July 17, 2024 • 55 mins
Travis Browne joins Nathan on the Cult of Recreationalism podcast! Travis is a retired mixed martial artist and his current venture is Browsey Acres along with his wife and partner Ronda Rousey. They talk about Wagyu beef and break down the difference between it and other types. They discuss the benefits of regenerative ranching and the importance of knowing where your food comes from. Travis talks about going after what you love but also the importance of enjoying the journey and not just focusing on catching up. They talk about thow to shop for groceries, the importance of hydration after binge drinking, and of course family. The rapid fire questions at the end lend a look into more of who Travis is and how he got to where he is today.
Chapters
00:00 Introduction and Discussion on Hydration Sticks
03:41 Introducing Travis Browne and Browsey Acres
06:13 Travis Browne's Journey into Ranching
08:59 The Impact of Raising and Harvesting Their Own Meat
12:45 The Importance of Nutrition and Whole Foods
26:50 Finding Balance and Enjoying the Ride
29:33 Enjoying the Journey
31:29 Hands-On Approach to Running Browsey Acres
36:31 Regenerative Ranching at Browsey Acres
40:13 Exploring Subscription Boxes at Browsey Acres
45:00 The Power of Doing the Right Thing
47:35 Relaxation and Family Time
Check us out at www.bubsnaturals.com
Follow us at:
instagram.com/bubsnaturals
facebook.com/bubsnaturals
instagram.com/natebehavior
Follow Travis Browne at:
browseyacres.com
instagram.com/travisbrownemma
instagram.com/browseyacres
Intro Music: Stock Media provided by eitanepsteinmusic / Pond5
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:03):
intro.
the vibes going.
What's up everybody and welcome to theCult of Recreationalism podcast.
I'm your host Nathan Morris and today onthe show we've got Travis Brown.
Travis thanks for joining us man.
(00:26):
I'm doing well.
I wrote up but it's like right before thisI kind of paused you.
You were talking about the hydrationsticks and we're talking about how people
use them for like health and hydration butthey're also really good hangover cure.
yeah, for sure, dude.
I mean, that's been one of one of my gotos is last week, I have a cousin comes in
(00:46):
town and I swear our hobby is like, isjust drinking and it's like this stint we
like, binge for the short amount of timeand then the rest of the year I'm like,
he's like, how many times do you usuallywork out or what what's your diet normally
like, right?
Because when he comes, it's just likeeverything goes to shit.
So, but yeah, even just yesterday I hadthrough one of these right before I went
(01:10):
to bed and man, I woke up, he was like,hell, how are you feeling?
Because you were having some funyesterday.
I'm like, I'm great.
What do you mean?
I'm totally fine.
But yeah, these things will save you fromhurting the next day for sure.
Yeah, it's so funny because when you'relooking at making ads or posts for this,
it's like, yeah, there's the health andwellness and then there's the hangover
(01:32):
cure.
One product.
And that needs to be its own thing.
There's other companies that come out withthis pill that you take before you go to
bed, and it's all BS.
You know what I mean?
I've tried those, and I'm like, dude, itdoesn't work nearly as good as one of
these hydration sticks and a glass ofwater or something like that.
(01:54):
And just, dude, the next day, you feellike a champ.
Yeah, yeah, no, that's it.
It's just funny to me.
It's like two totally different segments,but one thing that solves both.
So yeah, yeah.
And then I also use the halo creamer inthe in the mornings.
So that combined with this is frickin mygo tos.
(02:14):
Unregularly too, though.
That's the thing.
Like when we're out on the ranch and it's100 degrees outside, dude, that this is
this is one of my go tos.
You know what I mean?
Is like just pounding one of these and theend of the day, you don't feel as wrecked.
You know what I mean?
Like like it's hard work out thereregardless.
You're sweating.
You're all day long.
(02:35):
But you just you can like recover better.
And that's that's like the biggest thingwith what I'm noticing as I'm getting
older is it's more about the recovery.
of things.
Yeah, real quick, because I know a lot ofpeople probably do know who you are, but I
know there's some who don't.
So I wrote a little intro.
Let me know if I got it right, because alot of this is just Wikipedia research.
(02:58):
So all right, guys, Travis is a father anda husband, also a retired mixed martial
artist.
You may have seen him in the UFC and priorto that Bellator Gladiator Challenge, King
of the Cage.
His latest venture is farming, family farmto table, high quality meat and poultry.
with Browsy Acres and we're gonna get allof our questions answered about Wagyu and
(03:21):
yeah.
But let's do it my man.
Yeah and more than farming I would sayranching.
Farming to me is more like vegetables andfruits and then you also add in animals
for us.
We're primarily Wagyu, American Wagyu,full -blood Wagyu and then pasture raised
(03:42):
poultry and it's the way that we do itthat really separates us from a lot of
people that currently are in the industry.
Yeah, and actually that was Yumen Shewaguand how to pronounce it for me.
Yeah, so Wagyu like wah, wah, and then youWagyu.
Yeah.
(04:02):
Yeah.
Yeah.
Yeah.
People, people in Salgo wag you.
Wag you.
No, no, no, no, I'm actually we live inSouthern California, our ranch is in
Southern Oregon.
Okay, cool.
Yeah, and then, so what makes Wagyudifferent than other kind of beef for
people that don't know?
(04:23):
Yeah, so it's considered the higher endbeef and that really comes from the
Japanese genetics, right?
And it comes from the marbling, the taste,the tenderness, and everything that goes
into that piece of meat that you'reeating, how it's taken care of, all that.
But really what it is, it's a wagyu is abreed that comes from Japan.
(04:46):
And way back or back in the 90s, they senta bunch of their genetics over so that we
could raise them here because we have moreland here and then send them back for them
to, you know, consume over there.
But then they ended up getting mad cowdisease and wiping out like 80 percent of
the herd in Japan.
So they stopped sending out genetics.
(05:07):
So whatever is here is here now.
We're lucky enough to get our hands onsome of the foundation genetics straws of
semen and and
do a lot of AI embryo transfers and stufflike that, but we also do We have we have
a bowl or a couple bowls that we use forlive cover But the Wagyu really what
(05:28):
they're known for is the marbling So it'sthat taste and tenderness and all comes
from that marbling and they're a highsource of oleic acid too So it's the
healthy kind of heart healthy fats, right?
It's it's it's not the Super saturatedfats that like clog everything up.
That's really like
The best way that I can describe it iswhen you have steaks that are out on the
(05:52):
counter and you push on the white fat,right, like say a ribeye or something like
that, and it's really hard.
That's like the saturated fatty acids,right?
That's like the stuff that clog you up.
The unsaturated fatty acids are actuallywhat's in the marbling and that's the
soft, the soft, healthy fat.
And so they're higher in oleic acids thanother beef out there.
(06:14):
So really what separates the
the marbling, the taste, and thetenderness.
How'd you get into that?
Because obviously it's not yourbackground.
Yeah, yeah, I went from fighting theranching.
So really what happened is Rhonda and Ibought a little place up here.
It's about two and a half acres inRiverside, California.
(06:37):
And
we just had the space to to to like raisesomething out.
I'm a big hunter, big bow hunter.
And and so it just and my wife loves toprep right like for for like disasters and
stuff like that.
So with our powers combined kind of thing,we're like, hey, let's let's raise a beef
(06:58):
cow in case I can't go hunting in case theworld falls apart.
You know, she was always joking aroundabout it.
But the pandemic kind of happened.
And, you know, we had freezers full
meat and we're good.
We didn't have to go to the store andeverybody's panicking and we weren't in
that situation because before the pandemicwe were crazy and prepped for it.
(07:20):
But so we wanted to raise a beef cow here.
And so I started doing a bunch of researchon what's this, what's that and just
trying to.
get the best of the best, right?
And everything kept pointing to the Wagyu.
And so I reached out to a few differentpeople.
(07:41):
A lot of people don't want to sell youjust one animal.
You know what I mean?
So finally, I was able to, after months ofresearch, I was able to find somebody to
sell me just one animal.
And
And that's kind of where it started.
We started raising them here, raised themout here for about a year, harvested them.
(08:03):
Man, that was a hard day on its own.
We were.
both crying because you know I used towalk this guy around used to follow me
around for scratches and all that kind ofstuff and for some people they may think
like how can you do that to something thathow can you say that you love something
like that but then you take its life andyou actually eat it and it's like well
(08:24):
that that's why that animal was here rightthere was a purpose for that animal to be
here and it's to nourish our bodies is sothat we know where our food is coming from
and if you haven't already and people thatlistening
of this and if they do a little bit ofresearch on the meat that goes into the
supermarkets and and all that kind ofstuff.
That's a lot of times where like a lot ofsicknesses start right is from the food in
(08:51):
the grocery stores because 90 % of thatfood in the grocery stores didn't exist
you know 80 90 years ago.
You know what I mean?
So like think about where your food comesfrom and that's really was one of our
motivators and so we knew that we'regetting the best beef that we
possibly get everything that went intothat animal we knew exactly what went into
(09:12):
that animal how it was treated how it wasraised I'm the one that shot it so it was
over before he it was just another day andthen it lights out and it was done so
there's zero suffering
So with that being said, Rhonda and I kindof have soft hearts and you wouldn't
really think that coming from beingfighters, you know what I mean?
(09:36):
But we're like, we're never doing thisagain.
Yeah, exactly.
Yeah, right.
Well, especially like with that kind ofstuff, it's like, man, that kind of
changes you.
So.
We were like, we're not doing this again.
It was too hard, right?
(09:57):
Well, we'll have somebody else raise themand do it or whatever.
You know, we're thinking about ideas.
That night we cooked up some of the hangersteak and that moment, it changed our
life.
That was the moment where it was like,man, what have we been eating?
Like what is this?
Why is this so incredibly good when Iraised it right here in our backyard?
(10:21):
Why does this blow everything away?
And so then you start you start justlooking deep, start going down those
rabbit holes and you start like figuringout what really what the difference is.
And yeah, it took a lot of time for us toraise that animal and resources and all
that kind of stuff.
But man, was it worth it?
You know, when you when you don't have orwhen you do have somebody that really does
(10:45):
what they say they're doing that feeds theanimals the best kind of.
diet that they can get that that, youknow, we use regenerative ranching on our
ranch.
So we rotate them to new grass every day.
And the soil health is such a big part ofit because with healthy soil comes healthy
grass comes a healthy cow.
(11:06):
Then then that goes into you when youconsume that animal, right.
And even so we don't do full grassfinished beef, we do a grain blend of
variety of grains.
We don't just feed corn.
don't just feed one thing where it's likethat mono, kind of mono like diet where
(11:26):
it's only one thing.
It's a very widespread variety.
That way they get all the nutrients thatthey need, you know, and they're on fresh
grass.
So, but with that, that changed our life.
We're like, this is amazing.
I was on the phone like, hey, I wantanother steer, you know, and then that
kind of started it.
And we're able to find somebody that waswilling to work with us.
(11:49):
us at the time and we started buildingthis business.
And Rhonda and I got into this and wesaid, listen, if we're gonna do this, we
wanna make sure that we try to make adifference, right?
We don't wanna just be every othercommodity beef provider or producer and
just kind of be a cog in the wheel.
(12:12):
We wanna find a way to really make adifference.
