[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION] >> "VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

>> WELL, HELLO, EVERYBODY.

I'M HUELL HOWSER, AND, YOU KNOW, I LOVE THE INDUSTRIAL SECTION OF DOWNTOWN LOS ANGELES.

THERE'S JUST SOMETHING ABOUT IT HERE THAT HAS ALWAYS-- I'VE ALWAYS FOUND IT INTERESTING TO COME DOWN HERE AND NOSE AROUND, BUT WHEN I DO COME DOWN HERE, I NEVER KNOW EXACTLY WHAT I'M GONNA STUMBLE UPON.

NOW, LET'S SET THIS STORY UP.

RECENTLY, I WAS HAVING LUNCH AT MY FAVORITE RESTAURANT IN THE INDUSTRIAL SECTION OF DOWNTOWN-- THE FRENCH GARDEN.

I WAS SEATED AT MY TABLE, MINDING MY BUSINESS, AND RIGHT OVER AT THE TABLE NEXT TO MINE, THESE TWO PEOPLE WERE HAVING LUNCH TOGETHER, AND THEY WERE WAVING AND WINKING AND SAYING HELLO AND ALL THIS.

SO I FINALLY WENT OVER AND INTRODUCED MYSELF.

WHAT'S YOUR NAME, SIR?

>> JEFF ANNENBERG.

>> NICE TO MEET YOU.

>> BETH GIBSON.

>> OK.

I KIND OF SET IT UP RIGHT, DIDN'T I?

YOU ALL WERE OVER THERE KIND OF GOING LIKE THIS.

>> ABSOLUTELY.

>> SO I WENT OVER, AND WE STARTED A CONVERSATION, AND I FOUND OUT THAT BOTH OF YOU ARE... >> WE BOTH WORK IN INDUSTRIAL REAL ESTATE.

>> REAL ESTATE, BUT YOU DON'T WORK FOR THE SAME COMPANY.

>> NO.

WE DON'T.

>> BUT YOU'RE FRIENDS.

YOU WERE HAVING LUNCH TOGETHER.

>> ISN'T THAT ODD?

>> IS IT UNUSUAL FOR REAL ESTATE PEOPLE, COMPETING REAL ESTATE PEOPLE, TO BE AS FRIENDLY AS THE TWO OF YOU?

>> OH, IT JUST DEPENDS.

WE HAVE SIMILAR INTERESTS, SO IT WORKS OUT PERFECT.

>> AND THE SIMILAR INTEREST YOU HAVE IS YOUR LOVE FOR DOWNTOWN INDUSTRIAL REAL ESTATE.

LET'S TALK JUST A MINUTE ABOUT THAT.

>> ABSOLUTELY.

WE BOTH SHARE A GREAT, GREAT PASSION FOR THE STUFF, AND IT'S IN PART BECAUSE OF THE GORGEOUS ARCHITECTURE AND THE HISTORY IN THESE AREAS AND SEEING THE DEVELOPMENT AND THE GEMS THAT WE COME ACROSS WHEN WE'RE DOING OUR THING, IF YOU WILL.

>> YOU AGREE WITH THAT?

>> I AGREE BECAUSE, YOU KNOW, WHEN YOU DRIVE BY, IT CAN BE A LITTLE INTIMIDATING IF YOU'RE NOT REALLY LOOKING, AND YOU CAN SEE AT SOME OF THE ENTRANCES TO THESE BUILDINGS THE BEAUTIFUL ARCHITECTURE.

LOT OF THESE BUILDINGS WERE OWNED BY SOME OF THE CURRENT TENANTS' GREAT-GRANDPARENTS, GOING BACK TO THE TWENTIES THROUGH THE FIFTIES, ACTUALLY.

>> YOU KNOW, THIS IS INTERESTING BECAUSE THEY STILL MAKE THINGS DOWN HERE.

AMERICANS DON'T MAKE THINGS LIKE WE USED TO.

>> YOU'RE ABSOLUTELY RIGHT, AND A LOT OF THESE PLACES ARE MANUFACTURING BUSINESSES, AND EVERYTHING IS MADE IN THE USA.

>> OK, SO THIS IS WHAT WE WERE TALKING ABOUT AT LUNCH, AND THEN WE WENT ONE STEP FORWARD FROM THAT, AND YOU ALL INVITED ME TO COME DOWNTOWN TO VISIT SOME OF YOUR FAVORITE PLACES.

>> THAT'S RIGHT.

WE HAD A COUPLE OF GEMS THAT WE WANT TO SHARE WITH YOU.

>> YOU HAVE NOW BROUGHT US-- LET'S STAND HERE IN FRONT OF IT--TO THE CORNER OF ANDERSON AND BOYD.

HOW IS THAT WORD PRONOUNCED?

>> RUSSAK'S.

>> RUSSAK'S, AND IT KIND OF GIVES IT AWAY.

"CURED & SMOKED PRODUCT."

IS THIS SOMETHING WE CAN EAT?

>> YES, AND ALSO, IF YOU WENT DOWN THE BLOCK, YOU WOULD SMELL EVERYTHING THAT'S GOING ON IN THERE.

IT'S DELICIOUS.

>> AND IT'S A GOOD SMELL.

>> IT'S A GOOD SMELL.

YEAH.

>> WE WANT TO CLEAR THAT UP.

>> THAT'S RIGHT.

>> ALL RIGHT.

>> SMELLS LIKE HEAVEN.

THAT'S RIGHT.

>> OH, MY GOODNESS.

ALL RIGHT.

SO NOW LET'S GO INSIDE RUSSAK'S CURED & SMOKED PRODUCT DOWN HERE IN THE INDUSTRIAL SECTION OF DOWNTOWN LOS ANGELES... >> LET'S DO IT.

>> AND IT'S ABOUT LUNCHTIME, TOO, SO MAYBE THEY GOT SOMETHING IN HERE WE CAN EAT.

