i'm sean from black river produce i do business development and most the time i focus on local meats so you know i did a demo and steve davis was there and he had a lot of questions about how to get local meats into school systems at affordable price point meats into the school system is that the school system has a very specific measurement god for everything so if you don't buy everything prefabricated it makes it really hard so you need to find ways to cook local meats where you can use a scoop where there's like a certain type of scoop that you guys used to use that scooping up pulls out one hundred percent protein that it's really easy so we picked a couple things that makes sense and we're going to do two things one is roasting turkeys in kind of a different way and then using vermont beef to braise out and mix with beans is a protein source so as a cost these right now before the thanksgiving season these we sold at a dollar forty five a pound a really great price for vermont turkeys and basically these are last year's overstocked and then once they're all gone the next years will come in and they'll be a high price but they will be certain times of the year when you guys can find local turkeys that basically almost a commodity level price and then this is all be from hayward farm these grass fed grain supplemented up in derby vermont is a cow calf operation so he does pasture based livestock read angus and black angus beautiful beef about a twenty twenty three percent grain  diet so this is a chuck shoulder so this portion of the beef very flavorful and this runs about five dollars a pound so you say well we can never afford five dollars a pound well what we're going to do is we're going to braise this out and then we're going to blend this with the beans are great protein source you guys get a lot of greens free from department of defense so if you can stretch that out pound for pound with a vegetarian protein basically you can take this meat source and stretch it times four and then that four price comes down to about a dollar thirty five under two dollars a pound this or so under two dollars a pound is right kind of in line with commodity price and what we want to show is that even though this seems like very laborous surprisingly not very you know so this is about twenty two pounds of meat and basically when we're done with it once it blends with the beans we'll probably end up with about sixty to eighty pounds of protein so it'll produce a lot this will work great for  easy right we're pretty good so we're just going to take the cayenne pepper just a little bit just like a little bit of a kick ok and you can add a lot of you know about half of this chili powder on to each yes ma'am so put half of it in this one and half of it on this one and that's good i think we're pretty good about a little bit of a sprinkle of black pepper a little sprinkle of black pepper on both you can but you know season it on the very end is pretty it's pretty easy to do and basically when this braises out like a top or a you know like a brisket or something like that all that labor is going to kind of meld together it's going to get to the point where we can basically shred it in an overhead mix you know so that's a goal so when it's all done you  shred it by hand you just put the paddle attachment on the mixer put it in there and whip it with the beans would be pretty easy yeah ok so now we're going to fill it up with water about a quarter of the way one for you one for you so grab these and put them on the burners over there we're going to just keep them up a little bit yes with the foil most of the foil on ready for it goes in the oven so when you guys braze out stuff brazing takes a long time one of the reasons why it takes so long is that the moisture in the pan has to get to a certain point certain temperature before it starts breaking down the protein ok so this is like the quick method we throw out on the stove we get it to the point where it's we throw it into the and then basically it'll start cooking immediately start breaking down that protein and cooking it but by getting that water and the protein to a certain temperature first it just cuts down that cooking time to go yet it's already started to steam so probably in about five minutes this whole thing's going to be boiling we're going to cover it and then that that water that's in there is almost at three hundred fifty degrees ready to go so it just makes it makes it one less step all right so now we're going to work these are whole raw surgeons and these are really nice turkeys i mean i do this turkey i usually use a misty mole or a stone wood for thanksgiving every year and it's just that's the the turkey livers and giblets not a big fan of it but i like the neck the neck is always good all right so we're going to put the next and they're ok so what basically we're going to do is we're going to take can you see a little joint there so you just put a little pressure on it yeah and you'll just feel it pop up and just cut around the legs so you just cut down on that seam and it's really split apart the whole way and then we just keep breaking it down and the reason why we're separating all these pieces into ones that are similar is they'll still cook evenly if we do it this way and you slice down the middle and basically there is a breast bone that goes along the edge and slice that whole way down and you just follow the bone the whole way so you see how it's into so look real close right here ok i mean never when you're working with a really put your fingers in there that's that joint so that's the ball socket right there so if you cut right there and just of let the knife move you're going to be able to cut that whole thing off that's it see i see that you feel that yeah so basically the easiest way to do it to figure out where it's going to pull off and it just pops right up so now there's nothing connecting it so now you can just slice it right through there so perfect look at that you are a machine jeff so it's a lot quicker so this turkey will probably take about two hours just to brace out and then we have all these docs going right now let's take a little break and take a look at our beef and see how that's doing so we're just going to peel off the corner of the quay and right now you can see it's all fully cooked ok but it's still tough ok so that's fine as it cooks more that muscle structure is going to break down and then it's going to become super tender like cotton yeah and then this is the shoulder so the chuck shoulder and then basically to break it up we're going to take all that liquid off of it and we're going to put it in that mixer with a paddle and then with it with the beans and it'll shred as the beans are shredding into it'll make it like to be the villain flavor so this is just celery carrots and then so one part onions and celery and two parts i'm sorry one parts carrots and celery yeah yeah this is a good way to do it yeah just throw it right in the pots that are on the stove right now we need to put them in right now i mean we'll put them in the freezer for five minutes and then they'll be cold enough to  will go check on that beef and see how that's doing all right all right so these are turkeys probably another twenty thirty minutes all right so now we're just going to check on our beef is right here so i mean once we're picking these i mean i'm getting about you know an extra two pounds of meat off this  all right so we've got this son i think this is pulled all the way up right now and it's on one you know let me just start when you can really pull it away like this probably needed about a thirty more minutes you know but but when you when you pull it in when you touch it we're going to mix that on the table and it just falls apart that's really where it was just just adding a little more of that you know so you can season it however you want you know we just need a base seasoning level and then once you guys pull it out of the freezer you can make one more time but what we're going to do now is you know the way that this works economically is you have the beef in the beans mix together now we're going to mix it one more time with the other beans so we can mix them in the paddle mixer or we can mix them in the table howard how do you get one of the they don't have to be much no yeah it's pretty yeah yeah i mean it is if you if you if you cook the beings in the beef together in then put them in there the beans will just disappear so basically turn into like what can be do you know it white beans kidney beans black beans whatever and i wouldn't put it you know you just i would put means that are similar in to what they see in mexican food you know so little warning there yet you could throw corn in there you could stretch it we'll probably throw these in the freezer is just a chill down a little bit you dump that right into the gravy into the gravy pots that are on the  then just to gravy on the side  oh yeah the veggies really just a tiny bit they just fall apart we're going to make that gravy yeah so we're just going to mix this flour in here and it's going to make like a big group