Today’s podcast is the first episode of our new season about companies related to medical manufacturing.
Our guests are Jim and Mary Rickert, owners of Prather Ranch in Fall River Mills, California. Prather’s closed herd, in which no female cattle have been introduced since 1975, enables it to sell cow bone and other organic matter to medical manufacturing companies that require material from disease free animals.
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Jim and Mary Rickert talk about the history of Prather Ranch, which has been operated as an agribusiness since the 1860s. They bought the ranch in the ’80s. (3:30)
Mary and Jim explain that Prather Ranch has a closed herd, which means that no new female cattle have been introduced for a significant period of time. It is a quite large ranch, with 2,600-2,800 cattle. The primary ranch hasn’t had any females introduced since 1975, and Prather’s backup closed herd has not had any female animals introduced since 1992. The animals are constantly tested for illnesses, and if they are infected they are removed from the herd. Also Prather Ranch only uses its own trucks to transport animals between ranges to further prevent infection coming in from the outside. They say their ranch is the truest example of “herd immunity.” (4:10)
Jim and Mary talk about the Prather Ranch’s primary business, selling organic beef. The ranch even has its own slaughter house, which no other ranches have, to insure the meat undergoes the strictest health standards. (8:40)
Jim and Mary talk about their secondary business. In addition to selling beef to consumers, Prather Ranch supplies companies in the biomedical sector with raw biomaterials that come from its cattle. Biomedical companies want to buy organic materials from Prather Ranch because they can feel secure that the livestock don’t have diseases, such as Mad Cow Disease. (10:00)
Prather Ranch first started selling organic material from its livestock in 1990 to the Collagen Corporation, which was manufacturing collagen for cosmetic procedures. (11:00)
Jim and Mary talk about customers that took bone from cow femurs and machined into bone screws, pins, or plates. Then those parts were supposed to dissolve inside the recipient body. People at the time also were using bones from humans, but it was hard to get enough quality bones from dead people. Mary and Jim think that bovine raw materials are generally superior than that of humans because people can know about the animals it is coming from—the animals are in a controlled environment, unlike people. (13:00)
Jim and Mary say that the bone screws and similar products made from cow bone unfortunately sometimes are rejected by recipients because their bodies recognize they are foreign materials. Human bone can also be rejected. These types of bone transplants are less popular now and have been supplanted by synthetic bones made in a lab. (15:15)
Jim and Mary talk about a startup company currently working on a new technology that overcomes the body rejection, which is in Stage 3 of testing.
The following is a summary of the technology:
When a person’s bone is crushed, the company machines a slightly smaller replica out of cow bone using a 3-D scanner. Then undifferentiated T-cells are extracted from the patient’s body fat. Then they 3-D print new cells based on the extracted T-cells around the reconstructed bone. Through a series of other complex processes they join the new cells to the reconstructed bones. Afterward, the patient’s body hopefully will accept the new reconstructed bones. (16:50-21:30)
Jim and Mary talk about other biomedical technology that companies are trying to develop using bovine products to improve the people’s quality of life. Jim and Mary say that it gives them purpose to be able to give animals a healthy comfortable life, produce healthy meat, and contribute to manufacturing products that can help people’s quality of life. They say they have been officially certified since 2003 that their animals are raised in a humane manner. (21:30)
Noah asks a few beef questions. Jim and Mary say that in their opinion male and female beef tastes the same. They say the taste of beef is dependent on how gently the animals are treated—less stress means better flavor. Mary’s favorite cut of beef is Filet Mignon, Jim likes New York Strip, Rib Steak, and some hamburger if it is dry aged with the proper type of added fat. (24:00)
Jim and Mary say they have recently learned about how to handle employees who have contracted Covid-19, as two of theirs just got the virus. (26:30)
Mary says at restaurants she is hesitant to order beef because she knows too much about the typical beef producing process. Jim says he is a lot less picky. (27:00)
Question: Carnivorous readers—What is your favorite type of meat or favorite cut of beef?
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Strip Steak on the Grill! Or if in Italy a gilled Tagliata!