Behind the Burger

Send us Fan MailA ranch can change overnight, and so can your role in it. We’re joined by Candy Baca, a sixth-generation rancher east of Las Vegas, New Mexico, who stepped in after an unexpected loss and built a direct-to-consumer beef program to keep her family operation strong. She shares what it’s like moving from a traditional cow-calf routine to selling local beef to real families who want to know the story behind their food.We dig into what “regenerative agriculture” looks like on the ground in New Mexico: pasture rotation, soil health, working with natural forage, and planning for drought and snow. Candy also gets candid about the parts nobody glamorizes, like paperwork, marketing, and the constant pressure of doing business with a small team. On herd health, we talk genetics, vaccinations, and why prevention planning matters, including staying alert to threats like New World screwworm.If you’ve ever wondered how buying beef direct works, Candy breaks down the customer side too: cut sheets, finished weights, rail weights, customization, and why dry aging changes yields while improving tenderness and flavor. She also tells a powerful customer story that captures the real impact of buying local and supporting family ranchers across New Mexico.If this conversation helps you see beef differently, subscribe to Behind the Burger, share the episode with a friend, and leave a review so more people can find the people and practices behind New Mexico beef.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailA ranch partnership sounds simple until you price a feeder calf, hit a drought, or unload fresh cattle that have never seen a hot wire. We’re out near Fort Sumner, New Mexico with Luke and Donna Cortese and Taylor and Kayla Lee to tell the full story of how two families build a cattle operation together and why trust, fairness, and daily discipline matter more than hype.We talk through the real work behind New Mexico beef production: turning calves out safely, pushing cattle to water, setting up vaccine and mineral programs, cleaning tanks, and using limit feeding to spot health problems before they turn into wrecks. You’ll also hear how modern ranching uses practical technology like cameras on remote water, Bluetooth feed-truck scales, group texts, FaceTime, and drones with infrared to find calves when weather and terrain make the job harder.Then we zoom out to the business side of ranching and agriculture. We get honest about thin margins, big capital needs, labor shortages, and why risk management tools like hedging and Livestock Risk Protection insurance matter when markets move fast. Throughout it all, the theme stays consistent: stewardship of land and cattle, investing in people, learning from failure, and keeping your word when it costs you.If you care about ranch life, animal welfare, and where your beef comes from, subscribe, share this with a friend, and leave a review so more people can find these New Mexico ranching stories.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailA lot has to go right before a kid in New Mexico bites into a steak finger at school, and most of it happens far from the cafeteria line. From Roswell, USA Beef Packing is doing the quiet, essential work of turning cattle into safe, inspected, traceable beef that can serve communities across the state. We sit down with Joe Madrid, owner of USA Beef Packing, and Nayely Madrid, office manager, to talk about building a USDA inspected slaughter and processing facility and what it looks like to grow a family business in the middle of a changing beef supply chain. They share how decades of meat processing equipment experience turned into buying a small plant, expanding rooms and workflows over time, and learning the hard way why diversification and niche markets keep a regional processor alive when the big companies control so much of the industry. You’ll hear how their programs work, including Ranch to Institutional Markets through the New Mexico Grown program, custom processing for cattle owners, co-packing and private labeling for small brands, and exporting American beef to places like Mexico and China. We also dig into food safety and humane handling, from lot-based traceability and trained station teams to the reality of constant inspections. Then we get practical and specific: fully cooked beef for school lunch programs, why “ready-to-heat” helps with food safety, and what’s next as grants help turn offal into value-added products like raw pet food and treats. If you care about New Mexico beef, local food systems, or how a processing plant actually runs day to day, hit play, then subscribe, share the episode, and leave a review so more people can find the stories behind the burger.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailThe real story of New Mexico beef isn’t a TV montage of horses and hero shots. It’s drought math, grass management, and a daily promise that the cattle get water and care before anything else. From the New Mexico Cattle Growers office in Moriarty, we sit down with Kimberly Stone, a fifth-generation rancher from Capitan, to talk about what it takes to keep a commercial cow-calf operation moving forward when the land and the world keep changing.Kimberly shares what stewardship means on the ground: setting stocking rates that match what the native rangeland can handle, protecting soil health, and planning for the next dry stretch because it always comes. We also get into the human side of ranching, including the pride and pressure of raising two sons who love ranch life and may become the sixth generation. Along the way, she breaks down the gap between the romantic “Yellowstone” image and the real work of storms, feed trucks, and fence repairs.We also talk about the choices ranch families make off the ranch: working in town for health insurance, navigating herd health concerns, and staying involved in organizations that defend and promote the beef industry. Kimberly reflects on a lesson that guides her approach to generational agriculture: respect your heritage, but don’t let it trap you. If you care about sustainable ranching, animal welfare, New Mexico agriculture, and how beef gets from grass to plate, this conversation will stick with you.Follow the show so you never miss an episode, share it with a friend who loves steak, and leave us a review to help more people find the stories behind New Mexico beef.