And so we decided to go the regenerativeranching route.
which again, I just kind of alluded to itwhich which is like really focused about
soil health and And that's that's our maingoal is to take a piece of land Regenerate
(12:33):
it have it produce the the most amazingProtein that you can get or grass, but
then that turns in protein with the cows,but that's the that's the goal That's one
of our biggest drivers is knowing whereyour food comes from knowing that when you
buy from us that we take care
those animals and they get the best.
Yeah, it's interesting because so I grewup in rural Missouri and grandparents on
(12:58):
both sides raised cattle and where theyprobably call themselves cattle farmers.
I know there's like ranch it really they Iknow we talked about that a little bit,
but it's funny.
So my parents still live on a lot of thatland and like every year my my dad's not
the one actually farming it.
He leases it out like every year like whenpeople see like a cornfield, it's not a
(13:18):
cornfield every year.
It's corn this year.
It's barley, because some of thoseactually put nutrients back into the soil
and people don't realize that.
So if you're driving down the highway,it's not always a cornfield every time you
drive through there.
Yeah, and there's even new...
ways of regenerative ranching because likeyou were saying, if you just do a monocrop
(13:41):
every year, the same thing, it strips thesoil of all the minerals and vitamins that
it needs to make you healthy.
You know what I mean?
Then you're talking about pesticides andall this kind of stuff.
And there's just a better way to do it.
You know, and I think more people arelearning that way and are converting their
conventional either farms or ranches intothe regenerative route because it's just a
(14:03):
better production, higher yield, less
less human inputs, you know, I mean, youdon't have to go and buy all the
fertilizer and, and pesticides becauseyou're letting nature take care of itself,
you know.
Yeah, no, it's, yeah, you're a hundredpercent right.
So I have nothing to add to that.
You're the expert here.
(14:23):
I don't know why I'm trying to add on towhat you're saying.
Yeah.
Yeah.
It was interesting.
So like my grandparents, they, he, we had,so there was cattle, like where, like our
house was on the land that my grandpa wascattle farming.
and I remember as a kid, like everySaturday we'd go over there while my
parents went to work and my grandpa wouldtake us out in the tractor and like just.
(14:46):
feed the cattle he'd put in out hay bales.
And I remember he always said, like,that's your cow.
And I remember it was probably like twoyears later, I'm like, grandpa, where's my
cow?
And he's like, that one, like just pickeda random cow.
It probably had been processed at thatpoint.
But it was one of those like core memorythat I realized later on, like, that
(15:09):
wasn't my cow.
That's just a different cow.
yeah.
Well, you know, grandpa's kind of, youknow, work it a little bit.
You know what I mean?
I'm sure I'll be doing the same thing, youknow, but I think, too, there's it's OK,
you know, to to teach your kids where thefood comes from.
You know, like, like, hey, this like wename every one of our animals usually like
(15:35):
our beef animals that we have for thefamily.
But it's usually after a cut of beef.
Right.
Like we have two steers on the hoof rightnow that are one name is brisket.
The other one's name is Chucky.
Right.
So like for Chucky or Chuck roast orsomething like that.
Right.
So it's like, you know, yeah, I mean, youknow, give them give them a name or
(15:57):
whatever.
But understand we're going to consumethat.
to bring nutrients back into our family.
You know what I mean?
And then that's okay.
Like teaching our kids, you know, like wehave a two year old.
A few back in 2018, I think is when we hadour first harvest.
My older boys were
(16:18):
Man, nine and 10, you know, and they werethere when we harvested them and they got
to see kind of the process and what ittook to put that meat on your table.
And I think that is the way to go.
I think that is what parents should beteaching.
Not that steaks come from the grocerystore.
Your meat doesn't come from the grocerystore.
(16:39):
You know what I mean?
That's just where it's sold.
And what's that?
Exactly.
Yeah, like I get comments on our socialmedia like, why would you kill that
animal?
Why wouldn't you just go to the store andbuy steak?
And it's like, well, like, do you knowwhat you're saying right now?
Like, like, I'm sorry about that.
(17:01):
What?
You know, like, yeah.
Yeah, let's like, let's take a step backand you just got to learn that some people
are just so disconnected from their food.
And they feel like, you know, that the theAmerican diet is okay.
And that's and it's not they're so farremoved from, you know, all the processed
(17:22):
foods that we're eating.
And that's some of the stuff like that youguys have, you know, like the collagen and
the hydration sticks and the halo creamer.
And you know, it's like,
talks like you need some more extranutrients because our food doesn't have it
anymore.
You know what I mean?
Our foods like empty from all thenecessary nutrients, vitamins and minerals
(17:47):
that our bodies need.
So you have to supplement and people arejust so far removed from that.
But that's some of like what we want tochange at browse is like when you get this
meat, this meat is nutrient dense.
It has all the vitamins and minerals thatyou need.
It's it's on
pasture, they're licking, eating the grassfrom the healthy soil and that gives them
(18:09):
the nutrients that you know the vitaminsand minerals that they need to be able to
thrive and instead of just an empty pieceof meat from the from the store that was
commodity beef and it just doesn't tasteright you know it doesn't taste like
anything.
Yeah, it's like you don't have to add allthese seasonings to what you guys are
(18:29):
putting out like just a little salt.
Yeah
That's what I mean.
Like, that's the difference.
That's why like, we sit here almost everynight, we say the same stuff over and over
again, we'll cook up a steak.
And it's like, we just eat it with whiterice, and maybe green beans or asparagus,
(18:49):
some kind of veggie, right?
zucchini or something like that.
And super simple and easy.
And we're like, man, this is, I could eatthis every night, you know, and we do we
eat that every night, you know what Imean?
because it's just so good.
It's so much better than going out.
Every time we go out, we're like, what didwe do?
And we're all bloated and like, you know,just not feeling well.
(19:13):
But when we cook here, we feel good.
And it's noticeable, you know?
kind of crazy.
So I own a gym too.
Like I live in Colorado and I own a gymhere and, people are like, Hey, like that,
like nutrition is almost always the answerof they're like, Hey, like I've started
plateauing, like what kind of likenutrition, like we got to dial it in.
(19:33):
And the, honestly, the easiest thing forpeople to do is like cook at home.
because you have full control overeverything that you're putting in.
it's not dipped in butter or whatever,like, and you didn't realize it was going
to be,
Yep.
you're not ordering it, it comes out friedand you didn't know that's the standard
way that it comes out instead of grilled.
Yeah, and so.
(19:54):
Well, I think too, like whole foods,right?
Like get you just whole foods.
Stop with the processed stuff.
If it has like an ingredient list, it'sprobably not going to be good for you.
You know what I mean?
Like, you know, again, we eat super simplearound here.
You know, for lunch, we'll have...
(20:35):
Yeah.
want more.
Exactly.
And that's what like people don'tunderstand.
Like there's messed up people in the worldthat design the food to make that a thing.
You know what I mean?
foods.
And they yeah, they own all the foods.
And that's, that's the great like, I heardsomething.
(20:56):
It was on social media.
So take it for what it is.
But I heard that the tobacco company backin the day started buying up the food
companies and they took their scientistsover into these food companies that help
engineer these foods to make them moreaddicting so that they'll want to buy
more.
And that's what it's all about.
Right?
That's what the tobacco companies did.
(21:17):
That's what the food
is doing and then they're tied in withlike the healthcare system because they
want to sell you a pill to take to makeyou feel better from the food that you're
eating that they're also selling you andit's like this big vicious cycle it's like
stop break away from all of that eat wholefoods right like even if you have to go to
(21:38):
the store right eat buy ground beef browbuy veggies buy rice
You know what I mean?
And there's it's so cheap to eat it thatway.
You don't need all this money, all thisweird, like contraptions in your in your
kitchen to cook to do this stuff like youdon't need that.
Right?
(21:58):
You just need very simple things, but eatwhole food.
Salt, pepper, a little bit of that,especially when you have really good
ingredients like our steak or our chicken,like our wagyu or our poultry.
Very little seasoning, a little bit ofsalt, a little bit of pepper, and you're
good to go.
Simplicity is key in my mind.
always say when you go to the grocerystore, don't go in the middle.
(22:21):
Just stay on the outside because that'swhere all the whole foods are.
Like if it comes in a box, you don't needit.
Like so I like what you said, like theingredient list, like if there's more than
the more ingredients, the worse it is foryou.
So yeah.
Like you look at it when you know the onlytime we really go shopping for anything at
the stores for veggies.
(22:41):
You know what I mean?
That that's really it.
Fruits and veggies, you know, we have wehave a little little our little daughter
and stuff like that.
So it's just like fruits and veggies isall we really buy from there because we
have all the protein that we could everwant or need.
So, yeah, and it just keeps that like likewe're saying the ingredient list down.
(23:02):
It's.
avocado, it's asparagus, there's nothingelse in there, you know.
There's not a whole lot else to an avocadobesides the avocado.
Yeah.
Was the nutrition and diet and all that,like back in your fighting days, did you
take that stuff seriously or were you kindof like pre, I feel like the nutrition,
(23:23):
it's definitely common now, but it wasn'talways.
Where did that fall for you?
So that towards I would say the middle ofmy.
middle of my career is when I reallystarted focusing on nutrition.
So I teamed up with Dan Garner.
And and he is like a mad scientist when itcomes to your nutrition, he does
(23:48):
everything based off of your blood work,right?
So it's not like, just how are you feelingor how you're looking like aesthetics,
it's, it's like, this is what your bloodis telling me.
And then when you start fixing thoseproblems that you have,
everybody has them, right?
Then you start feeling so much better.
But yeah, Dan Garner, he's the one thatgot me really locked and loaded for my
(24:13):
nutrition and really kind of broughtawareness for me as far as that nutrition
goes because it's super important as anathlete.
But then also,
being a father and a husband and stufflike that, you start thinking about like,
my own choices can either make or breakme.
You know what I mean?
(24:34):
Like they compound one way or the other.
And it's funny, because we actually in theagriculture business, and I went to a soil
health academy to learn about more indetail about regenerative ranching.
And they said that your decisions compoundeither one way or the other.
There's no sustainability.
(24:54):
It's not about staying where you're at.
Your choices will either compound to makeit better or they'll compound to make it
worse.
And I feel like our life choices do thesame thing.
Are we going to get healthier andhealthier or are our decisions going to
make us less and less healthy?
Right?
Like there's always ups and downs.
(25:15):
I get like we started this conversationwith my cousin being in town and we just
eat whatever I don't work out and we'redrinking.
We need these hydration sticks.
You know, stuff like that.
But then when he's gone, I'm back on trackand making better decisions and moving
towards my goal of being healthy.
(25:35):
It's almost like there's an unhealthyobsession if you'd never let yourself
indulge.
Not saying you should go eat whatever youwant, but every once in a while, like your
cousin comes into town, you said once ayear, every other year, like yeah, have a
weekend.
Exactly.
Yeah, like you need to cut yourself abreak, you know, like, and I think that's
(25:57):
just healthy, like mentally, a lot ofpeople talk about mental health now and
stuff like that.
And I think that really helps with that.
You don't get so hard on yourself whereyou're like, feeling so down because I
missed this meal or something like that.
It's like, dude, this is life.
Enjoy the ride.
You know what I mean?
Like, it's not about the destination.
(26:17):
It's about the ride.
