The Truth About Joburg Grass Fed Beef Snacks

Oh is that a jerky. No, it’s not a jerky. Jerky. Sweet jerky is usually not on the healthier side. It’s a meat, but it’s not really on the healthier side of things because it’s cooked, it’s processed and it’s full of marinade and sugar.

You are listening to the Dr. Haley Show, the podcast dedicated to helping you optimize your health. Each episode there will be an interview or a message to help you discover better health. We will be featuring health radicals on the show to bring new ideas to the table, as well as doubling down on key fundamentals to support you living your best life. Your host is no other than the founder of Haley Nutrition Dr. Michael Haley.

“this is The Dr Haley Show podcast. I’m Dr Michael Haley, show host. And today Jon Engelson. He’s a holistic health coach who founded You Are What You Eat, inc. But he’s currently the chief strategic officer at Joburg Air Dried Grass Fed Steak Snacks. Today, we’re also joined by Jon’s business partner and founder of Joburg and founder of Joburg, Yuda Holzberg “

I gotta learn how to read better. Yeah, well, you look at me and you can see the success of, Big John here by him going, you are what you eat. Look at me.

Yeah, only, only in this case, we’re going to be talking about something different instead of you are what you eat, we’re going to be talking about you are what they ate. Hahaha. Oh. Right, right. So you don’t have to. Right. That’s the that’s it. Exactly. Exactly. So today’s topic we are. Well, We spilled the beans already.

We’re going to be talking about beef steak snacks which is one of my favorite things. I cannot tell you guys a little story. It was years ago and I used to make my own dried beef snacks, and we were heading to, me and a bunch of other men we were searching out a place to have a men’s retreat at. You know, if a Christian group, looking for a good place and, you know, we’re going to hit the road on Florida and drive all around the State. And we had a few stops on the way. So I thought, let me make some, you know, beef snacks for the crew and stuff. Tell me about it. It’s going to be a long day.

So, you know, I want to hear all about it yeah, I was going to make just a whole bunch and I did I made massive amounts. I opened it up at probably an hour drive into it and no one could stop eating. And I was gone like that because it’s perfect food and you just crave it and you can’t stop, I don’t know, have you ever had that experience?

Well, I did, yeah. How did you get into this business? Dried beef snacks. Oh, yeah. How many hours you got? One. Do that. Come on. You’re quicker than that. Quickest guy. I know, All right, all right, all right, let’s, Okay. I, I myself, actually, I’m really funny. Funny enough, I’m a technology guy. I’ve been in technology my whole life. I love technology with computers since I’m like 15, and run with my family business, for 30 years running, running a technology business. And then I had, about 20, I’m going to say about 28 years ago, I had to somehow I got into some, like, healthy. I was all of a sudden I was aware.

Somebody made me aware that you’re breathing dust mites. I’m like, okay, cool. I’m like, tastes pretty good. I’m like, okay. And you start becoming aware. So little by little, you start like, okay, awareness, and then you forget about it for a while. And then I had my first child. My first child was choking on a winkie, and I became, I decided I had to learn how to mitigate these situations without waiting for help, which may never come.

And, I became an EMT. And I volunteered for about 15 years. And about three years into my volunteering, I remember walking out of a call and I met somebody outside who’s like a spiritual guidance to me a little bit, and he just happened to be there. And of course, there’s no such a thing has happened. Everything is divine. But he was there. And I tell him, I say, man, I wish I’m able to help a little more than just be there for moral support. And he goes, you can. There is something called energy healing. So I said, great, where do I buy the wand? Well, literally I’m like, I’m like, where do you buy that Harry Potter wand that?

They’re attached to the end of your arms here. Yeah, exactly. He’s like, they’re in your hands. I’m like really? So anyway, he guided me to a book or two or whatever, and I went into it full force. And, at this point right now, I’m doing energy healing for about almost 20 years. And it’s been a phenomenal trip. I’ve helped so many people. I love it. I do different forms of energy healing, testing, understanding people’s issues, why they have these issues, stop their eating. And it’s crazy too, right? I mean, the more you do it, the more it’s like, you know, you put your hands on someone and you know so much about them just from touching them.

I’m a chiropractor, so there you go. And you know exactly I have. I’ve taken away from people, allergies. I’m talking about lethal allergies, sesame nuts, you name it. I’ve taken away from people where I had one, one kid in my house, my son brought over, and he tells me, he says that. Could you bring just meat? This kid only eats meat. I’m like, okay, sure. And, this was during C…d

And then after like 2 or 3 days of keep on buying meat, I look at this kid and I go, what’s up with you and meat? And he goes, oh, I have this, bread allergy. I cannot eat bread otherwise. I’m literally dead in the hospital. So I said, you mind if I try something? Sure. Go for it. So I did literally, like a five minute session on him while standing in the kitchen, and I go, okay, I’m getting you can eat bread tomorrow, but cautious. Please be cautious. And he’s like, okay, okay, next day I went to work and I come back. Guy is gone. I look at my son, I go, is he dead?

He says, no, he left is fine, okay. Anyway, I didn’t see him. A few months later, I bump into him in the street and I go, so what ever happened? Did you have bread? He goes, oh yeah, I ate your whole loaf on top of your fridge. And I go, and nothing happened goes, no, I’ve been fine. He’s been eating bread ever since.

