Why Food Security Is National Security | BRCC #369
From Black Rifle Coffee Podcast by Black Rifle Coffee Podcast Network
March 18, 2026 · 1h 25m · Episode 370
About this episode
The episode explores the intersection of food security and national security through the lens of beef production and veteran involvement in agriculture.
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
People in this episode
Host: Black Rifle Coffee Podcast
Topics covered
- food security
- cattle operation
- veteran opportunities
- ranching
- beef business
- military transition
Keywords
- food security
- cattle production
- veteran internship
- beef business
- USDA labeling
- dry aging
- wet aging
Mentioned in this episode
Organizations: Little Belt Cattle Company, USDA
Places: Montana
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