Why Food Security Is National Security | BRCC #369
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Show Notes
In this episode, we sit down for a deep dive into beef, business, ranching, veteran opportunity, and what it actually takes to build a start-to-finish American cattle operation. We talk with the team behind Little Belt Cattle Company about how they built a 100% Montana-raised beef program, why restaurants became their core business, the truth about dry aging vs wet aging, how USDA labeling can confuse customers, and why food security matters more than most people realize.
We also get into the transition from the military to agriculture, the parallels between ranching and special operations, and how veteran internship programs are helping build the next generation of producers.
Topics include:
• Building a direct-to-consumer and restaurant beef business
• Wet aging vs dry aging
• Steak cuts, seasoning, and cooking methods
• Why reverse sear works so well
• Cattle production from calf to finished beef
• The real reasons beef prices have gone up
• USDA labeling confusion and “Product of USA”
• Veteran pathways into agriculture
• Why food supply is national security