I was like, okay, that’s go ahead. Oh, I’m just thinking, bread is an interesting topic too, because a lot of people think that, you know, breads like the devil with the gluten and all that. And I don’t think cows should be fed wheat because that’s not their natural diet. But, Jesus said, I am the bread of life. And I don’t think he would have said that if it was something that was going to kill you. Correct. But bread is life. The truth is that the bread that we have today is not the bread of our forefathers, and the wheat that is grown today is totally different. So it’s made highly processed, highly depleted of its.

I agree with you 1,000% because first of all, you know, so I mean, just to jump in real quick, you know, like I’ve seen incredible healing from people going to carnivore / keto, keto, carnivore and reversing metabolic illness. Now, having said that, it’s a very, very, very difficult road to stay on in my opinion. So you correct, Jon

That’s how you like. It’s all coming back to the same thing of like, why, when we were kids, there was not one kid in school allergic to peanut butter. Yeah, we had that. Yeah. They didn’t, by the way, with allergies like this when we got our jelly sandwiches. Of course you don’t get it. You got everybody. It’s the same thing with the wheat.

It’s what they do to the wheat. Well, I used to grind my own grain and make my own bread. And certain wheats were stickier than others. And you preferred that as a baker because it made a better dough and made a better pizza dough, if that’s what you were making and it didn’t crumble. So if I was getting it from the field, I would go back to that particular field. And if I could, over the years, find stickier, stickier, that’s what I would go for because it makes a better dough. And that’s obviously what happened in with, you know, breeding and changing. We found the highest gluten, wheat we could possibly get. And that’s what we have now. Correct. So yeah, I want to know about those wheats that you found.

You still do it. You still go, well, no, I and I’m saying that’s what they did over the years and all the generations. But myself, I would buy certain, you know, like white winter wheat that was, very, very sticky. Kamut was great. Not as sticky, but it was it was a good one, you know. And when you were making, breads, that’s just kind of what you favored. There were certain that were more. In fact, we would even add gluten to it. Right? Right. Now you’re a you’re a baker as well. Well, no, I dabbled in it. And I don’t know that I’ve learned how many people are having problems with gluten. I’m, shying away from the high gluten. I never add gluten to it. And I’ll use whatever wheat kernels are available I’d like to add something

I make probably an amazing sourdough. Oh, yeah, I would to make sourdoughs, Jon has tried it. He’s like, this is amazing. I will say I have a few, family members that have Crohn’s. They cannot touch bread, but they have my sourdough, and they’re like, it’s perfect.

Yeah. So there is something of the natural process. Something of the natural process, the yeast, the unnatural yeast that we use. That’s also an issue. It’s the natural process, yeast to fermentation, which is also it’s the natural when you leave things natural, you’re allowing nature to do its course. Yeah. Which we’re going to continue on in this in this podcast.

That’s exactly what we’re talking about, is, you know, we’re going to go with natural, you know, right now, some of my following is probably rolling over in their graves, because they’ve already died from what they’ve heard. So let me… . Let me clear a few things up. Let me clear a few things up, because I eat bread and I don’t have a problem with gluten.

I could probably snort a line of gluten without sneezing. And I joke when I say that, of course, but I my family, you know, Italian. That’s what we grew up on. So we grew up on meat and pasta on breads and, so my body does very, very well with those things, but not everyone does. In fact, a lot of my following, came originally because they had a serious health challenge and they probably avoided all kinds of inflammatory foods, and they probably avoided meats because meat is kind of a growth food.

And if you have a tumor, for instance, you don’t necessarily want to encourage growth. Plants are medicine, and they’re detoxifying and cleansing, and people probably would lean in that direction for the medicinal benefits of the food as they are getting well. So an anti-cancer diet might emphasize the medicine of plant foods. It doesn’t mean that’s the healthiest diet on the planet.

If you think of a survival of the fittest, you’re going to want growth and strength, and animal foods is probably going to be included in that diet plan. If you’re a lineman in the NFL, you’re probably going to eat meat. Probably. Could you do it without it? Maybe. But it probably be a little more challenging. So as we’re talking about these things today and people are saying what Dr. Haley does, what he eats, what? Yeah, I eat an optimal diet for me. I eat a clean diet and it includes animal foods, which we’re going to be talking about starting right now. But doctor, you just you just described my mantra. And when I give a seminar, would I been sort of preaching for many, many years is two words when it comes to health, nutrition and well-being.

And those two words are what works. And I use them very, very, very strongly because I’ve been in this industry and, around the medical world, all my family were doctors. My father was a professor of medicine. My mother, unfortunately had multiple sclerosis growing up. So I saw a lot of things happening. I was pre-med at UCSD, and I ended up going a certain path where I just after I had personally some, health issues in my mid 20s that the Beverly Hills doctors, made major mistakes on.

