Sep 17, 2026 · 24 min · 9 segments
Today we're joined by Brad Harris, a fifth and sixth generation rancher from Tatum, New Mexico, running a registered Angus seed stock operation, for a truly special episode at the kitchen table. We…
Brad HarrisGuest
Trevor GreenfieldHost
Well, you know, we have a seed stock operation and we raise registered Angus bulls and we service a large area of commercial breeders that are raising, you know, more of a top end commercial type herd that will, you know, perform in the feed yard, that will perform on the ranch, that will, you know, yield more, you know, more red meat for what they're consuming here.
We've got to produce as much as we possibly can and then get the most out of it.
And so with that being said, our operation is an operation where we're here to try to serve our community, our friends, the different people that we'll meet.
We operate in a cow-calf operation, we operate in stocker operation, we operate in feeding cattle all the way through to the end, and we're currently working on things where we can look at the end, the packing end of it, and being able to evaluate things like nutrient density and things of that order so that we can better serve the public.
So obviously that's the home of a lot of, you know, a lot of beef is fed there, a lot of feedlots.
And I think in that area is where the, originally the way red beef is grated, it came out of that, you know, as far as your marbling.
And so I'm not here to challenge the status quo or the way beef is graded, but it is graded on marbling which is the fat within the muscle.
But Brad, you mentioned an interesting thing that I think is a very under-loved subject, and I think we're gonna see more developments on this.
Imagine going to the store and selecting not just on fat in your meat, which is great, by the way, I love beef, love marbling, but on nutrient density, perhaps iron levels, vitamin A, D.
And we've seen the Maha movement make America healthy again, and suddenly beef has gone from something that was almost frowned upon, red meat, and now, As Secretary Kennedy said, it's at the center of the plate, and it should be.
But I think we're going to see beef taking steps further towards a health food, because it is.
It packs a plethora of nutrients there, but no one's getting rewarded on it.
Well, you know, we have a seed stock operation and we raise registered Angus bulls and we service a large area of commercial breeders that are raising, you know, more of a top end commercial type herd that will, you know, perform in the feed yard, that will perform on the ranch, that will, you know, yield more, you know, more red meat for what they're consuming here.
We've got to produce as much as we possibly can and then get the most out of it.
And so with that being said, our operation is an operation where we're here to try to serve our community, our friends, the different people that we'll meet.
We operate in a cow-calf operation, we operate in stocker operation, we operate in feeding cattle all the way through to the end, and we're currently working on things where we can look at the end, the packing end of it, and being able to evaluate things like nutrient density and things of that order so that we can better serve the public.
So obviously that's the home of a lot of, you know, a lot of beef is fed there, a lot of feedlots.
And I think in that area is where the, originally the way red beef is grated, it came out of that, you know, as far as your marbling.
And so I'm not here to challenge the status quo or the way beef is graded, but it is graded on marbling which is the fat within the muscle.
But Brad, you mentioned an interesting thing that I think is a very under-loved subject, and I think we're gonna see more developments on this.
Imagine going to the store and selecting not just on fat in your meat, which is great, by the way, I love beef, love marbling, but on nutrient density, perhaps iron levels, vitamin A, D.
And we've seen the Maha movement make America healthy again, and suddenly beef has gone from something that was almost frowned upon, red meat, and now, As Secretary Kennedy said, it's at the center of the plate, and it should be.
But I think we're going to see beef taking steps further towards a health food, because it is.
It packs a plethora of nutrients there, but no one's getting rewarded on it.
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