近距离内射合集

Products from No Bull Prime Meats already make their way to dinner tables in every state of the country, and owner Brett Rizzi hopes to continue that momentum for years to come.

鈥淚 think that the sky鈥檚 the limit,鈥� Rizzi said, as his phone rang from his pocket with a cow鈥檚 moo as the ringtone.

Rizzi, who has spent 47 years ranching and proudly wears a cowboy hat when he is away from the meat-processing facility, recently saw his vision for the company get a boost.

The Albuquerque-based company, founded in 2018, has received $100,000 in state and city funding to support its efforts to continue raising and processing meat locally.

Rizzi said he contributed $2 million to launch the company. He said funding from the city and state will mostly serve as a reimbursement, adding that he is 鈥渧ery fortunate and blessed to be able to do this.鈥�

The company employs roughly a dozen people, split among its ranch, processing plant, retail store and corporate office. Rizzi said he aims to create 10 new full-time jobs over the next decade, including butchers and meat processors, who will receive hands-on training.

The local company sells dry-aged prime beef, pork, lamb, goat, bison and poultry at its retail location in the North Valley, along with house-made pancetta, capicola and smoked sausages produced in its smokehouse.

The livestock behind No Bull鈥檚 meats are raised on Rizzi鈥檚 ranches in McIntosh, slaughtered in Moriarty and processed in Albuquerque before reaching store shelves or customers鈥� doorsteps. The company controls each step in what it markets as a 鈥渞anch-to-store鈥� model.

Despite ambitions for growth, Rizzi said quality will always come before speed.

鈥淲e don鈥檛 want to overgrow and not give the service that we鈥檙e used to,鈥� he said.

Nathan Beyer, the facility鈥檚 plant manager, walked through the building, pointing out the dry-aging coolers, sausage fillers and packaging equipment that turn raw cuts into finished products. He said the current team already manages a heavy workload.

鈥淲e鈥檙e a small crew at the moment, but we鈥檙e looking to gain more employees and continue the workload we currently have,鈥� he said. 鈥淲hen I鈥檓 in there as well, we can get a surprising amount of work done.鈥�

One of the butchers was trimming meat along the bone, which Beyer called a mark of skilled butchery. 鈥淵ou don鈥檛 get much better than that,鈥� he said.

Hanging from hooks inside the dry aging cooler, the grass-fed meat has a marble-like pattern, which Rizzi said meant it was prime.

鈥淭he yellow fat is always a good indication that it鈥檚 grass-fed,鈥� Beyer added.

Nearby, the faint scent of smoke lingered in the air, serving as a reminder that batches had run through the smoker moments before. The heavy-duty machine relies on natural smoke rather than liquid smoke and is used to produce a variety of products 鈥� bacon, ham, turkey legs, hot dogs 鈥� along with dog treats that are sold at the North Valley shop.

Much of the company鈥檚 growth has already been reflected in the clean and sanitized facility customers never see, including the cold and dry storage space, as well as updated heating, ventilation and air conditioning systems. The company also has three walk-in freezers, a blast chiller, vacuum-packing systems and a walk-in smoker.

For Rizzi, keeping jobs, training and production local is the whole point, positioning the company to become what he called a 鈥減illar of the state of New Mexico.鈥�

鈥淣o one鈥檚 more important than the other,鈥� Rizzi said of the No Bull staff. 鈥淲e鈥檙e all the same. We just have different positions, and we thrive in our positions.鈥�

Keelin Fisher is a business reporter for the Journal. You can reach her at kfisher@abqjournal.com.