I started to research very many, many different areas of health and nutrition. And I’d been on that path for many, many years. And what I found is that if you get stuck and pigeonholed in a particular corner, people only eat meat, that people only eat vegetarian people. Homoeopathy. The homeopaths don’t like the herbal people. The herbal people don’t like the opposite. Nobody likes the vitamin people, you know. And I went in with a open mind to all of them. And I found benefits, to a certain extent greater than others in all of the areas of healing. And so I leave that on the, on the table. So I appreciate what you just said. And, thank you. You know, I think it’s very, very important, to understand what a person could tolerate themself, what their palate can tolerate, and how it will affect and help their insides, of course.

Yeah. Yeah. I agree with you. When it comes to plant foods, the nutrients, the phytonutrients, you know, when they’re in the plant, we call them phytonutrients. But if the animal eats those phytonutrients, the exact same nutrient now is a zoonutrient from the animal kingdom.

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Tell me what you know of, Either one of you. I’ll leave it to you guys to decide. Grass fed beef. Tell me about the grass fed and out in the pasture and what that means.

So very simple. Again, it comes back to a natural environment versus a consumer, economics driven environment. And unfortunately, and just to preface it, if you wouldn’t mind, with a couple of philosophical points, and I’m a very, very big fan of the free market system, the capitalist system. it’s an incredible system, but where it’s very flawed is in two places. One is in the medical world. And one is in the is the food. And, you want to call the industrial food complex world, why? Because if you’re healthy, God willing, there’s no money for the medical world. Zero. So it’s based on and it can’t function.

So if there were simple cures, which there are for many things that come from what you just said, phytonutrients, plants, other things. There’s no patent on that. There’s no laboratory on that. There’s no billion dollar industry on that. number one. Same thing in the food business companies like Kellogg’s and Frito-Lay and ConAgra and all these huge companies.

The only way they can make more money, which is how they’d have to survive, is to cheapen their product. So how do they cheapen the product is they replace their product with cheaper ingredients, which are more refined ingredients, which include now all these things like dextrose and maltodextrin and yeast extract and all these things that become addicting to the consumer and cheaper, of course, for them to make and therefore they can make, but they can’t make more money by getting a more expensive product and putting better ingredients, unfortunately.

So those two areas is where we have flaws so that we can that I’m speaking at the started with the macro, and now we can go into the micro and different areas of. We just spoke about what’s happened to the breads and that how, you know, wheat was at one point an extremely healthy, ingredient. And with the chaff and had great nutrients and has now been, processed down to produce more and less quality. So, so that all of a sudden these illnesses have popped up which nobody’s ever heard of year after year. So the same thing is similar in the meat industry that cows never eat anything but grass. That’s how they. You saw a cow in the field that was grass. That’s what they feed on.

and in actuality, And this is something fascinating to, grass fed. And this is one of the issues because grass fed cows are leaner than grain fed, which of course. So that farmer again here’s the money issue coming back against the grain fed plumps them up because grains unfortunately the way they’re given in such quantities, you think, oh, you know, people say, oh, whole grains, but they turn into actual, weight gain for a lot of cows, obviously, and a lot of human beings as well.

You know, because the, you know, people thought that the burger for somehow the meat got the bad rap, but it was really the bun and all the other outer stuff. And that if somebody ate like a grass fed piece of meat with a side of asparagus, they’re having a really healthy meal, you know, and it’s not all the other junk that came along with it.

So the grass fed meats now, have, something called CLA, which is one of the highest forms of, how should we put it? It’s called linoleic and Omega sixes, and they’re anti-inflammatory. When it comes into, for a human being, Omega threes and omega six. Omega threes really are the mega three fatty acids also are increased when in grass fed meat as well. And all the other ingredients. so what’s called anti-inflammatory and actually anti. Big Jon. The negative things. So that’s just a little, a little summary of, of what we’re talking about. Grass fed instead of, grain fed.

so the grains today which are so compromised, are now being fed to the animals, which are compromising them. So we’ve tried to come back in full circle to bring back the natural habitats of the animals. And in their natural habitat, they’re more healthy. Therefore their food is more healthy.

Yeah. You know, I’ve noticed in grass fed milk, for instance, it has more color and flavor than, not grass fed. So obviously we’re getting that from nutrients, anti-cancer, anti-inflammatory nutrients. I like Jordan Rubin used to talk about this. And he said that we want to look at three things. He would he would look at three things when it came to what to eat. For him as, Messianic Jew, it was important that it was, biblical food. Which beef is, pork is not

Right. But he also say, well, traditionally, is it a traditional food? Well, yes. Traditionally the cows are out in the field eating grass. Right. So that was an important fact. And then the third component that he would combine with that is the scientific, which was everything that you just said, you know, higher omega threes, anti-inflammatory and even anti-cancer compared to your conventional, CAFO, you know.

Right. CAFO was the, what’s the C animal feed operation? Yes. Concentrated, concentrated animal feed operation, I think. I think it’s called. But where these cows are, essentially, eating through a hole in the fence. Doctor, would you say that eating grass is healthy? Well, I can’t process it, but the cows can process it for me, and I can get the nutrients from eating them.

So now what I want to talk about grass for a second. Yeah I did years ago I actually did I went on this you remember the fad with the juicing?

Sure. Yeah. So I did the juicing for a month. I did 30 days of juicing. It was incredible. I had grass every single day. Juice grass. And I took it like a like a religious, like took it every day. And I had to shake it off for about a half hour. Oh, I’m like, glad. I’m so glad the cows enjoy this.

