed! But I'm sure others would love to get a few places to buy from.
That was great Trinity, you should think about offering this video to grade schools and middle schools because what you said about people are so removed from their food is so true. Being part Greek on Easter, we would, butcher a lamb or 2. So even as a 5 year old, you'd see the whole process. And people just don't see that anymore. I mean, it's okay for kids 5 or 6 years old.to understand where their food comes from. Anyway, love your videos, God bless and merry christmas. Tom Lyons
Great video Trinity. We now buy 1/4 or a 1/2 beef from a rancher up in Bowie TX process it in Weatherford TX . The cost is much better the beef is better. The rancher gets more money and we get great tasting beef. Get our pork same way. I have them age the beef 14-21 days.
Silage is sort of pickled , you cut it with some moisture in the grass, roll it tight to get all the air out then cover with a plastic sheet then usually cover with tyres that are touching, it should smell sweet, those wagyu steaks look good.
I believe that the cover on the silage also keeps oxygen out. Silage is fermented plant fibers. If oxygen is present during fermentation, the plant fibers spoil.
Thank you for visiting this ranch,I've learned alot,they are doing a fantastic operation. I'm from Ohio,how would I get my hands on some of the meat they sell?
Im a beef lover and with all your videos makes it a great understanding knowing how it gets to me and my families belly and how we can appreciate it more.thank you sir and keep up with the good work and videos you always looking foward for them.
RYEGATE Montana was mention . At one time my Grandfather Elmer Dolve was sheriff. Spent my summers there growing up my HEART is in Ryegate. Absolutely loved this pod cast. I was born in Billings in the year 1949. My name is Linda Dolve Keels live in a small community close to Sacramento in the foot hills. Will be watching every pod cast you put out. Fell in love with this beautiful family of real cowboys. God Bless you..
Now this is impressive. One of the things that impressed me was the guy in the plaid coat removed his glove to shake your hand. That's how it is suppose to be done. The whole video was very well done.
Bless this great American family!!
Great video man! Help educate Americans on such a staple for our country!
It'll educate more than just Americans, and that's a good thing! :) Great and very interesting video. And well done to Marbled! That eating the BBQ steaks at the end made my lunch seem a bit meager lol
What a great American family operation. This was a huge investment and gamble for this family. This Marble Co is doing all it can to stay viable and provide a necessary service for ranchers and the public. Thanks for posting.
Yes. Great family taking a large risk. 👍
I love these behind the scenes vids, they are really important. Keep up the good work!
Thank you. I certainly will!
@@LifeintheWest 👍
My kind of “ rockstars”!! What an incredible, hard working, American family!! This IS what a good life is about!
Amen to farmer & ranchers, it’s absolutely worth it all, working, lifestyle.
Great video, I learned how to process beef from start to finish at 15 years old and it is probably one of the best trades I was taught. I'm 68 now and still help other people to learn how to process.
This channel is great, not only did I learn something from you you are showing folks that have no clue as to how the real world runs. Top notch Trinity! Now I need to go order a box from Marbled.
Dang Trinity, this suburban Texan is loving your video series! I've lived in north Texas near a lot of smaller ranches and its really neat to see the farm to table process!
Thanks for taking us along
Beautiful video man. The more I watch it, the more I enjoy it.
It’s such a good feeling to see a good family ramping up a great business, congratulations guys
Great video Trinity! You hit the nail on the head about people being so disconnected with their food. Thanks for sharing. Can't wait to see what's next.
Wonderful and informative video. So glad you are defending the independent farmer/rancher.
So glad to see a family run business. Shows all the hard work of our farmers and ranchers! God Bless you!
Thanks for sharing this video. Moma and Daddy always cut our own beef up for personal use until they got too old. this is a great operation. On my husband's side, it was hog. We used to render the lard outside on a fire in a big black pot. It used to be really cold here at Thanksgiving, so the men in the family always got the killing, hanging, cutting, and smokehouse jobs. The woman all the cooking, grinding sausage,and preserving. Lots of work, but those homemade lard biscuits and fresh sausage were so good. And believe it or not, I was only wearing a size 2 in clothes at 5'8". Now, all this stuff with hormones in it, you see kids and most people have gained a lot of weight and are big boned.
Thank you for such an educational video. Amazing family operation! I was so proud of my first year raising and processing my own chickens, can't imagine how these folks feel seeing their labor of love grow! Thank you again!!!!
Incredible video, felt like a real/honest/raw inside look into the industry. Lots of respect for this family! Very cool
I appreciate that!
The best view of Yellowstone a person could wish for an thank you for sharing.
Love this video. I have known all my life where my meat comes from. At home we had a Killers paddock. That was where we kept the sheep, Hoggets, 2 tooths and older sheep. The older ones were turned into sausages. Used to fatten lambs from the hill country for the freezing works for export and we always kept enough for our meat for the year
Well done. Great family great facility. Nothing but the utmost respect for Ben Griffin and Marbled.
Fantastic video Trinity. I love to see these family run processors. The big conglomerates have a monopoly on the beef business. The only way ranchers can make an honest living is farm to table ranching.