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailA fifth-generation rancher from Roswell, New Mexico, pulls back the curtain on how a family outfit survives drought, policy, and razor-thin margins without losing its soul. Bronson Corn joins Carollann Romo to share the decisions that kept their herd intact—building a cow-focused feed yard as a drought tool, rotating entire ranches through pens to rest brittle grasslands, and accepting the hard work of calving under lights to beat scours and protect condition. It’s a story about stewardship you can measure in both range health and cash flow.We walk the fenceline between tradition and innovation. Bronson still works horseback and handles cattle the way his granddad did, but he’s unapologetic about new models that fit a semi-arid climate and cyclical rainfall. He talks plainly about public lands and the true costs of BLM and state leases that are baked into ranch purchases—why stewardship isn’t charity, it’s a business imperative. After more than 100,000 miles representing New Mexico Cattle Growers, he explains how policy really happens at the Roundhouse and why more ranchers need to see it firsthand.There’s hope here, too. With the national cow herd at multi-decade lows, prices finally let families breathe, repair fence, and invite the next generation in with real ownership. Bronson’s kids now run operating lines and buy cattle with breakevens in mind—a sign that beef remains a viable path for young producers willing to start small, trade work for pasture, and stack opportunity. Along the way, we talk failure as teacher, diversification as insurance, and the power of telling your story even when you’d rather just get back to work. Stay to the end for a craveable twist on dinner: New Mexico-style beef wellington wrapped in a tortilla and smothered in green or red.If this conversation moved you, follow the show, share it with a friend who loves agriculture, and leave a quick review so more folks can find these ranch stories.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailWe sit down with Tom Paterson, rancher and new president of New Mexico Cattle Growers, to talk stewardship, drought strategy, and how data and design make cattle calmer and beef better. From policy wins to local processing, we share a clear path to resilient ranching.• law-to-ranch journey and Spur Ranch origins• role and scope of New Mexico Cattle Growers• drought, culling decisions, and infrastructure pivots• Temple Grandin handling systems and hydraulic chutes• breeding with EPDs for calving ease and moderate milk• written protocols for vaccines, minerals, and breeding• water development expanding wildlife habitat• coalition policy wins and legislative focus• mentorship, asking for help, and leadership growth• local beef markets, state inspection, and processors"Join our team. Join our team to protect rural New Mexico, to protect the men and women and children who live in rural New Mexico, protect them from the craziness that sometimes goes on, protect them from the additional cost burdens, tax burdens that make it more expensive for us to do our work. Work with us on rural health care, work with us on rural education, join the team." -Tom PatersonThanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailWe trace how a ranch family in Curry County built a vertically integrated beef business, from wheat pasture yearlings to a fresh meat counter known for prime cuts, green chile brats, and face-to-face service. We compare grocery and direct beef, tackle pricing myths, and share what’s next, including USDA inspection and expanded local delivery.• Family ranch roots and multi-state cow-calf, stocker, and feeding operations• COVID catalyst for direct-to-consumer sales and retail launch• Managing inventory, grades, and the ground beef challenge• Customer education on antibiotics, hormones, and grass versus grain finishing• Why grocery beef is safe and why food choice matters• Building a premium, service-first butcher shop with specialty items• Genetics, Simmental and Speckle Park trials to lift marbling and yield• USDA inspection plans to unlock shipping and wholesale flexibility• Hiring for character, training skills, and growing community ties• Practical advice on risk, resilience, and saying noThank you for joining us for today’s episodeIf you would like more information, please visit nmbeef.comWhether it be a burger, a steak, or another beef dish, we hope you are enjoying beef at your next mealThanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailStart with 12 cows, add three counties of scattered leases, mix in a veterinarian, a range scientist, and two determined brothers, and you get a modern ranch story that’s as practical as it is inspiring. We sit down with Jim and Jovani Armendariz to trace their family’s path from their parents’ arrival in America to a 300-cow operation known for turning bare ground into healthy grass—and healthy beef.We talk through the real economics of ranching: why leasing often beats buying, how scattered parcels drive up time and costs, and what it takes to build a reputation that opens doors to new leases. Then we get into the tools that changed their trajectory. Virtual fencing lets them run adaptive rotations without miles of wire, boosting forage diversity and carrying capacity. Water sensors cut 120-mile tank checks down to a glance at an app. The result is a sharper, soil-first approach where observation, timing, and animal health work together.When COVID froze the supply chain, the brothers and a family friend launched A&G Family Meats to create cash flow and connect directly with customers. They share how they educate buyers on live weight vs. hanging weight, the typical 60–65 percent yield, and how cut sheets, bone-in choices, and dry-aging affect freezer pounds. We also dig into the balancing act between steaks, roasts, and ground beef, plus why social storytelling matters as much as marbling for building loyal local demand.Along the way, you’ll hear about mentorship from their father, the confidence their kids gain working cattle, and the philosophy that drives every decision: if you’re going to do it, do it right. If you care about regenerative grazing, ranch technology, direct-to-consumer beef, or the grit behind American agriculture, this conversation will stay with you.Enjoyed the story? Follow, rate, and share the podcast, and tell us which idea—virtual fencing, water sensors, or direct sales—you’d try first.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailHard truths, open pastures, and a lot of heart—Heidi Humphries invites us into her family’s Black Angus cow‑calf ranch outside Tucumcari, New Mexico, and shows what real stewardship looks like. We dig into the daily choices that keep cattle healthy and a multi‑generation operation moving forward: adapting to arid grasslands, rotating pastures with intention, fixing water lines after storms, and building a uniform herd that fits today’s beef market without losing sight of long‑term resilience.We also talk biosecurity with urgency and calm. Screwworm is on every producer’s mind, so Heidi explains how local meetings, county extension testing kits, and neighbor‑to‑neighbor communication create a line of defense. Her message is clear: proactive beats reactive, and community beats isolation. Along the way, you’ll hear how off‑ranch work provides benefits and stability, why gentle cattle make better health checks, and how steady vaccination protocols pay off when the unexpected hits. Beyond production, we explore beef nutrition, consumer choice, and the surprising reach of cattle byproducts—insulin, leather goods, tallow skincare, brushes, and more. Heidi is candid about the gap between TV portrayals and real ranch life: profit is uneven, work is constant, and meaning comes from small wins—a straight fence at sunset, a bottle calf that finally makes it, a family team pulling in the same direction. For anyone curious about New Mexico ranching, sustainable beef, or how legacy actually survives, this conversation offers practical insight and a grounded sense of hope.Subscribe for more stories from the people behind your steak and burger, share this with someone who loves the land, and leave a review to tell us what surprised you most.