Episode 413 Transcript Chris Bolyard of Bolyard’s Meats

October 11, 2023

This episode transcript accompanies Deliciously Responsible: From Farm-to-Counter at Bolyard’s Meats.


Janice Person [0000:02]:

Food is more than just what’s on our plate. It’s the places where it’s grown. It’s the people who grow it and so much more. Join me, Janice Person, your host on Grounded by The Farm every other week as we talk about the foods we love. Hey, everybody, this is Janice, and today I’m in Maplewood, Missouri. For people in St. Louis, we think of that as part of the St. Louis Metro.

Janice Person [00:00:26]:

It’s a neighborhood that I get to a lot. And the place we’re visiting, I’ve come here for lunch so many times. Friends and I have picked up meat and things over different times. It’s Bolyard’s meats. It’s right off of the historic Route 66, and we’re talking to Chris Bolyard. Thank you so much for coming.

Chris Bolyard [00:00:46]:

Thanks for having me.

Janice Person [00:00:47]:

This is pretty cool. So I’m going to confess to people. I’m like the nerdy girl that sits here at the window, because you can look in and see the butchers working. So I can be having, like, the best burger or the best French dip or something like that, and watching people cut meat, and it is a nerdy thing. I think my friends are all like, I need to do that. How did you figure this place out?

Chris Bolyard [00:01:13]:

So we’ve been in this space that we’re in now for a little over two years, just shy of two and a half years. And since we opened in 2014, a common theme has always been transparency.

Janice Person [00:01:26]:

Got it.

Chris Bolyard [00:01:27]:

So even at the old shop, it was a third of the size of this shop, there was still a window that people could see into the cut room and see what we were doing. There’s nothing to hide. It’s the opposite. We want people to see exactly what’s going on, kind of connected the dots, and just have a stronger awareness of where their food is coming from.

Janice Person [00:01:53]:

Right, right.

Chris Bolyard [00:01:54]:

When we moved in the spring of 2021 into a much bigger space, we had the opportunity to build the space out ourselves. It was previously several restaurants, and so we more or less gutted it and design it in the way that we wanted it to be. So that means it’s a much larger cut room, more windows, and it’s butted up right against the dining area. So there’s actually counter seating that’s right against the window. There’s many vantage points to see what’s going on. And for people like yourself, who are very much interested in that, I think it’s a fun experience to be eating your sandwich and knowing that it started out as a four legged animal in the other side of the window.

Janice Person [00:02:41]:

So when I was here the last time, they were working on some meat that had been marinating for months or months, and they were packing it into the nice skins.

Chris Bolyard [00:02:57]:

Yeah, they were natural casings. Yeah, they were making brassola and another cured meat called bastoma, which is like an Armenian dried beef. And they were taking eye rounds, which is a muscle in the hind leg that had been curing or marinating for several weeks. And then they were putting them in these natural casings, which are intestines of the animal to dry.

Janice Person [00:03:21]:

Yeah. And so we had to taste it. And then I had to ask, who owns this place? And then next thing I knew, I go, would you be on the podcast with me? Because I think it’s so unique. I grew up in a neighborhood where my grocery store had real butchers, right? So I remember seeing like, sides of meat come in and things like that. I think today that’s not a common experience, right? And so you’re doing something really uncommon and you guys go for the whole animal, right? You’re doing it all. So tell me how that all works.

Chris Bolyard [00:03:52]:

So that is common here, and you’re going to see that that’s the backbone of our business, is buying whole animals directly from the farm. We’ve got very great relationships with all the farms that we buy animals from. We’ve been to all these farms. We know a lot about their practices, their diet, how they spend their lives, how they spend their last day at the slaughterhouse. All those things are very important to us for many reasons. I mean, it’s out of respect for the animal, the way the animals are raised. It’s respectful for the land. And how the animal spends its last day is very important, too, in regards to the quality of the meat.

Chris Bolyard [00:04:35]:

All the practices leading up to that have a lot to do with the quality of the meat. But all that can be ruined if the kill is done incorrectly. That’s pretty much the idea around Bolyard’s is most of the meat comes in as a whole animal. We’ll supplement depending on the time of the year, like the holidays, when big rib roast and tenderloins are in demand. We’ll work with another farm that has similar practices that can supply us with a lot of those two particular cuts.

Janice Person [00:05:07]:


Chris Bolyard [00:05:08]:

But outside of that, it’s typically about two whole beefs a week, three hogs. We’ll get a whole lamb, about 60 or 70 chickens, and we just work with that.

