Everything You Never Knew About the Meat Industry | Nicholas Vigil

Nicholas Vigil of Quirch Foods joins us to break down everything that goes into getting meat from the source to your plate. He walks us through the meat grading system, why Quirch stays focused on distribution instead of retail, the process behind producing different cuts, and why prices are likely to keep climbing.

We also get into Wagyu, never-frozen meat, which countries produce the best beef, chicken processing standards, and how the shift toward healthier eating has changed the entire meat industry. Plus a look into his second business, Vacrite and Vac It Up, which handles grease trap cleaning and hydro excavation for restaurants across Miami.

This is the meat supply chain explained by someone who lives it every day.

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Produced by: Ben Schwede
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0:00 Intro
0:41 Vacrite Headquarters
1:25 Quirch Foods
2:55 Food Prices
5:48 Nicaraguan Tomahawks
6:38 Quirch Foods’ Focus on Distribution
7:27 The Process of Producing Meat
12:14 Why Quirch Foods Doesn’t Get Into Retail
12:57 What Meats Do They Sell
13:51 Meat Grading System
19:54 Wagyu
22:05 How People Eating Healthy Impacted the Meat Business
25:58 Deli Meats
26:49 Eduardo’s Healthy Habits
28:54 Never Frozen Meat
30:08 Which Country Has the Best Beef?
31:36 Chicken Processing
32:39 What Type of Chicken is Best
34:11 Presidente Supermarket
36:53 Do They Work with Walmart?
37:26 Publix Prices
38:41 Prices of Meat Will Keep Going Up
40:22 What Are Grease Traps
42:20 Why Grease Traps Are Such a Hassle
43:12 Vac It Up and Hydro Excavation
46:11 Origins of Vac It Up and Vacrite
47:25 Training and Certifications to Operate Vac It Up
49:14 How Often Do Restaurants Clean Their Grease Traps
50:10 Future of Vacrite
52:40 Top 3 Restaurants
56:44 Outro