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Talk of Champions

LB's Fresh Cuts: Week one was profitable. Let's run it back.

Talk of Champions

OMSpirit

Sports

4.9657 Ratings

🗓️ 18 September 2020

⏱️ 44 minutes

🧾️ Download transcript

Summary

In this edition of LB's Fresh Cuts, brought to you by LB's Meat Market, Brian Scott Rippee and Greg the Meat Shark go over NFL week two picks and talk some college football after a winning and profitable week one. Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Transcript

Click on a timestamp to play from that location

0:00.0

You're tuned into an all-new edition of LB's Fresh Cuts on the Ole Miss Spirit.

0:08.2

I'm Brian Scott Riffy.

0:09.4

We're going to get going here in a minute, but first, let's hear from LB's Meat Market.

0:16.3

LB's Fresh Cuts with Brian Scott Rippey is brought to you by who else? LB's Fresh Cuts with Brian Scott Ripy is brought to you by who else, LB's meat market.

0:26.2

The preeminent butcher shop in Oxford, Mississippi, the place to go for any and all of your meat

0:31.9

needs. Just right now, they've got the Lane Train special, a six ounce bacon wrapped filet for $10.

0:38.3

They got fresh seafood, grill packs, and a lot of different types of sausages.

0:42.7

Put simply, if you're a grill is in need of meat, the only place to go in Oxford, Mississippi,

0:47.7

is LB's meat market.

0:49.7

Give them a call today at 662-259-2-99.

0:53.5

That's 662-259-2-29-99. That's 662-259-2-29-999.

0:57.7

Stop by and see them at 20-08 University Avenue.

1:00.9

That's just across the street from Kroger.

1:02.7

It's LB's meat market.

1:04.4

Your butcher shop in Oxford, Mississippi.

1:10.7

Music Welcome in on a Friday.

1:13.6

Welcome in on a Friday.

1:28.5

Fresh Cuts is back.

1:30.6

NFL Week 2, College Football Week, whatever the hell you want to call it.

1:34.8

I already know what we're calling the college football season by weeks.

1:38.5

It's another edition of Fresh Cuts.

1:40.2

I'm Brian Scott Riffey.

...

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