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailA famous outlaw's grave you can see from the kitchen sink, a trail that once fed frontier forts, and a family betting on rain—this is ranching in Fort Sumner, New Mexico. We sit down with Sarah Fitzgerald, chair of the New Mexico Beef Council, to unpack what it really takes to raise beef in an arid landscape where stocking rates stretch to 50–70 acres per animal unit and every decision hinges on land, water, and numbers.We explore the engine room of their operation: a small, tightly run grow yard designed for careful weaning and efficient gains. Sarah explains how a grow yard differs from a feedlot, why audited feed labels and certified natural programs matter, and how source verification with EID tags builds traceability and trust. The conversation moves from dust to data—budgets, P&Ls, forward contracts, and the high cost of inputs that shape thin ranch margins. Along the way, we tie in Wild West history, the Goodnight Loving Trail, and the modern realities of rotational grazing, native grasses, and adapting to weather that doesn’t always cooperate.This episode is also a window into family life on a ranch. Sarah shares how she runs the books, handles audits and trucking, and still reads the land for subtle signs—trampling near waters, cow patties, grass height—that guide pasture moves. We talk land prices, leasing strategies, and how to make farmland and forage work together when buying a traditional ranch won’t cash flow. For students and career changers, the beef industry’s breadth comes into view: animal science, meat science, nutrition, accounting, marketing, trucking, and more. And for anyone curious about grocery store beef, Sarah’s message is simple and clear: family-owned operations care deeply, and beef safety and quality are non-negotiable.Stick around for a bit of holiday warmth as Sarah shares her family’s tradition of homemade Italian meatballs on Christmas Eve—proof that beef is more than a meal; it’s memory and connection. If you value grounded stories about food, land, and the people who make both possible, this one’s for you. Subscribe, share with a friend who loves beef, and leave a review to tell us what you learned.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailCuriosity, service, and straight talk drive this deep dive with New Mexico rancher and board member Boe Lopez, who opens up about life on the range and the work behind a trustworthy beef supply. We trace his path from a family operation rooted in generations of grit to leadership roles that demand tough decisions, transparency, and constant learning. Along the way, Boe breaks down what most folks never see: how Beef Council dollars are governed, why promotion needs to be bold yet accountable, and how a hot air balloon turned into a surprisingly powerful conversation starter for producers and consumers.We explore the real mechanics of herd health across New Mexico’s diverse terrain—from 5,900-foot headquarters to 8,500-foot summer leases—where weather, wildlife, and elevation shape daily choices. Bo explains practical nutrition and animal care: forage and fecal testing, targeted minerals and salt, vaccination protocols, and sunflower cake adjusted to temperature and grass growth. He connects those details to bigger themes like biosecurity during transport, veterinary partnerships, and the shared goal of healthy cows and calves that produce high-quality beef.Economics and legacy thread through every story. Yes, prices are up, but so are inputs: diesel, fencing, minerals, equipment, and freight. Bo breaks down how thin margins, estate planning, and variable markets force families to think decades ahead so the next generation inherits opportunity, not a tax bill and a for-sale sign. Still, he’s clear about why it’s worth it: neighbors who show up without being asked, a faith-driven commitment to land and wildlife, and a lifestyle that rewards perseverance. He closes with practical advice for newcomers—start small, stop comparing, learn fast—and a simple favorite: a medium filet, no sauce, with salad and a baked potato.If you value honest stories from the people who raise your food, tap follow, share this episode with a friend, and leave a quick review to help more listeners find Behind the Burger.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailWe sit down at Corralitos Ranch with fourth-generation cattleman Ross Foster to explore drought planning, water work, herd temperament, and the real meaning of stewardship on public and private lands. Grit meets grace as we follow the choices that make cattle calm, grass recover, and families keep going.• family history and purpose of the Las Cruces ranch • drought, wind and the decision to let pastures seed • water lines, dirt tanks and center pivots for resilience • rotational grazing and matching herd size to forage • genetics, temperament and culling for calm handling • cake-broke cattle for low-stress health checks • public land etiquette and better gates for users • kids, mini breeds and building next-generation interest • why this life is hard, redeeming and worth it • cooking tips from brevet cuts to sous videIf you would like more information, please visit nmbeef.comThanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailWhat does it take to keep a ranch thriving when prices swing, rain stalls, and the next generation needs a runway? We sit with Jim and Jay Hill outside Las Cruces to map a path from mules and tobacco fields to GPS tractors, custom feeding, alfalfa, cotton, seed crops, and even commercial real estate. Their story is equal parts resilience and reinvention, proving that diversification is not a buzzword—it’s a survival plan that protects both cattle and family.Jim shares how smart buying, timely selling, and steady expansion turned a small New Mexico farm into a multi-faceted operation, while Jay recounts scaling production to 21,000 acres and two feedyards before stepping back to reassess bandwidth and balance. Together they break down how to think like a ranch CFO: hedge drought with insurance, buy feed when it’s cheap, prioritize airflow and shade to combat heat stress and parasites, and build rotational grazing that holds up when the monsoon doesn’t. They also push back on the idea that agriculture is closed to newcomers—start small, grow smart, and let partners amplify your effort.Beyond economics, they tackle the human side of the beef industry: mental health in a comparison culture, making peace with your pace, and the hard conversations of succession planning. Their take on marketing is clear and actionable: put your name on your beef, use local processing and directories, consider co-ops carefully, and keep your face in front of your product so trust outlasts any single buyer. Through it all, the Hills return to what matters—healthy animals, honest stewardship, and a community of people you’d happily break bread with.If you care about ranch resilience, drought strategy, animal comfort, and building a brand that lasts, this conversation delivers practical steps and real encouragement. Subscribe, share with a ranching friend, and leave a review with your favorite takeaway so more producers can find it.