Behind the Burger
Created by the New Mexico Beef Council, we are telling the stories behind the beef in New Mexico.
Behind the Burger
A Fourth-Generation Cattleman Shares How Planning, Stewardship, And Grit Sustain Beef And Open Lands ft. Ross Foster
We sit down at Corralitos Ranch with fourth-generation cattleman Ross Foster to explore drought planning, water work, herd temperament, and the real meaning of stewardship on public and private lands. Grit meets grace as we follow the choices that make cattle calm, grass recover, and families keep going.
• family history and purpose of the Las Cruces ranch
• drought, wind and the decision to let pastures seed
• water lines, dirt tanks and center pivots for resilience
• rotational grazing and matching herd size to forage
• genetics, temperament and culling for calm handling
• cake-broke cattle for low-stress health checks
• public land etiquette and better gates for users
• kids, mini breeds and building next-generation interest
• why this life is hard, redeeming and worth it
• cooking tips from brevet cuts to sous vide
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Welcome back to another episode of Behind the Burger, our podcast by the New Mexico Beef Council. I'm Caroline Romo and I am here with Ross Foster of Coralita Litos, right? Coralitos ranch here outside of Las Cruces.
Ross Foster:My name's Ross Foster. I manage Coralitos Ranch. I'm a fourth generation cattleman, third generation cattle feeder. And uh we're right here in the heart of southern southwestern New Mexico, um, outside of Cruces, like you mentioned, um doing our best to uh to raise beef cattle.
Carollann Romo:Yeah, well, and I I love the the story you've told us now. Now I've made you tell us a couple times. Um, but the uh the story of how you guys uh ended up with this ranch here.
Ross Foster:So uh my grandpa built a couple feed yards in southern California in the Imperial Valley, and um they would buy their animals at the stockyards um in in Fort Worth, and halfway between Fort Worth and Brawley, California is Las Cruces, New Mexico. And uh this ranch was available, so they purchased it, so purchased it so that we could rest our cattle before we took them the rest of the way to California to feed them.
Carollann Romo:I think that's a great story and a really neat thing that uh even uh when it was purchased in the 70s, there was a a thought it was purchased for the care of cattle. It was so that the cattle didn't have to drive 16 hours.
Ross Foster:That's correct.
Carollann Romo:Yeah, that's a that's a I mean that goes to the heart of probably your your family and how they treat cattle of you let's give them some rest. Let's do this.
Ross Foster:Absolutely. Absolutely. Happy happy cattle produce better. Um, you know, you don't want to stress them out. It's uh and we're obligated to do the the most we can for them.
Carollann Romo:Oh, absolutely. Uh economically, uh ethically, all of the all the words. Uh so you uh so tell me about kind of your background. Were you always in the family business and and uh kind of what's what's the path that got you here?
Ross Foster:Um I grew up on a feedlot, um, which which was we raised cattle uh for for meat production. Um and we we milled feed, we doctored cattle, we castrated, we did all the things. Um moving out here seven years ago to manage this ranch was a big change. Um I didn't know that I'd waited my entire life to do this. Um and it it's really been a redeeming experience, um, and it's not something that I'm willing to give up. As a matter of fact, I'm willing to die on this hill. Um, I will fight for this business and I will fight for for uh the beef industry and the Western lifestyle. Um it's uh it's it's redeeming. It brings me a lot of peace and a lot of happiness, despite the issues that uh we come across day to day. Um this is a a a good life. A good life. It's not an easy one, but it's a good one.
Carollann Romo:Absolutely, absolutely. Uh I I believe it is, and then it's it's uh romanticized in my head for sure that that uh the ranching lifestyle and this, you know, the peaceful, and then and then you keep using the word redeeming, and I gosh, it sounds that sounds uh aspirational, like uh a really, really neat thing. So you kind of mentioned challenges. Tell me about some of those challenges.
