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Dillon Honcoop:
Depends on what you’re passionate about and what you want your end goal to be with your food and your health because in the end, that’s what it is. Your food is your health.

Announcer:
This is the Real Food Real People Podcast.

Dillon Honcoop:
Welcome back to the podcast. Lately, we’ve talked to a lot of people with meat and beef in particular producing it here in Washington State, raising beef on ranch land, feeding beef, all this kind of stuff, but what about the next step, the person that takes that beef and turns it into something that you and I can buy at the store and cook up or that a chef in a restaurant can cook up? I wanted to talk with one of those people. This week, we talked with Bobby Morrison and it turns out he’s so much more than just that. He is a meat cutter, a butcher at Del Fox Meats in Everett, but he has a background as a cook and a lifelong passion that you’ll hear about for food.
Join me as this journey continues. This is the Real Food Real People podcast. I’m Dillon Honcoop and this is all about my journey to get to know the real people behind our food, the farmers, the ranchers, the butchers, the chefs and many more of the people that create the things that we eat. Thank you for being here this week.

What does a typical day look like for you on the job working with food? You work at Del Fox meats, right?

Bobby Morrison:
Correct. Yeah in Stanwood, Washington. It changes day to day, but well, typically, there’s nothing as typically right now with COVID.

Dillon Honcoop:
For sure.

Bobby Morrison:
Our business is busier than ever. Normally this time of year, we’re slower. Maybe we’re cleaned up and out of the shop by 3:00, 4:00, but-

Dillon Honcoop:
How early do you start in the morning?

Bobby Morrison:
Normal 8:00 this time of year, but right now, it’s been 7:00 or 6:00 and we and we don’t clean up anymore. We got a cleanup crew or a guy that comes up and cleans up, so in that way we can cut as long as possible and literally we are cutting from, so say Monday morning, we start at 7:00. We’ll start set up, put everything, scrap barrels, hooks, luggers, trays, get everything, all our [inaudible 00:02:39], everything is set up in place. Then, they almost roll out the beef and start cutting. Then, we have a break at 10:00. It’s about 20 minutes. Then, we’ll have another break at noon. Then, we’ll have a break at 3:00, but we’re cutting beef the whole time. We don’t stop until like 5:00, 5:15. It could go longer. Who knows what else comes up?

Dillon Honcoop:
Cutting beef, how does that work? What do you start with? Just in a nutshell, what does the process go?

Bobby Morrison:
Every shop is different. Every shop is different. Everyone cuts different. Everyone has a different theory or just a different method, however you want to put it. No one really cuts meat the same unless they’ve been cutting together for a really long time. Everyone breaks it just a little bit different. It’s like you could have it an inch different one way or an inch different another and it changes the muscle structure a little bit, but typically, the way we do it is we break everything by the half, and then, it’s quartered on the rail, so you would have what you would call your four quarter on the front and then the hind quarter on the back.
That four quarter that’s on the front, that’s where you get your … We’ll go from the bottom from the neck because that’s at the bottom up to your ribeye. You get your neck, your brisket, shank, arm roast, clod roast. You could get your flatirons and teres majors out of there.

Dillon Honcoop:
Let’s move this over for you a little bit.

Bobby Morrison:
No worries, my voice carries. Then, you’ll get into your chuck, short ribs and into your plate and then up into your ribs. There’s a couple other cuts you can get out of there, but that’s typically that front side, and then, what we’ll do is we take it and we’ll clean up the skirt and the neck and just anything that’s got some age on it. Then, we break it in between the fifth and the sixth rib. Then, we have it, and then from there, we’ll end up dropping it onto the saw, and then, it splits the arm and the brisket. Then from there, you get your chuck, your clod. The way we break is pretty basic. It’s nothing like you would see in a retail shop.

Dillon Honcoop:
Talk about Del Fox Meats. What is it and what’s the whole vibe of what the whole team is doing there?

Bobby Morrison:
What we’re doing is we’re doing on-farm slaughter, bringing it back to the shop and then aging it and then processing it that way.

Dillon Honcoop:
How long do you age it?

Bobby Morrison:
Beef is typically 14 days. We’re right on 14 days because we can’t go any longer or any shorter because our coolers are full and then-

Dillon Honcoop:
What happens if you go shorter?

Bobby Morrison:
Then, the customer doesn’t get a very good product and then we’re just-

Dillon Honcoop:
Aging determines the quality?

Bobby Morrison:
Correct and it also depends on how fat the beef is. When you get into that, it’s a little bit more delicate because you can age things longer if you want to, but again, we don’t have time and the space to do something like that for people. Some people want a three-week hang. We can do it in slower times, but right now-

Dillon Honcoop:
You got to keep stuff moving.

Bobby Morrison:
We don’t have space. We go out to the farm. We have a butcher truck, which the owner of the shop runs or is on. It’s a three-man crew and they go out. They go as far as the Canadian border. They’ll go all the way down to Carnation and farther.

Dillon Honcoop:
That’s a big territory.

