0:00.0	Greetings listener dear, I'm Tom, I'm Ben
0:05.8	and I am Matthew.
0:07.3	Welcome, welcome to another exciting episode of Beef Brothers Coldcuts.
0:12.2	Beef Brothers Cold Cutts. Beef Brothers Cold Cutts.
0:14.2	Your beef is cold.
0:17.8	Your beef is cold. Beef Brothers Cold Cutts.
0:20.3	That's the new theme, June, and thank you very much to Tom for working on it and thank you very much to all of you for sending in your cold beefs. We've got some great beefs today if you would like to be involved.
0:30.0	So cold they're hot. If you would like, they've gone around the other way.
0:35.0	If you'd like to be involved in the podcast,
0:37.0	then get in touch, Beef Brothers Podcast
0:40.0	at gmail.com
0:42.0	and also of course, don't forget that we haven't used it in this
0:44.8	episode but the hotline is pinging off the hook so don't forget folks if you'd like
0:51.0	to if you'd like to get in touch with the hotline, I will tell you the, I'll tell you the
0:58.1	number in a second when I find it, but Tom's on borrowed time, so we'll drop the number in.
1:01.7	As is the hotline. As is the hotline.
1:03.0	As is the hotline, the hotline is.
1:05.0	Oh God.
1:09.0	Oh dear, it's not long for this world,
1:12.0	but you know, next episode. Look forward to hearing some hotline stuff
1:16.2	It's currently just a line we should say we're not allowed to describe as a hotline anymore and the number for the beef hotline is
1:23.2	oh two oh two three three two seven two so do give that a call
	...

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