Ross Foster:Um weather is one, forage um goes with the weather. Um the public is is another one. We uh we have uh people that come out here and utilize public land, which is just fine. But sometimes they think they're helping us by opening gates um and letting animals into a pasture that they're sitting in front of, or they turn on or off valves that are on or off for a very good reason, um, thinking that they're helping. Again, it's just part of the deal. Um and and uh those are small obstacles to overcome. Um and and we're firefighters out here. We we wake up and put out whatever fires are lit that day. Um and I'm not talking about literal fires, I'm just talking about whatever is going wrong.
Carollann Romo:Absolutely, absolutely. I it's my favorite thing to say in probably every podcast is the the diversity of an agriculturalist or a rancher, you've gotta know meteorology, you gotta know soil, you've got to be, you know, when you when you think about a rancher or you think about a cowboy, you know, you see the cowboy hat and you think, oh, he probably knows horses, he probably knows cattle, but you also know soil science and you also know about seeds and you also know about uh weather patterns and La Niña and El Nino and all these things that that it takes.
Ross Foster:That's correct. Uh I tell people we're glorified plumbers uh because we fix a lot of water lines, and then every once in a while we get to get get on a horse and actually be cowboys. Um but plumbers and six fencers is is 90% of it uh people who want to come out and work and they think they're gonna be riding a horse all day, and that's just not the case. Um it's uh it's taking care of the animals, taking care of the ranch, conserving water, making sure that our lines don't leak, improving storage, um, and uh and our uh rebuilding our dirt tanks so that we can utilize our rainwater when it does rain. It's been exceptionally dry for the last couple of years. Um it's lush now, which is beautiful. Um caring for our pastures in the fashion to where it's it's it's uh environmentally and uh and economically good for the ground and good for the animals so that we can we can continue feeding um for generations.
Carollann Romo:Oh yeah, and uh water is everything, right? So we we uh will be able to show pictures of of of how uh beautiful the ranch was for the uh you know versions that are video. Of course, if you're you're just listening, you might head over to uh YouTube or Instagram or something and and see, because it is beautiful right now because you do have all that rain, but then uh you have to be thinking not about today with all the rain, right? You're thinking about the future.
Ross Foster:That's correct.
Carollann Romo:You have a lot of projects that are just in case there's drought again or for when there is more drought, right?
Ross Foster:Absolutely. Um and and this is the time to do it, is when it when it rains is when you when you put the work in so that when it doesn't rain, that you have the the available feed to give the cattle. We're uh developing 640 acres of farm ground. We put it in uh new wells and center pivot sprinklers, and we'll be growing uh we'll be growing seed in, we'll be growing permanent pasture, um a seed balloon that fits with this area of New Mexico, um, so that when it doesn't rain, we can graze our cattle on the um on the grass that we grew ourselves. Um and that's part of the sustainability deal is is these animals deserve every effort that we can possibly put in. Um and that's that's our goal.
Carollann Romo:Oh yeah. And and I I thought it was interesting too, as we were driving by one of the pivots you talked about, a seed blend, and it was just a cheap seed blend or something, right? Or a value seed blend, you called it, I think. And it was to help the soil, right? And like you said, you do this now so that when you need it to be a really you know good forage, it will be in the in the soil will recover by having you know different nutrients, right?
Ross Foster:That that is absolutely correct. Um you deal with the present but plan for the future.
Carollann Romo:Yeah, yeah, absolutely. Uh the the amount you have to deal with that is is uh incredible. Um so talk about New Mexico's landscapes and and uh the differences in uh or you know what you deal with in as far as the landscapes go with your ranching.
Ross Foster:Yeah, the our our ranch is fairly vast, and so there's a lot of different landscapes. There are there are draws that are full of grass, there are fence lines that are that are uh driven into rocks um on the top of hills and top of mountains. Um when they divided ranches back in the day, they basically said from the top of that mountain, the top of that mountain, um, and those are the fences that we have to fix. Um and we're either hiking or on horseback pulling uh pulling uh pony mules with with all the gear on the back so that we could fix fence. Um it's extensive. It's ext it's an extensive amount of work. Um there's a lot of dry areas. Um the last couple years that this ranch looked like the moon. There wasn't a uh a liquid grass on it, and we did a lot of supplemental feeding, protein um hay. We trucked a lot of hay in from uh from out of state um where it was more affordable and more available. Um and and we fed three days a week hauled hay around the ranch because there was no forage.