Bobby Morrison:
They’ll go out to the Friday Harbor. They go out to all the islands, would be a lot. They go butcher in the field and then bring it back. Then, we’ll weigh it, wash it or wash it or weigh it, put it in our chill cooler. It sits for 24 hours. In the morning, I’m usually the one that will take it out and rotate. It goes into one of three coolers that we have, depending on which one is full and rotation on. Then yeah, two weeks. Then, we roll them out and then we start cutting just like I was just saying in that exact way. We have one guy who will break, like I was saying, that front quarter. Then, we have another guy who break the hind quarter.
Then, we have myself and another guy and we have another guy filling in right now because we’re so busy. Then, we’re just trimming, break and just cleaning stuff up, making steaks, briskets, roast, netting stuff, just making it simple and then passing it over. We got two ladies that wrap, do amazing job and we got a guy who makes hamburger. He’s got to keep up with us and he does a great job because we it’s like we have to keep up with the butcher truck because they can kill faster than we can process, right? The pace that they keep us at is crazy, right? Because they’ll kill 20 beef in a day, right? They’ll make two or three loads right now.

Dillon Honcoop:
How many pounds is in the average beef?

Bobby Morrison:
It varies from anywhere from six, depending on the farmer and the cows and the feed, but it varies from anywhere from 600 to 1,200 pounds.

Dillon Honcoop:
That’s finished product?

Bobby Morrison:
Finished hanging weight product. We get grass-fed cows that are lean as all get out. You honestly wish you could almost add fat to, and then, you have some cows or beef that’s just so fat you just see it and your hand just starts to hurt and the fats hard. You’re just wishing and hoping that your knife is sharp enough to get through it sometimes. It could be a razor and it just stops, and even, it could be older too. That doesn’t help.

Dillon Honcoop:
You’re cutting me all day every day?

Bobby Morrison:
We did 63 pigs last week on Tuesday.

Dillon Honcoop:
That’s another thing I was going to ask. We’ve been talking about beef, but you do pork as well.

Bobby Morrison:
And lamb.

Dillon Honcoop:
And lamb.

Bobby Morrison:
And goats and alpaca.

Dillon Honcoop:
Oh, really?

Bobby Morrison:
And deer and elk and bear.

Dillon Honcoop:
Wow.

Bobby Morrison:
Alpaca is about the craziest thing I guess. I don’t even know if it’s crazy and I’ve eaten it. It’s good.

Dillon Honcoop:
What would you compare it to?

Bobby Morrison:
It’s like a mix between beef and lamb. Red meat, really dark. It wasn’t … I forgot what cut. I think it was like pieces of top sirloin, but it’s really good.

Dillon Honcoop:
Of all those, what’s your fave?

Bobby Morrison:
Pork.

Dillon Honcoop:
Yeah?

Bobby Morrison:
Yeah.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah.

Dillon Honcoop:
A lot of people are just kind of meh on pork.

Bobby Morrison:
Well, because they don’t understand the value of pork and what it brings to just, I don’t know, I guess my opinion is different because I see it through a cook’s eyes. Then, I get to see it through my butcher’s eyes first because I started cooking before I even got into this meat world. It was planned a little. I cooked all over Seattle for 10 year, nine years from small cafes to big huge catering at Nintendo, to fine dining, doing eight to 10 courses.

Dillon Honcoop:
What kind of stuff were you making? What was your specialty?

Bobby Morrison:
Oh, man, I never really could say that I could have specialties, but I was so ADD about my cooking. I never cook the same thing. If I do, it’s just like I just always try to improve it. I’ve always had this, “You know it’s good, but I can always make it better,” mentality. That’s just life and everything for me. I’m always looking for ways to improve, but I really like curing bacon.

Dillon Honcoop:
Really? Did that start only once you had gone from being a cook to being a butcher?

Bobby Morrison:
Yeah, that just-

Dillon Honcoop:
Explain how that works. What’s the process of making and curing bacon?

Bobby Morrison:
Making and curing bacon. For me, I like to just be as simple as possible. I don’t like to overcomplicate things. For me, bacon is pork belly, 50/50 salt to brown sugar.

Dillon Honcoop:
Oh, really?

Bobby Morrison:
I just give a nice even coat rub on the belly. Then sometimes, I’ll have it in a container or I’ll put it in a plastic bag and I’ll rotate that bag every day, every of couple days, check the moisture levels because what you’re doing is you’re pulling all the moisture out the fat or a little bit out of the fat because there’s not too much and mostly out of the protein. You’re just sanitizing it almost. Then making it so that beneficial bacteria can grow if you let because you have to age that. If not, you just … It’s about five to seven days rotating. You might have to re-salt it once because if you do it a little bit more, it’s a little salty. Then you just got to add fat and cook it with other things. I’ve aged bacon for a year. Let it get black mold on it.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah. I just wipe it off with vinegar.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah.

Dillon Honcoop:
See all these things that we’ve been trained for so many years to be scared of when actually they’re part of a natural process.

Bobby Morrison:
Actually, I learned this technique from Brandon Sheard, the Farmstead Meatsmith. Early in my career in between right when I was getting into butchery or meat cutting, I took a couple of his classes when he first started up like eight to 10 years ago, something like that. I’ve been just loving it ever since and just the simplicity of it. You can change the flavors of your bacon by just where you let it sit and just hang out. From your countertop to having it in your fridge.

Dillon Honcoop:
Just because of the temperature difference or-

Bobby Morrison:
Temperature difference, the smells of your kitchen cooking. That’s why unlike a lot of you would see like old text or in other old butcher shops or anything like that, you always see cured meat hanging above things, right? It’s doing that not only for air and circulation, but it’s also picking up the smells of your environment.

Dillon Honcoop:
What about smoking it?

Bobby Morrison:
That’s a choice. You could either smoke it, add flavor within your smoke woods or you can just let it hang out after you rinse your cure off, your salt, sugar after about five, seven days and then you just kind of let it hang out on the counter.