The destination, unfortunately, and for
in this life is death, right?
But what's your journey gonna be?
Are you gonna enjoy that ride while you'rehere?
And that's like, that is that mentality,having that mentality is something that
like, I've been really learning that overthe last, you know, maybe 10 years or so
(26:38):
is really how to enjoy that ride andthings will work out and just go with the
flow.
Did you hit, like was there something thathappened in life that you made that
realization of like, I need to tone itback a little bit and just enjoy things.
Like, was there a moment or how did youget there?
You know, it's an ongoing.
(27:00):
Lesson that I'm that I'm learning becauseI tend to hyper focus when I when I focus
on something I zone in so like that's whyso my in my career my fighting career I
wasn't unknown right?
I had just started training when I was 27years old You know what I mean?
So like I'm sorry.
I started training when I was 26 years oldAny kind of combat when I was 26, right?
(27:24):
So that's like really almost unheard ofnowadays guys are getting more and more
into it, but
When I was 27, after a year of fighting, Ijoined the UFC.
And that was in 2010.
In 2013, I was ranked third in the worldin fighting, right?
(27:45):
So in three years, I went from beingnobody to being ranked third in the world
in the UFC.
So.
That was that hyper focus, right?
That was like nothing is gonna get in myway.
And maybe at times I didn't enjoy the rideso much.
You know what I mean?
And so like once I, when I had my lastfight, it was one of those things where I
(28:08):
like you start to look back on your careerand you're like, man, I...
Yes, I was focused and all that kind ofstuff.
But maybe I might maybe I wish I wouldhave enjoyed the ride a little bit more,
you know, because now now it's like kindof done.
You see what I mean?
And now all I have are those memories ofof of an amazing career that I had a lot
(28:29):
of fun doing competing and all that kindof stuff.
But more now and even with the ranch, likeI get so hyper focused on this ranch and
learning everything about ranching, youknow, going to seminars, learning about
the
breed and what makes them so special andwhy are we have a full blood and then we
also have our American Wagyu cross whichis Angus and Wagyu.
(28:53):
What makes those guys special and thenregenerative ranching and how to rotate
your animals from one pasture from everyday right and then bringing in another
species and chickens and how toorchestrate this chaos and to make this
into making this a beautiful music which
then helps feed the soil, which helps makeeverything healthy and thrive, right?
(29:18):
Like we have quail and we're starting toget all the insects back and we have herds
of antelope and deer on our property now.
We have like water flowing a lot more.
We have better retention of our water.
Our cattle are looking healthier.
You know what I mean?
So it's like everything.
So it's again, that hyper focus of like,
(29:41):
always kind of felt like I was behind likein my fighting career, I started late in
my ranching career, I started late.
And so I sometimes I feel like I have alot of catch up, right?
I need to learn as much as I as much as Ican to catch up.
But then sometimes I lose sight of likeenjoying that ride.
So to me, there wasn't that just onemoment.
(30:01):
It's an ongoing lesson that I have toremind myself, you know, is like, enjoy
this time and have fun with your family.
out because a lot of people don't.
Yeah.
And I think a lot of people think aboutit, but then they forget about it.
And that's OK.
Like, just keep reminding yourself, enjoythe ride.
(30:21):
It's OK.
Yeah.
So what does I totally like you moved onfrom fighting, you're now ranching.
What does a typical day look like for younow?
So right now, so when I'm on the ranch, atypical day usually starts about 4 .30 or
5.
We get up, we rotate the animals.
(30:42):
That usually takes about an hour or two.
And then we're on to whatever the dailyprojects are.
you know, there's always fixing fences ordoctoring animals, you know, making sure
that they're all healthy and get whateverthey need.
And there's always projects around thehouse or around the ranch that need to be
(31:02):
done.
So usually you start your day at fourthirty or five and then you're done when
the sun goes down around eight, eightthirty.
And then you get to eat dinner, go to bedand.
redo that.
So, but that's when I'm up at the ranch.
So I'm up at the ranch at least once amonth.
During the summer, I'm usually up there alot more.
(31:23):
But like last month, I was up there forlike three and a half weeks out of the
month, you know what I mean?
So the super busy during the summer.
But yeah, I mean, it's just
you know, constant work and then alsorunning the business side of things like
the website and the customer service andall of our shipping needs and you know,
(31:48):
there's so much to it when...
running the customer service on thewebsite?
So if people want to get in contact withyou, they just need to go to the info app,
Browse Acres.
Yeah, and you'll get me buddy.
You know what I mean?
So yeah, like, you know, people, there's alittle bit maybe there's a little bit of a
(32:08):
misconception when it comes to browse theacres like, this is just Rhonda and Travis
putting their name on something.
And they don't really have they're notreally doing it themselves.
Like, that's not the case here.
Right?
Like, we're out there rotating animals.
I'm up on you know, in the last two years,I've learned how to ride a horse and rope
so I can go to these brand
(32:30):
so I can actually be an active member ofthe crew, right?
And I can pull my own weight, you know?
And I've been learning how to do all thatkind of stuff.
Again, kind of playing catch -up, but...
you know, like, I'm not somebody neitheris my wife, somebody is just going to put
our name on something on a company andthen try to sell it like we are the ones
(32:53):
that are actively working in it.
You have a problem with your order.
I may not be able to fix it because I'mnot a tech guy.
But I will reach out to our tech guy andget it fixed for you.
Do you see what I mean?
Like, like, I'm going to do that for youbecause you're my customer.
Like you put your trust into us to getsome of the most premium Wagyu and
(33:14):
and chicken that you can get.
And I want to make sure that theexperience that you get with our company
is the exact same quality that you wouldget from our products.
You know what I mean?
So I'm a hands -on kind of guy.
And I don't really like, it's not that Idon't trust anybody else.
It's just I'm a firm believer that in yourbusiness, nobody's going to do it as good
(33:35):
as you.
I, yep, I get that 100%.
I learned that from, my parents owned asmall business growing up and learned that
at a young age.
So, do you have the kids out there helpingyou too?
They're riding too?
That's cool.
through the pastures and.
you know, check on the herd and stuff likethat.
(33:56):
So, yeah, my older boys aren't, they'renot able to go up as often because they're
in football and they're in their juniorand senior year.
So they're pretty tied up with that.
But a few, like a couple summer, lastsummer, they all came up and we were
riding horses and, you know, pushing andgathering and branding and all that kind
of stuff.
(34:17):
So it's a lot of fun.
I love watching them, you know, just enjoythemselves like that.
Yeah, it's funny.
I think back on helping my dad and mygrandpa and all that.
At the time, it was like, this is mySaturday and you're going to make me haul
brush.
And now when I'm working on my computer,I'm like, I wish I was hauling brush.
Yeah, exactly.
(34:38):
Right?
Like, that's the that's the funny thing islike when life gets so complicated.
And then all of a sudden you're like, man,I wish I could just be out there like
digging the trenches to put in thesprinklers again, like
(35:19):
Yeah.
while you have
guys enjoy them.
many skills you learn to have like, I feellike I learned a lot of creative problem
solving of like, well, perfect example, I,I've been the same height since like the
eighth grade, I was a big kid.
So far as like driving a truck, like I, mydad would like we would load up a trailer
(35:39):
and he's like, cool, go dump it and bringit back.
And to dump it, we had to back a trailerand I'm like 13, 14 years old and I've
never hauled a trailer and he's his onlyadvice was
don't jackknife it, I don't want toreplace a tail light.
And I remember it was like me and mybrother and he's like, no, it's gotta go
this way, and then like over time, likewe're there and I figured it out how to
(36:01):
back up a trailer on the spot.
But it's like things like that, you just,yeah.
know what I mean?
That's like not something that everybodyknows how to do.
Or even just haul a trailer, you know, butsorry, go ahead.
it's come up where a buddy of mine wasmoving.
He moved back to Colorado.
I helped him unload and he had to goreturn the U -Haul.
(36:23):
And eventually he's like, I was like, no,you gotta turn it this way.
He's like, do you just wanna do it?
I'm like, yep, boop, first try, backed itup.
And he did like 10 or 20 tries, so yeah.
Cool.
We talked a lot about, so, Browse Acres, Iwanna talk about that a little bit.
(36:43):
So like, if people want to, like, ifpeople wanna get a hold of your Wagyu or
your poultry or anything like that,obviously like browseyacres .com, but is
there anything else they should know aboutthat stuff?
Yeah, so we do all regenerative ranching.
So what does that mean?
And a big part of that, right, is I talkedabout earlier, you're focused on soil
(37:06):
health and you're using the animals as atool to build the soil.
And so rotating them daily, getting themthe nutrients that they need, using
different species because they act indifferent ways in regenerating that soil.
So like cows will act differently thanchickens.
(37:28):
And even in there, you have the schoonerswith meat birds that focus, you know, in
our schooners, they focus 300 pounds ofchicken manure in a single spot.
The egg layers, you know, they kind of goaround, they sift through all the cow
manure and they pick out the worms and allthat kind of stuff.
So that, you know, there's different.
(37:52):
different tools with the differentspecies.
And so what we do is we rotate our cowsand our chickens to new pasture every
single day.
And that way it helps to regenerate thesoil.
And even then, you'll see some stuff, likesome pastures in conventionally raised
(38:14):
beef or whatever, where their grass isconstantly this short, right?
our grass, the idea that we get, we let itgrow through, go through this growth
spurt.
So grass from like the ground to say 20 %is super slow.
From 20 % up to about 50 or 60 % is stillslow.
(38:38):
From 60 % and up, you know, if you'retalking about like a two foot blade, two
foot long piece of grass.
So at about 18 inches and up, it's goingto sprout a lot quicker.
So you're
is a lot quicker so then you can producemore forage for your animals and also what
that does is under the dirt your rootsusually mirror your grass growth so
(39:04):
underneath the soil what you're gonna dois you're letting the roots grow and what
that's gonna do is cause aggregation Iknow this a lot of people may just think
whatever it's you know nerdy stuff orwhatnot but that aggregation is what was
what is able to hold
soil.
So if you think of like, you know, like alike a kitchen sponge, right, when you let
(39:27):
it get hard and crusty, and you put itunder the water, right, it just flies
right off of it, right, because it's hardand it's and it's not able to soak up that
water, it takes a little bit of time forthe water to be able to soak up compared
to if you had already put water in there,rung it out as tight as you could, put it
back underneath that that faucet, it'sgoing to soak in the water so much
(39:51):
right and so that's what you wantaggregation is like it looks like a little
sponge to hold the water in that spotinstead of letting it run off of your
property or into a ditch or something likethat so that's what regenerative ranching
is it's the health of the soil and thenthen it that's like the beginning of that
(40:12):
life cycle that makes everything elsehealthy that consumes the feed coming from
that soil
Yeah, no, I was going.
so yeah, browse the acres .com our wagyuis just it's amazing.
We do.
Like I said earlier, we have some of ourfoundation genetics that we have on the
ground.
(40:33):
We have a bunch in the freezer right now.
So we're we're ready to ship direct to tohomes and businesses and all that kind of
good stuff and ready to show people thedifference and what got Rhonda and I into
this industry and why we wanted to makethat difference.