Carollann Romo:Oh yeah, because because uh, you know, there's issues for everyone when it doesn't rain, right? Or or everyone could maybe complain, or maybe anyone could, right? We can all complain about anything. Um but uh for a rancher, I mean, those cows still have to eat. And if you're you're ranching and you're expecting those native grasses to come, they're not coming without rain, right?
Ross Foster:So that's correct. Um and even worse than that, our last windy season was so bad that um that a lot of the seed that fell off of the grass that is out here was buried under two feet of blow sand. Um and and it's it's hard for the water to get down that deep, and it's hard for the seeds to sprout through two feet of blow sand. Um we were fortunate this year to get uh almost our annual allotment of rain, but it's the first time in almost 15 years that we've gotten that that amount of rain. Um and it it's a blessing. Um, but we have to uh I intend to utilize that, let our grass go to seed so that um so that new varieties could uh able to grow um and diversify our uh our forage.
Carollann Romo:Yeah, and that's something maybe I hadn't heard of, uh just you know, admittedly, that that that's the whole purpose or or you know, your current purpose of resting that pasture is so that it goes to seed. That was the first time I had ever heard that that that and it makes sense, and maybe I could have assumed that or could have, but the way you explained it was really neat to me that you're resting that pasture so it goes to seed so that it will grow more.
Ross Foster:Our animals eat what's most palatable, um, and they're gonna eat the new growth first um versus the the older grass and and different seeds take different time to uh different time amounts to germinate. And if those seeds those that grass never goes to seed, it's not gonna grow anymore. Um and and being able to rotate pastures and manage the the growth and uh consumption of that grass. Um also by managing the size of our herd. Ranching is ranching fundamentally is managing the size of your herd based on available forage um or supplementing. You know, um it's the last couple years have been rough. Uh we do get some help from the state, um but a lot of our neighbors have liquidated their herds. Um and you can't buy animals at auction and put them out on a on a vast ranch and expect them to survive. They won't um they don't know where the water is, they don't know the noxious weeds that they're not supposed to eat. Um and same thing with pen raised bulls. Um they have to be taught. Um they they need that maternal direction that uh the braengist animal gives them. Um I I watch Brangis moms push their calves off of off of a broom snake or rattleweed. Um, and that that is exactly what it takes.
Carollann Romo:Um Yeah, well, and uh I was gonna say I I thought of something too, just for uh, you know, a non-agriculture person listening, because we we hope we hope that you're listening, right? Um and and uh we we talk about the palatable grass, right? Well, I learned from a spinach farmer in the Salinas Valley a long time ago is that baby spinach is just young spinach, right? And it's just harvested sooner. And that baby spinach is the is more palatable. So that's why we eat baby spinach a lot. You can also buy regular spinach, but that baby spinach is more palatable. So that's like that new growth, right? If we can compare it to something that we see in the grocery store, we understand. How often are you making decisions on your herd size?
Ross Foster:Um, so we we gather twice a year, um and and we base herd size off of off of available forage. Um we having October it was dry and it been dry for years. Um and and we held our cards um and we hauled a lot of feed and hauled a lot of water throughout the summer um from October until now. Um and it paid off. Um, like I said, a lot of our neighbors have liquidated their their herds purely because the the grass to purchase isn't available locally, which is why we buy it out of state. Um and and it's either it's either you bite the bullet and pay the bill for the feed, um, or you liquidate. Um and especially now with the beef market the way it is, um, it's very difficult to restock your ranch, and even more difficult if half of those eat the noxious weeds and don't survive the year.