Dillon Honcoop:
Then, how long does that go?

Bobby Morrison:
As long as you feel like.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah.

Dillon Honcoop:
Doesn’t have to be refrigerated?

Bobby Morrison:
No.

Dillon Honcoop:
Open air?

Bobby Morrison:
Yeah.

Dillon Honcoop:
How long do you do that before you slice it typically?

Bobby Morrison:
You could do it that day. You do it two weeks.

Dillon Honcoop:
Is it better the longer you wait?

Bobby Morrison:
Yeah. It just depends on how develop flavor you want to go because I’ve noticed that the longer you do it a little bit, you get more of that funk, cheesy-

Dillon Honcoop:
Gamey?

Bobby Morrison:
I wouldn’t say gamey, but it’s more of a cheesiness. It’s just a different palatable mummy-ish flavor I want to say just because it’s like something that your tongue and your mouth isn’t used to, but at the same time, you can’t put your finger on it. I’ve done this and I’ve taken this bacon into like guys’ trips and they’d get pissed off of me because I don’t bring enough. I bring all this meat, I bring steaks and every, but they just want the bacon. You can eat it, just slice it and eat it raw like then.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah. Just because of the air, the circulation, the salt, the sugar, it’s like prosciutto. You just slice it real thin and you can see like. You can almost see through the fat. It’s cool stuff.

Dillon Honcoop:
How different is that than the bacon you buy in store? Because you can’t do that with bacon that you buy in the store, right?

Bobby Morrison:
No.

Dillon Honcoop:
That stuff goes bad.

Bobby Morrison:
It can. The bacon in the store too is because it’s all pressurized cured. Even at our shop, we use a tumbler and we can have bacon cured in four hours. Then, we let it hang out for a day and then we smoke it. Then literally, you have bacon in two days, opposed to five to seven. There’s no way you could do it, you could but you could have a lot of space to do it that way.

Dillon Honcoop:
Store all of it as it cures.

Bobby Morrison:
There’d be no way you could charge the same price.

Dillon Honcoop:
More expensive.

Bobby Morrison:
No one would want to buy bacon. Well, they probably would, but they would just scoff at the price.

Dillon Honcoop:
What about this stuff that you buy at the store that’s like uncured because people that are worried about things that go into cured bacon, that’s curing it probably with different stuff than we’re talking about doing?

Bobby Morrison:
Correct. It has a celery powder. See, I should do more research on this and I’ve always needed to, but I’ve always just stuck with my salt and sugar just because-

Dillon Honcoop:
Old fashioned?

Bobby Morrison:
Yeah, and I know what it is. Don’t get me wrong. I buy bacon from the store. I don’t have time to cure it like I used to because everyone works a lot, but I like being dad. I like coming home, being present and not having to be like, “Hold on. Let me take five minutes to make this bacon,” because it doesn’t take very long, but it’s like-

Dillon Honcoop:
It’s another thing to do.

Bobby Morrison:
It’s another thing to add to my plate.

Dillon Honcoop:
How many kids do you have?

Bobby Morrison:
Just one. Just one five-year-old, and man, she just keeps me so busy. We’re playing horses this morning. She’s just, “Dad, play with me. Dad, play with me.”

Dillon Honcoop:
I have a four-year-old, so I know the game.

Bobby Morrison:
Man, she just cracks me up. I forgot what she told me this morning, but she called me a knucklehead or something.

Dillon Honcoop:
Where did you grow up?

Bobby Morrison:
I grew up in Ellensburg, Washington. It’s crazy because I grew up in a farm town, beef town and I didn’t really want anything to do with it then. I just wanted to hang out, play my sports, hang out my friends, ride my bike, but no, I wanted nothing to do with farming.

Dillon Honcoop:
What did your dad do back in Ellensburg?

Bobby Morrison:
My parents actually separated. My dad, I actually got the best of both worlds, I thought as a kid because my dad always lived over in Seattle. When my parents split up, my mom moved us over to Ellensburg. I got the city life on the weekends, and then during the week, I got to hang out in the country. I always thought that was awesome because I get to experience it all and most people don’t. It allowed me to connect with a lot of people and in a lot of different spaces and relate to both sides. It’s definitely helped me out in my career and my journey and my path on this food passion that I have.

Dillon Honcoop:
What did your mom do in Ellensburg?

Bobby Morrison:
My mom, she moved over there and she was doing, it was rehabilitation for at risk youth when she first moved over there and then she ended up starting her own business. What was she selling? It was like old Western antiques.

Dillon Honcoop:
What did your dad do in Seattle?

Bobby Morrison:
My dad, he worked for CLC Light as a carpenter. My dad’s always worked with his hands. I didn’t realize I was going to end up working with my hands when I was younger, but I knew probably right around middle school I wanted to cook.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah. I knew I wanted to cook, but I never like-

Dillon Honcoop:
What was it that you were doing at that age where you were inspired by that?

Bobby Morrison:
I can remember actually my cousin cooked, making scrambled eggs with me when I was actually younger. That is the memory that’s always stuck with me in cooking, that was my eggs. Eggs were my first love and cooking was with scrambled eggs with my cousin.

Dillon Honcoop:
By the time you were saying in high school, what kind of stuff were you cooking?

Bobby Morrison:
Not a whole lot to be honest.

Dillon Honcoop:
But it’s still interested you?