>> HOPEFULLY... >> "CURED & SMOKED PRODUCT."

THAT'S ALL WE KNOW FROM THE SIGN ON THE OUTSIDE OF THE BUILDING.

OK. WE ARE INSIDE.

WHAT ARE WE WALKING THROUGH?

>> WALKING INTO THE ROOM WHERE WE PROCESS MEAT.

THIS IS THE ROOM WHERE WE COOK AND SMOKE AND-- >> WAIT.

NOW, WE'RE GETTING AHEAD OF OURSELVES.

YOU BETTER INTRODUCE YOURSELF.

>> OH, I'M SORRY.

I'M MARK RUSSAK.

I'M ONE OF THE OWNERS HERE AT RUSSAK'S MEATS.

>> AND THE FIRST THING WE DID WHEN WE WALKED IN-- LOOK AT YOU.

YOURS IS ABOUT 4 SIZES TOO BIG.

>> WAY BIG.

>> YOU MADE US SUIT UP--HAIR NETS, BOOTS.

WE HAVE TO WALK THROUGH DISINFECTANT.

WHAT'S THAT ALL ABOUT?

>> WELL, THIS IS CONSIDERED A CLEAN ROOM.

WE TRY TO KEEP BACTERIA OUT OF HERE, AND WE'RE VERY CAREFUL ABOUT, AS WE WALK IN THE ROOM, THAT THE SHOES ARE CLEAN WHILE WE STEP ON THE FLOOR.

THE FLOOR ITSELF IS CAPABLE OF TRANSFERRING BACTERIA TO ANYTHING THAT WE COOK.

>> ALL RIGHT.

BOY, IT SMELLS GOOD.

YOU'RE RIGHT.

IT SMELLS GOOD IN HERE.

WHAT HAVE WE GOT GOING OVER HERE, MARK?

>> WE'RE PACKING OUR FAMOUS CHILI CON CARNE.

>> CHILI CON CARNE.

>> YES, AND WHAT WE DO IS, WE COOK IT IN THAT POT OVER THERE.

>> SO IT'S BEING COOKED.

>> IT'S BEING COOKED RIGHT NOW.

>> OH, LOOK.

HERE IT COMES OUT THE-- >> YES.

>> THIS IS CHILI CON CARNE.

>> THAT'S OUR PORTION FILLER.

IT FILLS A 5-POUND BAG EVERY TIME HE PULLS THE LEVER... >> AH.

>> AND THEN HE CLIPS IT.

WE PUT IT ON THE RACK, AND IT GOES DIRECTLY INTO THE FREEZER, WHERE IT'S CHILLED VERY QUICKLY AND FROZEN.

>> CAN I HOLD ONE OF THE-- >> ABSOLUTELY YOU MAY.

IT'S A LITTLE HOT, BUT GO AHEAD AND TRY IT.

IT WON'T HURT YOU.

>> BOY, IT IS HOT... >> WE PACK IT VERY HOT.

>> BUT I CAN HOLD IT FROM THE END.

THIS IS 5 POUNDS... >> 5 POUNDS.

>> AND IS THIS HISTORIC CHILI CON CARNE?

>> IT'S A FAMILY RECIPE FROM 1958.

>> THAT'S HISTORIC... >> YES.

>> AND WHAT DO YOU MEAN, FAMILY RECIPE?

>> MY FATHER DEVELOPED IT IN 1958, AND-- >> LOOK AT THIS MACHINE.

I LOVE TO WATCH HIM FILL THE BAG.

DID HE DEVELOP THE MACHINE, TOO, HMM?

>> WELL, WE BROUGHT THE MACHINE IN HERE WHEN WE OPENED THE PLANT UP HERE IN 1977.

>> HERE.

I'M GONNA HAND THIS BACK TO YOU.

THAT'S HOT.

>> THANK YOU, GEORGE.

>> WHOA.

>> YEAH.

YOU GET KIND OF USED TO HANDLING HOT STUFF HERE.

>> ALL RIGHT.

SO YOU MAKE CHILI CON CARNE.

>> CORRECT.

>> WHAT ELSE HAVE WE GOT HERE?

>> WELL-- >> WHAT'S IN HERE?

>> THIS IS AN OVEN THAT WE SMOKE IN WHERE WE MAKE OUR PASTRAMI.

>> OH!

LOOK!

>> THAT'S FULL STEAMING.

>> OH, THAT'S PASTRAMI COOKING IN THERE.

>> WELL, THAT'S TURKEY PASTRAMI COOKING... >> TURKEY PASTRAMI.

>> AND THEN WE HAVE-- >> WATCH IT, CAMERON.

WATCH OUT OVER HERE.

HE'S GONNA OPEN UP THIS DOOR, AND THAT STEAM IS GONNA-- >> THIS IS OUR REGULAR PASTRAMI.

>> OH, LOOK AT THAT.

THAT'S YOUR PASTRAMI PASTRAMI.

>> THAT'S PASTRAMI PASTRAMI.

>> WOW.

>> THAT'S A GAS-FLAME OVEN.

IT'S HEATED BY A BIG GAS FLAME.

>> OOH, BOY, THAT SMELLS GOOD.

>> THANK YOU.

YES.

>> WOW.

>> IT SMELLS AMAZING.

>> YEAH.

IT DOES.

HAVE YOU BEEN IN HERE BEFORE?

>> I HAVE, ONCE BEFORE, YEAH, AND THROUGHOUT THE WHOLE NEIGHBORHOOD, YOU CAN SMELL THIS STUFF.

>> YEAH... >> IT'S AMAZING.

>> AND YOU LOOK MARVELOUS.

>> I KNOW.

THANK YOU.

>> ALL RIGHT.

WHERE ARE WE GOING NEXT?

WHO'S THIS FELLA RIGHT HERE?

HE'S GOT USDA ON.

>> HE'S THE USDA INSPECTOR IN CHARGE OF MY PLANT.