It was it the wheat grass? Not the yes, wheat grass. Right. Yeah, sure. Oh man, that stuff was so nasty. Yeah. You know, you went to be with a lot of, it’s a lot of people are actually combining it with our aloe. I’m in the aloe vera business, and they put this together, which is kind of like, the grass is a little on the sweet side. The aloes, a little bit on the bitter side. And there’s like, a beautiful blend between the two, like a lemonade. Well, I’m not sure what it’s. Sounds delicious. I got your new tagline for you should grass is greener on this side. There you go. The grass is greener on this side. When it’s greener. When you let the cows eat it for you.

Exactly one second. I got something green for you. Should I give it to you? What did you got? I got this, this product that we make. We’ll talk about it soon, but I want to give it to you. I’m also trying this new technology that I’m trying this new technology because, as I said, I was in technology for a lot of years.

We’re doing a remote, a remote viewing right now. I want to see if I could if I somehow embed all this technology together, if I can actually transfer you what I’m holding in my hand. Right. I’m high tech. I’m high tech, too. I think I already. I’m going to give it to you. Okay? I’m ready. I’m going to give it to you through the.

Thank you. The camera. There you go. Got it. Oh, wow. Work, wow. Work. That’s, Work, I believe that’s quite a feat. They’re soft and tender, pasture raised, grass fed steak slices and traditional. I guess that’s the flavor. Yeah. Yeah, it went through with all the words. Like it didn’t miss anything on the way. Well, yeah.

So I’m guessing this is, as a traditional. I’m guessing that means, like, a plain without all the spice. I’m guessing. Simple. No, it actually has. It has the original formula. Traditional means it’s the traditional formula with before you add other spices, like the other flavors that we have, which is the crusted pepper and spicy Peri, those are added on top of the traditional okay.

Yeah. The spicy Peri. P E R I, I think it was, right? Yes. I don’t know what Peri is but I had some and it’s got some kick I like it. Yeah. Just a little bit of kick. It creeps up on you. This one I’m not going because I think my computer will blow up if I try to transfer it to you.

I’m going to agree with you on that. Yeah. So and the spicy it’s going to give the computer a kick that creeps up on it. But you know what I like about that one though. Yeah. It’s, it causes you to drink water. It causes you to hydrate. And I kind of like that, you know, it’s one of those things.

And it’s more satisfying. Here’s the really cool thing about it. And I think this is why people should actually have products like this. Beef is I’ll say it. It’s a superfood. Beef is a superfood. It’s got all of your, amino acid, your essential amino acids. It will sustain you. And you don’t get the high that you get when you eat a bunch of sugar where you crash after that.

Which is an interesting point, because I don’t know if you’ve noticed, you’re not the only player in the industry of dried meat products, and some of us who are have sugar in them, which I don’t understand. Who would want sugar in their meat? Have you seen that’s like a that’s like a paradox. You know, I was at a convention. It was actually, Weston A. Price conference and there, there were Amish there, and they had all of their products. And I absolutely loved their meat sticks. But they were a little sweet, but they were very, very satisfying. And I’m like, is there a sugar in this? And the farmer said, yeah. I said, why would you put sugar in your meat?

He said, well, that’s what the people want. That’s not what this guy wants. I think that is absolutely nuts. And I did not see that on your label. You don’t have any sugar in any of these, right? No, no. Zero sugar and zero carbs. Yeah. Yeah, I actually I’m happy. I’m happy you brought that up. That’s actually it’s a very interesting topic because it’s like the internal debate.

I like the topic because, it’s an internal thing, you know, business versus people, health versus necessity. Okay, Which way? What’s important do you go with what people want? Because that’s what people want. Yes, I’m going to we all going to agree the same thing. People go Oh is that a jerky. No, it’s not a jerky. Jerky. Sweet jerky is usually not on the healthier side. It’s a meat, but it’s not really on the healthier side of things because it’s cooked, it’s processed and it’s full of marinade and sugar.

And look at all the ingredients in there. You know, there are some people that make a nice jerky there is a nice jerky out there, but you’re going to pay top dollar for that one. Okay, I like that you’re saying that because I was going to ask you about the terminology. I was going to ask you if this was a beef jerky and you’re saying no, not what?

You know what? Maybe if you go back to Texas 200 years ago, that was the original jerky until somebody took it and made it into a sweet. And then we had to go away from it and say, no, no, we’re not a jerky anymore. That’s they hijacked it. We’re now we’re just a steak snack, which is what, a steak snack?

Steak snack is just it’s when you see the process, it’s incredible. It’s incredible. You take it. there’s nothing there. The thing never goes above 75 degrees. It’s air dried. The whole process is allowed to naturally dry the product. No, 75 degrees is a lot cooler than I would have imagined. Correct. That’s literally. I mean, I think you can go up to like 110 and they still consider it raw.

Correct. And that’s why I’m saying 75 is because we don’t go above it. It’s literally the most natural process, even though in the original process in Texas where the desert went up to 110 degrees, and that’s kind of where it was drying out there, but it was also wasn’t as edible. And in order to give it the tenderness and give it the most natural feel, to as close as a tender piece of steak as possible.