Thank you for sharing. Putting the pride back into the American farmers. People helping people.......
Trinity, you could even talk about the life & death process of veggies! This earth has a death process for every last thing. Good video, thank you for the tour!
Very true!! Thanks
I just discovered your channel. Love seeing the horses and the Montana landscape. Thanks for bringing us along. You're like "Yellowstone" in real life. 🙂
This is the first video that I’ve seen if yours. It popped into my feed and I was intrigued. Great video! So informative and what a great family operation. This family is building a legacy for future generations. Thanks for sharing.
Very enlightening for city slickers! Especially when you put the comparison highlights bringing human life cycle into the animal life. Vaccines for early calves to vacines for our children as an example. The Chuckeye steak is the "poormans ribeye" my favorite being on SS income. Great job as usual Trinty!!
I think if you marinate it, it's delicious.😊
Wowza!! What an amazing operation!! Kudos to this family, they're doing a fantastic job!!!!
They really are!
What a blessing for this family! Family all the time, I love it.❤
Trinity, thanks so much for filming this video and sharing the family experience for Marbled. Love the concept and that the family is also helping other farmers to maximize their profits while offering a great product. I've already checked out their website to try out the meat. Wayne from Rock Hill, SC
Farmers need this, and communities need the quality.
Great educational video, not to mention the family org! So many people don’t realize the risks, gambles, technology and work that goes into putting steaks on the table. Great job!
About time some body shows us about the life of the real life of cattle ranches you bring it all thanks for the information Loved it
You are very welcome! Thank you for watching!
Abrams from Georgia said we don't need farms or ranchers. We just go to the grocery stores to buy food .She needs to see this. Great video. Keep the
Wow what an operation and the whole family involved too. This is so informative, thanks so much for sharing this with us. 👏 best wishes from uk 🇬🇧
Thanks for this enlightening and educational video. Enjoyed learning about this family operation.
Thanks Trinity for that tour, I'm glad you asked a lot of questions. Very informative tour of the whole process.
Trinity, another great story you have brought me as a retired, disabled, widow in Washington State but I did live all over Montana in a RV about 20 moons ago. My teeth have fallen out and my denture doesn’t fit good anymore so I would vote for the fork cut wagau. God bless you and yours🙏
This was an awesome and informative video, just love how the whole family is involved in the process
This is awesome. This is the fix for the ranchers. Great to see we need more plants like this springing up. Thank you very much great video.
Really great video, as a dairy and beef farmer in Australia. I totally understand this video, what a great family run business. Thanks you
It's nice to see ranchers doing their own processing. Those steaks made my mouth water! This is a great video to show people how/where their food comes from.
Yep....life has a cycle and it's important we remember that. We want our meat, but we don't want to know where it came from....at least that's what folks think now days. Great video Trinity. Thank you for making this clear.
Great episode Trinity thanks for sharing . Best channel on UA-cam
Awesome video. What a great family nice to hear there story. Most people think you go to the store and buy your beef they don’t realize what it takes to raise cattle and process for the table
I’m definitely buying from there website. Been looking for a place like this thanks
I applaud farmers who can be innovative and work outside of the box.
I love your videos and they're really awesome especially the videos that you do with the people that you do the heartland of America
You sir are amazing. I love everything you talk about, this show was great, you made me laugh when you said your wife likes her steak ruined,grey, I totally agree steak must have some colour, thank you for this wonderfull video👍❤️
What an amazing video. Real America for us. Great video. Thank you.
Trinity, thank you for posting great content! We need more meat packing facilities like this!!
I just started following your channel. I'm still watching the video but it puts a lot of things into perspective. Without people and facilities like this, who knows where our meat comes from. I hope your ribs are feeling better and I do plan on ordering some beef from this place. God Bless.
I so support you Ranchers. Just keep on doing what you do.
That was a great video! Keep up the great work! I wish our local butchers would let ours hang for 14 days. 7-10 is the normal here in my area of Iowa.
It is definitely a cost issue. The longer you “age” it, the longer it takes up space in your storage. I really appreciate the 14 days as well.
Very well done. I learned a lot. Great family business, great family.
What a great family-run business and well-run operation. You can tell they all really care about the cattle from start to finish. We bought a 1/4 beef that was half Angus and half Wagyu several years ago and it was fantastic! Steaks were to die for. Well done video.
Great video! Love this family run business, great job!
This is the way it should be. The beef is all controlled by just a few big packers and they make the big money and pay the rancher what ever they want. They control it all and if the rancher wants to sell beef they have to play this game with them. This is a great idea and should help the ones that don’t have a place like this. Cool story and pray the big companies don’t drive them out.
Thank you for educating people on real life terrific job
THIS IS GREAT..... I HAD A CONVERSATION WITH MIKE, ON OUR WYOMING LIFE, TWO YEAR'S AGO..... THE SHIFT TO KEEPING EVERYTHING LOCAL AND ON A SET MENU TO BUILD A PROJECTED MEAT FIBER
I am an American who favors a policy of caring for those less fortunate. People like these ranchers need to be supported for what they do is part of an important chain that makes helping others possible. Too many of us who have good intentions don’t realize the unintended consequences that are created if we fail to support ranchers and farmers.