HE HAS SEVERAL PLANTS ON THE CIRCUIT, AND HE'S HERE OBSERVING AND CHECKING OUR RECORDS.

RIGHT NOW, HE'S BEEN WORKING WITH MY QUALITY CONTROL.

>> EVERYTHING UP TO-- >> THEY'RE GREAT HERE.

THEY'RE VERY GOOD, VERY GOOD.

>> ARE THERE ANY SIDE BENEFITS?

DO THEY SNEAK YOU A LITTLE BIT OF PASTRAMI?

>> COULDN'T DO THAT.

NO.

COULDN'T DO THAT.

>> NO, NO.

I DON'T MEAN AS A BRIBE.

I MEAN, JUST-- >> NO, NO, NO, NO.

>> HOW CAN YOU BE AROUND THIS PLACE AND NOT GET HUNGRY?

>> YOU GET USED TO IT.

IT'S NOT THAT BAD.

YEAH.

>> WOW, IT SMELLS GOOD IN HERE.

>> OH, IT DOES.

YES, DEFINITELY.

>> HOW DOES THIS PLACE STACK UP WITH ALL THE OTHER PLACES KIND OF LIKE IT?

I MEAN, THIS IS KIND OF OLD-FAMILY, OLD-SCHOOL, ISN'T IT?

>> WELL, RUSSAK'S IS AN OLDER COMPANY, AND THEY DO GOOD WORK HERE.

WE'VE HAD THEM ON THE CIRCUIT FOR A LONG TIME.

YOU KNOW, MARK IS A GOOD GUY.

THEY DO GOOD WORK, AND, YOU KNOW, WE TRUST THEM, BUT WE'RE HERE JUST TO MAKE SURE THAT THEY DO THEIR THING ON A REGULAR BASIS, YOU KNOW?

>> I DIDN'T MEAN ANYTHING BAD ABOUT GETTING SOME PASTRAMI.

HA!

I'M HOPING I'M GONNA GET A LITTLE BIT OF PASTRAMI BEFORE THE DAY IS OVER.

>> OH, WE'RE WORKING ON THAT.

>> ALL RIGHT.

COME ON.

>> WHAT WE'RE GONNA STEP INTO IS ANOTHER FEET RINSE.

>> WE'RE DOING ANOTHER-- BOY, YOU GOT TO-- >> ALL I ASK IS THAT NOBODY REALLY TOUCH ANYTHING INSIDE THE ROOM.

>> ALL RIGHT.

THAT'S HARD FOR ME.

OH, WAIT A MINUTE.

IT'S COLD IN HERE.

I THINK WE'VE GOT TO STOP THE CAMERA FOR A MINUTE, LET THE CAMERA GET ACCLIMATED... >> OK. >> TO THE COLD WEATHER IN HERE, AND THEN WE'LL START AGAIN IN JUST A MINUTE.

OK.

IT'S BEEN ABOUT 5 MINUTES.

THE CAMERA HAS GOTTEN ACCLIMATED.

WE'VE NOW COME INTO THIS COLD ROOM, AND WHAT ARE WE LOOKING AT HERE, MARK?

>> OH, WE'RE LOOKING AT SOME ROAST BEEF THAT I MANUFACTURE... >> LOOK AT THIS.

>> AND RIGHT NOW, THIS YOUNG LADY IS SLICING IT AND PUTTING IT ON TOP, AND LATER ON, WE'LL WEIGH THE TWO-POUND PACKAGES.

>> WOW.

NOW, I JUST SAW A BIG PIECE OF WHOLE MEAT GO IN DOWN THERE... >> CORRECT, AND THERE'S A BIG ORBITING BLADE.

>> AND WHAT IS THIS, A BLADE RIGHT HERE?

>> IT'S A BLADE ABOUT THIS BIG AROUND THAT SPINS ON ITSELF, THEN SPINS IN AN ORBIT, AND IT'S TIMED SO THAT IT SLICES EACH SLICE AS IT COMES DOWN THE CHUTE, AND IT COMES OUT THIS OTHER SIDE LAYERED UP.

>> NOW, HOW DID THEY DO THIS IN THE OLD DAYS BEFORE THEY HAD SLICING MACHINES LIKE THIS?

DID THEY HAVE TO SLICE IT BY HAND?

>> THEY DID, IN FACT, SLICE IT BY HAND, BUT SLICERS HAVE BEEN AROUND QUITE SOME TIME, ACTUALLY.

>> YEAH, BUT NOT ELECTRIC ONES LIKE THAT, AND THEN, OF COURSE, YOU CAN SET IT TO BE ANY THICKNESS.

>> CORRECT.

>> NOW, WHERE DOES THIS GO, TO A DELI?

>> ACTUALLY, WE SELL IT TO SANDWICH SHOPS.

A LOT OF IT GOES TO HAWAII, PLACES LIKE THAT.

>> YOU CAN COME OUT AND GET IT.

BOY, LOOK AT THAT.

WHOA.

THAT'S A BEAUTIFUL THING TO BEHOLD.

LOOK AT THIS.

THIS IS ROAST BEEF.

>> CORRECT.

THAT IS WHAT IT IS--ROAST BEEF.

>> NOW, DO YOU SLICE OTHER THINGS, AS WELL?

>> I SLICE PASTRAMI, WHICH IS ON THE TABLE OVER THERE.

>> YEAH.

LET'S WALK OVER HERE.

OH, BOY!

LOOK AT THE PASTRAMI.

>> YES.

>> BOY, SEE, YOU'VE ALREADY WARNED ME ABOUT TOUCHING.

>> CORRECT.

>> MY FIRST INCLINATION... >> IS TO GRAB SOME UP IN YOUR HAND.

>> TO GRAB SOME AND EAT IT.

>> CORRECT, BUT I HAVE SOME OUTSIDE THAT YOU'LL BE ABLE TO TRY IN A LITTLE BIT.