Carollann Romo:Yeah, absolutely. And you said you mentioned you know each, you've got, you know, 600 head, I think you said, right? If that's okay to say.
Ross Foster:We we we we have 600 head now.
Carollann Romo:Yeah, and so you said you know you know each of those animals, right? So it's not only, you know, hard to start over, but it's also hard. You've built this herd because of the genetics that you like. And when you know, we talk about genetics, sometimes that sounds scary, but you've just bred these animals based on their temperament, their their ability to survive in in the desert and all of these things. And so if you have to liquidate, that's a hard start. That's a hard start over, and it's also heartbreaking, right? A lot of ranchers talk about that, right?
Ross Foster:It's damn near impossible to uh to come back from liquidating your entire herd herd. It's not impossible, but it it almost is. Um and uh making sure that these animals are healthy is is a is a priority. Um supplementing their feed. And uh um it was a it was probably three years ago. I thought I had another a neighbor's animals, and he walked up the corrals and he said, That one's mine, that one's not, that one's not. And I said, How do you know? And he said, Because I don't know those animals. And I'm like, What do they mean you don't know those animals? And a year later, driving through the ranks with my old man, and he goes, Look at those, and I said, Those aren't ours. And he goes, How do you know? And I go, Let's go check. Um, and they weren't ours, they're our neighbors. Um and and it was kind of then that I realized exactly what he meant. Um without knowing it, I know every single one of these um animals because we processed them. I remember them, um, and they remember, they remember me, you know, and and we've changed the dynamic of of our cattle here where we're we're no longer the enemy. Um when I got here, we'd pull up and they would just take off running, just head high, tail in the air, at a dead run. Um and and now with a little bit of cake and uh and streamlighting, um, they they are they're not cooperative, I won't say that. Um but uh if if uh if an animal runs when we're gathering um and we have to rope them down, it seems irresponsible to make my cowboys chase that cow every year. Um that one cow will take three, three will take ten, ten will take the rest of the herd. Um they have to rope one down, it goes to the sale barn. If it hooks a horse a couple times, it goes the sail barn. Um then we've still got some track stars out there that uh that will just put their their you know, big alpha females that will put their head in the air, their tail in the air, and just take all of them with them. Um but it's a process. It's a process. And and uh let's say two years ago is when I kind of started to see the animals going to where they needed to go and the direction that they needed to go. Um and we use some of the best cowboys on the planet, they're uh they're Charo Cowboys, and um and we use a helicopter pilot who is in who is also a cowboy and a rancher, um, and he is tenacious. Um and without my team, I couldn't I could not do this. This isn't a one-man show. Um, it is an absolute team effort. Um, and the credit goes to them as much as it does to me.
Carollann Romo:I love that. That's that's an important uh important quality. And then and then uh, you know, they're still animals, right? So that's all I kept thinking is they're still animals. And then uh you said cake broke, and you know, sometimes I think my job uh in this podcast is to try and help uh people understand the the lingo when I actually know, because that's not all the time. Uh, but the cake is a uh like a sweet feed that cattle like, right?
Ross Foster:It's a cottonseed cake pellet, it's about the size of a half a cigar. Um and it and it's like a it's like a cauchito. Yeah, exactly. Exactly. It's a snack, it's uh it it's it's sugar, and um and it makes it easier so that uh for you to look at your animals from a pickup and they're all surrounding you, you can tell which ones are sick, you can tell which you can see the new underbranded babies, um, which gives you an idea of of the rest of your next week. Um if if you need to rope cows down and adopt them or if you need to stop and brand a brand a calf, um, as opposed to looking at them through binoculars from uh eighth of a mile away.
Carollann Romo:Yeah, yeah. The and the cake trucks are pretty identifiable, um, you know, like a pickup in the front, and then in the back it's got you know a big box full of cake, full of cake pellets.
Ross Foster:Absolutely. And you turn a siren on or you or you you know you play the song or or even just the the idol of a p my particular pickup, um, and they will come out of the tall grass getting loose, um, you know, they're running, making a dust cloud towards this pickup.