Yeah, no, before this I was going through,because I was just doing a little bit of
research and pulled up your website and Ihad made the mistake of doing that at like
(40:57):
1130 AM right before lunch.
I was like looking at all these like cutsof meat and I was like, this looks, I had
to stop and go eat and come back andfinish doing my research for this.
Yeah, it looks awesome.
And there's like different levels thatpeople can do of like, you can do what's,
talk about that.
Yeah.
So on our site right now, we have ourground box, right, which is our basic
(41:20):
entry.
It's all it's free shipping.
It's 10 pounds for for I think 159 orsomething like that.
Again, it's the it's this premium Wagyuget it shipped straight to your door.
And and a big difference that comes from
our ranch compared to the store, right.
(41:41):
And there's actually a study.
There's a guy on social media from lazyJay meets he does an amazing job of
informing people.
But there was a study I believe from likeNebraska University of Nebraska or or
college like that.
They took a quarter pound patty from thatwas going to go and be served at
McDonald's.
(42:01):
And that quarter pound patty had 1300different DNA strands in it.
in a quarter pound, dude.
Right?
So thinking, what's up?
Right?
So think about how much a pound has in thegrocery store, right?
You're talking like, thousands of animalsin a single pound.
(42:24):
That's like the big
in food industry and what they're servingyou right and not even that but throw in
the pink slime stuff that they're fillinginto there to make the one pound so it
makes it cheaper so they don't have to putso much beef in there they can put some of
the pink slime and you see what I mean soit's like kind of gross right but with our
(42:45):
one pound package is one animal
Right.
Every every pound package is it comes froma single animal.
We use a very small processor called fiveMarys.
They're amazing as well.
They're in Fort Jones and they do such agreat job.
And it's one pound package is one from oneanimal, not thirteen hundred.
You know what I mean?
(43:06):
So so yeah, we have our we have right nowwe're doing a lot of subscriptions and
we're actually running out of room on oursubscriptions.
But we have our our ground our ground box.
We have our meal
prep box for those that want some beef andsome chicken but easy to cook.
Again, my cousin's here, right?
(43:26):
So what I do is I pull out five pounds ofground and five pounds of chicken breast
and we just cook it up real quick and wehave food to go that makes it super easy
for us.
So people that do meal prep, you're sayingyou own a gym over there, people that do
the meal prep and you want qualityprotein, we did the meal prep box, which
(43:46):
is 10 pounds.
of our ground beef and then five pounds ofour pasture raised poultry or pasture
raised chicken breast, boneless, skinless,you know, all that kind of stuff.
And then we have what we call our best ofbrowsey box.
And what that does is every month you getat least two prime cuts.
So two rib eyes, two New York's, you know,a pound of fillets or something like that.
(44:11):
Right.
You like you get you get like one of thosethree and then you have what we call our
chef's cuts.
you'll get like Denver steak, a flanksteak, skirt steak or something else
that's incredibly amazing.
And then you'll get some ground and thenyou also get some poultry.
So you get 15 pounds of this in this boxand it'll change every month.
(44:39):
And actually, we're starting a kind of apartnership with with Bubs.
And so for every box that
guys get from the best of browser, you'llbe getting one of those collagen peptides.
Yeah.
collagen sticks.
Yep, yep, you guys will be getting that.
(45:00):
And then also, I believe some of the Bubsfamily will get a discount from Browsy.
So, you know, this this whole thing justkind of worked out where we're we want to
make people healthy.
We want them to enjoy being healthy andthe road to to either continuing to be
(45:20):
healthy or to getting to being healthy.
Right.
And how I mean, it just made sense for usto partner on this, because with your with
your guys products.
With our protein, it's it just makessense.
no, it was funny because as you weretalking about some of that stuff, it
reminded me a lot of like the onlyingredient in our collagen packets is
(45:41):
collagen.
That's all there is.
For those of you who, if you're competingin anything, it's everything is tested.
It's NSF certified for sport.
Like there's no impurities or like heavymetals or anything in there, which is like
a thing you have to worry about.
And yeah, that was when you're basicallylike that and the hydration sticks, which
you had at the beginning, like it's.
(46:03):
some of the other brands is like there's abunch of ingredients and so it's not as
good for you and like those it's likewhat's the least amount of ingredients we
can use to make this is like still be asgood as possible.
When you have quality ingredients, youdon't need much else.
And I kind of touched base on that when mywife and I, when we cook for dinner or for
(46:24):
lunch or something like that.
It really is just a little bit of salt andpepper if we even want it.
And we just sear it, right?
And we have some kind of carb usually.
Or a lot of times I don't even eat that.
I'll just eat veggies and meat and that'llbe it.
And it's so good.
Carbs and the veggies, yeah.
(46:45):
way way better than anything that I'mgonna get out here.
If I go the nicest steakhouse or whateverand I'd rather just pull one of our rib
eyes cook it up here and it's so muchbetter.
yeah, I was looking at that and the wayyou talk about it and like just looking
at, so I was looking through on yourInstagram and stuff, like for browse the
acres and all that.
I was like, God, I just really want togrill meat right now.
(47:07):
This looks so good.
Yeah.
it's so easy.
You know what I mean?
That's why a lot of people are like, theyget maybe a little bit worried.
it's, you know, it's it's a $50 steak orsomething.
I don't want to ruin it.
And it's like you guys, it's reallydifficult to ruin the way that you're
going to ruin it is if you overcook it.
So if you time it right, two minutes eachside on a griddle and then one minute each
(47:32):
side on medium, you're good to go.
I promise you.
And that's it.
And it's super easy.
You don't need sauces.
You don't need seasonings.
You don't need all that stuff.
And and it's
amazing.
Yeah.
And then I was going to say to you foranybody who's w if you're watching this on
YouTube or listening on podcast services,I'm going to put the link for browse the
acres in the description.
So wherever you're at, we'll have a linkon there.
(47:54):
If you guys want to go check out whatTravis has going on.
but, yeah.
And then real quick, I feel like kind ofapproaching the end here.
We do a thing every episode where we justhave a list of rapid fire questions.
where
If it turns into a little bit longeranswer, that's fine, but if it's like a
real quick like boom, like totally finetoo.
(48:15):
So.
I get I know I kind of get long winded.
So thank you for for warning me.
good.
Sometimes these have actually turned intolike just really cool like, I was not
expecting that story.
But yeah, I kind of wrote them up as likea better way.
Like these are questions I like to ask tolike get to know, like get to know them a
little bit better.
Like hopefully on a maybe deeper levelfrom a quick question.
(48:36):
Like first one, clear your head.
What was the first job you ever had?
worked at Birkenstock.
The shoe company?
What'd you do there?
it was just a little shoe store.
I was a salesman at Birkenstock inEncinitas, California.
I think that was one of my first jobs.
(48:58):
It's so weird.
It's funny though.
It's one of those things where, you know,I just a normal kid growing up, it's like
you need to go find a job, right?
So you just apply places and whateverplace takes you, that's where you're going
to work.
I need to earn money.
And I do the same thing with my kids.
Every summer, you need to get a job to payfor your own gas, your own bills, all that
(49:23):
kind of stuff.
So while you're in school and while you'redoing that, I'll help cover you.
But as far as summertime and you guys havethe time to work, you'll be working.
And my son is having the hardest timefinding a job.
But it builds character.
Do you still wear Birkenstocks?
(49:45):
Did you have to wear them when you workedthere?
When I worked there, I had to wear them,but it was never really my thing.
I'm from Hawaii, so we'd wear locals.
I call locals just slippers or cheapslippers or whatever or go barefoot.
That was my thing.
(50:06):
That's funny.
I rank these three items from best toworst.
Salsa queso guacamole.
Salsa, guacamole, queso as far as the onesI love the most in the beginning.
So like one, two, three, right?
(50:28):
Salsa would be my number one, guacamoleand then queso.
Queso I'm not a huge fan of.
I don't know why.
Same.
It's one of those, I gotta be in a moodfor it, but usually for me it's number
three.
So actually I think mine's the same order.
I think I like the salsa more and guac isfine.
It's more like, I just, yeah.
(50:49):
Yeah.
guac is not usually the best.
So it's like when you have a good guac,that could be number one.
You know what I mean?
But then, you know, salsa in general, Ifeel like is more of a number one than
guac.
(51:09):
I'm, no.
I wouldn't say I enjoy a medium spice justbecause I want to enjoy the taste, right,
and the experience.
And I feel like if it's too hot, I get toolike, man, this is hot.
And then that kind of ruins the taste forme, even though my taste good.
But it's like, yeah.
(51:30):
That's like, I have friends like, let'sget the spiciest wings.
I'm like, why?
I want to enjoy this.
Like I, I'm the same.
I like some kick, but I don't want it tobe, I don't want my nose to be running.
Yeah.
you don't want to be sitting there like,like leaking from your nose.
Like I was saying, fighting for your lifewhile you're eating chicken wings.
You know what I mean?
You're like, I just want to have a goodexperience.
(51:51):
What are you guys doing?
Why are you so extreme?
Yeah.
Do you have a hobby or interest thatpeople wouldn't know about?
Like you never posted on social media.
It's like something that you're into thatthe average person wouldn't know about
you.
I wish.
(52:12):
No, I think the ranching is what surprisedpeople.
And now that's kind of out and there.
I mean, as of late, I've really beengetting into roping and doing timed
roping.
So a competition like team roping andstuff like that.
(52:32):
So I would say, but that kind of goes handin hand with ranching, I guess.
Yeah.
as you were talking about stuff, or likeat the very beginning, it was like, I feel
like this guy can get really focused andlike almost tunnel vision on one thing.
So, and as you were talking, it was like,yeah, like so.
Do you have a mantra or a piece of advicethat you live by?
Like something maybe they told it to youyears ago and it's just stuck with you.
(52:56):
Yeah, you're never wrong doing the rightthing.
like that.
That's a good answer.
And I think and I like to kind of expandreal quick on that I that goes into
whether it's whether it puts you ahead orif it or if it doesn't, if it's a
(53:19):
detriment or if it's a or if it's a, youknow, added thing for you.
At the end of the day, I can put my myhead on my pillow at night and know that
I've
that I actively try to do the best that Ican by just choosing to do the right
thing.
Love it.
(53:42):
Yeah.
Cool.
And then last one.
What do you do to relax?
hang out with my kids.
That is like, I love like my daughterright now, hang out my family, you know,
with my wife and my kids.
But like my daughter right now, two and ahalf years old, she's just, she's so
(54:04):
active.
She climbs all over me.
You know, we go swimming, we go do this,we go do that.
We're out with the animals.
She's just a bundle of energy and I just.
I just love hanging out with my kids.
That's all I want to do.
You know, that's why it's like that is myheaven is hanging out with my family.
(54:26):
That's a good one to end on.
I like that one.
So cool.
Well, Travis, thank you so much forjoining us today.
If people want to know more about like youor the business, like take a moment, like
name Instagram accounts, websites,whatever you want them to go check out.
Yeah.
If you guys want to learn more, browse theacres .com that's B R O W S E Y acres
(54:49):
.com.
You find us on pretty much any socialmedia page, Instagram, Facebook, I think
X, tick tock.
If you want to learn more about me, it'sTravis Brown MMA on Instagram.
You can look me up on Facebook at TravisHopper Brown.
(55:10):
And yeah, I think that's about it.
I mean, yeah, check us out.
