Peptide of the Week: What's Really in Your Beef With Tim Elkins

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Welcome back, warriors! In this episode of Peptide of the Week, JD Denham and William T. Haas sit down with Tim Elkins, JD's first mentor in business and now owner of Elkins Cattle Co., one of Texas's largest cattle operations spanning 40 to 50 thousand acres. This one is not about peptides. It is about what is actually in your food and why it matters just as much.

Chapters:00:00 – Intro00:13 – Meeting Tim Elkins01:36 – Tim's Background: Finance to Cattle Ranching07:53 – The Time Management Lesson That Changed JD's Career10:35 – Cattle Ranch to Table: How the Industry Really Works12:23 – The "Big Four" Monopoly Explained14:24 – Why Elkins Cattle Co Refuses to Cut Corners18:46 – The Truth About Foreign Beef21:00 – Why Ribeye Prices Doubled & Who Profits25:03 – Grocery Store Ground Beef: What's Really In It29:44 – What's Legal But Should Shock You34:29 – How to Tell a Cheated Steak From a Real One39:10 – The Truth About "Wagyu" Labels at Costco42:47 – Grass-Fed vs. Grain-Finished Explained47:26 – Inside a Feedlot: How They Track Every Animal54:08 – How Buying Local Can Starve Out the Big Four & Outro

We cover:🐄 How beef actually gets to your table– 90% of American beef passes through just four companies: JBS, Cargill, Tyson, and National Beef– These four have a stranglehold monopoly on the entire industry and prioritize speed and profit over quality– 70% of beef consumed in America is foreign beef. Most people have no idea– Animals are often slaughtered at under 12 months old or as old non-producing cows to cut costs– Horse meat in fast food chains: confirmed. And it is more widespread than just Taco Bell

🚫 What store-bought beef actually contains– Hormones, antibiotics, mRNA vaccines, and artificial additives are standard practice in commercial beef production– Wagyu labeling loophole: a product only needs 0.001% wagyu genetics to legally use the wagyu label. That ribeye at Costco is not what you think it is– "Grass-fed" on a label means almost nothing. Every cow has eaten at least one piece of grass. The label has no meaningful standard– Pink slime in ground beef is real and it comes from reputable-looking places, not just fast food– Veal in most restaurants is almost certainly a ca