Janice Person [00:05:18]:


Chris Bolyard [00:05:18]:

So with that being said, first off, we can offer a variety of cuts that you’re never going to see in a grocery store.

Janice Person [00:05:24]:


Chris Bolyard [00:05:24]:

Which is a lot of fun for us because we get to turn people on to new cuts. There’s just so much variety. It does take more time to butcher an animal that way. It’s called seam butchery. So we are very familiar with the anatomy of the animal, so we understand how the muscles relate to one another, how they’re connected on the animal.

Janice Person [00:05:48]:

Bob was so good at showing me and explaining some of that. It was awesome. We’ve got some video we’ll share with everybody.

Chris Bolyard [00:05:56]:

Yeah. It allows us to offer a lot more variety. So if we’re out of a particular cut, which happens every week because there’s only so much of each cut on the animal and there’s particular cuts that become very popular, but we can always offer a comparable substitute. And it’s fun to turn people on to new things that maybe someone they’ve always been a ribeye person or a tenderloin person. It’s like, well, those are great, but have you tried a bavette or have you tried a flat iron? So there’s that aspect of it. And there’s always been an education part of it, too. I mean, educating the public on what kind of a place we are. Not so much anymore.

Chris Bolyard [00:06:37]:

It used to happen a lot when we first opened, people would come in and they were kind of confused about how the place worked. Right. Because they’re used to seeing everything laid out and explained to them. And there isn’t much human interaction in a grocery store experience, but with us, it’s polarizing.

Janice Person [00:06:54]:

Every single choice is out on a case in a grocery store. And here Bob was breaking down things, but he only broke them down to a certain level because you’ll make the final cuts later as people want.

Chris Bolyard [00:07:09]:

Yeah, it’s to preserve the integrity of the meat and the freshness of it. It extends the shelf life. I mean, if we were to just take the entire animal as it came in, clean it up from beginning to end and put all the cuts in the case, but at the end of the week, they wouldn’t look very nice. So we do keep the case full of cuts, but then a lot but.

Janice Person [00:07:28]:

You don’t have five cases, right?

Chris Bolyard [00:07:30]:

No, it’s one eight foot long deli case. It’s relatively small and it always gets.

Janice Person [00:07:36]:

My mind pumping when I’m in there, like going, OOH, maybe I need what do I want? Yeah, if you come in wanting something specific that’s very different, the case is there to encourage you if you yeah.

Chris Bolyard [00:07:46]:

And that ties into the other aspect of our business, butchering whole animals. We are able to offer a large variety of things, but the other end of that is there’s always going to be a lot of leftovers that need to be used from a cost standpoint and also to respect the animal, that we do our best to not waste anything that’s when added value items come in. Like, we have a pretty extensive charcuterie program, so that could include salamis, whole mussel, cures, pates, terrines, things of that nature. And then we smoke a variety of meats like ham, bacon, pastrami. We make almost every deli meat under the sun and then tons of fresh sausages. That’s probably one of my favorite things to make next to charcuterie, because sausage is like a blank slate. It’s like a vehicle for flavor. If you can imagine, it.

Janice Person [00:08:46]:

Lost a sauce with sausage last night and was so happy with it. Yeah.

Chris Bolyard [00:08:50]:

I mean, if you can seam it up, you can put it into a sausage form. It’s a lot of fun doing that. You take the weight of an animal and the percentage of bone and fat and skin is relatively high. The yield is not great, so we have to charge accordingly for various things. But so when it comes to the bone and fat make a lot of stocks. We make a lot of broths, which is just a seasoned stock. We render a lot of fats, which are great to cook with, and they’re chock full of nutritional value because of the animal’s diet and how it’s raised. It’s going to be a much healthier fat.

Janice Person [00:09:31]:

That gets me to those tallow fries that I’m addicted to. Right.

Chris Bolyard [00:09:34]:

That’s what makes them so delicious, because it’s fried and beef fat.

Janice Person [00:09:38]:

And you can get tallow in the case here too, right. Like you have a stand up case for some of those kind of pieces, like the broths and stocks.

Chris Bolyard [00:09:45]:

Right? Yeah. So those are our provisions, the provisions aspect of our business. So there’s rendered fats, there’s stocks in there. And then we have a pretty extensive vegetable fermentation program. So we have several crocs that are always full of things like kimchi sauerkraut. When pickling cucumbers are in season, we pickle a ton like crazy cauliflower, green beans, you name it. In addition to getting animals in the cooler. Yeah, it’s a lot of fun.