Let us know how we can help you guys andgo.
said earlier, I'll throw links to allthose in the description.
So if you guys wanna check it out, just gointo the description and we'll send you
there.
So.
we're giving we're giving like the bubsfamily a discount to it.
It'll be bubs fam all capital allcapitals.
(55:31):
I'll send that over to you.
But if you order from us, you type in thatcode and we'll give you a discount.
Sweet.
Cool.
well cool.
And that kind of wraps it up guys.
Like as always, thanks for listening.
you could find the cult of recreationalismon all podcasting services and don't
forget to check us out on YouTube orsocial media.
If you look up bubs naturals, you're goingto find us and leave us a thumbs up, leave
(55:54):
us a five star, whatever platform you'reon.
Every positive review helps.
So again, Travis, thanks for joining us,man.
Yeah, man.
Thank you.
Appreciate it.
intro.
the vibes going.
What's up everybody and welcome to theCult of Recreationalism podcast.
I'm your host Nathan Morris and today onthe show we've got Travis Brown.
Travis thanks for joining us man.
(00:26):
I'm doing well.
I wrote up but it's like right before thisI kind of paused you.
You were talking about the hydrationsticks and we're talking about how people
use them for like health and hydration butthey're also really good hangover cure.
yeah, for sure, dude.
I mean, that's been one of one of my gotos is last week, I have a cousin comes in
(00:46):
town and I swear our hobby is like, isjust drinking and it's like this stint we
like, binge for the short amount of timeand then the rest of the year I'm like,
he's like, how many times do you usuallywork out or what what's your diet normally
like, right?
Because when he comes, it's just likeeverything goes to shit.
So, but yeah, even just yesterday I hadthrough one of these right before I went
(01:10):
to bed and man, I woke up, he was like,hell, how are you feeling?
Because you were having some funyesterday.
I'm like, I'm great.
What do you mean?
I'm totally fine.
But yeah, these things will save you fromhurting the next day for sure.
Yeah, it's so funny because when you'relooking at making ads or posts for this,
it's like, yeah, there's the health andwellness and then there's the hangover
(01:32):
cure.
One product.
And that needs to be its own thing.
There's other companies that come out withthis pill that you take before you go to
bed, and it's all BS.
You know what I mean?
I've tried those, and I'm like, dude, itdoesn't work nearly as good as one of
these hydration sticks and a glass ofwater or something like that.
(01:54):
And just, dude, the next day, you feellike a champ.
Yeah, yeah, no, that's it.
It's just funny to me.
It's like two totally different segments,but one thing that solves both.
So yeah, yeah.
And then I also use the halo creamer inthe in the mornings.
So that combined with this is frickin mygo tos.
(02:14):
Unregularly too, though.
That's the thing.
Like when we're out on the ranch and it's100 degrees outside, dude, that this is
this is one of my go tos.
You know what I mean?
Is like just pounding one of these and theend of the day, you don't feel as wrecked.
You know what I mean?
Like like it's hard work out thereregardless.
You're sweating.
You're all day long.
(02:35):
But you just you can like recover better.
And that's that's like the biggest thingwith what I'm noticing as I'm getting
older is it's more about the recovery.
of things.
Yeah, real quick, because I know a lot ofpeople probably do know who you are, but I
know there's some who don't.
So I wrote a little intro.
Let me know if I got it right, because alot of this is just Wikipedia research.
(02:58):
So all right, guys, Travis is a father anda husband, also a retired mixed martial
artist.
You may have seen him in the UFC and priorto that Bellator Gladiator Challenge, King
of the Cage.
His latest venture is farming, family farmto table, high quality meat and poultry.
with Browsy Acres and we're gonna get allof our questions answered about Wagyu and
(03:21):
yeah.
But let's do it my man.
Yeah and more than farming I would sayranching.
Farming to me is more like vegetables andfruits and then you also add in animals
for us.
We're primarily Wagyu, American Wagyu,full -blood Wagyu and then pasture raised
(03:42):
poultry and it's the way that we do itthat really separates us from a lot of
people that currently are in the industry.
Yeah, and actually that was Yumen Shewaguand how to pronounce it for me.
Yeah, so Wagyu like wah, wah, and then youWagyu.
Yeah.
(04:02):
Yeah.
Yeah.
Yeah.
People, people in Salgo wag you.
Wag you.
No, no, no, no, I'm actually we live inSouthern California, our ranch is in
Southern Oregon.
Okay, cool.
Yeah, and then, so what makes Wagyudifferent than other kind of beef for
people that don't know?
(04:23):
Yeah, so it's considered the higher endbeef and that really comes from the
Japanese genetics, right?
And it comes from the marbling, the taste,the tenderness, and everything that goes
into that piece of meat that you'reeating, how it's taken care of, all that.
But really what it is, it's a wagyu is abreed that comes from Japan.
(04:46):
And way back or back in the 90s, they senta bunch of their genetics over so that we
could raise them here because we have moreland here and then send them back for them
to, you know, consume over there.
But then they ended up getting mad cowdisease and wiping out like 80 percent of
the herd in Japan.
So they stopped sending out genetics.
(05:07):
So whatever is here is here now.
We're lucky enough to get our hands onsome of the foundation genetics straws of
semen and and
do a lot of AI embryo transfers and stufflike that, but we also do We have we have
a bowl or a couple bowls that we use forlive cover But the Wagyu really what
(05:28):
they're known for is the marbling So it'sthat taste and tenderness and all comes
from that marbling and they're a highsource of oleic acid too So it's the
healthy kind of heart healthy fats, right?
It's it's it's not the Super saturatedfats that like clog everything up.
That's really like
The best way that I can describe it iswhen you have steaks that are out on the
(05:52):
counter and you push on the white fat,right, like say a ribeye or something like
that, and it's really hard.
That's like the saturated fatty acids,right?
That's like the stuff that clog you up.
The unsaturated fatty acids are actuallywhat's in the marbling and that's the
soft, the soft, healthy fat.
And so they're higher in oleic acids thanother beef out there.
(06:14):
So really what separates the
the marbling, the taste, and thetenderness.
How'd you get into that?
Because obviously it's not yourbackground.
Yeah, yeah, I went from fighting theranching.
So really what happened is Rhonda and Ibought a little place up here.
It's about two and a half acres inRiverside, California.
(06:37):
And
we just had the space to to to like raisesomething out.
I'm a big hunter, big bow hunter.
And and so it just and my wife loves toprep right like for for like disasters and
stuff like that.
So with our powers combined kind of thing,we're like, hey, let's let's raise a beef
(06:58):
cow in case I can't go hunting in case theworld falls apart.
You know, she was always joking aroundabout it.
But the pandemic kind of happened.
And, you know, we had freezers full
meat and we're good.
We didn't have to go to the store andeverybody's panicking and we weren't in
that situation because before the pandemicwe were crazy and prepped for it.
(07:20):
But so we wanted to raise a beef cow here.
And so I started doing a bunch of researchon what's this, what's that and just
trying to.
get the best of the best, right?
And everything kept pointing to the Wagyu.
And so I reached out to a few differentpeople.
(07:41):
A lot of people don't want to sell youjust one animal.
You know what I mean?
So finally, I was able to, after months ofresearch, I was able to find somebody to
sell me just one animal.
And
And that's kind of where it started.
We started raising them here, raised themout here for about a year, harvested them.
(08:03):
Man, that was a hard day on its own.
We were.
both crying because you know I used towalk this guy around used to follow me
around for scratches and all that kind ofstuff and for some people they may think
like how can you do that to something thathow can you say that you love something
like that but then you take its life andyou actually eat it and it's like well
(08:24):
that that's why that animal was here rightthere was a purpose for that animal to be
here and it's to nourish our bodies is sothat we know where our food is coming from
and if you haven't already and people thatlistening
of this and if they do a little bit ofresearch on the meat that goes into the
supermarkets and and all that kind ofstuff.
That's a lot of times where like a lot ofsicknesses start right is from the food in
(08:51):
the grocery stores because 90 % of thatfood in the grocery stores didn't exist
you know 80 90 years ago.
You know what I mean?
So like think about where your food comesfrom and that's really was one of our
motivators and so we knew that we'regetting the best beef that we
possibly get everything that went intothat animal we knew exactly what went into
(09:12):
that animal how it was treated how it wasraised I'm the one that shot it so it was
over before he it was just another day andthen it lights out and it was done so
there's zero suffering
So with that being said, Rhonda and I kindof have soft hearts and you wouldn't
really think that coming from beingfighters, you know what I mean?
(09:36):
But we're like, we're never doing thisagain.
Yeah, exactly.
Yeah, right.
Well, especially like with that kind ofstuff, it's like, man, that kind of
changes you.
So.
We were like, we're not doing this again.
It was too hard, right?
(09:57):
Well, we'll have somebody else raise themand do it or whatever.
You know, we're thinking about ideas.
That night we cooked up some of the hangersteak and that moment, it changed our
life.
That was the moment where it was like,man, what have we been eating?
Like what is this?
Why is this so incredibly good when Iraised it right here in our backyard?
(10:21):
Why does this blow everything away?
And so then you start you start justlooking deep, start going down those
rabbit holes and you start like figuringout what really what the difference is.
And yeah, it took a lot of time for us toraise that animal and resources and all
that kind of stuff.
But man, was it worth it?
You know, when you when you don't have orwhen you do have somebody that really does
(10:45):
what they say they're doing that feeds theanimals the best kind of.
diet that they can get that that, youknow, we use regenerative ranching on our
ranch.
So we rotate them to new grass every day.
And the soil health is such a big part ofit because with healthy soil comes healthy
grass comes a healthy cow.
(11:06):
Then then that goes into you when youconsume that animal, right.
And even so we don't do full grassfinished beef, we do a grain blend of
variety of grains.
We don't just feed corn.
don't just feed one thing where it's likethat mono, kind of mono like diet where
(11:26):
it's only one thing.
It's a very widespread variety.
That way they get all the nutrients thatthey need, you know, and they're on fresh
grass.
So, but with that, that changed our life.
We're like, this is amazing.
I was on the phone like, hey, I wantanother steer, you know, and then that
kind of started it.
And we're able to find somebody that waswilling to work with us.
(11:49):
us at the time and we started buildingthis business.
And Rhonda and I got into this and wesaid, listen, if we're gonna do this, we
wanna make sure that we try to make adifference, right?
We don't wanna just be every othercommodity beef provider or producer and
just kind of be a cog in the wheel.
(12:12):
We wanna find a way to really make adifference.
And so we decided to go the regenerativeranching route.
which again, I just kind of alluded to itwhich which is like really focused about
soil health and And that's that's our maingoal is to take a piece of land Regenerate
(12:33):
it have it produce the the most amazingProtein that you can get or grass, but
then that turns in protein with the cows,but that's the that's the goal That's one
of our biggest drivers is knowing whereyour food comes from knowing that when you
buy from us that we take care
those animals and they get the best.
Yeah, it's interesting because so I grewup in rural Missouri and grandparents on
(12:58):
both sides raised cattle and where theyprobably call themselves cattle farmers.
I know there's like ranch it really they Iknow we talked about that a little bit,
but it's funny.
So my parents still live on a lot of thatland and like every year my my dad's not
the one actually farming it.
He leases it out like every year like whenpeople see like a cornfield, it's not a
(13:18):
cornfield every year.