Bobby Morrison:
Yeah, it just interested me. It’s not like I pursued it or went to work in a restaurant. My first job was as a seventh grade, I worked for a logger and then I did that. I did work for him for a long time. Then once, I turned 17, I started working at the Albertsons in town. I did that at 17, 18 and then I graduated. As soon as I graduated high school, man, I was gone. I moved right over to my dad’s house two days. Garbage sack over my back and I was looking for a job in a restaurant as soon as I graduated.

Dillon Honcoop:
What was that first gig? What did you do?

Bobby Morrison:
To be honest, it was in the mall, Auntie Anne’s Pretzels. I don’t know if I’ve ever really told anyone that, but only my close friends know. I wasn’t there very long, but at the same time, it’s cool because I did that when I was 18, and then all of a sudden, it’s like, I’ve been cooking for a while. Went to culinary school at North Seattle. Worked in a couple cafes and stuff. Then, a handful years later, all of a sudden, pretzel buns and pretzels become huge, right? Like everyone’s wanting pretzels.

Dillon Honcoop:
You’re like, “I’ve done this.”

Bobby Morrison:
Yeah, it’s weird, man. People are trying to figure out in the bakery section, cooking, they’re like, “I can’t get these as golden brown as I want.” I’m like, “I can help you.” I’m like but-

Dillon Honcoop:
What is it? About the right amount of butter and the right heat-

Bobby Morrison:
No, to be honest, it’s baking soda and water. It’s just gives it a nice shine. You just brush it on.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah. Just as you’re done baking it and then throw your salt on.

Dillon Honcoop:
No kidding?

Bobby Morrison:
Yeah. If it doesn’t work, don’t hold me accountable. Just because you heard it on the podcast doesn’t mean it always works.

Dillon Honcoop:
That’s true. Don’t believe everything you hear on our podcast.

Bobby Morrison:
At least try it though.

Dillon Honcoop:
What was the coolest restaurant cooking-

Bobby Morrison:
Experience that I’ve ever had?

Dillon Honcoop:
Yeah.

Bobby Morrison:
I want to say Purple Cafe in Bellevue, is really what … It wasn’t so much the restaurant itself, but it was the environment and the other cooks and the chefs I was working with that made the experience. That restaurant could have been … It’s in your restaurant could be, it all depends on who’s working in your team because I’ve worked in a lot of different restaurants. I was one of those guys that like I changed restaurants every year. I’ve worked in, I don’t know how many different restaurants-

Dillon Honcoop:
Is that pretty typical in that business?

Bobby Morrison:
Yeah.

Dillon Honcoop:
You move around?

Bobby Morrison:
Yeah, because you’re always getting paid the same. Someone might offer you a quarter more an hour. You’re like, “A quarter more, I’ll take it. I’m out. I’m learning something new.” I worked two jobs for a while. I work morning shift somewhere, and then, I go work night shift somewhere.

Dillon Honcoop:
How many hours a day then were you putting in?

Bobby Morrison:
16, 18.

Dillon Honcoop:
Wow.

Bobby Morrison:
For a year, year and a half.

Dillon Honcoop:
That’s intense.

Bobby Morrison:
I had some hospital bills I had to pay.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah.

Dillon Honcoop:
What happened?

Bobby Morrison:
Well, I didn’t know if it was from stress or what, but I ended up getting migraines in my stomach. They called it neuro-cyclic vomiting syndrome. Literally, for a period of three or four years, I had a really sensitive gut.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah.

Dillon Honcoop:
I would think like ulcers or acid.

Bobby Morrison:
I ended up getting those. They ended up giving me that just because I was thrown up so much. I ended up getting like two ulcers. I had to take medication for that.

Dillon Honcoop:
What were you, too much stress and you weren’t eating or what?

Bobby Morrison:
No, it could have been that because drinking a lot of soda and coffee, because working in restaurants, you get unlimited soda, man. I don’t drink pop. I don’t drink it anymore really, but I used to drink almost like a gallon a day because you get these 32-ounce cups, they call them portion cups. All you got to do is put it up in a window and someone fills it for you unlimited. Purple cafe in Bellevue is probably one of my funnest experiences working. I learned a ton. My chef there, his name is Harry Mills. Guy’s amazing. Just a great team leader and just knew how to challenge people just to the right amount, just perfect and get the best out of them and be able to promote such a great work environment.
If I could go work for someone again and he was doing it, I would leave my job and I would go work for him in a second. I could tell you hundreds of people that have worked for him, they would probably say the same thing.

Dillon Honcoop:
Wow.

Bobby Morrison:
Then another, his name is Kyle Cole. Where’s he chef now? He’s doing a pizza restaurant, I think, at Redmond. The guy’s wealth of knowledge in food and just passion. He pointed me in the right directions, showed me some different chefs, different techniques, taught me about doing the research and looking for the little details that are going to make a difference. Just the little things that are going to make your day that much better, but then are going to make your work even better and taste that much better.
He might not say it, but it’s just his personality and what he just brought to the table every day. He was intense. He was fiery. I think he’s a couple years younger than me even. I’m 36. It was an awesome team, man. Then from there, I went and worked at Google. That was an awesome experience.

Dillon Honcoop:
Doing food stuff?

Bobby Morrison:
Yeah, cooking in their kitchen.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah, it was a good buddy of mine. He got me the job. Wait, sorry. I got to backtrack. Sorry, I went from Purple to Altura which is actually was nominated James Beard Best New Restaurant Pacific Northwest that first year that I was there.

Dillon Honcoop:
Wow.