Chris Bolyard [00:10:14]:

I’ve always been a big fan of fermenting anything. I’m fascinated by the process. To me, it makes things taste better. It increases the nutritional value of them, too. It allows you to absorb more of what it has to offer.

Janice Person [00:10:28]:

Yeah, it unlocks some of the nutrients. Yeah. There’s a restaurant component. There’s the butchery shop, which is really the central piece. Everything works around the butchery shop, I guess. Is that right?

Chris Bolyard [00:10:40]:

That’s the majority of our business.

Janice Person [00:10:41]:

How many butchers do you have?

Chris Bolyard [00:10:43]:

So Bob Komonetsky, he manages our cut room. He’s our lead butchery and he manages everything that has to do with the cut room, which is tied to every aspect of the business. So we’ve got Bob, and there is three other butchers. So Faith, Micah and Derek. And they’re all full time.

Janice Person [00:11:04]:


Chris Bolyard [00:11:05]:

So we’re only closed on Mondays and Mondays. It’s Bob and another butchery and they’ll spend that time mostly breaking beef.

Janice Person [00:11:13]:

Yeah, that’s what I was able to capture when David Price delivered them. Talked to him a little bit on the video. So that’ll all be on the website. People have to check that out. Yeah, go ahead.

Chris Bolyard [00:11:24]:

Yeah, so we use that day to get ahead for the week because as you saw, it takes a lot of time to take a side of beef and break it down into subrimals and then trim it further down into steaks and roasts and grind. It’s a process. So they use that day to get ahead on that. And they’ll also spend that time gathering ingredients for sausages. Other housemade items. It kind of sets the production schedule for the week, and then that way when we open for business Tuesday through Sunday, the meat is in a position where it’s not going to take super long to get it to its final stage, where it’s case ready. Or if someone comes in and they’re asking for something specific, it’s not going to take 25 minutes to get it for them.

Janice Person [00:12:10]:

Suddenly wanted to get a flatiron steak out of it or something. It takes a little while to do.

Chris Bolyard [00:12:15]:

That, 15 or 20 minutes to get that out. So if we have those already out and untrimmed so you can get the size they want. Yeah, exactly. It just takes a few minutes to trim it up so it’s ready to go.

Janice Person [00:12:27]:

Yeah. So you also do a little bit of catering. Is it your passion or somebody else?

Chris Bolyard [00:12:32]:

Well, I would say it’s probably my passion. So my background is in cooking. I’ve been doing that my whole life. I went to the Culinary Institute of America in Hyde Park.

Janice Person [00:12:42]:

I loved it. Ice plains, and I used to go up there so often.

Chris Bolyard [00:12:46]:

It’s an amazing place. I look forward to going back there sometime and possibly doing a demonstration or just the tour of the campus because I know it’s changed a lot since I was there. It was 20 something years ago, so yeah, right out of high school, went to culinary school and then moved back to St. Louis. And I mean, I’ve been cooking. That’s all I’ve ever done is cook, so I was the chef cuisine at Sydney Street Cafe for ten and a half years. And that’s kind of where butchering started for me. Early on in my time there, we started getting whole hogs from local farms.

Chris Bolyard [00:13:21]:

We kind of taught ourselves how to butcher. We didn’t really know what we were doing, taught ourselves how to make sausage. And then we started experimenting with preserving meats like charcuterie and everything that’s under that giant umbrella. And so it evolved into this butcher shop idea. My wife and she has a restaurant background, and we just know this is what we’re going to do, we’re going to go for it there’s a St. Louis needs something like this. I think it’ll work. And the rest is history.

Chris Bolyard [00:13:49]:

Fortunately, we’re still here and people are still coming and supporting us. The neighborhood is amazing. That we’re in Maplewood is incredible.

Janice Person [00:13:56]:

It was one of the very few neighborhoods that I really checked out hard when I was moving to St. Louis because there’s such great food. People seem really friendly and accessible and things, and it’s walkable. It’s a really neat area.

Chris Bolyard [00:14:12]:

Yeah, it has a lot to offer.

Janice Person [00:14:18]:

I would love to ask you, though, is now you’re doing some classes. I understood, like, Bob was doing a class on Sunday. When I came in on Monday, he had told me they had done a class. So how did you start doing those, because to me, that’s something that really helps build the expertise of everybody in the community. It’s part of that transparency, I guess.