There is a very fine line with USDA guidelines, health guidelines natural. And this is where we play and figure it out. It took us multiple years to achieve that perfection to achieve where is healthy Yeah. Yes. And and it’s and go ahead Jon. Oh I was going to just revert back to, Dr. Michael, your thought on sugar. Because I think that’s a very important point today. And the addiction that is starting with the young people at a very young age

I talked about many times, sugar is really, really the enemy. And the it’s it’s not like when we grew up as kids, and we got to get to the ice cream store once a month, you know, or something like that. You know, it’s just daily constant in between meals. So people from a young age are becoming addicted to sugar. And this is causing a lot of all the inflammation and the metabolically unhealthy, markers in people all over the place so what we’re trying to do is sort of reverse it with something with zero sugar but something that some people you have to replace with something people want is they want something on one second.

Jon. Yeah. It’s like that’s I was just going to ask that question as we’re going before. And I’m like, you know what? Wait, let’s talk about sugar versus sweet that’s a good way of approaching it. How many people out there want to know? Tell me the difference between sugar versus sweet Is sweet Bad or sugar bad?

So yeah, there’s actually some very healthy sweeteners that are anti-cancer. Stevia is actually anti-cancer. It’s more like a tea leaf full of phytonutrients. in the Raw doesn’t, but it doesn’t taste that good. It doesn’t it doesn’t taste as good. Well, honey, honey is a biblical food. Yeah. What about Allulose? Question. What was it? Allulose. I don’t know what allulose is

Okay, then it may not be that good. Allulose is a natural occurred that derived from a particular plant also that again there’s the perfect world. There’s the less than perfect world. There’s the real world. You know, it’s going to be pretty much impossible for people to kick all sugar. But listen, the bottom line is, if you’re going to eat for breakfast, for instance, instead of having a glass of processed, pasteurized orange juice, that’s really sugar, really sugar water, have an orange that has the sweetness but has fiber has nutrients.

It’s not altered. So you and it gives you a satisfaction. Yeah. You know, you better yourself. You know, there’s certain fruit and you also cut your sugar content because you only had one instead of eight. Correct. And when you process everything that’s processed, in other words, when you take an orange or you take any type of a grape and you crush it, it becomes hyper sweet, hyper sweetened, so the sugar content shoots up.

So it’s always better in its original form. And you have this many fruits, and biblical fruits, like a date that is very, very sweet, but yet it has a low glycemic index, really speaking. Yes. And therefore it doesn’t spike people sugar and it has nutrients galore. So, you know, it’s just, you know, finding a certain range of foods that are actually going to be healthful for I mean, how about olives is a fruit.

I mean, and they have, you know, the best of the best. And they’re sure, you know, no sugar. Avocado is a fruit. It’s like very little sugar. I Big Jon I want to get back to talking about the process, which we ADD’d right into something else. No, we just what we wanted. I wanted to get to I wanted to because I, you brought it up. And I think it’s important for your audience because I think that’s a very, very big topic. So that is true. I, I couldn’t, I couldn’t agree with you more. Okay. So going back to the process,

so we went and kind of stuck to that, product versus people, product versus people. It is versus people because the people, when you go into the store, people are looking for something that tastes good versus something that’s healthy. The people that are looking for something healthy are, what, 3% of the people that come to the store. But our taste buds are different. Yeah, correct. But you only 3 to 5% of the people that come to the grocery. So how do you make a product that’s both healthy and happy for the people as well? Well, I’m guessing you found a way to do it. Yeah,

so we get people that taste it and they go, oh, wow. Wow. We did not expect that. We did not expect it. You kind of get the Steak slice. By the way, I want to tell you, you know, you’re looking at a bag that has how much does your bag have looking back. What does it have? Well, it’s a two ounce bag. Two ounce bag. And I took a lot more. A lot more beef to make two ounces. Yeah. If I tell you that you.

It had. It was a six ounce steak. Yeah. That was pretty much condensed into that two ounce back. Yeah. Pretty wild. Which is why this is like a standalone meal. You know, people that I can’t stand when people. They’re excuses. Well, I’m on the road and I don’t have time for anything else. So they run through, you know, the fast food drive through and get whatever crap they can just to satisfy that man, open up a bag of this.

Oh, I get it all the time. Actually. I actually get people sending me pictures saying, like, you saved me. I was on the plane, had nothing to eat. Thank you. You saved my life. I’m like, that’s so nice. You know, it’s like it’s perfect food. You can exist on this. I could have one bag and I’m good. I’m good for the next five hours

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Hey, what’s your favorite flavors? Both of you? I’m the heat. Me, I love the I’m a hot guy. Yeah, as you can tell. Look how hot I am. I’m. Yeah. You are what you eat and I’m.

I’m the traditional guy. Okay, I personally like the traditional. So. And we have a couple new flavors coming out very soon. Oh. What are you doing?

Yeah. So this has been a internal struggle. I’ll call it because it’s again product versus people, grocery versus, our audience that we’re talking to with you, and to try and find the blend that works is very hard. So we’re sticking to our guns of, of keeping things as clean label as possible like we want to add. I just had this discussion with Big Jon saying I, you know, a lot of products have soy sauce in it. Soy sauce is, you know, he’s like, you could use organic soy sauce and then you’re fine. And I’m working with my Spice People.

