Dec 22, 2020
Isn’t it fascinating to think of why the flavor of beef changes
from farm to farm or region to region? Trust us when we say that
it’s equally fascinating to get to know life at a beef farm. It’s
quite a labor of love working tirelessly for 365 days a year! And
when you learn the commitment a young future farmer shows towards
the profession, who at age 10 is already working in the family
business, learning the art and science of farming and showing 4-H
animals, that’s when you see how the next generation is prepared
for an eventual succession plan!
In Part 2 of the Kentucky Beef Farms tour, chefs Philip Cronin, Michael Kraft, and Spencer Searles turn guest hosts for our show! The mobile chef panel interviews the Chunglo family to hear how they’re building their beef cattle herd and what sorts of things they are doing to sustain and build their land. Listen in as Adam Chunglo, his wife Elizabeth, son Seth, daughter Emily and Katelyn Hawkins from the KY Beef Council share their knowledge of beef farming and their process of identifying and tagging each cow, while also recollecting their journey into beef farming, their finances then and now and a lot of interesting strategies they’ve devised over the years. Listen in to get unmatchable tips and tricks to scale better with beef farming!
Plus hear from the chefs while dining at Jeff Ruby’s Steakhouse to understand what they learned that will go back to the restaurant kitchen with them.
Connect with our guests:
Websites: Chef Philip Cronin - https://www.jeffruby.com/louisville
Chef Michael Krafft - https://www.culinary-science.com/our-team
Adam Chunglo - https://www.facebook.com/adam.chunglo
Kentucky Beef Council- https://www.kybeef.com
Connect with Us:
Instagram - https://instagram.com/letseatyall
Facebook - https://facebook.com/letseatyall
Twitter - https://twitter.com/letseatyall
LinkedIn - https://www.linkedin.com/company/letseatyall
The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.