00:00So I'm sure when you saw that inverted pyramid, that had to be music to your ears, Nate,
00:03the idea that at least you have the government's backing in us eating more beef. But of course,
00:08it also comes at a kind of precipitous time where prices are at elevated levels here.
00:13Kind of square the circle for us as to where you think this goes.
00:16Yeah, I mean, demand is an all-time high. Having a ribeye at the top of the pyramid there is
00:21certainly going to lift demand at a time where supply is at an all-time low. Yeah, it's not
00:27something we haven't known. We have always known at Omaha Steaks that beef is a high-quality,
00:35complete protein that's good for the human body, and it's delicious. And so it's not a surprise
00:41it's there. But certainly, being at the top of the pyramid and the U.S. government coming out
00:47and pointing that out is going to drive demand. And so it's going to further exacerbate what we've
00:52been seeing on price. I am curious, though, too, like what options? Like if you are a consumer who
00:57is very cost-conscious for whatever reason or another, like are there really cuts anymore that
01:01are affordable? I remember when I was young and starting out my career, you know, you'd buy the
01:05flank or the hanger steak or something else because it was a lot cheaper than the sirloins or ribeyes.
01:09But now I feel like those sort of butcher cuts, if you will, have been in vogue now. I mean,
01:13you're paying like a ridiculous amount for oxtails, and that used to be just like throwaway meat back
01:17in the day. You know, the beef market is just riddled with options. Really, it is. You know,
01:23the thing that you think about is a number of things, right? There's all kinds of cuts. I mean,
01:26you mentioned the sirloin. That's a really lean cut. It's really affordable but still delicious.
01:33You know, the lean points in ground beef is something that, you know, the educated consumer
01:37really needs to be thinking about. But the other thing, Romain, that's interesting is the portion
01:42size. It's something that people often don't think about. You go to the grocery store, you buy this big
01:47cut of meat, and you eat two-thirds of it. You know, really understanding your portioning can be
01:53a really effective way to manage the impact of rising costs of really food in general on your
02:00wallet. So, you know, at Omaha Steaks, we've got all kinds of good options there from a five, a six,
02:06a seven, an eight, a 10-ounce steak, and on up. And so thinking about how much you want to consume
02:12and doing a little bit of planning there can be a really effective way to manage the rising
02:17cost of beef and its impact on your wallet. That's really interesting. We were talking
02:20about smaller portion sizes in the context of restaurant chains last week. It's interesting
02:25to hear how it's sort of translating into your world as well. So have you introduced new smaller
02:31portion sizes, or are you just saying that you're seeing consumers maybe go after some of those
02:37smaller sizes? Yeah, I think people are starting to realize that, you know, they don't need as much,
02:43particularly when you're eating a complete protein. I was kind of laughing earlier today,
02:49thinking about, you know, really the only meal that I ever eat where it's only one thing on a plate
02:55is a steak, because it's so, you know, it's so filling. And it's, like I said, it's a complete
03:01high quality protein. So, you know, thinking about what your intake is, I think is an important part
03:06of the dietary guideline. And it's a way that America can really think through that. Another piece,
03:12Katie, that I think is ironic is that at the top of that pyramid is a ribeye. Now, a ribeye,
03:19it tends to be the more rich cut of steak, you know, a higher fat point there, as opposed to a
03:24sirloin, which can be a much more leaner cut, although still bold and delicious. And certainly,
03:30if it's coming from Omos steaks, just as tender as a grocery store filet mignon. And so, you know,
03:35the educated consumer that thinks about portioning explores the optionality in beef is going to be
03:42the consumer that wins amidst this high demand constrained supply market.
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