If I could tell them that we could use organic soy sauce, that could help in creating some really good flavors out there, because a lot of flavors have that, that’s going to be a game changer, you know? So we keep on looking at how to find the clean label ability and creating yet a product that everybody can appreciate.

And the cost goes up. Yes, the cost of production, which everybody is scared in the commercial industry, they’re like, oh my God, the cost goes up. You have a better product. You’re catering to people. What are you catering for? Because everyone is so scared of everybody’s schlepping every distributor and the stores, and everybody’s got to make their margins and everybody’s going to make.

And then your cost goes up. You’re losing money. At the end of the day. Yeah. So the organic soy sauce was the only ingredient I used when I made that batch for the road trip. Came out delicious. Now you know what I didn’t know though. And I actually went to the butcher and asked them I didn’t know what cut to use. So I went with his recommendation and had him slice it for me which took a big load off and not that they’ll do that for anyone, but he did it for you. It did it for me. I don’t think any. If anyone thinks, hey, I’m going to try. What? Dr. Haley, did you go to your grocery store and ask the butcher to slice up?

Then because you’re making beef jerky, it might not work. You might not get what you want, but you might. You might. But I didn’t know what. Cut to use. And, I don’t know what you know, I know there’s different cuts of steak. I’m guessing we’re not eating ribeye. Well, it’s a good steak.

It’s a leaner steak. I do know I’ve gotten this request from keto people who want fat. And, so we’re looking into making another version that’s a fat based, product. So it’s going to have that, you know, this is says extra fat on it. But this is a lean. This is as lean we actually cut off the fat. This is as lean as this product can get. So our yield goes from a six ounce steak. And that’s the six ounce is even after we took off the fat and all the trimmings off of it to make it a perfect hanging product that it looks phenomenal. Yeah, yeah. And you’re getting the satisfaction of when you eat a bag.

Now a bag says two servings on it. But you’re getting the satisfaction of eating six ounces of meat. That’s one thing I notice. It’s like I feel satisfied, you know? Yeah. The crazy thing is, a bag is 160 calories, and or it’s a little. It’s a it’s a bit too satisfying for 160 calories. There’s something about meat that satisfies it.

Well, I would just, you know, just grab that for a quick second Dr. Robert Lustig, I don’t know if you’ve heard of him, but he’s, professor in, in San Francisco. He’s got a lot of, books, etcetera, etcetera. So he wrote a calorie is not a calorie. And, we were taught calorie in calorie out. And he and many other people took that and really tore it apart. And the proof is, is very simple. You could have 160 calories of Coca-Cola, or 160 calories of Joburg steak snack and see how you’re going to feel two hours later. Yeah, and I challenge anybody to have that.

And therefore, you know, one, you’re going to get like this immediate like crazy rush and then you’re going to have this crazy, crazy letdown where you’re going to probably pass out to be tired and the other you’re going to have sustained, you know, sustained energy for literally hours after that. So it’s very important. And this is something, you know, and again, your show and others are clarifying what, you know, truth on eating and how to eat and what to eat.

And that, however, we were taught in to debunk some of these, arguments that just really fall by the wayside and then calorie is not a calorie, you know, if you have health, if you have a thousand calories of really healthful foods, that is not the same as a thousand calories, unhealthful foods and foods that could make you overweight and obese and cause inflammation and other things.

So, I just want to out that I’m saying that once, like, you think I can’t live on a thousand calories of chocolate a day. So I wouldn’t say, that would mess me up. That would you? Yeah, that would ruin me. I don’t like really good milk chocolate, you know, it’s like, you could get, you know, you could.

We could the, you know, thank God the human being is so resilient now. So. But you know, what we do to self, you could live on it. The question is, how it’s not about it’s also we’re getting into quality. You know Michael you we talked about you know the energy you have from eating something healthy in the afternoon and not the, the, the insulin rush, which gives you this spike of energy and then the let them. Yeah. Later on. So I think that’s very important. And so a calorie. Yeah. It’s not calories in, it’s calories out. It’s what calories come in. And this is what energy will come out of you. Yeah, yeah.

I’m curious what you guys have learned about the dry beef industry that people wouldn’t know about. And I’m going to give you an example. What I’m looking for here we sell raw aloe vera and by having this very unique process for our customers where we’re not filtering and we’re not pasteurized, we’re not adding preservatives. I’ve studied what’s being done to the other products. For instance, their products that are being pasteurized.

I didn’t know this until I went and visited the factories and, you know, recorded and watched everything. I didn’t know that when they pasteurize it, they take that liquid and they hot fill it into plastic bags that line the drums or the IBC containers. Now they’ll sell that to other brands that will buy it in bulk. It’s already been 170 degrees inside plastic, and they’ll take that out and they’ll pour it into glass jars to sell it as if it’s never been in plastic. But it was in plastic at 170 degrees. I’ll say that’s one of the dirty secrets of the industries that I learned about juice products. Have you found anything like that in the, beef products? Beef snack products? So

one of the things that’s been a discussion and I’m glad, I mean, we got carried away with talking about amazing stuff. One of the things is let’s talk about nitrates, celery, salt. which people talk about as the nitrate alternatives. Nitrates is, I mean, I don’t have to say much. I think everyone knows it’s exactly what nitrates and nitrates are, but it’s something that’s been used in meat, in order to somehow preserve it and somehow to maintain it, to give it what it needs in order to, give it the shelf life.