Chris Bolyard [00:14:40]:

Yeah. We love doing the classes. We’ve been doing the classes for many years now. I’d have to think about it. I’d say at least three or four years we’ve been doing those. We try to host them once a month. We’ve, over the years, kind of expanded our offerings in terms of the type of classes we’re doing. We have a beef class and a hog class, which are demonstration.

Chris Bolyard [00:15:04]:

And then we this year just started offering sausage making classes. And those are hands on.

Janice Person [00:15:09]:

Take one.

Chris Bolyard [00:15:10]:

Yeah. They’re great. So the reason we enjoy them so much is because the type of people that sign up for a class like that are obviously interested in what we’re doing. They’re super engaged. Right.

Janice Person [00:15:21]:

They’re probably great customers.

Chris Bolyard [00:15:23]:

Some of them are. And then yeah, surprisingly, some of them are not. Maybe it was a gift that was bought for them. So that’s helpful in kind of spreading the word of mouth.

Janice Person [00:15:34]:


Chris Bolyard [00:15:35]:

But they’re always a lot of fun. People ask good questions, and we get to talk about what we love to do all day long. I mean, it’s pretty easy for us to run our mouths for two and a half hours about what we’re doing.

Janice Person [00:15:49]:

When you really love it.

Chris Bolyard [00:15:50]:

Yeah. It’s great. And some people are there for different reasons. I mean, some people might be hunters, and they’re looking for a way to seam yeah, exactly. To hone their skills. If they’re butchering a kill, some people might be interested in as a hobby at home, and then some people are just curious, and they have no intentions of ever cutting up a side of pork or beef. But they’re there for the experience, and that’s all right, too.

Janice Person [00:16:19]:

Right. One of the things you mentioned that you guys are starting, and I guess it’ll probably build after the holidays because you’re pretty busy right now, but you’re doing a little bit more of sort of bulk purchasing and things. And that’s something I know since I talk to a lot of farmers. A lot of them sell a quarter or a half directly to people, and you have to have big freezers and all that kind of stuff. You’re doing it on a large level like that, but also on much smaller basis. How are you working it out?

Chris Bolyard [00:16:50]:

So we started out offering bulk bundles of ground beef. So the way it works is the more you buy, the more you save. And we sell them in 1020 or 30 pound increments.

Janice Person [00:17:03]:


Chris Bolyard [00:17:03]:

And they’re all freezer packed in one pound packs, so they’re very accessible. It doesn’t take very long at all to thaw out a pound of ground beef and the way that they’re packaged.

Janice Person [00:17:13]:

And if you need two pounds, you put two pounds.

Chris Bolyard [00:17:15]:

Yeah. And they’re packaged in a way that they’re very flat. They don’t take up a lot of space. So you can fit ten pounds of ground beef in a very small space in a freezer.

Janice Person [00:17:25]:

I saw them packing that. I hope I’ve got video of it, because I saw them packing it one day and I thought, what are they doing for a while? But then we finally figured out that.

Chris Bolyard [00:17:33]:

That’S how we do all of our ground beef. We sell it out of the case like that. That’s how we sell them in our bulk bundles, and that’s going over really well. And then we just started offering an actual beef bundle, which is a variety of things. And essentially what you’re getting is like an 8th of a cow, if you want to look at it like that. What we did was we took a side of beef and we split that in four. So you’re getting an 8th of an entire cow, and depending on the size of the side that we’re cutting, you’re going to get somewhere around 55 pounds of meat.

Janice Person [00:18:05]:


Chris Bolyard [00:18:06]:

And the cost is $12 a pound, which sounds like a lot. But if you think about what you’re getting, I mean, you’re not saving a ton of money on the ground beef in that bundle, because our ground beef is 1250 a pound. But you’re getting about 25 pounds of ground beef at $12 a pound, and then everything else you’re getting for that same price. So strips, ribeyes, tenderloin.

Janice Person [00:18:29]:


Chris Bolyard [00:18:30]:

And then the fun part about the bundles that we offer is the variety. Right. So we spoke of earlier, we practice seam butchery, so we’re able to offer a variety of cuts. So we have a section of the bundle that we call Butcher’s Choice, and you’re going to get six or seven pounds of our choice of all these. And all this information is on our website, but there is quite a few different cuts that we’ll choose from that selection. So you’ll get steaks, ground beef, braising cuts, you’ll get soup bones, we render fat, and we give about four or five pints of render tal to you. We prepare stock that’ll be included in the bottle, and we even get a little bit of beef liver, which surprisingly, has become very popular over the years. We sell a lot of beef liver.