>> WOW, THAT'S A LOT OF PASTRAMI.

>> YEAH.

WE PROBABLY SLICE 3,000 OR 4,000 POUNDS A WEEK.

>> NOW WE'RE COMING DOWN TO THE-- THIS IS THE RAW MEAT.

THIS HAS COME RIGHT OUT OF THAT OVEN, THAT BAKER THAT WE SAW IT IN, RIGHT?

>> CORRECT, CORRECT.

IT SITS OVERNIGHT WHILE IT CHILLS.

>> AND WHAT IS SHE-- OH, SHE'S PRESSURIZING IT RIGHT HERE.

>> WELL, SHE'S PULLING A VACUUM INSIDE THE CHAMBER RIGHT NOW.

THAT'S WHAT'S HAPPENING TO THE PRODUCT.

>> LOOK AT THIS, CAMERON.

THIS IS FASCINATING.

SO THERE'S A VACUUM BEING CREATED INSIDE HERE.

>> CORRECT.

>> WE'VE MADE A STOP AT THE-- WHAT ARE THESE, MARK?

>> THOSE ARE HARDWOOD CHIPS, A SPECIAL BLEND THAT I BUY FROM BACK EAST.

THEY'RE MADE ESPECIALLY FOR THIS PARTICULAR KIND OF SMOKER.

NOW, MOST PEOPLE DON'T USE HARDWOOD ANYMORE.

THEY USE A LIQUID SMOKE.

WE'RE ONE OF THE LAST REMAINING REAL HARDWOOD SMOKING PLANTS IN L.A. >> BOY, THIS IS REALLY GROUND UP TO A VERY FINE, ALMOST LIKE A-- I MEAN, THESE AREN'T THE KIND OF CHIPS YOU THINK OF WHEN YOU THINK OF HARDWOOD CHIPS.

>> CORRECT.

THE REASON FOR IT IS, IF THEY WERE ANY BIGGER, THEY WOULD JAM UP THE MACHINE HERE.

>> SO YOU'VE GOT A-- WHAT IS THIS, THE SMOKER?

>> IT'S A SMOKER.

IT'S CALLED A CARTRIDGE-PACK SMOKER, AND WHAT IT HAS IS HOT PLATES IN LAYERS.

THE CHIPS ROLL DOWN THE PLATES.

THEY'RE RUBBED BETWEEN THE PLATES.

THE PLATES ARE VERY HOT, OVER 700 DEGREES.

THE SMOKE IS THEN PUMPED OUT THROUGH THE VENTS AND INTO THE OVEN.

>> SO THE SMOKE GOES INTO THOSE BIG OVENS.

THAT'S WHAT WE SAW WHEN YOU OPENED UP THE DOORS AND ALL THAT SMOKE CAME OUT.

>> CORRECT.

>> THERE WAS SMOKE FROM THE HARDWOOD CHIPS.

>> FROM THE HARDWOOD CHIPS.

CORRECT.

>> WHY DON'T OTHER PLACES STILL USE THIS?

>> THE AQMB IS PRETTY HARD ON YOU ABOUT DOING THIS.

IT COSTS ME A LOT OF MONEY TO KEEP THE AFTERBURNER, KEEP EVERYTHING RUNNING HERE, AND-- >> WHY DO YOU DO IT?

WHY NOT JUST USE LIQUID SMOKE?

>> FLAVOR.

WITHOUT THAT, YOU DON'T HAVE THE FLAVOR IN THE PASTRAMI.

>> SEE?

YOU'RE OLD-FASHIONED.

>> OLD-FASHIONED, AND, YOU KNOW, I JUST WENT THROUGH ANOTHER AQMB AUDIT, AND I'M OK, SO I'M PRETTY HAPPY WITH IT.

I MADE SOME CHANGES.

THEY'RE HAPPY WITH IT, AND I'M HAPPY WITH IT.

>> LOOK AT THIS.

HERE ARE THE CHIPS RIGHT HERE.

NOT MANY PLACES STILL USE THEM... >> NO.

>> BUT THIS IS THE REAL THING RIGHT HERE.

THIS IS WHAT SMOKES THE MEAT.

NOW THINGS GET INTERESTING BECAUSE MARK HAS BROUGHT US TO THE SECRET ROOM.

THAT'S WHAT YOU CALL IT.

>> KIND OF TRUE.

WE DON'T USUALLY LET MANY PEOPLE INTO THIS AREA OF THE PLANT.

>> WHY DON'T YOU LET-- IT LOOKS LIKE JUST YOUR AVERAGE ROOM TO ME.

>> WELL, IT IS, BUT WE KEEP PRODUCT IN THERE THAT HAS LABELS ON IT THAT SAY WHERE WE GET IT, AND WE TRY TO KEEP OUR SUPPLIERS TO OURSELVES BECAUSE THE COMPETITION, THEY'RE ALWAYS LOOKING FOR NEW PRODUCTS THEMSELVES FROM THESE PEOPLE.

>> SO YOU DON'T WANT PEOPLE TO KNOW.

CAN WE OPEN THIS UP?

>> YOU MAY.

YES.

>> WE'RE VERY CAREFUL NOT TO SHOW ANY LABELS OR ANYTHING SO NOBODY WILL KNOW WHERE THIS-- WHAT ARE WE LOOKING AT HERE, MARK?

>> THESE ARE THE FRESH BEEF NAVELS THAT WE MAKE PASTRAMI OUT OF.

THEY CALL IT A NAVEL BECAUSE IT ACTUALLY COMES FROM THE BELLY OF THE ANIMAL.

IT'S JUST LIKE BEEF BACON, BASICALLY.

>> HOLD THAT UP FOR US SO WE CAN-- >> SURE.

>> WOW.

NOW, WHY WOULD THIS BE OF INTEREST TO YOUR COMPETITION?

>> THEY'RE VERY HARD TO GET.