Carollann Romo:Yeah, yeah. They and then they call it cake broke, right? Which which I think my husband can make some jokes about me being cake broke too. Like I can fires up a grill and I'm like, oh hey, I'm here. Did you need help? Yeah.
Ross Foster:100%.
Carollann Romo:Um so we've talked about the land and the livestock. Um uh what about the um Um What's maybe one thing most people don't know about raising beef in New Mexico?
Ross Foster:You know, um, if you've never worked on a ranch before, there there isn't a lot, you know. You know what I mean? Um a lot of people think that their state comes from the grocery store. Um the reality is that it takes a lot of work, um, it takes a lot of animal husbandry, it takes love. Um probably one of the hardest parts about my job is having to euthanize an animal that you spent three weeks doctoring, um, and and you threw all three darts at the same time to get this animal up um and it still fails. Um that being said, when you do that and one gets up and and recovers, there's there's some redeeming value in that too.
Carollann Romo:Absolutely. And and I think we should say too that that um I've found this to be true with a lot of people, but definitely with you. You are an animal lover.
Ross Foster:I I am an animal lover. I living out here taught me I learned more compassion for these animals. They provide a decadent lifestyle and a good life, and we owe it to them to do the very best we can. Um Healthy animals are breeding animals, you know, um, and it's not it's not a single faceted uh solution. It ha it is always multifaceted. There's there's a dozen things you have to do, and you can't do one, you can't do three, and expect to to succeed.
Carollann Romo:Absolutely. And I yeah, I just think that that that's an important part is is uh knowing that you're an animal lover. You've got you know, dogs, you've got donkeys, and I think there was a goat or a sheep or something, maybe a doll sheep or something out there. And then you've got your you know, pasture pets of of uh mini, mini brahmas and uh and even uh um what's it called, a highlander. Yep. Uh I and I think that's a really anything people should understand that you and that's what makes you care for animals so much, right?
Ross Foster:It it it it does. And like like I said, I I know these animals. I know these animals. Um I've known them for years. And um as far as the the miniatures go, uh that's it. We have like a like a small petting to do basically, and and uh there isn't a single child that comes out here um that doesn't remember their first time being on a farm and hand feeding some some animals. Um and the miniatures are uh uh more approachable sometimes. Um and they they remember that, and that's uh that's an experience for them, and almost all of them want to come back out here. And and that's a good way to get kids introduced to this life, you know, um for for the next generation. Um it is possible. When I moved to New Mexico from California, I I heard things like that long hair ain't gonna make it. Um and and but my favorite thing is to be underestimated. That that that's perfect for me. I like being the underdog um and and fighting up.
Carollann Romo:Um yeah, absolutely. I love I love that uh personality trait and I try to resemble that too. I I've said I've been underestimated before. I'll be underestimated again, but we'll prove them wrong. We'll figure it out, we'll find a way.
Ross Foster:I was uh I I've hunted my entire life, and I feel like any good hunter is also a conservationalist. Um and any good any decent meat eater should also have uh a level of animal husbandry, you know, uh, because that's where it comes from.
Carollann Romo:Yep, absolutely. That's an important thing. Well, just since you brought up hunters and then we talked about the public earlier, I know I asked you this earlier, but if a you know a public land user is is well, and maybe we describe the so the ranch is, you know, some private and some public, but then how do you hope that someone treats your land and and your operation when they're using the public land that you know um that they do, right? They have access to.
Ross Foster:I I expect people to follow the rules that are that are set forth by BLM and state, um, which you know, no, no doing donuts in the middle of the pasture, you know, follow the two-track roads that are established, um, and and have some reverence and and respect for the land and the animals um and the stewards of the land. Um and I I feel like most people do. Most people do, and if they don't, I could see them. Um and then I I go out and talk to everybody. Um if I see somebody parked or hunting, I pull up, make sure everything's okay, um, and and let them know who I am and what we're doing out here. And I think that the most of the people that I run into appreciate the change that's happened on this ranch in the last seven years um and can see the effort, um, not only in the headquarters, but the quality of the animals um and and how healthy they are.
