Behind the Burger

New Mexico Beef Council
  • 5.0 (7)
  • Food
  • Updated Biweekly

Behind every burger is a story. Produced by the New Mexico Beef Council, Behind the Burger introduces you to the ranchers, families, and industry professionals who raise cattle, steward the land, and keep beef at the center of New Mexico’s culture and economy. We go beyond the plate to explore heritage, hard work, nutrition, and the future of beef in our state - sharing transparent conversations that connect consumers to the people behind their food.

  1. 1d ago

    Seven Generations On One New Mexico Ranch with Tom Spindle

    Send us Fan Mail Most people can picture a cowboy. Far fewer understand the math, the risk, and the nonstop decisions behind a real New Mexico cattle ranch. We’re in Stanley, New Mexico, sitting in a pig barn of all places, talking with Tom Spindle from the Bill King Ranch about what it takes to keep a seven-generation operation moving forward when the weather will not cooperate and the bills keep growing. Tom breaks down seedstock in plain language: these bulls and females are the “seed” for commercial cattle herds, and the genetics have to perform in the real world. We talk about why New Mexico’s arid landscape changes everything, from how far cattle may travel for water to why Tom keeps bulls athletic and lean instead of overfed. If you’ve ever wondered how ranchers plan for drought cycles, protect rangeland from overgrazing, or make management calls when “average” doesn’t mean much, you’ll hear the reasoning straight from the source. We also get specific about animal health and cattle care, including an intensive vaccine protocol built with veterinarians and animal health partners to drive death loss close to zero. And we go where most conversations stop: thin margins, one sale check a year for many producers, and the reality that higher cattle prices can come with higher fuel, feed, fertilizer, and labor costs. Finally, we talk direct-to-consumer freezer beef, why customers want to know where their food comes from, and the pride of selling beef you’d feed your own kids. If you care about local beef, New Mexico ranching, cattle genetics, or responsible beef production, subscribe, share the episode with a friend, and leave us a review so more people can meet the folks behind the burger. Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

    25 min

  2. Jun 23

    How An Extension Veterinarian Turns Research Into Ranch Decisions with Dr. A.J. Tarpoff

    Send us Fan Mail Beef doesn’t stay a great eating experience by accident, and neither does consumer trust. We’re joined by Dr. AJ Tarpoff, the beef extension veterinarian at Kansas State University, to talk about what happens behind the scenes when research, ranch reality, and the dinner plate all have to line up. We start with AJ’s unique background across the beef supply chain, from his family’s slaughter plant and a high-end steakhouse to feedlot work and veterinary consulting. That perspective fuels a practical conversation about what extension really does: turning cattle health research into steps producers can use right now, whether that’s vaccine handling, herd planning, or solving problems on a ranch visit. We also dig into why communication is just as important as knowledge, especially when consumers say they trust ranchers and veterinarians most. Then we zoom out to the big forces shaping beef production today: record prices, the urgent need to maintain beef demand, rising cost of production, and weather variability that can flip a plan overnight. AJ explains heifer retention and the cattle cycle in plain language, plus how the Veterinary Feed Directive increases veterinary oversight and helps ensure judicious use of feed medications. If you love practical takeaways, don’t miss his wet-aging tip for vacuum-sealed cuts that can improve tenderness at home. Subscribe to Behind the Burger, share this with someone who loves beef, and leave a review so more people can find the real stories behind safe, wholesome, high-quality beef. Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

    55 min

  3. Jun 9

    Ranchers Build Better Cows: Planning for Dry Years with Dean Fish

    Send us Fan Mail Drought isn’t a rare event in the Southwest, it’s a planning assumption. From Farmington’s Stockmanship and Stewardship event, we sit down with Dean Fish, a southern Arizona rancher, Arizona Beef Council member, and longtime Extension livestock specialist, to get honest about how real ranch decisions get made when grass, water, and time are limited.  We talk about Dean’s work managing the Santa Fe Ranch, plus the community side of ranch life: ag literacy for school groups and programs that welcome the special needs community for animal therapy and outdoor experiences. That mix of cattle work and public connection leads us into a bigger conversation about trust. Beef councils do not need to advertise to ranchers, they focus on the consumers who are on the fence, including future influencers like dietitians and dietetic interns, using research, education, and practical storytelling.  Then we get into the nuts and bolts of sustainable beef production in a high desert grassland: rotational grazing, rest and recovery for key plants, and drought management timelines that trigger specific actions when the rain does not come. We also talk stewardship beyond the herd, like keeping water available across pastures for wildlife, and the challenge of navigating public lands and public policy while still communicating with humility.  Finally, Dean breaks down cattle genetics in plain language, from EPDs to genomics, and why better data helps build more efficient cows in arid environments. If you care about animal welfare, rangeland stewardship, and the future of ranching, hit subscribe, share this with a friend, and leave us a review so more people can find the stories behind beef. Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