NAVELS HAVE BECOME A SHORT-SUPPLY ITEM.

THERE'S PROBABLY 4 OR 5 PEOPLE THAT I CAN COUNT THAT ARE PRODUCING IT RIGHT NOW.

>> REALLY?

>> YES, AND-- >> SO IT'S A BIG DEAL QUALITYWISE TO HAVE THIS CUT OF MEAT.

>> IT IS.

IT IS.

>> WOW, SO SOMEWHERE ON THE SIDE OF THESE CONTAINERS SAY WHERE IT'S FROM, AND THAT'S WHY WE CAN'T SHOOT THAT... >> CORRECT.

>> BECAUSE YOU DON'T WANT YOUR COMPETITION... >> TO KNOW WHERE I GET IT FROM.

>> FREEZE-FRAMING EVERY SHOT OF THIS SHOW TO TRY TO READ THE LABEL, RIGHT?

>> THAT'S A VERY GOOD POINT.

YES.

>> WOW.

WHY IS THIS SO DIFFICULT TO GET?

>> WELL, FIRST OFF, IT'S VERY TIME-CONSUMING TO PULL IT OUT, AND WHAT HAPPENS WITH THIS KIND OF PRODUCT, THERE USED TO BE MORE PEOPLE PULLING THE NAVEL, BUT IT'S NOT COST-EFFECTIVE.

>> THAT'S WHAT IT'S CALLED, PULLING THE NAVEL?

>> PULLING THE NAVEL.

IT COMES FROM A PIECE OF MEAT THAT IS THE BELLY OF THE ANIMAL.

IT'S TRIMMED OUT, AND THERE'S DIFFERENT CUTS THAT COME OUT OF IT, BUT THE NAVEL HAS ALWAYS BEEN MADE INTO THE PASTRAMI.

>> IS IT MORE TENDER?

>> IT'S VERY TENDER AND VERY FLAVORFUL BECAUSE OF THE FAT IN THE PIECE OF MEAT.

>> NOW, THAT'S IMPORTANT.

>> WELL, THAT'S WHY BACON IS SO FLAVORFUL.

THIS IS THE SAME CUT, ONLY IN BEEF.

INSTEAD OF THE BELLY OF THE PIG, THIS IS THE BELLY OF THE STEER OR THE BEEF.

>> SO YOU'VE GOT 5 HUGE CONTAINERS OF IT RIGHT HERE.

>> CORRECT.

>> NOW, IS THIS FROM CALIFORNIA?

>> UM, I'M NOT GONNA SAY THAT, EITHER.

HA HA HA!

>> I WAS TRYING TO TRICK YOU INTO GIVING A LITTLE BIT OF INFORMATION, BUT YOU'RE KEEPING IT-- I MEAN, THIS REALLY IS SOMETHING YOU DON'T WANT YOUR COMPETITION-- LOOK DOWN HERE, CAMERON.

WE GOT 5 OF THEM.

YOU DON'T WANT THEM TO KNOW WHERE THEY CAME FROM.

>> EXACTLY.

I DO NOT.

>> YOUR SECRET IS SAFE WITH US... >> WELL, I THANK YOU FOR THAT.

>> MAINLY BECAUSE WE DON'T KNOW, EITHER.

HE HADN'T EVEN TOLD US OFF CAMERA.

>> WELL, I MIGHT DO THAT LATER.

HA HA HA!

>> THIS IS FASCINATING, AND I HAVE ABSOLUTELY NO IDEA WHAT'S HAPPENING.

WHAT IS THIS MACHINE CALLED, AND WHAT'S IT DOING?

>> WELL, IN THE INDUSTRY, WE CALL IT A PICKLE INJECTOR.

WHAT IT DOES IS, THERE'S NEEDLES THAT HAVE HOLES IN IT.

THE BRINE THAT I TALKED ABOUT EARLIER, THE PICKLING BRINE, IS PUMPED INTO THE MEAT, AND IT HELPS DISPERSE THE CURE A LITTLE BETTER.

SO THE MEAT IS INJECTED WITH ABOUT A 10% TO 20% INJECTION FOR THE PURPOSES OF EITHER CURING FOR US TO COOK OR CURING FOR SOMEBODY ELSE TO COOK, AND THIS IS A PRODUCT THAT WE MAKE RAW FOR OTHER PEOPLE TO COOK LATER.

>> WITH THE SEASONING, THE BRINE INJECTED INTO IT... >> CORRECT.

>> AND LOOK AT THIS.

HERE COMES THE MEAT COMING OUT RIGHT HERE.

THIS IS JUST LIKE AN ASSEMBLY LINE.

IT GOES ON ALL DAY LONG.

>> CORRECT.

YES.

WE PROBABLY PUMP ABOUT 15,000 TO 20,000 POUNDS OF PRODUCT A DAY OF PRODUCT THAT WE RESELL.

>> NOW, A TRUE MEAT CONNOISSEUR CAN TELL THAT SOMETHING LIKE THIS HAS BEEN DONE TO THE MEAT, RIGHT?

IT GIVES IT A RICHER, FULLER FLAVOR.

>> YES.

IT DOES, INDEED.

IT CORNS THE MEAT SO YOU GET A NICE CURE.

RIGHT NOW, THE MEAT-- WE WANT TO STEP BACK FOR A MOMENT, THOUGH, BECAUSE WHEN THIS THING COMES AND HITS THE TANK, SOMETIMES IT SPLATTERS.

YOU DON'T WANT TO GET HIT WITH THE BRINE.

>> THIS IS CALLED WHATING THE MEAT?

>> IT'S CURING THE MEAT.

>> CURING THE MEAT.

>> RIGHT.

>> CURING THE MEAT.

CURING THE MEAT.

>> YES.

SO WHAT ESSENTIALLY IS PUMPED INTO THERE IS A BLEND OF SODIUM NITRITE, SOME SALT, AND SOME OTHER FLAVORINGS THAT WE PUT INTO THE MEAT, AND IT GIVES IT THAT RICH, CORNED BEEF FLAVOR WHEN YOU COOK IT.