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailWe celebrate a year of bold outreach: a locally piloted hot air balloon, a fast-growing school beef grant, a statewide sports nutrition push, and farm tours that bring health pros onto ranches. Every move centers one goal—connect producers and consumers with clear stories, real education, and local pride.• Launching a New Mexico Beef hot air balloon with Zia approval• Starting a podcast to bridge ranch and table• Extending the Sports Nutrition Game Plan through NMAA• Practical fueling tips for student athletes on the road• Farm tours for dietitians and health sciences students• Photo contest showcasing ranch life across the state• Beef grant expansion from 17 to 55 schools• Teaching beef cookery and nutrition in classrooms• Community engagement at state basketball in The Pit• Stewardship of producer dollars and board-led priorities• Upcoming KOB4 cooking competition series• Balloon Fiesta debut and ongoing outreachThis podcast covers the fiscal year from July 1, 2024 to June 30, 2025.If you would like more information, please visit nmbeef.comThanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailA lobby fight over the beef checkoff. A dusty arena humming with beginners and world champs. And a simple reframing that changed everything: team roping isn’t just a rodeo discipline - it’s “cowboy golf.” We sit down with Denny Gentry to chart how a ranch kid from southern New Mexico helped unite a divided industry, grew local qualifiers into national institutions, and built the infrastructure that turned a ranch skill into a billion‑dollar ecosystem.Denny recounts the hard lessons from Santa Fe, where ranchers split over a new assessment and the vote became an eye‑opener in coalition-building. That political savvy carried into the arena, where smart handicaps and day permits opened the gate to new ropers without diluting the culture. We follow the rise of USTRC and the World Series of Team Roping, the birth of a barrier system now used nationwide, and the people-powered database that quietly became a travel safety net and community directory for Western families crisscrossing the country.Horses, cattle, and beef are the same story here. Denny explains how roping cattle move into the beef supply, why Corrientes fit evolving consumer tastes in lean beef, and how the Riata Stallion Incentive links earnings to bloodlines in partnership with AQHA and Equine Network. The result is a clearer market for performance horses and a recognition that roping increasingly sets the price signals for the broader Western horse economy. We also touch on modern nutrition science, methane research, and how better data has shifted the tone from defense to confident clarity.If you care about ranching, horses, beef demand, or just love a good origin story, this one is packed with trail-tested insights and practical wins. Subscribe, share with a friend who ropes (or wants to), and leave a review telling us the moment that surprised you most.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailEarly mornings on horseback and late nights in a tractor aren’t a contradiction—they’re the operating system of a ranch that actually works. We sit down with Fort Sumner’s Jimmie Fitzgerald to trace how a Texas upbringing, New Mexico grass, and a stubborn love for doing things right built a family operation that farms, grazes, and finishes with purpose.Jimmie opens up about making the hard choice to move, take over, and then expand—adding ranches, growing the farm, and building a yard so the business could feed more than one family. He explains why carrying capacity is a year-long calculation, not a good-looking month, and how being a “grass barber” protects both the range and the bottom line. We dig into the practical playbook: branding and weaning vaccines that prevent wrecks, reading cattle twice a day, and weighing often because a half-pound of gain multiplied across a set is real money. He shares how alfalfa, wheat, and silage connect the dots between pastures and pens, turning weather swings into manageable decisions rather than emergencies.The conversation stays grounded in people. Jimmy talks about earning respect as a younger operator, the neighbor culture that makes brandings work, and why teaching kids to do hard things is the true payoff. We also pull back the curtain for consumers—how to talk to your butcher, what to look for in a steak, and why questions lead to better beef on your plate. And yes, we end at the grill with a sleeper cut you should try next: tablitas, cross-cut ribs seasoned simply and cooked hot for big, marbled flavor.If this story resonates, tap follow, share it with a friend who loves good beef, and leave a quick review—your feedback helps more curious listeners find these ranch-side conversations.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailJoel Van Dam, a third-generation dairy farmer from Route 77 Dairy, takes us behind the scenes of modern dairy production and its surprising connection to the beef industry. With 4,200 dairy cows and a newly acquired ranch, Joel bridges two agricultural worlds with innovative thinking and deep family roots.The conversation explores "beef on dairy" genetics – an increasingly common practice where dairy cows are bred with specialized beef bulls to produce calves with better beef characteristics. For eight years, Joel has refined this approach using TD Beef (Angus) genetics, creating animals that satisfy both dairy efficiency and beef quality demands. These crossbred calves represent a solution to one of dairy's longstanding challenges: finding valuable markets for male calves born to dairy cows.Technology plays a starring role in Joel's operation. Each cow wears an ear tag that monitors body temperature, rumination (digestive activity), and behavior patterns – allowing for precise, individualized care. This technological edge helps overcome the nationwide shortage of large animal veterinarians while maintaining exceptional animal welfare standards.Joel dispels common misconceptions about dairy production, explaining the rigorous testing that ensures milk contains no antibiotics or inappropriate hormones. Every load undergoes testing before leaving the farm, maintaining the highest food safety standards. Similarly, the milking facilities maintain cleanliness levels that surprise most visitors – often "cleaner than most people's houses."Despite challenges like finding qualified workers and managing weather extremes, Joel remains passionate about agriculture. His "fail forward" philosophy embraces innovation and learning from mistakes. With eleven new countries seeking American milk and growing opportunities for beef-dairy crossbreeds, the future looks promising for producers willing to adapt.Whether you're curious about where your food comes from or considering a career in agriculture, this episode offers valuable insights into an industry that continues to evolve while maintaining its family-centered roots. Subscribe now to hear more stories from the people who produce the food on your table!Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailAgriculture runs deep in Larry Reagan's blood. As President of the New Mexico Farm and Livestock Bureau, he bridges the gap between policy and pasture, advocating for the 22,000 members who make up the state's oldest and largest agricultural organization."Raising cattle is a calling, not just a job," Reagan explains during this enlightening conversation with Caroline Romo of the New Mexico Beef Council. His journey from insurance customer to influential agricultural leader parallels the organization's own mission - often misunderstood as simply an insurance provider when its true purpose lies in advocacy, lobbying, legal action, and education.Reagan's personal operation reflects the adaptive nature of New Mexico ranching. With only 14 inches of annual rainfall in his region, he's spent 25 years implementing cross-fencing systems for optimal cattle rotation. This attention to detail extends to animal welfare, with Reagan emphasizing that stress reduction is paramount for cattle health. "Everything we can do to minimize stress in our cattle is helping our cattle," he notes, highlighting the profound care that underpins responsible ranching practices.The conversation reveals the Farm Bureau's inclusive approach to agriculture, welcoming everyone from small organic producers to large cattle operations under one mission: telling agriculture's story authentically. As Reagan puts it, agricultural producers are "doing it the best they can to the most rigorous standards," feeding their own families the very food they produce. His favorite beef dish? The quintessentially New Mexican green chili stew - a fitting culinary representation of the state's rich agricultural heritage.Subscribe to Behind the Burger for more stories from the cattlemen and cattlewomen who bring beef from pasture to plate. Visit nmbeef.com to discover recipes, resources, and more insights into New Mexico's vibrant beef industry.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailHave you ever wondered what ranching looks like in paradise? Our journey to Maui reveals a surprising side of Hawaii few visitors ever see - a thriving cattle industry generating $82 million annually across the islands. This special collaboration between the New Mexico Beef Council and the Hawaii Beef Industry Council is a fun way to share the story of ranching in another state.In this special on-location episode, we're joined by Kristin Mack-Almasin, Livestock Manager at Ulupalakua Ranch, and Angel Melone from the Hawaii Beef Industry Council. Together, they pull back the curtain on the remarkable challenges and innovations of raising cattle in one of the world's most beautiful - and challenging - environments. From managing herds across dramatic elevation changes and microclimates to battling an overwhelming axis deer population that has forced the ranch to cut their cattle numbers in half, Hawaiian ranchers face obstacles mainland producers might never imagine. With limited access to supplemental feed and processing facilities, these island ranchers must perfect the art and science of resource management while adapting their genetics to thrive in this unique ecosystem."Managing animals and pastures together is an art," explains Kristin, whose background in dairy science led her to this unexpected career on Maui. Her passion for producing food sustainably while improving the land shines through as she describes how cattle grazing helps prevent wildfires and manage invasive species across the ranch's 18,000 acres.Whether you're planning a Hawaiian vacation or simply curious about different approaches to cattle ranching, this episode offers a fascinating glimpse into a world where tradition meets innovation against a backdrop of breathtaking beauty. Don't miss this chance to discover the hidden agricultural heritage behind Hawaii's postcard-perfect landscapes.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailSecretary Jeff Witte takes us behind the curtain of New Mexico agriculture, revealing how a reluctant political appointee became the state's longest-serving Secretary of Agriculture. With warmth and candor, he shares the fascinating journey that began when his college dean urged him to enter a field he initially resisted, ultimately discovering his passion for agricultural policy and public service.The conversation unveils the surprising reach of the New Mexico Department of Agriculture - from ensuring gas pumps dispense the correct amount of fuel to certifying grocery scales and inspecting dairies. "We're one agency that touches every person every day," Secretary Witte explains, highlighting how his department safeguards the food supply chain from field to table while promoting New Mexico's unique agricultural products globally.Food safety emerges as America's agricultural crown jewel, with Secretary Witte reporting that international visitors consistently marvel at our safety standards. This framework of trust allows for unprecedented food choice and accessibility - a privilege many Americans take for granted. Meanwhile, his department works diligently to expand export opportunities, now reaching 55 countries worldwide while simultaneously strengthening local food systems.The heart of the conversation reveals the moral center of New Mexico agriculture: family farmers and ranchers who serve as pillars of rural communities. Secretary Witte passionately describes these producers as not just food providers but community leaders who volunteer, coach teams, attend local government meetings, and nurture the next generation through 4-H and FFA programs.Perhaps most movingly, Secretary Witte addresses the mental health challenges facing agricultural producers who carry "the weight of feeding the world" while typically receiving just one paycheck annually. His mission to support these producers drives his continued service, ensuring that New Mexico's agricultural heritage thrives while adapting to modern challenges.Ready to taste authentic New Mexico beef? Visit nmbeef.com to discover local producers and bring the flavors Secretary Witte calls "heaven" - especially when topped with green chile - to your own table.