It's corn this year.
It's barley, because some of thoseactually put nutrients back into the soil
and people don't realize that.
So if you're driving down the highway,it's not always a cornfield every time you
drive through there.
Yeah, and there's even new...
ways of regenerative ranching because likeyou were saying, if you just do a monocrop
(13:41):
every year, the same thing, it strips thesoil of all the minerals and vitamins that
it needs to make you healthy.
You know what I mean?
Then you're talking about pesticides andall this kind of stuff.
And there's just a better way to do it.
You know, and I think more people arelearning that way and are converting their
conventional either farms or ranches intothe regenerative route because it's just a
(14:03):
better production, higher yield, less
less human inputs, you know, I mean, youdon't have to go and buy all the
fertilizer and, and pesticides becauseyou're letting nature take care of itself,
you know.
Yeah, no, it's, yeah, you're a hundredpercent right.
So I have nothing to add to that.
You're the expert here.
(14:23):
I don't know why I'm trying to add on towhat you're saying.
Yeah.
Yeah.
It was interesting.
So like my grandparents, they, he, we had,so there was cattle, like where, like our
house was on the land that my grandpa wascattle farming.
and I remember as a kid, like everySaturday we'd go over there while my
parents went to work and my grandpa wouldtake us out in the tractor and like just.
(14:46):
feed the cattle he'd put in out hay bales.
And I remember he always said, like,that's your cow.
And I remember it was probably like twoyears later, I'm like, grandpa, where's my
cow?
And he's like, that one, like just pickeda random cow.
It probably had been processed at thatpoint.
But it was one of those like core memorythat I realized later on, like, that
(15:09):
wasn't my cow.
That's just a different cow.
yeah.
Well, you know, grandpa's kind of, youknow, work it a little bit.
You know what I mean?
I'm sure I'll be doing the same thing, youknow, but I think, too, there's it's OK,
you know, to to teach your kids where thefood comes from.
You know, like, like, hey, this like wename every one of our animals usually like
(15:35):
our beef animals that we have for thefamily.
But it's usually after a cut of beef.
Right.
Like we have two steers on the hoof rightnow that are one name is brisket.
The other one's name is Chucky.
Right.
So like for Chucky or Chuck roast orsomething like that.
Right.
So it's like, you know, yeah, I mean, youknow, give them give them a name or
(15:57):
whatever.
But understand we're going to consumethat.
to bring nutrients back into our family.
You know what I mean?
And then that's okay.
Like teaching our kids, you know, like wehave a two year old.
A few back in 2018, I think is when we hadour first harvest.
My older boys were
(16:18):
Man, nine and 10, you know, and they werethere when we harvested them and they got
to see kind of the process and what ittook to put that meat on your table.
And I think that is the way to go.
I think that is what parents should beteaching.
Not that steaks come from the grocerystore.
Your meat doesn't come from the grocerystore.
(16:39):
You know what I mean?
That's just where it's sold.
And what's that?
Exactly.
Yeah, like I get comments on our socialmedia like, why would you kill that
animal?
Why wouldn't you just go to the store andbuy steak?
And it's like, well, like, do you knowwhat you're saying right now?
Like, like, I'm sorry about that.
(17:01):
What?
You know, like, yeah.
Yeah, let's like, let's take a step backand you just got to learn that some people
are just so disconnected from their food.
And they feel like, you know, that the theAmerican diet is okay.
And that's and it's not they're so farremoved from, you know, all the processed
(17:22):
foods that we're eating.
And that's some of the stuff like that youguys have, you know, like the collagen and
the hydration sticks and the halo creamer.
And you know, it's like,
talks like you need some more extranutrients because our food doesn't have it
anymore.
You know what I mean?
Our foods like empty from all thenecessary nutrients, vitamins and minerals
(17:47):
that our bodies need.
So you have to supplement and people arejust so far removed from that.
But that's some of like what we want tochange at browse is like when you get this
meat, this meat is nutrient dense.
It has all the vitamins and minerals thatyou need.
It's it's on
pasture, they're licking, eating the grassfrom the healthy soil and that gives them
(18:09):
the nutrients that you know the vitaminsand minerals that they need to be able to
thrive and instead of just an empty pieceof meat from the from the store that was
commodity beef and it just doesn't tasteright you know it doesn't taste like
anything.
Yeah, it's like you don't have to add allthese seasonings to what you guys are
(18:29):
putting out like just a little salt.
Yeah
That's what I mean.
Like, that's the difference.
That's why like, we sit here almost everynight, we say the same stuff over and over
again, we'll cook up a steak.
And it's like, we just eat it with whiterice, and maybe green beans or asparagus,
(18:49):
some kind of veggie, right?
zucchini or something like that.
And super simple and easy.
And we're like, man, this is, I could eatthis every night, you know, and we do we
eat that every night, you know what Imean?
because it's just so good.
It's so much better than going out.
Every time we go out, we're like, what didwe do?
And we're all bloated and like, you know,just not feeling well.
(19:13):
But when we cook here, we feel good.
And it's noticeable, you know?
kind of crazy.
So I own a gym too.
Like I live in Colorado and I own a gymhere and, people are like, Hey, like that,
like nutrition is almost always the answerof they're like, Hey, like I've started
plateauing, like what kind of likenutrition, like we got to dial it in.
(19:33):
And the, honestly, the easiest thing forpeople to do is like cook at home.
because you have full control overeverything that you're putting in.
it's not dipped in butter or whatever,like, and you didn't realize it was going
to be,
Yep.
you're not ordering it, it comes out friedand you didn't know that's the standard
way that it comes out instead of grilled.
Yeah, and so.
(19:54):
Well, I think too, like whole foods,right?
Like get you just whole foods.
Stop with the processed stuff.
If it has like an ingredient list, it'sprobably not going to be good for you.
You know what I mean?
Like, you know, again, we eat super simplearound here.
You know, for lunch, we'll have...
(20:35):
Yeah.
want more.
Exactly.
And that's what like people don'tunderstand.
Like there's messed up people in the worldthat design the food to make that a thing.
You know what I mean?
foods.
And they yeah, they own all the foods.
And that's, that's the great like, I heardsomething.
(20:56):
It was on social media.
So take it for what it is.
But I heard that the tobacco company backin the day started buying up the food
companies and they took their scientistsover into these food companies that help
engineer these foods to make them moreaddicting so that they'll want to buy
more.
And that's what it's all about.
Right?
That's what the tobacco companies did.
(21:17):
That's what the food
is doing and then they're tied in withlike the healthcare system because they
want to sell you a pill to take to makeyou feel better from the food that you're
eating that they're also selling you andit's like this big vicious cycle it's like
stop break away from all of that eat wholefoods right like even if you have to go to
(21:38):
the store right eat buy ground beef browbuy veggies buy rice
You know what I mean?
And there's it's so cheap to eat it thatway.
You don't need all this money, all thisweird, like contraptions in your in your
kitchen to cook to do this stuff like youdon't need that.
Right?
(21:58):
You just need very simple things, but eatwhole food.
Salt, pepper, a little bit of that,especially when you have really good
ingredients like our steak or our chicken,like our wagyu or our poultry.
Very little seasoning, a little bit ofsalt, a little bit of pepper, and you're
good to go.
Simplicity is key in my mind.
always say when you go to the grocerystore, don't go in the middle.
(22:21):
Just stay on the outside because that'swhere all the whole foods are.
Like if it comes in a box, you don't needit.
Like so I like what you said, like theingredient list, like if there's more than
the more ingredients, the worse it is foryou.
So yeah.
Like you look at it when you know the onlytime we really go shopping for anything at
the stores for veggies.
(22:41):
You know what I mean?
That that's really it.
Fruits and veggies, you know, we have wehave a little little our little daughter
and stuff like that.
So it's just like fruits and veggies isall we really buy from there because we
have all the protein that we could everwant or need.
So, yeah, and it just keeps that like likewe're saying the ingredient list down.
(23:02):
It's.
avocado, it's asparagus, there's nothingelse in there, you know.
There's not a whole lot else to an avocadobesides the avocado.
Yeah.
Was the nutrition and diet and all that,like back in your fighting days, did you
take that stuff seriously or were you kindof like pre, I feel like the nutrition,
(23:23):
it's definitely common now, but it wasn'talways.
Where did that fall for you?
So that towards I would say the middle ofmy.
middle of my career is when I reallystarted focusing on nutrition.
So I teamed up with Dan Garner.
And and he is like a mad scientist when itcomes to your nutrition, he does
(23:48):
everything based off of your blood work,right?
So it's not like, just how are you feelingor how you're looking like aesthetics,
it's, it's like, this is what your bloodis telling me.
And then when you start fixing thoseproblems that you have,
everybody has them, right?
Then you start feeling so much better.
But yeah, Dan Garner, he's the one thatgot me really locked and loaded for my
(24:13):
nutrition and really kind of broughtawareness for me as far as that nutrition
goes because it's super important as anathlete.
But then also,
being a father and a husband and stufflike that, you start thinking about like,
my own choices can either make or breakme.
You know what I mean?
(24:34):
Like they compound one way or the other.
And it's funny, because we actually in theagriculture business, and I went to a soil
health academy to learn about more indetail about regenerative ranching.
And they said that your decisions compoundeither one way or the other.
There's no sustainability.
(24:54):
It's not about staying where you're at.
Your choices will either compound to makeit better or they'll compound to make it
worse.
And I feel like our life choices do thesame thing.
Are we going to get healthier andhealthier or are our decisions going to
make us less and less healthy?
Right?
Like there's always ups and downs.
(25:15):
I get like we started this conversationwith my cousin being in town and we just
eat whatever I don't work out and we'redrinking.
We need these hydration sticks.
You know, stuff like that.
But then when he's gone, I'm back on trackand making better decisions and moving
towards my goal of being healthy.
(25:35):
It's almost like there's an unhealthyobsession if you'd never let yourself
indulge.
Not saying you should go eat whatever youwant, but every once in a while, like your
cousin comes into town, you said once ayear, every other year, like yeah, have a
weekend.
Exactly.
Yeah, like you need to cut yourself abreak, you know, like, and I think that's
(25:57):
just healthy, like mentally, a lot ofpeople talk about mental health now and
stuff like that.
And I think that really helps with that.
You don't get so hard on yourself whereyou're like, feeling so down because I
missed this meal or something like that.
It's like, dude, this is life.
Enjoy the ride.
You know what I mean?
Like, it's not about the destination.
(26:17):
It's about the ride.
The destination, unfortunately, and for
in this life is death, right?
But what's your journey gonna be?
Are you gonna enjoy that ride while you'rehere?
And that's like, that is that mentality,having that mentality is something that
like, I've been really learning that overthe last, you know, maybe 10 years or so
(26:38):
is really how to enjoy that ride andthings will work out and just go with the
flow.
Did you hit, like was there something thathappened in life that you made that
realization of like, I need to tone itback a little bit and just enjoy things.
Like, was there a moment or how did youget there?
You know, it's an ongoing.
(27:00):
Lesson that I'm that I'm learning becauseI tend to hyper focus when I when I focus
on something I zone in so like that's whyso my in my career my fighting career I
wasn't unknown right?
I had just started training when I was 27years old You know what I mean?
So like I'm sorry.