Carollann Romo:Oh, yeah, absolutely. And I I mean that's obviously just great advice for for life. You should always, you know, stop and talk to people and and uh be respectful of where you are, but especially in nature, just understand that there's more going on and and most ranchers or most ranches uh in New Mexico specifically are some land owned by the rancher, some land owned by pure Bureau of Land Management, which is a federal, federally owned land and leased to the rancher, and then some even state leases, right? And that's you know a complicated thing to understand that that you know is definitely over over my head in some ways, but yeah, just be respectful because there are cows there and it's and and the cows are an important part of the ecosystem and and an important part of why those lands stay public, right?
Ross Foster:Yeah, and and I I've I've tried even this week we're uh we're replacing wire fences that are uh frequented with with steel gates. Um, because not every bicyclist or razor driver, uh side-by-side driver will close a uh a wire gate. Um so making it easier for them to to do what needs to be done, which is come through a closed gate and shut it behind you, um is is easier. You know what I mean? Uh trying to make it the ease of the use of public to benefit me, which is if I make the gate easier to close, there's a better chance that they're gonna close it.
Carollann Romo:Well, it's very kind of you and very uh you know prudent in in a lot of ways. And then I I just will say, you know, reiterate that. If you're on public land and there's a gate that's open, leave it open. If there if you're on public land and there's a gate that's closed, close the gate behind you. If there's if you see water on, leave it on. If you see water off, leave it off. If you have questions, find the rancher, find the headquarters. Uh there's, you know, plenty of easy ways to find a find a ranch house, leave a note. If you're worried there's a water on or something that looks off, leave a note and and uh tell a rancher because I think you know if we can all be respectful of of uh each other, it's you know a great way to live.
Ross Foster:I agree with a hundred percent.
Carollann Romo:Yeah. Uh so what's your favorite part of your job? Or of your lifestyle even?
Ross Foster:I I I think that my favorite part is probably the the animal husgy um and and the love for these animals. Um and and what uh watching them produce and be happy based on the effort that I've put in. Um it like I said, it is re-geeming. Um being able to drive around this ranch and see green grass and see happy cows with their heads down eating um at five o'clock in the afternoon, there isn't anything better.
Carollann Romo:Absolutely. Um and and uh I know we we talked about this earlier, but we um you've you've followed uh uh in footsteps of you know generational being in the beef industry. Um and it's it's hard, but it's a choice that's made every day to keep doing it, to keep waking up, to, you know, break break ice if it if it freezes down here, if it you know, all the things that you have to do, you have to wake up and keep doing it. What makes you keep going?
Ross Foster:Um you know, it's uh it's a lot like I said, it's a love for this lifetime and wanting to perpetuate it for generations. Um there is a popular TV show uh recently that said something like, you know, in two generations your job isn't gonna exist. Um and my answer to that is not if I have anything to do about it.
Carollann Romo:Uh excellent, excellent rebuttal, and uh and I did love that that particular show made it cool to be a cowboy again. That is that is a neat thing, and to see horses and cattle on on uh television, not always uh not always the perfect uh depiction of of the ranching industry, but to see cattle and horses on on a major television show I know was a special part for for a lot of people.
Ross Foster:Definitely. I think in uh in my lifetime I've watched the popularity of the move to the city, of being a city guy, change. Um and everybody in the city wants to move out and and be a rancher um and and and go for it, but it's it's not easy. Um it's it's a lot of work and it's uh it will it will run your life, um, but it will be it will be more enjoyable. Um there's ups and there's downs, but um such is life.
Carollann Romo:Absolutely. There is sacrifice in lot in involved to uh to have have this type of lifestyle. A lot of sacrifice.
Ross Foster:Absolutely.