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailAlisa Ogden, a fifth-generation rancher and third-generation farmer from southeastern New Mexico, shares her family's rich history of land stewardship dating back to 1890. Her insights reveal how successful ranchers balance conservation, innovation, and tough decision-making through challenging drought cycles while maintaining passion for producing quality beef.• Fifth-generation rancher whose great-great-grandfather homesteaded south of Carlsbad in 1890• Past president of New Mexico Cattle Growers Association and current chairman of NCBA's Federal Lands Committee• Manages drought conditions by adjusting herd size and resting pastures without adequate grass• Participates in conservation initiatives like "Restore New Mexico" to improve watershed health and grassland productivity• Family tradition of innovation – from her grandfather terracing with horse-drawn equipment to modern brush control• Operates a cow-calf operation featuring Angus-Hereford crossbred cattle selected for meat quality• Champions the Beef Checkoff program for its vital role in research, education, and promotion• Favorite way to enjoy beef: a medium-cooked filet with just salt, pepper, and green chileIf you would like more information, please visit nmbeef.com. Whether it be a burger, a steak, or another beef dish, we hope you are enjoying beef at your next meal.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailDive into the world of veterinary medicine and food safety with Dr. Samantha Holeck, New Mexico's State Veterinarian, as she shares her remarkable journey from growing up on a small Carlsbad cattle ranch to safeguarding the health of livestock across the entire state.Dr. Holeck pulls back the curtain on the critical yet often unseen work of protecting our food supply, revealing how her 15 years as a mobile livestock veterinarian prepared her for monitoring and managing animal health on a statewide scale. With candor and expertise, she addresses the most pressing challenges facing New Mexico's livestock industries today, including the looming threat of New World screwworm – a devastating parasitic fly that can kill animals within days if untreated.The conversation takes us through the fascinating science behind screwworm eradication efforts, including the release of millions of sterile flies weekly in Mexico and the rigorous border inspection protocols designed to prevent its reintroduction to the United States. Dr. Holeck also discusses other significant health concerns, from tuberculosis to avian influenza, and shares how the state's Ag Livestock Incident Response Team (ALIRT) stands ready to identify and address foreign animal disease outbreaks.Beyond disease management, Dr. Holeck highlights recent legislative successes in addressing rural veterinarian shortages and explains how her role extends to modernizing decades-old regulations to meet current agricultural needs. Her passion for supporting the hardworking producers who feed the world shines through, especially when she confesses her love for that quintessential New Mexican favorite – the green chile cheeseburger.Whether you're involved in agriculture or simply curious about where your food comes from, this episode offers valuable insights into the dedicated professionals working behind the scenes to ensure a safe, sustainable food supply for generations to come. Listen now to gain a deeper appreciation for the complex systems that bring beef from pasture to plate.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailWhat happens when a chef's passion for food quality leads to raising cattle? In this enlightening conversation with the family behind Sile Pastures, we discover how culinary expertise transformed into regenerative ranching in Sile, New Mexico.Sage Hagan shares his remarkable journey from high-end kitchens working alongside Wolfgang Puck to establishing a diversified farm operation with his wife Andrea and their daughters. Their story illustrates the challenges and rewards of being first-generation ranchers in New Mexico's varied landscape, where water access proves both precious and determining. With incredible candor, they discuss how their operation has evolved from a small market garden to managing 60 head of cattle and 70 sheep while maintaining their commitment to sustainable practices.The conversation delves into what makes New Mexico ranching unique, from dealing with unexpected May snowstorms to navigating limited land access. You'll hear how their four-year-old daughter already serves as the "farm manager," spotting trailers, sorting cattle, and developing an enviable work ethic that only agricultural life can provide. This family's deep respect for their animals permeates everything they do, from humane handling practices to their innovative "ancestral blend" ground beef that incorporates nutrient-dense organ meats.Beyond cattle, Andrea explains their latest venture creating tallow-based body products as part of their commitment to using every part of the animal. Their philosophy of connection—to the land, their animals, and their community—offers listeners a thoughtful perspective on modern ranching that honors traditional values while embracing innovation.Whether you're curious about regenerative agriculture, the realities of starting a ranch from scratch, or simply want to understand the dedication behind locally-raised beef, this episode provides an authentic window into the lives of those who choose to nurture both land and livestock. Listen now to appreciate the people behind your next meal.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailAgricultural advocate Tara Vander Dussen takes us behind the scenes of modern dairy farming, revealing how traditional practices are evolving alongside innovative approaches like beef-on-dairy breeding programs. As a fifth-generation dairy farmer married to another fifth-generation producer, Tara brings a unique perspective that spans environmental science, hands-on farming, and global advocacy.The conversation explores a fascinating transition happening in dairy operations nationwide. What was once considered unthinkable – breeding dairy cows to beef bulls – has become standard practice, creating economic opportunities for farmers while addressing market demands. Tara walks us through the practical considerations of this evolution, explaining how selective breeding optimizes both milk and meat production in an increasingly efficient food system.Beyond production practices, we discover how New Mexico's unique climate and landscape have shaped a distinctive dairy industry with some of the nation's largest operations. The wide-open spaces and moderate weather create ideal conditions for open-lot dairies where cows stay outside year-round under shade structures – vastly different from the barn-housed operations common in other regions.Perhaps most compelling is Tara's passion for combating food fear. Through her podcast "Discover Ag" and upcoming representation at the UN's Global Livestock Sustainability Committee, she works tirelessly to help consumers feel confident in their food choices. Her message resonates deeply: in a world of overwhelming options and contradictory information, understanding where your food comes from provides peace of mind at the grocery store.Ready to learn more about the people behind your food? Follow Tara on social media or tune into her weekly podcast "Discover Ag" for entertaining, educational conversations that bridge the gap between farms and food lovers.