Bobby Morrison:
That chef there, that guy’s amazing. His name is Nathan Lockwood. He’s from this area, went down live in California and worked for, I believe, the restaurant was Acqua. It was a two or three Michelin star restaurant. I only got to work with him for six months. Then, we had some family issues. My wife needed me home more. I had to take a day job. Then, that’s when I started working for Google, working in their kitchens. That was a great experience, ton of freedom. Just evolved at that way, and then after that, then I left and I went into retail butchery. I’ve worked in a retail shop and that was my first experience and that was at Bill the Butcher in Woodinville.

Dillon Honcoop:
How did you make that transition from cooking to butchery because that’s pretty different?

Bobby Morrison:
It is, but it’s always been in my plans going back to when I was in high school and I knew I wanted to cook. I had a friend of mine or my mom’s friend who one day pulled me aside, half drunk and said, “What do you want to do when you graduate?”

Dillon Honcoop:
That classic question.

Bobby Morrison:
I said, “I want to cook and I want to cut me. I want to be a butcher.” She said, “Well, cook first.”

Dillon Honcoop:
Really?

Bobby Morrison:
“Don’t go cut me first. Cook first.”

Dillon Honcoop:
What was her background that she could give you that advice?

Bobby Morrison:
She was in beef sales. At the time, she owned her own business selling beef, grass-fed beef out of New Zealand. She had grown up a cattle ranchers daughter who ended up being, I believe, excuse me, head sales for IBP and marketing at one point, I think in the ’80s, and then around the late ’80s and then mid ’90s broke off and did her own thing and saw that beef was going more towards the grass fed. That was mid ’90s. Then, I didn’t get to hang out with her as much because shortly after, she passed away, but I’m doing exactly what she wanted me to do and that plan that her and I talked when she was a little blitzed.

Dillon Honcoop:
Sometimes, that’s when the real truth comes out, right?

Bobby Morrison:
She didn’t hold anything back.

Dillon Honcoop:
You get in to butchery and first you started retail. What’s the difference between what you’re doing now in retail? How big, how much different is that?

Bobby Morrison:
A lot. I think it’s a lot different because different customer base, different process. It’s like you’re going from setting up a case of meat out of a box that literally you’re just like denuding or trimming fat and being able to make it presentable and putting it in a case.

Dillon Honcoop:
It’s got to look good.

Bobby Morrison:
You got to make it look good. Then from what we’re doing now, now it’s speed, being able to debone stuff because when you’re working with box stuff, you’re not deboning a whole lot. Just nice skills in general are a lot different. You’re having to use different positions. You’re using a lot more leverage, gravity for a lot of things, seaming. Just the cuts you’re working with are a lot different that you don’t see in a retail space.

Dillon Honcoop:
What’s the most underrated cut of beef that people don’t usually buy or think about but is actually awesome?

Bobby Morrison:
Oh, man.

Dillon Honcoop:
You people who cut me, you guys are the ones who know this stuff.

Bobby Morrison:
I know and it’s crazy. We were talking this off air about the difference between the city market I want to say and the rural is the best way to put it because you come out to my shop and like a hanger steak is, “Eww, why would you ever eat that? That’s gross.”

Dillon Honcoop:
What’s a hanger state like what?

Bobby Morrison:
For me, the hanger steak is a diaphragm muscle. It’s a singular muscle that literally hangs inside the cow and it helps breathe. It’s part of the skirt steaks and stuff, but it’s going to be one of the beefier cuts. Anything on the inside is going to have a lot, I want say, beefier flavor, so you got your hanger and your skirt. Maybe even your flap flank because they’re more on the interior side and there’s not a whole lot in between.

Dillon Honcoop:
I’m thinking like carne asada.

Bobby Morrison:
Yeah, your skirt steak or flap … It’s called a bavette.

Dillon Honcoop:
Isn’t there a lot of stuff that is sold in the regular grocery store that’s called carne asada, but it’s just true-

Bobby Morrison:
It’s just carne asada. It’s just a style of thin cut me. You come get carne asada for us, it’s like depending on how you want it. You could get it out of top round. You could get it out of chuck, you could get it out of ribeye. It just depends on who’s cutting.

Dillon Honcoop:
Recently, I just cooked …

Bobby Morrison:
On the grill.

Dillon Honcoop:
… a London broil And way better grilled than the old school way of doing it which always tends to overcook it.

Bobby Morrison:
In an oven with a broiler on.

Dillon Honcoop:
Grill over charcoal, way better.

Bobby Morrison:
I’ve never done that.

Dillon Honcoop:
Way better.

Bobby Morrison:
I’ve never done that. I need to do that.

Dillon Honcoop:
I was skeptical, but man, read online, “Okay, this person says do it,” so I did it. It was awesome, but it really helped me taste the different flavor of the London broil. That was another cut that’s like it’s a little bit more of almost a gamey flavor to it.

Bobby Morrison:
The beefy, to be honest with the London broil, the London broil is actually just a style of cooking.

Dillon Honcoop:
True.

Bobby Morrison:
I don’t know it, do you know was it a top round?

Dillon Honcoop:
Yeah.

