This is the meat eater podcast coming at you shirtless severely bugged

in my case underwearless meat and pork, the meat eater podcast. You can't predict anything.

All right, before we get to started, Jimmy Dorn, your fresh from the wheat fields of Montana,

yes, I'm just back just just the other day. You go every year in cut wheat every year and my

friends wheat farm, yeah, two a couple weeks of harvest and just had a little break came back

to the bar for a couple days, take care of the restaurant and end of the month stuff and then

right back to go. We just switched over from cut and winter wheat now we're moving on

to spring wheat, which is still a little bit high in moisture, so it's worked out perfect.

How, like, how, why did you why and how? How many years have been cut and wheat for?

This is my four third year. Okay. And it was one of my best friends, his family. I met him actually.

We worked at a restaurant together here in Seattle and his his family runs a big wheat operation

on North of Great Falls. Dan Er, there's really fantastic people in the gas boat is and we just went

through a deal and he had his father actually unfortunately passed away to pretty young age and kind

of, you know, it was kind of a it's like just kind of all hands on deck kind of things. So I went

back and helped out and just love it. I mean, it's driving a big old con by the

trust chopper. What kinds of raccoons and anloves? Yeah. Yeah, definitely. A little bit of wheat,

the raccoons get the way occasionally. But yeah, they trust me driving really huge,

cool, super expensive pieces of equipment. I just love it. Tell me how, like, give me the,

what's the volume again? Like, how much wheat you cut? How quick? I can't really break it down.

How much how quick? I mean, we fill a lot of semis. It's, we can fill up like a 750

bushel hopper in minutes. I mean, it's 45 foot header, moving it, let three out of 45

foot swap 45 foot swap at a time. Yeah. See you to mow along so fast. That way it'd be quick.

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