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailDr. Francine Giotto shares her journey from veterinary medicine in Brazil to becoming a meat science professor at New Mexico State University, where she revitalized the program after a long gap following her predecessor's retirement. • Originally from Brazil with parents in agriculture and food processing industries• Holds degrees in veterinary medicine, animal production, and two PhDs in animal science and meat science• Focuses research on combating pathogenic bacteria in meat using innovative methods like cold plasma technology• Collaborates on sustainability initiatives to transform unused parts of carcasses into value-added products• Exploring artificial intelligence applications to understand consumer purchasing preferences• Responsible for educating the next generation of meat industry professionals• Challenges include competing for limited funding across all university programs• Many people outside agriculture don't realize meat science exists as a dedicated field• Passionate about product development and innovation in the meat industry• Favorite beef preparation is simply grilled steak with salt, reflecting Brazilian traditionsFor more information about NMSU's meat science program or to inquire about training opportunities, visit their Facebook page or website at NMSU Meat Science.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailBelinda Garland brings a unique perspective to the beef industry as both a fourth-generation New Mexico rancher and the first female Executive Director of the New Mexico Livestock Board. Her story begins in the 1870s when her great-grandfather settled in Torrance County after the Civil War, establishing a ranching legacy that continues today.Growing up without brothers meant Belinda and her sister became "the cowboys" – learning to work cattle, developing strong work ethics, and gaining hands-on experience that would shape her future. This upbringing, combined with participation in 4-H and FFA, led to a lifelong passion for agriculture that transcends simply raising cattle. As Belinda eloquently explains, ranchers are stewards who "take care of our land, preserve wildlife, and help all ecosystems." This holistic approach to ranching reflects her deep understanding of how beef production intersects with environmental sustainability.The challenges of modern ranching come alive through Belinda's candid observations. "Every day on a ranch is a fight to survive," she notes, describing the constant balancing act between climate conditions, market fluctuations, predator management, and changing rural demographics. Her insights into seasonal management decisions – from choosing calving seasons that avoid both harsh winter conditions and summer heat that can cause mastitis, to maintaining appropriate protein levels in cattle diets – demonstrate the complex knowledge required for successful ranching. Perhaps most touching is her description of spring mornings with coffee in hand, watching newborn calves play as the sun rises – a reminder of why she continues to ranch despite the challenges.Under Belinda's leadership, the New Mexico Livestock Board has achieved significant milestones, including establishing an in-state meat inspection program and unifying operations across the state. Her closing message emphasizes the importance of protecting the laws and heritage that safeguard the beef industry. From choppy ice at dawn to driving into town for her administrative role, Belinda embodies the dedication and versatility that keeps New Mexico's beef traditions alive. Listen now to gain a deeper appreciation for the people behind your favorite beef dishes – including Belinda's personal favorite, shredded beef brisket tacos with green chile.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailAbby O'Connor, fifth-generation rancher from Stanley, New Mexico, shares her family's century-old ranching legacy and their operation raising Hereford, Angus, and Charlay cattle for seed stock while managing the challenges of New Mexico's unique landscape.• Bill King Ranch has been operating for over 100 years with Abby's two-year-old daughter representing the sixth generation• Managing cattle in New Mexico's arid climate requires constant adaptation to rainfall patterns that can vary from 2 to 15 inches annually• The science of cattle breeding involves careful genetic selection to produce animals adapted to specific environments and market demands• Connection with fellow ranchers across the country provides a supportive network that helps sustain operations through challenges• Growing disconnect between urban consumers and agriculture creates challenges in helping people understand where their food comes from• Working with the New Mexico Cattle Growers Association to advocate for ranchers and develop the next generation of agricultural leaders• Preservation of land and ranching traditions ensures future generations have the option to continue the family legacy• Cattle grazing represents the highest and best use for much of New Mexico's arid land that cannot support crop agricultureTo learn more about the New Mexico Cattle Growers Association, visit nmagriculture.orgThanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailKate Schulz shares her unique perspective as both a ranch-raised dietitian and the nutrition expert for the New Mexico Beef Council, helping bridge the gap between food production and nutritional guidance.