Bobby Morrison:
Cool, because some places market it a little bit different. Like I said, regional-

Dillon Honcoop:
That new style of cooking has become synonymous with that cut but really-

Bobby Morrison:
Exactly. You could do the same thing with … When I was younger, a London broil for me was a flank steak, right? I don’t know why, but that’s just what my mom did. I didn’t know any different until I started cutting meat. It’s regional. It’s how you grow up. If you’re not around it, you’re not exposed to it. You just don’t know. It’s not your fault. It’s just how it is. Everyone treats cuts differently. A London broil, when I was working in the retail shop at Bill the Butcher rarely sold London broil, rarely would even someone come in and ask for a London broil because we would take that top round or bottom round even and we would use them for jerky or stew meat or hamburger.
I don’t know. It was really weird. We just never, but up north, we sell them all the time. All the time. Then, going back to hanger steak, flank steak or not the hanger, the skirt, bavette, what’s another one coulotte which is a cap of the top sirloin, in the city, you got people wanting those like crazy. Then, you come up north, it goes in the grind. I had a friend of mine come up and cut with us and she worked. Her name’s Alice. She works down in Mercer Island, but she’s moving down to Portland, but she came up and cut with us.
Her favorite cut is a flap steak or a bavette. She’s cleaning up all nice. I’d have her making it in stew meat and stuff. She’s like, “Really, no one actually wants this as a steak.” I’m like, “It’s not on our cutting card and Nope.”

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah, so we always turn it into stew meat. It’s great for stew. Then, the one time that we got a no stew meat, I looked at it. She was cleaning up. I was like, “Here, there’s no stew meat. You want to see what we do?” I just took my knife and go, “Wab, wab, wab, wab.” Three pieces, clean off a little bit of fattening and I threw it in the logger. She was like, “You got to be kidding me.” “Nope.” She’s like, “You are breaking my heart right now.” I almost thought tear because it looks nice-

Dillon Honcoop:
If you throw it in the logger, what does that mean? It goes to grind?

Bobby Morrison:
It goes to grind.

Dillon Honcoop:
Hamburger?

Bobby Morrison:
Yeah, the hanger steak, same thing, goes to grind. Skirt steak goes to grind. She’s seeing this because she markets all these cuts all the time. People just like, she can’t keep them in her case long enough.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah. Then I’m throwing it into grind. She’s just like … I can just see her heart breaking.

Dillon Honcoop:
Why are you so passionate about food?

Bobby Morrison:
I think in all honesty because my mom cooked the living out (beep) of it when I was a kid. Like my vegetables, I will almost eat raw opposed to cooked. It’s just barely blanched when I cook it. They say perfect in some restaurants, it’s like you can go through your carrot or your asparagus and you should be able to cut it with a fork, right? Literally, it shouldn’t smash, but you should be able to have a little bit of force but be able to cut it with a fork. That’s almost too cooked for me. I just like it just barely cook because my mom, she would take a can of cooked beans and boil them.

Dillon Honcoop:
That drove your passion to like, “There’s a different way to do this.”

Bobby Morrison:
I guess because that’s the only thing I can come up with from looking back and trying to just reflect on how I’ve got here, right? Because I do that quite often to just give myself checkpoints and see how I’m doing. Yeah, that’s just a lot of what I come back to. My wife is the same way. My wife works in food. Well, kind of now, but not really because COVID

Dillon Honcoop:
What was she doing?

Bobby Morrison:
She was working at Daniel’s Broiler in Bellevue, serving steaks.

Dillon Honcoop:
They cut back because of COVID?

Bobby Morrison:
They haven’t been open since.

Dillon Honcoop:
They just laid a bunch of people off?

Bobby Morrison:
Yeah, because they’re all on unemployment, but they actually start back up tomorrow. My wife’s actually got her first shift back on Sunday.

Dillon Honcoop:
COVID has really done a lot to the food world.

Bobby Morrison:
Oh, my God. Man, it’s changed the way we do business. Like I said at the beginning, we’re slammed. We’re so busy. It’s like fall. It’s busier than fall right now. We are doing so much beef and pork and people are wanting to fill their freezers more than ever before.

Dillon Honcoop:
They just want to stock up?

Bobby Morrison:
Yeah.

Dillon Honcoop:
Or is it because they’re home and cooking more?

Bobby Morrison:
That could be it too or they don’t trust the food system. They don’t trust what’s going on. Your podcast you did with Camas, he had a lot of great things to say about our food system and what we do here in Washington. We live in one of the best food states in the world. It’s just hands down. Our climate, everything, that’s changing a little bit, but in the passion that our farmers and the people producing the food have is, I can’t say it’s the best because I haven’t been other places, but all I know is that people that come here are just surprised and just blown away by the products that we’re able to put out.
It’s cool because the different temperature climates that we get all over the state from the San Juan Islands to where we’re at now in Everett, up to Stanwood, up where you’re at and Lynden, all the way over to the desert when you go to Ellensburg and farther over to Sunnyside, Walla Walla. You get in … It’s like you got potatoes up north, you got potatoes out east, you got wine grapes up north, you got wine grapes out east. It’s just like, “Are you kidding me right now?” Not only that, then you got all this cider and apples and cherries and it’s just like, more and more and more and more.

Dillon Honcoop:
What don’t we have here other than like tropical fruit? I’m trying to think of what else we don’t grow in Washington State and grow amazingly well.

Bobby Morrison:
Coffee beans, we grow coffee beans here.

Dillon Honcoop:
We do?

Bobby Morrison:
I don’t know.

Dillon Honcoop:
I haven’t seen that.

Bobby Morrison:
You said, “What don’t we grow?” and I said coffee beans. Someone’s going to do it. It can be done. I know someone tried to do it in Wyoming.

Dillon Honcoop:
Really?

Bobby Morrison:
Yeah, or Wisconsin, one of the two.

Dillon Honcoop:
Boy, you just opened a whole new can of worms. I’m going to have to go google this now.