That's why you hoof trim alot of beef producers are going to 1 to 2 times a year for hoof trimming.
Awesome job Trinity!!!
Great show!!! We are very small. Raise our beef n sell them on the hoof to others. I make appointment for them to go to processing. The few we have left go to the auction. Yes we always raise 1 for us. Grain finished Angus.
Long ago when grass fed beef was a new thing I was at a farmers market in Colorado and there was a booth selling totally grass fed beef and they asked if I wanted a sample. My response was “ heck no! I want my beef finished on corn which turns into marble which turns into a whole bunch of yummyness!
I can't believe people argue to "just get your food from the grocery store!" Thank you for being essential.
@TrinityMT please explain the difference between a farmer and a rancher. We have cattle at one place and our horses at another and people ask me all the time. I explain the best way I know but would love to hear your explanation. Please keep up the videos like this one.
Amazing video. Love reading all the comments herein to. I don’t know if you’ve been approached by an agent yet Trinity. But you might want to add some diversification to your media presence. I could see you on the Tonight Show etc. It would be great to have you bring this to America. You are gifted with your guests. You bring out the best in them. A true talent. ( …from a former talent manager.)
I liked this video so much I placed an order with this company. Only wished that experience was a good as your video. Great job Trinity.
Very informative Trinity 👏 When you put chopped corn, or hay or whatever in a packed pile, were you try and squeeze as much air out as possible, or in a silo were gravity packs it, it will ensile. Which is an anaerobic process using anaerobic bacteria. You can round bale wet hay, but you need to totally wrap the bale in plastic wrap.
This is a terrific video Trinity!👍
Thank you sir.
Thank you. Absolutely the best commentary on rancher produced meat I have seen or heard in a long time
What a great job you did and I'd like to learn more about that cross breeding cattle
Great video Trinity. For those who have not yet had Wagyu. Omg. Its unlike any steak youve ever had. Melts in your mouth!. Delish!
Phenomenal video. Thanks for sharing!
Great interview of a great family operation! Get to know your local farmers and buy local. Cheers 🍻
🇺🇸🦅🇺🇸
Intelligent people making the country better with their ingenuity.
They sure do! Amazing people!
@@LifeintheWest
That applies to you as well, Trinity.
That looks delicious. Very interesting video. Loved seeing the whole process.
Great job Trinity 👏 would you be able to comment the packing plants of others facilities around Montana? We are from Minnesota and we have a meat locker in every small town and a beautiful farmers market that our local ranchers sell directly to us. We are very blessed! But I'm sure others would love to get a few places to buy from.
I am going to attempt to put together a list. It’s on my list of to-dos anyway. 😄
It has been a very long time since I've cut steak with afork
That was great Trinity, you should think about offering this video to grade schools and middle schools because what you said about people are so removed from their food is so true. Being part Greek on Easter, we would, butcher a lamb or 2. So even as a 5 year old, you'd see the whole process. And people just don't see that anymore. I mean, it's okay for kids 5 or 6 years old.to understand where their food comes from. Anyway, love your videos, God bless and merry christmas.
Tom Lyons
Wow, that was an amazing setup. Thank you Trinity for sharing this amazing family’s story.
went ahead and ordered from them, had to sample this stuff. Now I cannot wait to get it!!
Great video Trinity.
We now buy 1/4 or a 1/2 beef from a rancher up in Bowie TX process it in Weatherford TX . The cost is much better the beef is better. The rancher gets more money and we get great tasting beef. Get our pork same way.
I have them age the beef 14-21 days.
Had to watch again. Cannot wait to buy some.
So glad to this enterprising family. Thanks for the video. I will say that grass finished longhorn is good beef. So good I prefer it to Angus.
People really do need to learn this process in order to understand, otherwise they’ll keep being one sided about everything, great videos Trinity 🙏🏽
Great video. That’s a very impressive business model they are creating. I think they are getting ahead of the curve doing things like they are.
Silage is sort of pickled , you cut it with some moisture in the grass, roll it tight to get all the air out then cover with a plastic sheet then usually cover with tyres that are touching, it should smell sweet, those wagyu steaks look good.
This was a great video. I learned so much. Thank you!
A true American family. I truly appreciate what you do for us. Thank you, WALLY
I believe that the cover on the silage also keeps oxygen out. Silage is fermented plant fibers. If oxygen is present during fermentation, the plant fibers spoil.
Thank you for visiting this ranch,I've learned alot,they are doing a fantastic operation. I'm from Ohio,how would I get my hands on some of the meat they sell?
Wish them Success thanks for the tour
Just signed up at Marbled. Thanks cowboy!
Praying for your success !!
Im a beef lover and with all your videos makes it a great understanding knowing how it gets to me and my families belly and how we can appreciate it more.thank you sir and keep up with the good work and videos you always looking foward for them.
thank you so much for the tour 🤩
Awesome video, awesome family business. Thanks for this!
Awesome video!