• Family connection to agriculture spans generations, with her great-grandfather homesteading the Nebraska-Wyoming family ranch over 100 years ago• Becoming a registered dietitian requires a master's degree, internship, national exam, and state licensure • Common misconception that beef can't fit into heart-healthy diets contradicted by research studies showing lean beef's compatibility• Three ounces of beef provides 25g of protein plus nine essential nutrients, making it naturally nourishing and sustaining• Balanced protein consumption throughout the day (25-30g at meals, 10-15g at snacks) optimizes energy and satisfaction• Leaner cuts of beef (look for "round" or "loin") provide flexibility for health-conscious meal planning• The Sports Nutrition Game Plan offers free resources for high school athletes and coaches through NMAA - https://nmbeef.com/nutrition/sports-nutrition-game-plan• Small, consistent healthy choices are more sustainable than trying to make dramatic lifestyle changes all at once• Beef jerky makes an excellent protein-rich snack option to avoid afternoon energy crashes Beef Jerky Trail Mix: https://www.beefitswhatsfordinner.com/recipes/recipe/55673/beef-jerky-trail-mix• Slow cooker recipes like Mississippi Pot Roast offer convenient, family-friendly meal solutions. Find the recipe on our website https://nmbeef.com/recipes/recipe/55900/mississippi-pot-roastFor recipes, nutrition information, and the Sports Nutrition Game Plan, visit nmbeef.comThanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan Mail"You're wired that way," Cheryl Knight explains about her deep-rooted connection to ranching, despite once vowing as a teenager never to marry a cowboy or return to ranch life. Life had other plans.From the windswept mesas of Tucumcari, New Mexico, Cheryl shares the multi-generational story of her family's ranching legacy. What began with her father purchasing land from her grandfather has grown into a thriving operation where family members across generations work together caring for cattle and land. Though her sons have temporarily ventured to pursue other dreams—one working on a historic Arizona ranch and another training as a pilot—their cowboy skills and ranching roots remain strong, drawing them home for seasonal work.For Cheryl, spring brings her greatest joy: witnessing newborn calves take their first steps across New Mexico grasslands. "This is where we see the fruits of our labor," she explains, "to see how Mother Nature takes care of itself, to see the cyclical part of what we do." This intimate connection with natural cycles represents the heart of the ranching experience few Americans ever witness firsthand.The Knights approach land stewardship with scientific precision, monitoring forage health through clipping processes and strategically developing water infrastructure to maximize grazing potential while preserving ecological balance. This sophisticated resource management reflects the reality that caring for cattle and caring for land are inseparable pursuits.Beyond producing delicious beef, Cheryl reveals the surprising reach of cattle byproducts throughout modern life—from life-saving insulin to airplane tarmac. "You would be hard-pressed to find things in your day-to-day life that did not come from a cow," she notes, highlighting beef's hidden contribution to countless industries.Yet modern ranching faces persistent challenges beyond drought and natural disasters. Cheryl speaks candidly about the "wolves at the door"—regulatory pressures, land-use conflicts, and political challenges threatening traditional ranching. Staying engaged with industry organizations has become essential to preserving not just their own operation but America's ranching heritage.Despite these obstacles, passion fuels the Knight family's commitment. "When you find what you love to do, you'll never work another day in your life," Cheryl reflects. Through her story, we glimpse the authentic human connection behind every package of beef in the grocery store—a story of family, stewardship, and unwavering dedication to feeding America.Listen to discover how food connects us all, from pasture to plate, and learn why Cheryl believes education rather than confrontation offers the best path forward for bridging the gap between producers and consumers.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailJourney to the grasslands outside Tucumcari, New Mexico where rancher Justin Knight reveals the authentic story behind your beef. Unlike many in agriculture, Justin didn't inherit a family operation—his passion ignited at age 13 while showing horses, eventually leading him to marry into a ranching family and establish his own cattle operation in Quay County.What does it really take to produce the beef on your plate? Justin shares candid insights about breaking ice at dawn so cattle can drink during freezing temperatures, balancing ranch work with running an insurance agency, and making tough decisions during persistent drought conditions. "The land is what we have to work with," he explains, detailing how careful grass management ensures both animal welfare and environmental stewardship. His commitment shines through every challenge, driven by a profound connection to the lifestyle: "You can have a terrible day at the office. You come out, pull out by yourself and go get your horse saddled and the world's all right again."The conversation explores the beef checkoff program that supports industry education and promotion, the tight-knit culture of New Mexico's ranching community, and the satisfaction of watching new calves thrive under careful management. For National Nutrition Month, Justin reflects on how "food connects us" through shared meals and conversations. Whether you're curious about sustainable agriculture, animal welfare practices, or simply want to understand who raises your food, this authentic conversation offers a window into the dedication behind every bite of beef you enjoy. Visit nmbeef.com to learn more about New Mexico's ranching families and find delicious beef recipes for your next gathering.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailBelinda Lavender of Lavender Brangus shares her family's century-long legacy of cattle ranching in eastern New Mexico and how they're improving beef genetics with each generation. She discusses the rewards and challenges of raising Brangus seed stock cattle while balancing tradition with cutting-edge DNA technology.• Fifth-generation rancher with family roots dating back to the 1900s in New Mexico• Focuses on breeding Brangus cattle with improved genetics for commercial operations• Prioritizes animal welfare with daily monitoring and emphasis on docility• Uses DNA testing and genomic selection to improve carcass merit and efficiency• Adapts to unpredictable climate patterns through rotational grazing and resource management• Upcycles failed crops into nutritious cattle feed, reducing waste• Works as an educator, teaching students about beef's nutritional benefits• Continues family tradition despite challenges because of passion for cattle and industry camaraderieBehind the Burger is a podcast produced by the New Mexico Beef Council with the goal of telling the stories of the cattlemen and cattlewomen of the New Mexico beef industry. Thank you for joining us for today's episode. If you would like more information, please visit nmbeef.com. Whether it be a burger, a steak or another beef dish, we hope you're enjoying beef at your next meal.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

Send us Fan MailThis trailer talks about what to expect from our podcast "Behind the Burger" hosted by the New Mexico Beef Council.Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.