Bobby Morrison:
I’ll send you a link. I’ll send you links because I’m always researching, I’m always looking, like I said, to do something better, someone who’s doing it better.

Dillon Honcoop:
What do you think the people buying food at the store or at a restaurant or wherever need to know about where their food is coming from? You’re talking about how lucky we are here in Washington.

Bobby Morrison:
Just ask questions. Don’t just assume that the person serving you, handing you your food knows what they’re actually doing because to be honest, some people, they just don’t educate themselves on it. They could be serving it to you, but that’s just their job. You as a consumer, if you care about your food, you should do the research. You shouldn’t just act like you care about it. Just ask. Just do the research. Grow it yourself. It’s not it’s not hard, but it’s not easy, right? You just have to put in the time. That’s all it takes. Time, a little bit of research and grow your own food. That’s huge.
Know a farmer. That’s another one. If you can’t grow your own food, know a farmer. Everyone should know a farmer or have a farmer like they have a mechanic or a dentist or a doctor, because in the end, that is really what’s going to make you healthy. It’s not going to the doctor and to have them tell you, you’re having issues because you’re eating too much sugar. Well, all the candy. I have that issue. Probably if I go to the doctor, they’re going to tell me, I’m probably close to diabetes because I like candy.
At the same time, I know I do, I should not eat it as much, but at the same time, it’s tough sometimes when your wife makes a bunch of brownies and put salt and powdered sugar on top of them, and then, you got your five-year-old being like, “Dad, these are so good. Will you just have a brownie with me?” “No, I’m not trying to do that.” “Okay.”

Dillon Honcoop:
There are a lot of trends and fads out there and there are a lot of things that people are really worried about with their food. Are those things accurate generally that people worry about or are they kind of, in my experience at least, people are not worried about maybe things that they should be and that all obsession, super scared about things that aren’t actually bad at all?

Bobby Morrison:
Correct.

Dillon Honcoop:
Has that been your experience, knowing the backend of the food system?

Bobby Morrison:
Yeah. Again, it just goes back to educating yourself as a consumer. When I was working at the retail shop in Woodinville, I was blown away with how much the consumers knew about the product that I was selling compared to even some of the people that I worked with because they didn’t know. Literally, I had customers tell them more about the meat that’s in that box than what they knew. For me, it was a real eye opener to be like, “I need to know more if I’m selling this and I’m talking to someone.” I’m going to tell you the truth. It’s just that’s the way I have always been.
I try to be as honest as transparent as possible. I try to pass that on to my daughter. I just tell people to educate themselves and I’ll do whatever I can to help put them in the right position to do that. I’ll answer all their questions, but yeah, it’s just looking them up, talking to the people raising it, looking into the people that are processing it, looking at those practices, looking to where it’s coming from, what’s the carbon footprint. There’s a lot of different variables and it depends on what you’re passionate about and what you want your end goal to be with your food and in your health because in the end, that’s what it is, is your food is your health in general. The healthier … You could say, “Yeah, I eat healthy,” but at the same time, it’s all in perspective.
My wife says we really healthy and I’m like, “We could eat healthier.” She’s going to scoff at me when she hears this, but at the same time, it’s like we grow a good amount of food at our house. We don’t have a big pot or anything, but it’s like the experience that we get or I get when I can watch my daughter come out to the yard pull carrot out or we’ve been eating strawberries like crazy like handfuls a day and just that experience and it’s like having her like eat a white strawberry and the bitter sourness that it has compared to just like one that’s too far ripe where it’s like fermented where you’re just like, “Oh, that’s alcohol,” but it looked awesome.
It’s like being able to experience that. To be honest, when I was five, I didn’t get experience. I don’t know. It’s just bringing those food experiences and just trying to connect with your food as best as possible. It’s like, yeah, it’s hard to do in the grocery store and everything, but it’s convenience. I totally understand convenience shop on the outside of the aisles, shop in the middle and you’re just going to go down a road that is not the best, but it’s not going to kill you. I don’t think yet. I can go off on tangents. I don’t know.

Dillon Honcoop:
Do people need to be worried about their food like living here in Washington State? Again-

Bobby Morrison:
Again, if you’re getting stuff from our state, no, not really because people are worried about the food, and again, do your research because the restrictions and the guidelines that we have to follow when we’re processing animals, the USDA is really strict, right? We have a lot of strict rules that we have to follow to make the meat that we’re producing. Wholesome and safe for people to eat. Yeah, there are bad actors out there and people that try to fake the funk, but again if you care and there’s a reason why these guidelines are in place, being able to find people that are transparent, wanting to show if they hide things, I wouldn’t trust them so much. If you can’t see what’s going on, it’s tough for me to trust you.

Dillon Honcoop:
That’s my thing with food that’s grown farther away and especially in a different country or truck.

Bobby Morrison:
Totally.

Dillon Honcoop:
How do I know that …

Bobby Morrison:
You don’t know-

Dillon Honcoop:
things are enforced?