    31 min

  4. May 26

    New Mexico Chile BBQ Sauce and Better Beef Cooking with Chef Mica Chavez

    Send us Fan Mail The difference between “fine” beef and unforgettable beef usually isn’t a fancy cut. It’s heat, timing, and knowing what you’re looking at on the board. We’re in the kitchen at the Santa Fe School of Cooking with Chef Mica Chavez, cooking shoulder to shoulder and building a smoky New Mexico chile barbecue sauce that’s made to pair with beef, not hide it. We start with the flavor base: dried Cascabel chiles and New Mexico red chile pods, toasted until aromatic, then simmered into a thick sauce with onion, garlic, ketchup, Worcestershire, soy, mustard, brown sugar, and a local light beer from Bow and Arrow Brewing. Along the way, Chef Mica shares why chile seeds can turn bitter, what “spoon coat” means for BBQ sauce texture, and how small ingredient choices create big depth. Then we move to the meat. We compare tri-tip and beef tenderloin side by side, talking marbling, USDA lean options, and how chefs think about cost, yield, and waste. Chef Mica demonstrates trimming, explains silver skin, points out a normal lymph node, and lays out a simple plan for using every part: render fat into beef tallow, grind the chain for tacos or meatballs, and treat the center cut as the premium portion. You’ll also pick up practical home-cook upgrades like starting with a hot cast iron pan, when to add pepper, and why cutting against the grain matters. If you care about New Mexico beef, local food, and making weeknight cooking taste like a restaurant without restaurant prices, this one’s for you. Subscribe, share with a beef-loving friend, and leave a review with your favorite cut to cook at home. Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

    49 min

  5. May 12

    American Wagyu Demystified with The Meat Dudes

    Send us Fan Mail We team up with Evan and Tyler from the Meat Dudes to clear up what American Wagyu is and why labels like “Kobe” and “Wagyu burger” can mislead. We dig into genetics, sourcing, and cooking so you can buy beef with confidence and get a great result at home.  • Evan and Tyler’s path from restaurants to a Wagyu-focused butcher shop and podcast  • What Wagyu means in plain terms and how American Wagyu traces back to Japanese genetics  • Why “Kobe” is a regional designation and why most “Kobe burgers” are not what they claim  • The myth of massaging cattle and the real role of low stress handling  • Docility, adaptability, and why Wagyu can work across climates  • Longer finishing timelines and how producers think about profitability  • Why transparency matters and how to verify sourcing and registration  • Practical cooking guidance from cast iron searing to careful grilling and flare-up control  • Why tallow works so well and how it keeps flavor front and center  • Going beyond ribeye and tenderloin with Denver, bavette, culotte, tri-tip, skirts, and sirloins  • How connecting consumers to ranchers can strengthen the beef industry  Thanks for listening follow the show so you never miss an episode and connect with us on social media for more behind the scenes stories and updates.  Check out The Meat Dudes podcast on all podcast platforms as well! Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

    1h 12m

  6. Apr 28

    She Took Over the Ranch and Built a Beef Business with Candy Baca

    Send us Fan Mail A ranch can change overnight, and so can your role in it. We’re joined by Candy Baca, a sixth-generation rancher east of Las Vegas, New Mexico, who stepped in after an unexpected loss and built a direct-to-consumer beef program to keep her family operation strong. She shares what it’s like moving from a traditional cow-calf routine to selling local beef to real families who want to know the story behind their food. We dig into what “regenerative agriculture” looks like on the ground in New Mexico: pasture rotation, soil health, working with natural forage, and planning for drought and snow. Candy also gets candid about the parts nobody glamorizes, like paperwork, marketing, and the constant pressure of doing business with a small team. On herd health, we talk genetics, vaccinations, and why prevention planning matters, including staying alert to threats like New World screwworm. If you’ve ever wondered how buying beef direct works, Candy breaks down the customer side too: cut sheets, finished weights, rail weights, customization, and why dry aging changes yields while improving tenderness and flavor. She also tells a powerful customer story that captures the real impact of buying local and supporting family ranchers across New Mexico. If this conversation helps you see beef differently, subscribe to Behind the Burger, share the episode with a friend, and leave a review so more people can find the people and practices behind New Mexico beef. Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