>> WOW.

OK.

THEY'RE PUTTING THE MEAT ON THE-- LOOK AT THIS, CAMERON.

IF YOU LOOK OVER HERE, THIS IS THE MEAT GOING INTO THE-- WHAT DO YOU CALL THIS, THE INJECTOR MACHINE?

>> I'M SORRY?

>> INJECTOR MACHINE?

>> PICKLE INJECTION MACHINE.

YES.

>> AND WHAT'S GOING ON OVER HERE?

>> THESE ARE THE GUYS WHO TRIM THE MEAT PRIOR TO OUR PROCESSING IT.

>> WELL, NOW, TRIMMING THE MEAT, THAT'S THE KIND OF STUFF THAT GOES ON AT ANY BUTCHER COUNTER IN ANY GROCERY STORE.

>> ABSOLUTELY CORRECT.

WE ACTUALLY DENUDE THE MEAT AND BRING IT DOWN TO A LEVEL WHERE THERE'S A MINIMAL AMOUNT OF FAT PRIOR TO PROCESSING.

>> WHAT IS THIS?

THIS IS BEEF.

>> THAT'S CALLED A BEEF OUTSIDE ROUND.

IT'S A BOTTOM ROUND FLAT, AND WE MAKE PASTRAMI OUT OF IT, ROAST BEEF OUT OF IT, CORNED BEEF OUT OF IT.

>> WHAT'S THE DIFFERENCE BETWEEN THIS AND THIS?

>> THAT IS FROM THE BRISKET.

THAT WE'RE PUMPING RIGHT NOW, THAT'S CALLED THE LEAN END OF THE BRISKET.

IT'S CALLED THE BRISKET FLAT.

THIS COMES FROM THE FORWARD PART OF THE ANIMAL.

THIS COMES FROM THE REAR PART OF THE ANIMAL.

>> LET'S GO OVER HERE.

IS THIS WHAT'S LEFT OVER WHEN HE TRIMS IT?

>> EXACTLY.

>> WHAT HAPPENS TO THIS?

>> TURN THAT INTO CHILI.

>> OH, THIS GOES IN THE CHILI.

>> THAT GOES INTO THE CHILI, THE LEAN TRIM THAT WE TRIM OFF.

WE DON'T PUT THE FAT INTO THE CHILI.

WE THROW THE FAT INTO THE WHITE BINS THERE, AND WHATEVER LEAN TRIMMINGS COME OFF THE MEAT, WE THROW INTO THE CHILI.

>> LOOK AT THIS, CAMERON.

THIS IS AMAZING TO WATCH.

WATCH HIM AT WORK OVER THERE.

>> THEY HAVE TO OPEN THE BAGS, CHANGE THEIR COATS, CLEAN UP, AND THEN THEY'RE ABLE TO HANDLE THE MEAT AFTER THEY OPEN THE BAGS.

IT'S A SANITARY PROCESS.

ONE GUY TAKES IT OUT OF THE BOX.

THE OTHER ONE OPENS THE BAGS, AND THEN HE'LL CHANGE HIS COAT AND GO BACK TO WORK HANDLING THE MEAT BECAUSE THE BOXES COULD CONTAIN CONTAMINANTS, AND WE TRY TO KEEP THAT SAFE.

>> BOY, THIS IS AMAZING, THE SAFETY MEASURES TAKEN HERE.

IT'S REALLY-- ACTUALLY, IT'S VERY NICE TO SEE.

>> YES.

>> WAIT A MINUTE!

COME DOWN HERE AND TAKE A LOOK AT THIS.

WHAT...IS...THIS?

>> THOSE ARE BEEF TONGUES.

>> THAT'S THE MOST DISGUSTING THING I'VE EVER SEEN IN MY LIFE.

THERE ARE PEOPLE OUT THERE RIGHT NOW EITHER CUTTING OFF THE TV OR RUNNING TO THE NEXT ROOM.

>> COULD BE.

ACTUALLY, THAT'S A DELICACY.

WE MAKE A CORNED BEEF TONGUE OUT OF THAT AND A SMOKED TONGUE, AND WHAT WE DO WITH IT, ALSO, IS, WE COOK IT, AND WHEN WE COOK THE TONGUE, AFTER IT COMES OUT OF THE POT, WE PEEL THE OUTSIDE OF THIS OFF, AND IT ACTUALLY TURNS ALL PINK, AND I'LL SHOW YOU THE FINISHED PRODUCT LATER ON.

>> YOU'RE DOING THIS TO-- TURN IT RIGHT SIDE UP.

OHH!

OH, COME HERE.

I WANT YOU-- YOU ALL BROUGHT ME IN HERE.

>> THANKS.

>> I WANT YOU TO GET A CLOSE-UP LOOK.

>> I SEE IT.

OH.

>> HEY, THAT'S HEAVY.

>> WELL, IF YOU'VE BEEN TO SOME DELIS, YOU'LL FIND TONGUE IN THEIR DELI COUNTER, AND WE ARE ACTUALLY PROBABLY ONE OF THE FEW REMAINING MANUFACTURERS OF COOKED TONGUE, AND IT TASTES JUST LIKE CORNED BEEF.

IT'S VERY TASTY, BUT SOME PEOPLE LIKE IT.

SOME PEOPLE DON'T.

>> WHAT DO YOU THINK?

>> I THINK WE NEED TO LEAVE.

HA!

>> WHAT DO YOU THINK?

>> I'VE ALWAYS KNOWN IT WAS A GREAT DELICACY, AND I'M WAITING TO STEP IT UP ONE DAY TO TRY IT.

LIKE, FRANKLY, MY FATHER, MY GRANDPARENTS LOVED IT.

>> REALLY?

>> OH, YEAH.

THAT'S, LIKE, A GREAT TRADITIONAL DELICACY.

