Tim Moorehead

Sometimes the "outdated" model is the one that actually works.

One cut. You can only eat one for the rest of your life. What's the pick and why? Mine's ribeye. Everything else is a compromise.

Same guy, third time this year. Walks up grinning. "My wife said don't come home empty-handed." Hands me a list he typed out. Ribeyes, ground beef, two whole chickens. That's the whole business right there.

Guy walked up yesterday, arms crossed. “I’m not buying meat from a parking lot.” His wife tried a sample. He left with two boxes and asked when we’d be back. Happens every single time.

People ask why beef keeps getting more expensive. Short version: the US cattle herd is the smallest since the 1960s. Takes 2-3 years to rebuild. No amount of wishing changes biology.

Select beef is now more expensive than Choice. Sounds backwards. It is. Cattle are grading so high that Select carcasses hit a record-low 7.9%. Scarcity doesn't care about your grade expectations.

Most founders confuse being busy with making progress. If you spent all day and didn't move revenue or cut a cost, you didn't work. You performed work.

What's the one cut you'd fight someone over if they cooked it wrong?

Had a guy walk up yesterday, arms crossed, full skeptic mode. 'Meat from a truck?' Twenty minutes later he's loading four boxes into his trunk asking about subscriptions. Happens every single event.

Retail beef prices keep climbing but ranchers aren't getting rich. The spread between what a cow sells for and what you pay at the counter is the widest it's been in years. Follow the margin — it's not at the ranch.

The businesses that win aren't the ones with the best product. They're the ones that figured out distribution. Product is table stakes. Distribution is the game.

Sunday night question: what's the one cut you'd pick if you could only eat one for the rest of your life? I'm going ribeye. Not even close.

5am setup in a Walmart lot. 38 degrees. Coffee's cold before you finish unloading the first freezer. By noon the line's wrapped around the truck and you forget you couldn't feel your hands six hours ago. That's the part nobody sees.

Four companies process 85% of America’s beef. Then everyone acts surprised when retail prices don’t track cattle prices. The margin isn’t at the ranch or the store. It’s in the middle where nobody’s looking.

The difference between a business and an expensive hobby is whether the math works without you being optimistic about the number

Weeknight dinner. You get one pick: ribeye or NY strip. And don't say filet — you know better.

Rolled into a town of 9,000 last weekend. First guy in line, arms crossed. "Meat. From a truck?" Bought one box to "test it." Came back 40 minutes later for three more. That's how you win a town — one skeptic at a time.

Hot take: most people overcook their steaks because they're scared of medium-rare. Pull at 125°F. Rest 8 minutes. It'll climb to 130. That's a steak. Anything past 140 is a waste of a cow.

Select boxed beef is trading ABOVE Choice this week. Select is the lower grade. It's not supposed to cost more than the premium. Premium supply is squeezed. Cattle futures at all-time highs. Your grocery store hasn't adjusted. They will.

Every business decision comes down to one question: does this give me more control or less? More control over customers. Over margin. Over supply. Growth that costs you control isn't growth. It's dilution with extra steps.

What are you picking?