    39 min

  7. Apr 14

    How Two New Mexico Families Built A Ranch Partnership That Lasts with Cortese & Lee Cattle Co.

    Send us Fan Mail A ranch partnership sounds simple until you price a feeder calf, hit a drought, or unload fresh cattle that have never seen a hot wire. We’re out near Fort Sumner, New Mexico with Luke and Donna Cortese and Taylor and Kayla Lee to tell the full story of how two families build a cattle operation together and why trust, fairness, and daily discipline matter more than hype. We talk through the real work behind New Mexico beef production: turning calves out safely, pushing cattle to water, setting up vaccine and mineral programs, cleaning tanks, and using limit feeding to spot health problems before they turn into wrecks. You’ll also hear how modern ranching uses practical technology like cameras on remote water, Bluetooth feed-truck scales, group texts, FaceTime, and drones with infrared to find calves when weather and terrain make the job harder. Then we zoom out to the business side of ranching and agriculture. We get honest about thin margins, big capital needs, labor shortages, and why risk management tools like hedging and Livestock Risk Protection insurance matter when markets move fast. Throughout it all, the theme stays consistent: stewardship of land and cattle, investing in people, learning from failure, and keeping your word when it costs you. If you care about ranch life, animal welfare, and where your beef comes from, subscribe, share this with a friend, and leave a review so more people can find these New Mexico ranching stories. Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

    2h 26m

  8. Mar 31

    Inside a Family-Owned Beef Plant with Joe and Nayely Madrid

    Send us Fan Mail A lot has to go right before a kid in New Mexico bites into a steak finger at school, and most of it happens far from the cafeteria line. From Roswell, USA Beef Packing is doing the quiet, essential work of turning cattle into safe, inspected, traceable beef that can serve communities across the state.  We sit down with Joe Madrid, owner of USA Beef Packing, and Nayely Madrid, office manager, to talk about building a USDA inspected slaughter and processing facility and what it looks like to grow a family business in the middle of a changing beef supply chain. They share how decades of meat processing equipment experience turned into buying a small plant, expanding rooms and workflows over time, and learning the hard way why diversification and niche markets keep a regional processor alive when the big companies control so much of the industry.  You’ll hear how their programs work, including Ranch to Institutional Markets through the New Mexico Grown program, custom processing for cattle owners, co-packing and private labeling for small brands, and exporting American beef to places like Mexico and China. We also dig into food safety and humane handling, from lot-based traceability and trained station teams to the reality of constant inspections. Then we get practical and specific: fully cooked beef for school lunch programs, why “ready-to-heat” helps with food safety, and what’s next as grants help turn offal into value-added products like raw pet food and treats.  If you care about New Mexico beef, local food systems, or how a processing plant actually runs day to day, hit play, then subscribe, share the episode, and leave a review so more people can find the stories behind the burger. Thanks for tuning in to Behind the Burger! Stay connected with us — follow @NMBEEF on TikTok and Instagram, New Mexico Beef Council on Facebook and visit nmbeef.com for recipes, nutrition info, a local beef directory and more.

    39 min
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Trailer

Ratings & Reviews

5
out of 5
7 Ratings

About

Behind every burger is a story. Produced by the New Mexico Beef Council, Behind the Burger introduces you to the ranchers, families, and industry professionals who raise cattle, steward the land, and keep beef at the center of New Mexico’s culture and economy. We go beyond the plate to explore heritage, hard work, nutrition, and the future of beef in our state - sharing transparent conversations that connect consumers to the people behind their food.

Information

  • Creator
    New Mexico Beef Council
  • Years Active
    2025 - 2026
  • Episodes
    37
  • Rating
    Explicit
  • Copyright
    © 2026 Behind the Burger
  • Show Website
    Behind the Burger

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