There are other alternative natural ways, the same way. Fruits. How are fruits preserved? You have a beautiful apple. Beautiful orange, beautiful lemon. Every fruit you could think of. Somehow the fruit stays fresh inside of its beautiful peel. How’s that? What? Why doesn’t it go bad? It’s got this. I think it’s riboflavin. It’s got a, It’s got a certain mineral in there. That actually preserves and maintains its freshness inside of the fruit. And that is exactly what we’re using, to do for our meat, moving forward, unlike salami products and stuff like that, that need the need a what other words otherwise would use a nitrate. So we would be using that natural type product in order to stay away from nitrates and stay away from those products that are so, so unhealthy and, scare people, literally scare people into, oh my God, you use nitrates yet tastes good, but it’s got nitrate.

So we’re going to have a delicious, more delicious and have all the charcuterie that you’re thinking of in looking for yet without nitrates. Interesting. And I noticed that this bag says, for instance, April 3rd, 2026, where we’re in. Well, that’s about it. That’s about a year. You’re getting probably about a one year shelf life. How did you guys determine that?

So we actually did it. We did initially we did. We did tests on a one year shelf life that we’ve already done. In reality is it can actually go to two years, as a shelf life. the key to that is, is just keeping it natural because there is no preservatives inside. Zero.

If, God forbid, that you take a pinhole, the slightest gauge needle a tiny bit, just poke a little hole somewhere, anywhere in the bag. That’s enough for the oxygen to get in. And as soon as the oxygen get in, that product will go moldy within 12 hours. Wow. Literally. That’s because right now, after opening exactly it retards in time.

It’s like conserving it in time, in what it is. By taking out the oxygen, we flushed the oxygen out of it to freeze it in time. It’s literally what it freezes it in time. So if you could keep it in a normal temperature place for a year or two years, you wouldn’t know the difference because it’s preserved by the lack thereof of oxygen, which actually creates the growth of microbes and all that.

So what you did is you just freeze in time. All right. And I think that’s a good, good way of explaining it. I think. Yeah. And if anyone’s holding on to this for two years, why did you buy it to begin with. Oh, they’re waiting for Armageddon for the day. Yeah. Well, you know, I’m a bit of a prepper, so I understand that.

And, you know, quite frankly, if you have something with, one year shelf life, that’s pretty good. You just keep it on a good rotation. Yeah, exactly. Exactly. Keep on buying. Keep on buying new ones. You have a new. The new sign you’re eating? Yes. Keep on buying case a month. Oh, wait. What would you recommend, doctor? Anyone that’s listening to you think to think at least bag a day, eat one bag a day.

It would certainly be a healthy option. You certainly can. I mean, you know, it’s interesting you ask that question because people will do juice fasts for a week. I wonder what would happen if you did a beef fast for a week? I probably lose a ton of weight. I did, yeah, I did a there’s actually a big supermarket here locally.

Says would you do it? I said, sure, you’ll put me on. He put me on his Instagram for a week. I lost in one week 12 pounds. Yeah. While eating protein. Pure protein. Oh, but I did cheat because I actually had I didn’t realize and I was eating, chia seeds with water and lemon. Okay, so I had pure lemon, and some chia seeds just to kind of give me that water has that jello-y feel.

So it’s like kind of so I, I was eating alternate. I was not all that was drinking the chia seed water and eating these bags. These bags, should I give it to you again? You’re going to give me another one? Yes. So I give you a generous today. Then I should have two. Well, you know what? Here, let’s see if you could.

Let’s see if we can do that again. We’ll try that. Okay? Yeah. Yeah. Okay. Yeah. Let’s see what we got here. Okay. There you go. I took a little delay. Went through with a little, a little delay there. So now I got one over here and this one over here. There you go.

Boy. Okay, somebody call Penn and Teller. Yeah, exactly. We just, we can actually show them how to do it in real time. Yes, yes, the hard Rock hotel can hire us right away. Over down there in Fort Lauderdale and Fort Lauderdale. That’s the guitar shaped building. Yes. No, that’s in Hollywood.

That’s Hollywood. It’s Hollywood in Hollywood, yes. But you can see it from Fort Lauderdale. Yes you can. Especially the light shining up. Yeah, yeah, it’s a cool building. Which, you know, it’s interesting when you come in on, and you’re landing in Fort Lauderdale, typically you’re coming from the west. And as you look out the window, I think that’s why they positioned it on a like a 45 degree angle.

I think they’re thinking of everyone that’s flying into Fort Lauderdale. They’re going to see that out the window. It’s funny because it’s not it’s not kind of squared off with the north, south, east and west like most of the buildings in the area. So it actually looks pretty small from a distance when you get there. That building is huge. It’s yeah. You the Hollywood. Yeah.

so going back to that I want you just said if somebody went on such a thing on a what did you call it, a fast A meat fast Yeah, yeah. So I did it for I think for a week or for ten days. I lost literally I lost 10 to 12 pounds in that week. And it was that was fantastic. It was it was great. It’s hard to say to sustain for a month simply because you, like your body just tells you, says you want cake. It’s like, oh, and my body would never say that. I know my body still tells it to me now you know it in for me. You know I made this cake.