I started training when I was 26 years oldAny kind of combat when I was 26, right?
(27:24):
So that's like really almost unheard ofnowadays guys are getting more and more
into it, but
When I was 27, after a year of fighting, Ijoined the UFC.
And that was in 2010.
In 2013, I was ranked third in the worldin fighting, right?
(27:45):
So in three years, I went from beingnobody to being ranked third in the world
in the UFC.
So.
That was that hyper focus, right?
That was like nothing is gonna get in myway.
And maybe at times I didn't enjoy the rideso much.
You know what I mean?
And so like once I, when I had my lastfight, it was one of those things where I
(28:08):
like you start to look back on your careerand you're like, man, I...
Yes, I was focused and all that kind ofstuff.
But maybe I might maybe I wish I wouldhave enjoyed the ride a little bit more,
you know, because now now it's like kindof done.
You see what I mean?
And now all I have are those memories ofof of an amazing career that I had a lot
(28:29):
of fun doing competing and all that kindof stuff.
But more now and even with the ranch, likeI get so hyper focused on this ranch and
learning everything about ranching, youknow, going to seminars, learning about
the
breed and what makes them so special andwhy are we have a full blood and then we
also have our American Wagyu cross whichis Angus and Wagyu.
(28:53):
What makes those guys special and thenregenerative ranching and how to rotate
your animals from one pasture from everyday right and then bringing in another
species and chickens and how toorchestrate this chaos and to make this
into making this a beautiful music which
then helps feed the soil, which helps makeeverything healthy and thrive, right?
(29:18):
Like we have quail and we're starting toget all the insects back and we have herds
of antelope and deer on our property now.
We have like water flowing a lot more.
We have better retention of our water.
Our cattle are looking healthier.
You know what I mean?
So it's like everything.
So it's again, that hyper focus of like,
(29:41):
always kind of felt like I was behind likein my fighting career, I started late in
my ranching career, I started late.
And so I sometimes I feel like I have alot of catch up, right?
I need to learn as much as I as much as Ican to catch up.
But then sometimes I lose sight of likeenjoying that ride.
So to me, there wasn't that just onemoment.
(30:01):
It's an ongoing lesson that I have toremind myself, you know, is like, enjoy
this time and have fun with your family.
out because a lot of people don't.
Yeah.
And I think a lot of people think aboutit, but then they forget about it.
And that's OK.
Like, just keep reminding yourself, enjoythe ride.
(30:21):
It's OK.
Yeah.
So what does I totally like you moved onfrom fighting, you're now ranching.
What does a typical day look like for younow?
So right now, so when I'm on the ranch, atypical day usually starts about 4 .30 or
5.
We get up, we rotate the animals.
(30:42):
That usually takes about an hour or two.
And then we're on to whatever the dailyprojects are.
you know, there's always fixing fences ordoctoring animals, you know, making sure
that they're all healthy and get whateverthey need.
And there's always projects around thehouse or around the ranch that need to be
(31:02):
done.
So usually you start your day at fourthirty or five and then you're done when
the sun goes down around eight, eightthirty.
And then you get to eat dinner, go to bedand.
redo that.
So, but that's when I'm up at the ranch.
So I'm up at the ranch at least once amonth.
During the summer, I'm usually up there alot more.
(31:23):
But like last month, I was up there forlike three and a half weeks out of the
month, you know what I mean?
So the super busy during the summer.
But yeah, I mean, it's just
you know, constant work and then alsorunning the business side of things like
the website and the customer service andall of our shipping needs and you know,
(31:48):
there's so much to it when...
running the customer service on thewebsite?
So if people want to get in contact withyou, they just need to go to the info app,
Browse Acres.
Yeah, and you'll get me buddy.
You know what I mean?
So yeah, like, you know, people, there's alittle bit maybe there's a little bit of a
(32:08):
misconception when it comes to browse theacres like, this is just Rhonda and Travis
putting their name on something.
And they don't really have they're notreally doing it themselves.
Like, that's not the case here.
Right?
Like, we're out there rotating animals.
I'm up on you know, in the last two years,I've learned how to ride a horse and rope
so I can go to these brand
(32:30):
so I can actually be an active member ofthe crew, right?
And I can pull my own weight, you know?
And I've been learning how to do all thatkind of stuff.
Again, kind of playing catch -up, but...
you know, like, I'm not somebody neitheris my wife, somebody is just going to put
our name on something on a company andthen try to sell it like we are the ones
(32:53):
that are actively working in it.
You have a problem with your order.
I may not be able to fix it because I'mnot a tech guy.
But I will reach out to our tech guy andget it fixed for you.
Do you see what I mean?
Like, like, I'm going to do that for youbecause you're my customer.
Like you put your trust into us to getsome of the most premium Wagyu and
(33:14):
and chicken that you can get.
And I want to make sure that theexperience that you get with our company
is the exact same quality that you wouldget from our products.
You know what I mean?
So I'm a hands -on kind of guy.
And I don't really like, it's not that Idon't trust anybody else.
It's just I'm a firm believer that in yourbusiness, nobody's going to do it as good
(33:35):
as you.
I, yep, I get that 100%.
I learned that from, my parents owned asmall business growing up and learned that
at a young age.
So, do you have the kids out there helpingyou too?
They're riding too?
That's cool.
through the pastures and.
you know, check on the herd and stuff likethat.
(33:56):
So, yeah, my older boys aren't, they'renot able to go up as often because they're
in football and they're in their juniorand senior year.
So they're pretty tied up with that.
But a few, like a couple summer, lastsummer, they all came up and we were
riding horses and, you know, pushing andgathering and branding and all that kind
of stuff.
(34:17):
So it's a lot of fun.
I love watching them, you know, just enjoythemselves like that.
Yeah, it's funny.
I think back on helping my dad and mygrandpa and all that.
At the time, it was like, this is mySaturday and you're going to make me haul
brush.
And now when I'm working on my computer,I'm like, I wish I was hauling brush.
Yeah, exactly.
(34:38):
Right?
Like, that's the that's the funny thing islike when life gets so complicated.
And then all of a sudden you're like, man,I wish I could just be out there like
digging the trenches to put in thesprinklers again, like
(35:19):
Yeah.
while you have
guys enjoy them.
many skills you learn to have like, I feellike I learned a lot of creative problem
solving of like, well, perfect example, I,I've been the same height since like the
eighth grade, I was a big kid.
So far as like driving a truck, like I, mydad would like we would load up a trailer
(35:39):
and he's like, cool, go dump it and bringit back.
And to dump it, we had to back a trailerand I'm like 13, 14 years old and I've
never hauled a trailer and he's his onlyadvice was
don't jackknife it, I don't want toreplace a tail light.
And I remember it was like me and mybrother and he's like, no, it's gotta go
this way, and then like over time, likewe're there and I figured it out how to
(36:01):
back up a trailer on the spot.
But it's like things like that, you just,yeah.
know what I mean?
That's like not something that everybodyknows how to do.
Or even just haul a trailer, you know, butsorry, go ahead.
it's come up where a buddy of mine wasmoving.
He moved back to Colorado.
I helped him unload and he had to goreturn the U -Haul.
(36:23):
And eventually he's like, I was like, no,you gotta turn it this way.
He's like, do you just wanna do it?
I'm like, yep, boop, first try, backed itup.
And he did like 10 or 20 tries, so yeah.
Cool.
We talked a lot about, so, Browse Acres, Iwanna talk about that a little bit.
(36:43):
So like, if people want to, like, ifpeople wanna get a hold of your Wagyu or
your poultry or anything like that,obviously like browseyacres .com, but is
there anything else they should know aboutthat stuff?
Yeah, so we do all regenerative ranching.
So what does that mean?
And a big part of that, right, is I talkedabout earlier, you're focused on soil
(37:06):
health and you're using the animals as atool to build the soil.
And so rotating them daily, getting themthe nutrients that they need, using
different species because they act indifferent ways in regenerating that soil.
So like cows will act differently thanchickens.
(37:28):
And even in there, you have the schoonerswith meat birds that focus, you know, in
our schooners, they focus 300 pounds ofchicken manure in a single spot.
The egg layers, you know, they kind of goaround, they sift through all the cow
manure and they pick out the worms and allthat kind of stuff.
So that, you know, there's different.
(37:52):
different tools with the differentspecies.
And so what we do is we rotate our cowsand our chickens to new pasture every
single day.
And that way it helps to regenerate thesoil.
And even then, you'll see some stuff, likesome pastures in conventionally raised
(38:14):
beef or whatever, where their grass isconstantly this short, right?
our grass, the idea that we get, we let itgrow through, go through this growth
spurt.
So grass from like the ground to say 20 %is super slow.
From 20 % up to about 50 or 60 % is stillslow.
(38:38):
From 60 % and up, you know, if you'retalking about like a two foot blade, two
foot long piece of grass.
So at about 18 inches and up, it's goingto sprout a lot quicker.
So you're
is a lot quicker so then you can producemore forage for your animals and also what
that does is under the dirt your rootsusually mirror your grass growth so
(39:04):
underneath the soil what you're gonna dois you're letting the roots grow and what
that's gonna do is cause aggregation Iknow this a lot of people may just think
whatever it's you know nerdy stuff orwhatnot but that aggregation is what was
what is able to hold
soil.
So if you think of like, you know, like alike a kitchen sponge, right, when you let
(39:27):
it get hard and crusty, and you put itunder the water, right, it just flies
right off of it, right, because it's hardand it's and it's not able to soak up that
water, it takes a little bit of time forthe water to be able to soak up compared
to if you had already put water in there,rung it out as tight as you could, put it
back underneath that that faucet, it'sgoing to soak in the water so much
(39:51):
right and so that's what you wantaggregation is like it looks like a little
sponge to hold the water in that spotinstead of letting it run off of your
property or into a ditch or something likethat so that's what regenerative ranching
is it's the health of the soil and thenthen it that's like the beginning of that
(40:12):
life cycle that makes everything elsehealthy that consumes the feed coming from
that soil
Yeah, no, I was going.
so yeah, browse the acres .com our wagyuis just it's amazing.
We do.
Like I said earlier, we have some of ourfoundation genetics that we have on the
ground.
(40:33):
We have a bunch in the freezer right now.
So we're we're ready to ship direct to tohomes and businesses and all that kind of
good stuff and ready to show people thedifference and what got Rhonda and I into
this industry and why we wanted to makethat difference.
Yeah, no, before this I was going through,because I was just doing a little bit of
research and pulled up your website and Ihad made the mistake of doing that at like
(40:57):
1130 AM right before lunch.
I was like looking at all these like cutsof meat and I was like, this looks, I had
to stop and go eat and come back andfinish doing my research for this.
Yeah, it looks awesome.
And there's like different levels thatpeople can do of like, you can do what's,
talk about that.
Yeah.
So on our site right now, we have ourground box, right, which is our basic
(41:20):
entry.
It's all it's free shipping.
It's 10 pounds for for I think 159 orsomething like that.
Again, it's the it's this premium Wagyuget it shipped straight to your door.
And and a big difference that comes from
our ranch compared to the store, right.
(41:41):
And there's actually a study.
There's a guy on social media from lazyJay meets he does an amazing job of
informing people.
But there was a study I believe from likeNebraska University of Nebraska or or
college like that.
They took a quarter pound patty from thatwas going to go and be served at
McDonald's.
