There's a better way to do this, let me show you a better way, you don't have to be

another face in the crowd.

Well hi there folks, welcome to episode 33, 74, and I didn't say the thing a lot of you guys

like me to say, so I'll say it now, and we are live.

We are live for those of you that never check out a live feed.

If you want to, you always can find out the next upcoming stream, as long as I vote maybe

it did.

It's not the last one.

At tsplive.com you can find all the different places that we stream, a description of what's

up in coming, cool artwork that we did for the thumbnail for the episode and all that

good stuff.

And if you're like, I'm going to forget that, get on the telegram group or channel,

either one, and that way every day, Monday through Thursday, when I live stream, you'll

get within an hour or even earlier, sometimes two hours early, a little note is, hey man,

here's what's going to be going on today, because the live is more fun with you in it.

So why are we going to talk about today?

Well two weeks ago, I did a show called Butcher Your Budget and I talked about cutting meat

and cutting meat specifically to save money.

We talked about specifically for beef subprimals, which are large humps of meat that we can

break down in the steaks and roasts and grind and all kinds of stuff.

And I really focused mostly on beef on that episode.

I did that because number one, it is the most expensive protein that most people buy.

...