Why Food Security Is National Security BRCC #369

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

You can listen to Why Food Security Is National Security BRCC #369 online on Radio and Podcast. Open the player on this page to stream the available audio.

Why Food Security Is National Security BRCC #369 is an episode from Black Rifle Coffee Podcast by Black Rifle Coffee Podcast Network.

This episode is 85:01 long.

This episode was published on Mar 18, 2026.

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