Steve, happy Monday, man. How's it going?

Good. Yeah, really good, man. It's a casual

end of July here, getting closer to season, kind of starting to get a little

antsy. I know, man. It's crazy. I, like,

within the last week, have been hitting the calls much more and practicing all that

type of stuff and shooting more. It gets feeling

very real. Yeah, yeah. That's going to be here before we know it.

Yeah. So in this Monday, a minute, we've had several questions

along the topics of meat care, things like that.

So we're just going to roll a few those in and then hang out after the show

ends. So straight after this Monday minute, as you guys might have seen the

actual play time on the show, super long, it's not a Monday minute. What we're

doing is we're going to post a show that we recorded previously

with David Draper on meat care. So this is a show that's super valuable,

obviously incredibly timely. So we get close to season, but it's over a year

old. And I'm, I know that, you know, we have new listeners,

who haven't maybe gone back and caught this show. So when this Monday

minute episode ends, we're rolling straight into this conversation that we had

recorded previously and released previously, all on the topic of meat care,

especially talking about archery season, warm temps, and how do you care for meat

in that scenario? So if you want to learn more about that, hang out. We're going to

roll right into the show. But first, Steve, we had some questions on what's

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