Don’t you want some? We still have meat here. I’d rather eat the meat now. Oh, well, actually I talk about product, so we actually, me and Jon was sitting in product testing and I actually made a cake. That’s a keto cake. It’s got literally zero fat. So basically in one loaf of cake there’s 78g of protein and 12 carbs in the whole cake.

Interesting. Well, it was it did the sweetener you any any sweetener? You use stevia. You can use anything no matter. So we’re actually going to do this. And we’re thinking of putting it on being that we’re catering kind of like to keto and to some of that, the healthy, audience, we might as well make some cake for them too.

So you can have your cake and eat it. Joburg Meats and cakes. There you go. And you need a new domain. What is your domain name? It’s joburgmeats.com Yes. joburgmeats.com Yes. All right. People are going to have to check that I’ll have a link to it below the video. Yes I say yes. Oh Jon do you want to talk about the grain less the trail mix that we’re doing.

Well, we’ll keep we’ll keep people on the. So we’re working on a grain less mix that’s going to have some meat slices in it as well. So it’s going to be very, very unique. We’re finalizing some of the formulas, but, we’ve got a lot of, thankfully innovative people at the company and, working on, you know, just unique things that will satisfy and be helpful for the consumer to come.

And they don’t count on one side to say this way, get onto our website, put your email in, sign up for the newsletter. So you’re the first one to know as soon as those products come out, right. There you go. What? What’s the website again doctor joburgmeats.com

Oh and for the people that are going to go check out your, dried beef steak slices. And Jon, you said your favorite was the traditional. And, you like the heat spicy. I, I’m a hot guy What? What’s the most popular? The traditional is definitely the most popular. All right. Yeah. But then the crusted pepper, I sorry.

Like, we, we left it out as the little, you know, the little poor child sitting on the side. This one here is the purple bag is the pepper crusted. It’s like a steak with like that you added like the coarse pepper on it. That’s what that. And I like that a lot too. Yeah, yeah. We’re just going to have to get the variety packs.

Yeah exactly. But Jon did you get the hook up, Dr. Haley with a, code or discount for his audience? Of course. Yes. Of course. You go to your website that want to make a purchase if they use a code. what’s that code? We have a special code for you, doc. DrMike15.

D r M i k e 1 5 Yes. Gets them. I’m guessing 15% off their. Correct? Correct. Yes. Nice. Okay, so We did do it. I was like throwing a guest out there. I’m like, did you know. No. You know I we prepped we prepped and you go to Joburgmeats.com put in “DrMike15”, 15% off.

And, we’ll take care of you. nice And you get to get all the emails and newsletters of all the new products that come out. Correct? Correct. I like it, I like it. What did we leave out? Is there anything I should have asked? Gosh, I think we, I think we we went through the gamut. I mean, it’s amazing. We covered it. All right, people, go get some.

Go get some healthy beef snacks. Yes. No, we thank you. salute you for what you’re doing, doctor. And, that you continue to grow yourself and your podcast and your business. And, I do want to say this field being on a lot of podcast and being with people like, we’ve met some amazing people and today, we met another one fine, fine person as yourself, doctor.

So it’s been great. Well, Jon, and Yuda thank you very much for joining me today and, teaching us about beef and people. Go get some. Yeah,

let’s just tell everyone. Just don’t forget if you going to the gym, if you’re a person goes to the gym, you’re looking to eat healthy, you’re looking for something alternative, or you’re traveling and you’re going and you’re not sure. And all of a sudden you could be stuck saying, oh man, I need that burger going to the fast food because I’m starving. You can always have a few bags in your pack wherever you go. They weigh nothing. They literally weight, they take up no weight and you have a full meal with you wherever you go. I promise you, you will be satisfied.

And if not, you come and get me. I’ll give you my come and get me. We’re still hungry. So are you guys in stores? Good question. We’re in all the kosher stores right now, so if you have a kosher store near you, you can definitely get it there. We have not figured out. I mean, we’re only a year out in the market.

A year and a half that we launched, so we started off with the, comfortable market. So we started out with, with the kosher and, we’re working now on some bigger chains, but I, we I can’t talk about it because there’s no point as well. Okay. Direct to consumer like me. You know, my customers, they order and I ship directly to their homes.

And that’s just the way it is. Yeah, exactly. So it works. It works good. Good for you. God bless you, man. Thank you. Thank you for joining me. God bless you. Thank you. God bless you very much. This was a lot of fun I loved it a lot of fun. Enjoy. All the best.

I hope you enjoyed that episode today on the Dr. Haley Show. Make sure to hit subscribe on whichever platform you are listening to this. If this episode made you think of someone, go ahead, take a screenshot and share this exact episode with them. You can catch the show notes for this episode on drhaley.com. If you want to geek out with Dr. Michael Haley on other radical health topics. Be sure to check out his YouTube channel where he posts exclusive video content. All the details are at drhaley.com and we can’t wait to hang out with you on the next episode.