Janice Person [00:19:25]:

Funny how meats do those fads, almost, where they become so popular, and then they fade and stuff, and then a whole butchery. Yeah, you need to make use of all of it.

Chris Bolyard [00:19:37]:

Yeah, I think we’ve done pretty good at that. I think the thing with the liver is people have become more aware of how good it is for you, how to make it taste good, and just like the nutritional value of it, the health benefits, it’s probably one of the most nutrient dense foods on the planet. We haven’t had a hard time in recent years finding an outlet for the beef liver, whether it’s a dog treat or it goes into a.

Janice Person [00:20:08]:

Yeah, yeah. I love the idea of doing boxes. And I mentioned to you, my niece and nephew in Asheville, North Carolina, were getting boxes during COVID He was a restaurant employee that was suddenly sent home. And the place he worked also had a whole animal butchery. So they occasionally got boxes and they took it as a challenge to figure out new ways to cook new cuts of meat. So it’s a little more fun than just always doing the same meal planning.

Chris Bolyard [00:20:36]:

Oh, yeah.

Janice Person [00:20:36]:

I mean, I love my go to items, but to do something neat and new, it’s kind of a challenge. It may not be on Tuesday when you’ve had a really shitty day and just need to get people fed.

Chris Bolyard [00:20:50]:

Yeah, I know what that’s like.

Janice Person [00:20:52]:

But on other days, that’s the fun part of cooking.

Chris Bolyard [00:20:56]:

There’s so many different textures and flavors when it comes to beef and the steaks that are possible out of there. So it is fun to switch it up. I love beef just as much as the next person, but what makes it interesting to me is just the variety. And people always ask me, what’s your favorite steak? It’s always different. I don’t know. I switch it up. I’ll be stuck on a particular cut for a while and then I’ll bounce around. It’s a lot of fun to eat.

Janice Person [00:21:31]:

It’s funny because I asked Bob the same kinds of questions. What’s your favorite cut? And he looked at me like, well, that’s such a silly question. Right. Like, how do you pick a yeah, there’s so many different things you could do. And then when I asked him, what’s, like, an overlooked cut of meat that most people don’t know about, it was the same kind of thing. Like, oh, there’s so many things you can do with every cut. And learning some of those things is really where it’s kind of fun.

Chris Bolyard [00:21:58]:

Yeah, absolutely.

Janice Person [00:22:00]:

Well, did I miss something really important?

Chris Bolyard [00:22:06]:

Well, the holidays are coming up. I mean, that’s probably the most important time of the year for us as a business. If it wasn’t for the holidays, it would be very difficult to make this whole right. People, this whole circus work, really cutting.

Janice Person [00:22:20]:

Things down to the first year. Right. Like a lot of people’s household budgets, they tighten up really quickly. So what do the holidays look like?

Chris Bolyard [00:22:30]:

Yeah, I think that’s partly due because people are splurging during the holidays. They’re celebrating, they’re spending time with family, they’re not as tied to their budget, and they’re buying big centerpieces for their holiday gatherings. So what that looks like for us is it starts off with Thanksgiving. It’s just kind of a whirlwind. I mean, we blank and it’s over. So our busiest time is from Thanksgiving all the way through, like, the first week of January. It stays pretty busy through New Year’s. So we work with Buttonwood Farms out of California missouri, and we get all of our poultry and eggs from them.

Chris Bolyard [00:23:06]:

So what Matt does, Matt tie from brun, he raises the turkeys as chicks and they’re on the ground now. He starts, I think sometime in July or early August.

Janice Person [00:23:19]:

Yeah, get those pulps.

Chris Bolyard [00:23:20]:

And it’s usually about, I think it’s about a 16 week process, if I’m not mistaken. And he’ll raise several thousand and that’s basically what he raises for the year. So for about a month maybe like, well, it’s more like a three week period during November, all the turkeys are fresh, right. The turkey that you buy for your Thanksgiving dinner is going to be fresh. And then what he does afterwards is they will process the remainder of them that didn’t sell fresh. And he’ll freeze x amount of whole turkeys, x amount of breast parts and things like that. Ideally that’s supposed to last the whole year. It doesn’t always.

Chris Bolyard [00:24:05]:

So like, for example, we’re his biggest customer in terms of whole turkeys and turkey breasts, right. And he just ran out of turkey breast a couple of weeks ago. So we don’t have any turkey until Thanksgiving.

Janice Person [00:24:18]:

So he’s happy to be harvesting soon.