Bobby Morrison:
Exactly. Like you go to a grocery store and box meat, it’s like especially … It’s amazing what food and food programs can do for the quality of your animals. My buddy over in Ellensburg, Kyler, he’s starting up his beef business. It’s Pacific, PNW Beef. He’s got this cool feed program and I haven’t got to try his beef yet. I’m really anxious because he’s talked it up to me, but his feed program is he’s using, I believe it’s spent grains from Iron Horse Brewery over there. He’s got this, I think, I might mess this up. Sorry, Kyler, but it’s like chaff or something. It’s like loose hay that they mix a specific variety I think. Then, he’s got this other waste product. I believe it’s from a bakery that he mixes in with it.
It’s all formulated, right? Then they mix it and what he says is like the fat is like soft. How the hell is he describing it? The way he was describing is almost wagyu because it’s just got this soft, saturated, just melt really quick. For beef, it doesn’t happen very often, right? It all depends, but sometimes you see it and it’s just gross, but sometimes you see it and you’re just like, “Wow, that’s really interesting.” All fat on every beef is different. When you get the saturated stuff, it’s easier to cut, but sometimes you’re just like touching it and you’re just like, “Wow, it’s liquid already. How does it happen through gloves?” It’s just like, “How can that clog your arteries?” I don’t know.

Dillon Honcoop:
It sounds like the science is evolving on that with fats too. It used to be, “Oh, fats are way clogging your arteries and cholesterol and stuff.” Now, they’re saying no, it’s actually the cholesterol that your body produces and it actually is a response to potentially eating too much carbs which they told us to eat for a long time. Now, they’re like, “No, actually fat is maybe not the terrible thing,” but they used to tell us that it was.

Bobby Morrison:
I’ve been so busy, but I want to try this beef, and not only that, it’s from my hometown and it’s a friend of mine. It’s cool. I’m getting relationships with all different types of farmers from all different backgrounds. My buddy Kyler, he knows Camas. He’s good friends with him, who you did on your podcast, and then, it’s like I got small farm friends that I moved from like Snohomish down to Orting. Everybody is having issues getting their animals processed, 100%, whether it be pigs or lambs, their beef.

Dillon Honcoop:
What’s the issue?

Bobby Morrison:
Everyone’s busy, man.

Dillon Honcoop:
Just not enough processors like you guys there at Del Fox to do it?

Bobby Morrison:
Not just processors, meat cutters in general doing what I’m doing. Well, it’s because it’s hard work with not a lot of pay in the end. We work like 10 hours a day, 10+, 12. Where was I? I had golf with my uncle yesterday and I was telling him and he’s like, “Oh, I was a machine mechanic. That’s not that bad. You’re preaching the choir.” I’m like, “Yeah, I get it,” but you wake up and your hands are numb and you can’t button your shirt in the morning. Then driving to work and your hands go numb again. Then when you get on the block, you’re starting to cut. You can barely grab a piece of meat with your left hand because it’s numb then you can’t grip your knife because it’s numb. Then, you have to just shake it off.

Dillon Honcoop:
Just from using your hand so much.

Bobby Morrison:
All day. All day, flipping, pulling, tearing, grabbing. I feel really good because I’ve had time off, but it’s going to be nice to go back to work on Monday. We’ve gone a week, but yeah, it’s my back, my arms. I feel good now, but last week, my body was in a bad shape. I could barely bend over.

Dillon Honcoop:
I’ve never thought of that that being a butcher would be that hard on your body, but it makes sense.

Bobby Morrison:
Man, I’m standing in one spot for like nine hours. I could feel my ass disappearing, right?

Dillon Honcoop:
Yeah.

Bobby Morrison:
Then my hamstrings are just so tight and I’ve just been trying to stretch them all week long. I change my shoes maybe twice a day, once a day. I have a pair of boots and I wear my Romeos. I just go back and forth because I got to change. Your feet are important. I learned that-

Dillon Honcoop:
That affects your back too?

Bobby Morrison:
Yeah, and I learned that being in the restaurant working 16 hours. It’s different because I had different shoes on then. I’m more in a boot now. Kitchen shoes are more comfortable. At the same time, we work with hoses and water all the time. I don’t feel like being wet at work. That sucks because it’s cold.

Dillon Honcoop:
For sure.

Bobby Morrison:
We’re out here in 80 degrees, but we go in the cut room. It’s 40, going in the cooler and it’s 30, 25. You go in the freezers, it’s -15. I’m usually in a hoodie and a button up of some sort.

Dillon Honcoop:
Well, thank you for sharing your story.

Bobby Morrison:
No problem.

Dillon Honcoop:
All the steps that I wouldn’t have expected, but as you explain all of it, it makes sense, the journey that you’ve on. For sure.

Bobby Morrison:
It’s not going to stop, man. It’s just going to keep going, getting better, evolving, meeting more farmers, doing more every day. I’m always looking for the next step, new projects, staying busy in this meat world.

Dillon Honcoop:
Awesome. Thank you so much.

Bobby Morrison:
Thank you. Appreciate it.

Announcer:
This is the Real Food Real People Podcast. These are the stories of the people who grow your food.

Dillon Honcoop:
After that conversation, I really want to try that old school way of curing bacon that he described earlier on. I should go back and actually write down the steps that he explained and see if I can make it happen. What a fun conversation with Bobby and a guy that’s just really passionate with such a broad perspective of our food system and what’s good and what’s bad out there. I have so much fun talking with the people that we encounter here on the podcast. Please support us just by following us on social media, Facebook, Twitter and Instagram @rfrp_podcast. Check it out.
Also, go to our website if you haven’t already, realfoodrealpeople.org and feel free to email me anytime, dillon@realfoodrealpeople.org

Announcer:
The Real Food Real People Podcast is sponsored in part by Save Family Farming, giving a voice to Washington’s farm families. Find them online at savefamilyfarming.org and by Dairy Farmers of Washington, supporting Washington dairy farmers, connecting consumers to agriculture and inspiring the desire for local dairy. Find out more at wadairy.org.