All right, so Mark, how lean did you get in your bodybuilding show?

I got as lean as I could, you know, I was trying to be lean and tender.

Not all of us can be, tall, dark, and handsome.

Some of us can be. You can tan.

But did you eat a lot of lean meat when you were getting ready for show I did and you don't want to know what else is lean and tender what?

Piedmontese beef. Tell me more you better believe that. You know the Piedmont Tees beef what what I think separates it out from a lot of the other companies

is the fact that they somehow have the meat taste really tender and still have a lot of flavor.

But it's the fat reduction is amazing.

It's unbelievable how much less fat is in the Piedmontese beef

versus some of the other companies.

You look at their rib eye, right? Their USDA prime rib

is normally 30 grams of fat, Piedmontese is 10. Saturated fat normally 14.5, Piedmontese is 4.5.

They literally cut it in, what, it's a third of the amount of fat?

Yeah, are these cows jacked and tan or what?

Yeah, and the proteins more. Like it usually has 24 grams of protein and Piedmontees and your normal

U.S. D. Prime has 19.

That I literally don't understand how these crazy scientists make this happen.

Are these naddy cows?

I think these are naddy cows from Nebraska, which makes sense because everything's bigger and better

Nebraska, or maybe that's Texas.

I think that's Texas.

I don't know.

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