(42:01):
And that quarter pound patty had 1300different DNA strands in it.
in a quarter pound, dude.
Right?
So thinking, what's up?
Right?
So think about how much a pound has in thegrocery store, right?
You're talking like, thousands of animalsin a single pound.
(42:24):
That's like the big
in food industry and what they're servingyou right and not even that but throw in
the pink slime stuff that they're fillinginto there to make the one pound so it
makes it cheaper so they don't have to putso much beef in there they can put some of
the pink slime and you see what I mean soit's like kind of gross right but with our
(42:45):
one pound package is one animal
Right.
Every every pound package is it comes froma single animal.
We use a very small processor called fiveMarys.
They're amazing as well.
They're in Fort Jones and they do such agreat job.
And it's one pound package is one from oneanimal, not thirteen hundred.
You know what I mean?
(43:06):
So so yeah, we have our we have right nowwe're doing a lot of subscriptions and
we're actually running out of room on oursubscriptions.
But we have our our ground our ground box.
We have our meal
prep box for those that want some beef andsome chicken but easy to cook.
Again, my cousin's here, right?
(43:26):
So what I do is I pull out five pounds ofground and five pounds of chicken breast
and we just cook it up real quick and wehave food to go that makes it super easy
for us.
So people that do meal prep, you're sayingyou own a gym over there, people that do
the meal prep and you want qualityprotein, we did the meal prep box, which
(43:46):
is 10 pounds.
of our ground beef and then five pounds ofour pasture raised poultry or pasture
raised chicken breast, boneless, skinless,you know, all that kind of stuff.
And then we have what we call our best ofbrowsey box.
And what that does is every month you getat least two prime cuts.
So two rib eyes, two New York's, you know,a pound of fillets or something like that.
(44:11):
Right.
You like you get you get like one of thosethree and then you have what we call our
chef's cuts.
you'll get like Denver steak, a flanksteak, skirt steak or something else
that's incredibly amazing.
And then you'll get some ground and thenyou also get some poultry.
So you get 15 pounds of this in this boxand it'll change every month.
(44:39):
And actually, we're starting a kind of apartnership with with Bubs.
And so for every box that
guys get from the best of browser, you'llbe getting one of those collagen peptides.
Yeah.
collagen sticks.
Yep, yep, you guys will be getting that.
(45:00):
And then also, I believe some of the Bubsfamily will get a discount from Browsy.
So, you know, this this whole thing justkind of worked out where we're we want to
make people healthy.
We want them to enjoy being healthy andthe road to to either continuing to be
(45:20):
healthy or to getting to being healthy.
Right.
And how I mean, it just made sense for usto partner on this, because with your with
your guys products.
With our protein, it's it just makessense.
no, it was funny because as you weretalking about some of that stuff, it
reminded me a lot of like the onlyingredient in our collagen packets is
(45:41):
collagen.
That's all there is.
For those of you who, if you're competingin anything, it's everything is tested.
It's NSF certified for sport.
Like there's no impurities or like heavymetals or anything in there, which is like
a thing you have to worry about.
And yeah, that was when you're basicallylike that and the hydration sticks, which
you had at the beginning, like it's.
(46:03):
some of the other brands is like there's abunch of ingredients and so it's not as
good for you and like those it's likewhat's the least amount of ingredients we
can use to make this is like still be asgood as possible.
When you have quality ingredients, youdon't need much else.
And I kind of touched base on that when mywife and I, when we cook for dinner or for
(46:24):
lunch or something like that.
It really is just a little bit of salt andpepper if we even want it.
And we just sear it, right?
And we have some kind of carb usually.
Or a lot of times I don't even eat that.
I'll just eat veggies and meat and that'llbe it.
And it's so good.
Carbs and the veggies, yeah.
(46:45):
way way better than anything that I'mgonna get out here.
If I go the nicest steakhouse or whateverand I'd rather just pull one of our rib
eyes cook it up here and it's so muchbetter.
yeah, I was looking at that and the wayyou talk about it and like just looking
at, so I was looking through on yourInstagram and stuff, like for browse the
acres and all that.
I was like, God, I just really want togrill meat right now.
(47:07):
This looks so good.
Yeah.
it's so easy.
You know what I mean?
That's why a lot of people are like, theyget maybe a little bit worried.
it's, you know, it's it's a $50 steak orsomething.
I don't want to ruin it.
And it's like you guys, it's reallydifficult to ruin the way that you're
going to ruin it is if you overcook it.
So if you time it right, two minutes eachside on a griddle and then one minute each
(47:32):
side on medium, you're good to go.
I promise you.
And that's it.
And it's super easy.
You don't need sauces.
You don't need seasonings.
You don't need all that stuff.
And and it's
amazing.
Yeah.
And then I was going to say to you foranybody who's w if you're watching this on
YouTube or listening on podcast services,I'm going to put the link for browse the
acres in the description.
So wherever you're at, we'll have a linkon there.
(47:54):
If you guys want to go check out whatTravis has going on.
but, yeah.
And then real quick, I feel like kind ofapproaching the end here.
We do a thing every episode where we justhave a list of rapid fire questions.
where
If it turns into a little bit longeranswer, that's fine, but if it's like a
real quick like boom, like totally finetoo.
(48:15):
So.
I get I know I kind of get long winded.
So thank you for for warning me.
good.
Sometimes these have actually turned intolike just really cool like, I was not
expecting that story.
But yeah, I kind of wrote them up as likea better way.
Like these are questions I like to ask tolike get to know, like get to know them a
little bit better.
Like hopefully on a maybe deeper levelfrom a quick question.
(48:36):
Like first one, clear your head.
What was the first job you ever had?
worked at Birkenstock.
The shoe company?
What'd you do there?
it was just a little shoe store.
I was a salesman at Birkenstock inEncinitas, California.
I think that was one of my first jobs.
(48:58):
It's so weird.
It's funny though.
It's one of those things where, you know,I just a normal kid growing up, it's like
you need to go find a job, right?
So you just apply places and whateverplace takes you, that's where you're going
to work.
I need to earn money.
And I do the same thing with my kids.
Every summer, you need to get a job to payfor your own gas, your own bills, all that
(49:23):
kind of stuff.
So while you're in school and while you'redoing that, I'll help cover you.
But as far as summertime and you guys havethe time to work, you'll be working.
And my son is having the hardest timefinding a job.
But it builds character.
Do you still wear Birkenstocks?
(49:45):
Did you have to wear them when you workedthere?
When I worked there, I had to wear them,but it was never really my thing.
I'm from Hawaii, so we'd wear locals.
I call locals just slippers or cheapslippers or whatever or go barefoot.
That was my thing.
(50:06):
That's funny.
I rank these three items from best toworst.
Salsa queso guacamole.
Salsa, guacamole, queso as far as the onesI love the most in the beginning.
So like one, two, three, right?
(50:28):
Salsa would be my number one, guacamoleand then queso.
Queso I'm not a huge fan of.
I don't know why.
Same.
It's one of those, I gotta be in a moodfor it, but usually for me it's number
three.
So actually I think mine's the same order.
I think I like the salsa more and guac isfine.
It's more like, I just, yeah.
(50:49):
Yeah.
guac is not usually the best.
So it's like when you have a good guac,that could be number one.
You know what I mean?
But then, you know, salsa in general, Ifeel like is more of a number one than
guac.
(51:09):
I'm, no.
I wouldn't say I enjoy a medium spice justbecause I want to enjoy the taste, right,
and the experience.
And I feel like if it's too hot, I get toolike, man, this is hot.
And then that kind of ruins the taste forme, even though my taste good.
But it's like, yeah.
(51:30):
That's like, I have friends like, let'sget the spiciest wings.
I'm like, why?
I want to enjoy this.
Like I, I'm the same.
I like some kick, but I don't want it tobe, I don't want my nose to be running.
Yeah.
you don't want to be sitting there like,like leaking from your nose.
Like I was saying, fighting for your lifewhile you're eating chicken wings.
You know what I mean?
You're like, I just want to have a goodexperience.
(51:51):
What are you guys doing?
Why are you so extreme?
Yeah.
Do you have a hobby or interest thatpeople wouldn't know about?
Like you never posted on social media.
It's like something that you're into thatthe average person wouldn't know about
you.
I wish.
(52:12):
No, I think the ranching is what surprisedpeople.
And now that's kind of out and there.
I mean, as of late, I've really beengetting into roping and doing timed
roping.
So a competition like team roping andstuff like that.
(52:32):
So I would say, but that kind of goes handin hand with ranching, I guess.
Yeah.
as you were talking about stuff, or likeat the very beginning, it was like, I feel
like this guy can get really focused andlike almost tunnel vision on one thing.
So, and as you were talking, it was like,yeah, like so.
Do you have a mantra or a piece of advicethat you live by?
Like something maybe they told it to youyears ago and it's just stuck with you.
(52:56):
Yeah, you're never wrong doing the rightthing.
like that.
That's a good answer.
And I think and I like to kind of expandreal quick on that I that goes into
whether it's whether it puts you ahead orif it or if it doesn't, if it's a
(53:19):
detriment or if it's a or if it's a, youknow, added thing for you.
At the end of the day, I can put my myhead on my pillow at night and know that
I've
that I actively try to do the best that Ican by just choosing to do the right
thing.
Love it.
(53:42):
Yeah.
Cool.
And then last one.
What do you do to relax?
hang out with my kids.
That is like, I love like my daughterright now, hang out my family, you know,
with my wife and my kids.
But like my daughter right now, two and ahalf years old, she's just, she's so
(54:04):
active.
She climbs all over me.
You know, we go swimming, we go do this,we go do that.
We're out with the animals.
She's just a bundle of energy and I just.
I just love hanging out with my kids.
That's all I want to do.
You know, that's why it's like that is myheaven is hanging out with my family.
(54:26):
That's a good one to end on.
I like that one.
So cool.
Well, Travis, thank you so much forjoining us today.
If people want to know more about like youor the business, like take a moment, like
name Instagram accounts, websites,whatever you want them to go check out.
Yeah.
If you guys want to learn more, browse theacres .com that's B R O W S E Y acres
(54:49):
.com.
You find us on pretty much any socialmedia page, Instagram, Facebook, I think
X, tick tock.
If you want to learn more about me, it'sTravis Brown MMA on Instagram.
You can look me up on Facebook at TravisHopper Brown.
(55:10):
And yeah, I think that's about it.
I mean, yeah, check us out.
Let us know how we can help you guys andgo.
said earlier, I'll throw links to allthose in the description.
So if you guys wanna check it out, just gointo the description and we'll send you
there.
So.
we're giving we're giving like the bubsfamily a discount to it.
It'll be bubs fam all capital allcapitals.
(55:31):
I'll send that over to you.
But if you order from us, you type in thatcode and we'll give you a discount.
Sweet.
Cool.
well cool.
And that kind of wraps it up guys.
Like as always, thanks for listening.
you could find the cult of recreationalismon all podcasting services and don't
forget to check us out on YouTube orsocial media.
If you look up bubs naturals, you're goingto find us and leave us a thumbs up, leave
(55:54):
us a five star, whatever platform you'reon.
Every positive review helps.
So again, Travis, thanks for joining us,man.
Yeah, man.
Thank you.
Appreciate it.
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