>> SO THIS DATES BACK.

I MEAN, THIS IS TRADITIONAL, ISN'T IT?

>> I THINK TONGUE CERTAINLY IS.

>> IN WHAT CULTURES IS THIS-- >> THERE'S A LOT OF, LIKE, THE DELI FOODS.

>> EUROPEAN CULTURES MORE THAN ANYTHING ELSE.

>> REALLY?

>> YES.

YES.

IN FACT, WHAT WE MANUFACTURE IS PROBABLY 250, 300 POUNDS A WEEK OF THE PRODUCT, BUT BACK WHEN I WAS GROWING UP IN THIS BUSINESS WITH MY FATHER WHEN HE STARTED IT, IT WAS NOT UNUSUAL FOR US TO MAKE UP TO 4,000 POUNDS OF THE PRODUCT A WEEK.

>> "OF THE PRODUCT."

YOU MEAN TONGUE.

>> FULLY COOKED TONGUE AND PICKLED TONGUE, ONLY BECAUSE PEOPLE BOUGHT IT AND USED IT ALL THE TIME.

IT WAS CHEAP BECAUSE YOU COULD BUY TONGUE FOR 6 CENTS A POUND BACK THEN, AND IT WAS REAL CHEAP TO MAKE, AND IT WAS VERY EDIBLE.

IT'S SOMETHING THAT, YOU KNOW-- >> SEE, THE TONGUE MARKET IS KIND OF GOING DOWN.

>> WELL, THE TONGUE MARKET IS UP NOW.

>> OH, IS IT?

>> YEAH.

TONGUE RIGHT NOW IS ABOUT $2.50 A POUND, SO-- >> TONGUE MARKET IS UP.

>> IT'S ACTUALLY KIND OF A COMMODITY.

YEAH.

IT'S A VERY STRANGE PRODUCT, BUT WE USE IT, AND WE SELL IT, AND PEOPLE BUY IT, SO WE CONTINUE TO MAKE IT.

>> SO A GOOD INVESTMENT RIGHT NOW WITH YOUR MONEY WOULD BE TONGUE FUTURES.

>> WELL, I DON'T KNOW ABOUT THAT.

[LAUGHTER] >> ALL RIGHT.

ENOUGH OF THE TONGUE PART OF THIS ADVENTURE.

LET'S MOVE ON TO ANYWHERE ELSE IN THE BUILDING.

>> ALL RIGHT.

GREAT.

>> OH, LOOK.

ONE LAST LOOK AT THE TONGUE.

WE'VE COME UP HERE TO GET A VANTAGE POINT LOOKING OVER INTO THE... >> CHILI POT.

>> INTO THE CHILI POT, AND, BOY, THIS ISN'T JUST ANY OLD CHILI POT.

THIS IS A BIG POT OF CHILI.

>> THAT'S CORRECT, ABOUT 1,200 POUNDS EACH BATCH.

>> BOY, THIS SMELLS GREAT.

>> IT SHOULD.

WE ACTUALLY BLEND OUR OWN CAPSICUM MIX, A BLEND OF CHILI PEPPERS AND SUCH.

THERE'S NO TOMATO IN THAT.

IT'S JUST A LOT OF MEAT.

WE USE SOME OF THE FINEST CEREALS AND BLENDS, AND WE ALSO USE ANOTHER COUPLE SECRET INGREDIENTS TO MAKE OUR CHILI.

>> LOTS OF SECRETS AROUND HERE.

>> WELL, YOU KNOW, IF I TELL YOU HOW WE MAKE THE CHILI, OTHER PEOPLE WILL JUMP INTO THE FRAY.

>> CAN PEOPLE TELL WHEN THEY'RE EATING YOUR CHILI?

>> I THINK SO.

IT'S VERY LEAN.

YOU CAN SEE, THERE'S NO GREASE ON TOP OF IT.

MOST CHILIES OUT THERE USUALLY HAVE A LOT OF GREASE INVOLVED.

>> BOY, IT SMELLS GOOD, TOO.

>> IT'S A VERY GOOD CHILI.

>> WHAT A DAY WE HAVE HAD HERE AT... >> RUSSAK'S MEAT COMPANY.

>> MAKING, SMOKING, CUTTING, DELIVERING MEATS SINCE... >> 1958.

>> OK, AND THIS IS A FAMILY BUSINESS.

>> CORRECT.

MY FATHER STARTED IT IN 1958.

WE DO THINGS THE OLD-FASHIONED WAY.

>> OLD-FASHIONED WAY, AND THAT'S WHAT YOU ALL WANTED TO SHOW US DOWN HERE IN THE INDUSTRIAL SECTION OF LOS ANGELES.

THANK YOU SO MUCH.

THIS HAS BEEN A LEARNING EXPERIENCE FOR ALL OF US TO SEE WHAT'S GOING ON DOWN HERE IN THIS PART OF LOS ANGELES INSIDE THESE BUILDINGS THAT, FROM THE OUTSIDE, YOU CAN'T TELL WHAT'S GOING ON INSIDE... >> I WOULD SAY THAT'S CORRECT.

>> AND WE'RE ENDING UP HAVING A LITTLE BIT OF LUNCH.

WHAT HAVE WE GOT HERE, MARK?

>> I'VE HEATED UP SOME SLICED PASTRAMI FOR YOU TO TRY.

IT'S BEEN SITTING IN THE OVEN STEAMING AWAY.

>> SO WE'VE ALREADY TRIED THE CHILI, WHICH GETS A THUMBS UP.

>> THANK YOU.

>> NOW WE'RE GONNA DO--DIG IN-- THE PASTRAMI.

I'M JUST GLAD YOU DIDN'T PULL OUT ONE OF THOSE COW TONGUES.

>> HA HA HA!

>> I'LL GO FOR THE PASTRAMI.