Carollann Romo:Even even I think we were talking to uh Katie about about you know Wi-Fi and you know issues with that. There there are so many sacrifices, and so we we appreciate what you do because that means I can go to the restaurant and I can go to the grocery store and buy beef, right? Absolutely. Um so uh the the final question I have, unless you had anything else you wanted to add as we were kind of talking about it, anything else you wanted to include?
Ross Foster:Be kind to ranchers, treat them with respect, and then you'll receive respect back.
Carollann Romo:Yep, absolutely. Uh absolutely uh agree with that and can vouch for that. Um so what is your favorite way to eat beef or even like a favorite unique beef recipe?
Ross Foster:So uh I'm sure a lot of guys will say ribeye is their favorite cut. Um I stopped buying ribeye about two years ago and started buying a uh brevet, which is a uh cut from the the back belly side in front of the the back leg, and it is phenomenal. It's it's marbled like uh like brisket. Okay, but um cooks like a steak. Um and it's it's it is phenomenal. Um and I I have a couple of different ways that I like to cook the steak. The brevet I like to cook hot and fast, um to medium rare. Um I use a seasoning called hardcore carnivore black. And if you cook steaks, you need to you need to get yourself a uh a shaker of that. Um it's phenomenal. Um I also like to souvie uh a steak or New York. Um it's an immersion cooker, and you can impart flavors with uh uh lemon, rosemary thyme that you can't otherwise get into the steak. Um you you uh use the the cooker to do the submerge cooker to do that, and then you pull all the salad off of it and then cook it for a minute on each side, sear it, and it's good to go.
Carollann Romo:Man, that is that is quite the culinary expertise over here. Uh sounds like a heart. No, no, no. I gosh, we love we love to eat in uh uh that I think that that's that that seasoning you're talking about is literally black, right?
Ross Foster:It is. They use uh they use uh activated charcoal in it. Yeah. And it's it's all the stuff you're gonna put on your steak anyway. It's it's salt, pepper, uh, garlic, and onions. Um, but if you want like a nice bark on a on a uh brisket or even on a on the brevet cut, it's wonderful. It will look burnt when it comes out because the seasoning is black, but it is it is phenomenal.
Carollann Romo:I have one of those sitting in my cabinets because I was in Clovis and went to Foot Family Meets and they sold me on it. They said, You've got to have this, and they sell out constantly.
Ross Foster:Oh yeah.
Carollann Romo:Yeah. Now I gotta go home and use it. What the heck? I've been it's been sitting there.
Ross Foster:It is phenomenal. Um I I asked a Michelin star chef how he cooks his steaks, um, and that that's what he told me this evening that he uses the immersion cooker, and then um like the coal stacks that you start a uh Weber with. Get that started, burn it down, put a grid over it, and then and then uh sear the the heck out of the the steak.
Carollann Romo:Um well now I'm hungry. Uh well well uh surely we need to get out of your hair. Uh thank you so much for the important role you play in the industry and and uh providing you know safe, wholesome beef for the world. Uh thank you for the podcast and and thank you for hosting us at your you know beautiful home. We're sitting at a historic bar. Uh this is one of those things where we'll talk about this for a long time. So thank you for for hosting us.
Ross Foster:Thank you guys for coming out, give me the opportunity to talk to you guys, and thank you for what you guys do, promoting New Mexico beef the New Mexico beef industry, um, and highlighting the efforts that ranchers put in um to animal husbandy and and taking care of the land um and and providing great American beef.
Carollann Romo:Absolutely. It is an absolute honor to uh tell the story and thank you again.
Ross Foster:The honor is mine. Thank you.
Carollann Romo:Behind the burger is a podcast produced by the New Mexico Beef Council with the goal of telling the stories of the cattlemen and cattle women of the New Mexico beef industry. Thank you for joining us for today's episode. If you would like more information, please visit nmbeef.com. Whether it be a burger, a steak, or another beef dish, we hope you are enjoying beef at your next meal.
