Behind the Burger
New Mexico Beef Council
Outreach Signals
Publishing Details
About This Podcast
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.
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Recent Episodes
S2E8 Ranchers Build Better Cows: Planning for Dry Years with Dean Fish
Send us Fan MailDrought 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,…
S2E7 New Mexico Chile BBQ Sauce and Better Beef Cooking with Chef Mica Chavez
Send us Fan MailThe 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…
S2E6 American Wagyu Demystified with The Meat Dudes
Send us Fan MailWe 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…
S2E5 She Took Over the Ranch and Built a Beef Business with Candy Baca
Send us Fan MailA 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…
S2E4 How Two New Mexico Families Built A Ranch Partnership That Lasts with Cortese & Lee Cattle Co.
Send us Fan MailA 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…
S2E3 Inside a Family-Owned Beef Plant with Joe and Nayely Madrid
Send us Fan MailA 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…
S2E2 Stewardship First In New Mexico Ranching with Kimberly Stone
Send us Fan MailThe real story of New Mexico beef isn’t a TV montage of horses and hero shots. It’s drought math, grass management, and a daily promise that the cattle get water and care before…
S2E1 Tradition Meets Grit: Rethinking Ranching For The Next Generation with Bronson Corn
Send us Fan MailA fifth-generation rancher from Roswell, New Mexico, pulls back the curtain on how a family outfit survives drought, policy, and razor-thin margins without losing its soul. Bronson…
S1E26 How A Lawyer-Turned-Rancher Leads Cattle Growers And Builds Resilient Beef Operations with Tom Paterson
Send us Fan MailWe sit down with Tom Paterson, rancher and new president of New Mexico Cattle Growers, to talk stewardship, drought strategy, and how data and design make cattle calmer and beef…
S1E25 Building A Local Beef Brand From Ranch To Retail with Garrett and Megan Foote
Send us Fan MailWe trace how a ranch family in Curry County built a vertically integrated beef business, from wheat pasture yearlings to a fresh meat counter known for prime cuts, green chile brats,…
S1E24 Building A Family Ranch With Science, Grit, And Heart with the Armendariz Family
Send us Fan MailStart with 12 cows, add three counties of scattered leases, mix in a veterinarian, a range scientist, and two determined brothers, and you get a modern ranch story that’s as practical…
S1E23 How A Multi‑Gen Ranch Thrives On Adaptability, Community, And Care with Heidi Humphries
Send us Fan MailHard truths, open pastures, and a lot of heart—Heidi Humphries invites us into her family’s Black Angus cow‑calf ranch outside Tucumcari, New Mexico, and shows what real stewardship…
S1E22 Ranching on Thin Margins in Fort Sumner with Sarah Fitzgerald
Send us Fan MailA famous outlaw's grave you can see from the kitchen sink, a trail that once fed frontier forts, and a family betting on rain—this is ranching in Fort Sumner, New Mexico. We sit down…
S1E21 Generations On The Range: What It Takes To Raise Cattle And Community with Boe Lopez
Send us Fan MailCuriosity, service, and straight talk drive this deep dive with New Mexico rancher and board member Boe Lopez, who opens up about life on the range and the work behind a trustworthy…
S1E20 A Fourth-Generation Cattleman Shares How Planning, Stewardship, And Grit Sustain Beef And Open Lands ft. Ross Foster
Send us Fan MailWe 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…
S1E19 From Mules To GPS: Building Beef And Family Across New Mexico with Jim and Jay Hill
Send us Fan MailWhat does it take to keep a ranch thriving when prices swing, rain stalls, and the next generation needs a runway? We sit with Jim and Jay Hill outside Las Cruces to map a path from…
S1E18 Year In Review: How New Mexico Beef Council Built Connections from Balloons to Classrooms
Send us Fan MailWe celebrate a year of bold outreach: a locally piloted hot air balloon, a fast-growing school beef grant, a statewide sports nutrition push, and farm tours that bring health pros…
S1E17 From Lobby Floors to Arena Doors: How Denny Gentry Built Cowboy Golf and Shaped Beef Advocacy
Send us Fan MailA lobby fight over the beef checkoff. A dusty arena humming with beginners and world champs. And a simple reframing that changed everything: team roping isn’t just a rodeo discipline…
S1E16 From Calf to Community: Building a Ranch That Lasts with Jimmie Fitzgerald
Send us Fan MailEarly mornings on horseback and late nights in a tractor aren’t a contradiction—they’re the operating system of a ranch that actually works. We sit down with Fort Sumner’s Jimmie…
S1E15 The Dairy-Beef Connection: Inside Route 77 Dairy with Joel Van Dam
Send us Fan MailJoel Van Dam, a third-generation dairy farmer from Route 77 Dairy, takes us behind the scenes of modern dairy production and its surprising connection to the beef industry. With 4,200…
Frequently Asked Questions
Behind the Burger has published 35 episodes since February 2025, covering topics in Arts, Business.
Behind the Burger is currently highly active with new episodes every 2 weeks. Average episode length is 32m.
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