>> I CAN GO AHEAD AND BRING A COW TONGUE... >> DON'T YOU BRING A COW TONGUE OUT HERE.

OH, BOY.

OH, MY GOSH, YOU'RE HAVING BREAKFAST AND LUNCH AND DINNER.

OH, BOY.

HAVE ANOTHER PIECE.

THIS IS--OH, BOY.

>> IT'S JUST SO GOOD.

>> THIS IS REALLY-- >> THANK YOU.

>> HOW STIFF IS THE COMPETITION?

>> THERE'S PROBABLY ABOUT 10 PRODUCERS OF PASTRAMI IN THE L.A. AREA, SO IT'S PRETTY STIFF.

THE HIGHER-END DELIS AND SANDWICH SHOPS STEP UP AND BUY THE PRODUCTS I MANUFACTURE, AND THEN THERE'S A LOT OF HAMBURGER AND HOT DOG STANDS THAT'LL BUY SOMETHING THAT'S VERY INEXPENSIVE, FULL OF WATER AND FAT, WHATEVER THEY CAN GET THEIR HANDS ON.

>> SO YOU'RE REALLY PROUD OF THE PRODUCTS YOU MAKE.

>> VERY PROUD OF THE PRODUCTS WE MAKE HERE, VERY PROUD.

>> AND THAT'S ONE OF THE REASONS YOU'VE LASTED AS LONG AS YOU HAVE.

>> THAT'S PROBABLY CORRECT.

YES.

THANK YOU.

>> WOW, THIS HAS BEEN GREAT.

THANKS A LOT.

>> YOU'RE MORE THAN WELCOME.

>> I HOPE YOU'VE HAD AS MUCH FUN AS WE HAVE VISITING THIS WONDERFUL PLACE DOING IT THE OLD-FASHIONED WAY.

WHETHER IT'S CHILI, PASTRAMI, OR COW TONGUE... >> HA HA HA!

>> IT'S DONE THE OLD-FASHIONED WAY RIGHT DOWN HERE IN THE INDUSTRIAL SECTION OF LOS ANGELES.

WE'RE ADDING SOMETHING ONTO THE END OF THIS ADVENTURE BECAUSE AS WE WERE GETTING READY TO LEAVE, I MET THESE TWO FELLAS FROM SOCAL UNIFORM RENTAL.

YOU PROVIDE THE UNIFORMS FOR THE... >> ALL THE BUTCHERS.

>> THE BUTCHER COATS... >> BUTCHER COATS, COOLER COATS.

YEAH.

>> AND I SAID, "FELLAS, WE'VE BEEN IN THERE SHOOTING," AND, "HAVE YOU EVER BEEN IN THERE," AND YOU SAID NO.

YOU'VE NEVER REALLY BEEN BACK IN THE BACK, AND I SAID, "WELL, YOU MISSED IT BECAUSE THERE'S COW TONGUE BACK THERE," AND I SAID IT SARCASTICALLY.

THIS GUY ESPECIALLY, WHAT DID YOU SAY?

>> SOUNDS GOOD.

COW TONGUE IS GOOD.

>> AND WHAT WAS YOUR HISTORY?

WHAT'S YOUR COW TONGUE HISTORY?

>> OH, TACOS.

TACOS AT THE-- IT'S ACTUALLY SAID TACOS DE LENGUA.

IT'S IN SPANISH... >> UH-HUH.

>> AND MEXICAN PEOPLE, HISPANICS, LOVE TONGUE.

I USED TO COME HOME AND SEE TONGUE SITTING IN THE-- A FULL TONGUE SITTING IN MY REFRIGERATOR WHEN I WAS LITTLE.

>> A FULL COW TONGUE.

>> FULL COW TONGUE.

>> AND HOW WOULD YOU EAT IT?

>> YOU CAN HAVE IT IN TACOS, OR WE'D HAVE SANDWICHES WITH TOMATO AND LETTUCE AND MAYONNAISE.

IT'S REAL GOOD.

>> SO HAVE YOU EVER SEEN 500 COW TONGUES TOGETHER?

>> NO.

I HAVEN'T.

NO.

>> YOU GOT TO FIX HIM UP SOMEDAY AND TAKE HIM BACK THERE.

>> I'LL SHOW IT TO HIM, ABSOLUTELY.

>> YOU HAVEN'T LIVED.

YOU WOULD GO CRAZY.

>> 500 TONGUES?

I DON'T KNOW.

>> MAYBE MORE.

>> ONE TONGUE WOULD LAST A WHILE IN OUR HOUSE, SO 500 TONGUES-- >> HA HA!

SEE?

YOU NEVER KNOW WHAT'S GONNA HAPPEN DOWN HERE IN THIS PART OF L.A.. YOU THOUGHT YOU WERE JUST DELIVERING UNIFORMS TODAY, AND YOU'RE ENDING UP GONNA SEE 500 COW TONGUES AT ONE TIME.

GOOD LUCK.

>> THANK YOU.

>> BE SURE AND COUNT THEM WHEN HE LEAVES.

HE MAY HAVE A COW TONGUE IN HIS POCKET... >> OH, I'D LIKE TO SEE THAT HAPPEN.

>> TO TAKE HOME AND-- >> THERE'S ABOUT THAT BIG.

>> TO TAKE HOME AND MAKE A WHAT?

>> EITHER A TACO OR A SANDWICH.

>> YEAH.

SO IT IS HISPANIC AS WELL AS EUROPEAN.

>> YES.

IT IS.

WHEN IT'S UNCURED, IT'S HISPANIC.

WHEN IT'S CURED IT'S EUROPEAN.

>> OK. >> I LEARNED SOMETHING NEW.

I HAD NO IDEA EUROPEANS EVEN ATE TONGUE.

I THOUGHT THAT WAS JUST A HISPANIC THING.

>> YEAH.

SEE?

WE'RE ALL LEARNING SOMETHING DOWN THERE IN THIS PART OF L.A. >> "VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.