Ranch It Up Radio Daily Brief - 08/13/2025

[00:00:00] Speaker A: Crew. Let's ranch it up after this, of course. [00:00:06] Speaker B: Are you looking for true price discovery for your feeder cattle? Look no further than Superior Livestock Auction. The video royale sale is coming up July 28 through August 1, followed by the Bighorn Classic sale. To consign to the Bighorn Classic, cattle need to be cataloged by August 1, and videos need to be submitted by August 8. August again, August 1 for the catalog and August 8 for the videos to consign to the Bighorn Classic sale. Any questions, reach out to your Superior Livestock Auction rep or call Superior Livestock customer service at 800-422-21117. View the sale live on Dish Network, channel 997 and online at SLA tv.com sale results, deadlines, and upcoming sale information available at SuperiorLivestock do and ranch channel.com selling cattle the Superior way. [00:01:05] Speaker A: Want to add just a little bit of spice to your event? Your customer appreciation supper, your banquet, your meeting. Oh, yeah. Well, bring in us Beckonizer keynote speakers, hosts, MCs, a host couple. We'll make them laugh, even cry. Tears of joy. Call us today. Good day, everyone. Welcome to your short go daily dose of ranch it up. I'm Jeff Tigger Earhart. [00:01:28] Speaker B: And I'm Rebecca Warner, AKA Beck. [00:01:30] Speaker A: Well, today we celebrate that little delectable cut of meat that has its own day named after it. It's National Filet Mignon Day. But there are some people that instead of a filet, they call it a fillet. [00:01:47] Speaker B: What are you talking about? [00:01:48] Speaker A: Gordon Ramsay calls it. [00:01:49] Speaker B: No, he does not. And I watch his shows. I'm a big Gordon Ramsay fan. [00:01:53] Speaker A: I watch Hell's Kitchen, too. And he calls a fillet. [00:01:55] Speaker B: He does not. I know he doesn't. [00:01:58] Speaker A: I don't. Stop yelling at me. I'm not the one that calls it a fillet. I call it a filet mignon. [00:02:03] Speaker B: Yeah. To bring up his TV show and. [00:02:07] Speaker A: Any who, as you say, a filet mignon is probably. Or is it a porterhouse? That is your cut of meat. [00:02:14] Speaker B: Oh, I really love a porterhouse. But then you've got to come hungry. I mean, think about how big of. [00:02:19] Speaker A: A porterhouse compared to a filet mignon. [00:02:21] Speaker B: Well, the porterhouse includes the filet mignon, so, I mean, that's a big hunk of meat. [00:02:26] Speaker A: Now, in my case, I'd rather have the porterhouse. I'd rather just eat till I'm sick. [00:02:31] Speaker B: Well, that is what you do. [00:02:32] Speaker A: Well, that's what I do. [00:02:33] Speaker B: And if you're wondering, folks, yes, Tigger is one of those that chews on the bone. [00:02:36] Speaker A: And I will have. The ribeye is my choice. Even though filet mignon is fantastic, I will prefer the ribeye. [00:02:44] Speaker B: All right, and now let's tell folks. All right. If you were to order a filet mignon or any other steak, how would you take it? [00:02:50] Speaker A: Medium rare. [00:02:51] Speaker B: There you go. [00:02:52] Speaker A: 100%. I can't even believe you asked me that question, Beck. It's medium rare all the time.