A Super Talk Mississippi Media Production.

You're listening to Thunder and Lightning on Super Talk Mississippi,

covering Mississippi State sports like nobody else.

With Sports Talk Mississippi's Brian Haydad and Robbie Falk of On Three Sports.

Now get ready for Thunder and Lightning.

This is Thunder and Lightning here on Super Talk, Mississippi.

Brian, Heydad and Robbie Falk here with you on a Friday morning.

Thanks for joining us and starting your weekend with us here at supertalk.fm. Or wherever it is that you get podcasts from, we appreciate you guys out there. Our great listeners, especially our servicemen and women out there taking care of us. We want to thank our sponsors over at Strange Brew Coffee House and Churning Spooned Ice Cream. Start your day the right way with a trip to the drive-thru over at Strange Brew Coffee House here in Starkville or at Bruppolo over in Tupelo. That'd be a little weird, Robbie. Brupolo was in errata. That would be a little weird. There's no way you pronounce that correctly. E-R-R-R-A-T-A. That's got to be Arata. I mean, I'm just saying. Erda. We've been through this before. Yeah, now you're not wrong. The state of Mississippi. Well, this is not the state of Mississippi. This is a free state of Jones right here. Well, there you go. So we'll see. I'm sure somebody will let me know. Well, we will have to check in with our resident Jones native Mr. Nathan Taylor.

He'll let us now.

Yes, he will.

He's probably been through errata or whatever it is.

Wherever you are in our great state, you can enjoy Strangebrew Coffee each and every morning.

It's only a click away at Strangebrew Coffeehouse.com.

The Mississippi Beef Council wants to remind you that beef, it is what's for dinner.

It is a fantastic weekend for tailgating, for being at the house, for a cookout for college

football, take advantage of it and make sure that beef is the star of the show.

If you follow, if you're friends with me and Robbie on Facebook, we should somehow get

this to Twitter so a wider audience can see it.

But a week ago today, he and I were at the, the Mississippi, I forget the exact name of the building, but the meat science department.

And we got to meet, meet, no, no pun intended with some great folks over there and got to watch a cow get processed in an

hour. And I got to see all the cuts, the ribies, the strips, the fillets, but all the secret cuts, too,

you know, the flat iron and then the strip steak and the tri-tip and all that good stuff.

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