Chris Bolyard [00:24:20]:

Yeah. So it works out. If we don’t have turkey sandwich or turkey breasts out of the case for a month, it’s okay because we know that we’ve got fresh ones coming right around the corner. So Thanksgiving is big for us. We sell a dry brine kit, okay. And it’s already measured out for you, so it’s real easy to apply. And I found that makes a huge difference with turkey. Turkey is very lean, it’s very easy to dry out.

Chris Bolyard [00:24:48]:

So we sell brine kits with the turkeys, and there’s a range of sizes depending on the size you’re gathering. In addition to that, we offer a lot of provisions. So we make amazing buttermilk and lard biscuits and you can buy those frozen.

Janice Person [00:25:02]:

I keep hearing about the brunch and I haven’t made it yet. And I kick myself every time I think like, oh, this weekend I can’t.

Chris Bolyard [00:25:09]:

Go, yeah, no, we’re here, we’re here every weekend doing it, dude.

Janice Person [00:25:13]:

Looking at the Instagram or Facebook and stuff for those brunch photos, y’all, slay the biscuits. Nobody’s ever had a.

Chris Bolyard [00:25:22]:

You know, I think the secret is we use lard as the only fat in there and we use a whole fat buttermilk from one of our farms and it just makes for a delicious biscuit. So you can buy those frozen and bake them from frozen for the holidays. And then we offer a variety of different provisions, like a few different sides. We’re doing stuffing and I think green bean casserole. This year we offer quarts of giblet gravy stock. And then moving into Christmas time, everybody’s kind of focused on big roasts, so we sell a lot of standing rib roasts, a lot of tenderloin roasts. We sell a variety of other things too, but those are our two main sellers and all of this stuff you can purchase off our website. For the most part, we try to make it a pretty streamlined process.

Chris Bolyard [00:26:08]:

It gets a little every year. We do a little bit more, a little bit more, and we always learn from our mistakes. Sometimes it can be you want to pull your hair out because it’s just hard to manage a lot of these things, which is a great problem to have, but I think we get a little bit better at dialing in it every year and try to make it as smooth as possible. It’s always going to be a mad rush, though. I mean, I think it’s kind of hard to avoid a line and we thought to ourselves, well, this is crazy. Is this how it is everywhere? And it kind of is. I think people expect to wait a little bit if they’re picking up their turkey or their holiday roast from a butcher shop or a grocery store. I mean, there’s going to be a little bit of a wait if you.

Janice Person [00:26:48]:

Come in and there’s nobody else here. Long term, it’s a bad sign for that business.

Chris Bolyard [00:26:53]:

That’s sad for everybody involved.

Janice Person [00:26:55]:

You have to be willing to stand in line for a little bit and.

Chris Bolyard [00:26:58]:

I think it’s worth the wait. The meat that we offer I think is exceptional.

Janice Person [00:27:04]:

Every cut, very proud of it. I’ve never heard anybody have a ho hum word about what comes out of here as long as the cook treats it well.

Chris Bolyard [00:27:15]:

Yeah, there’s a lot of variables if it’s a problem with the cooking, but that’s up to us too, to educate people to the best of our ability, set them up for success. So whether that means what to do, trimming something properly so you shouldn’t have to take anything home and further trim it. We will cut you the piece to your specifications so you shouldn’t have to do anything further to it. And if you need any cooking advice, we’re always happy to offer that. That’s kind of part of the experience. I mean, with the variety that we offer, there’s a lot of unknowns and new things for people to try. So it’s up to us to educate people and set them up for success when they take that meat home.

Janice Person [00:27:57]:

I love it. Well, I’m going to remind people with it’s. Bolyard’s com.

Chris Bolyard [00:28:03]:

Yeah, bollardsmeet.com.

Janice Person [00:28:05]:

And then your instagram is great. There’s some neat things. I don’t know, is it Faith or somebody in the shop that does that?

Chris Bolyard [00:28:13]:

Faith has recently taken more responsibility on it. Yeah, but it’s myself and Faith right now. Yeah. Basically the two of us, we kind of take charge of that.

Janice Person [00:28:24]:

I love it. Well, we’ll make sure we direct people to that and I love that we talked about the holiday foods and things because I’ve talked to a cranberry farmer in the past and turkey farmer and some of those. So I’ll make sure. People know how to get back to those, too, if they’re interested.

Chris Bolyard [00:28:39]:

Yeah, absolutely.

Janice Person [00:28:40]:

Thanks so much.

Chris Bolyard [00:28:41]:

Thanks, Janice. I appreciate it. Seam here’s.

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