Why Food Security Is National Security | BRCC #369

Black Rifle Coffee Podcast

Black Rifle Coffee Podcast Network

Society & Culture, Comedy

4.8 • 3.3K Ratings

🗓️ 18 March 2026

⏱️ 85 minutes

🔗️ Recording | iTunes | RSS

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Summary

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

Transcript

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0:00.0	Black Rebel Coffee, baby.
0:01.8	Pretty cool.
0:02.8	Wow!
0:07.3	Did you know Andy before?
0:09.4	I knew Andy before.
0:13.3	Well, I did his show a couple years ago and met him, but I can't remember who connected us.
0:21.4	And I knew people who knew him from the Steel Tooms and stuff.
0:24.2	Yeah.
0:24.6	I can't remember who introduced me to Baker originally.
0:28.9	It might have been,
0:31.0	God, I can't think of his name.
0:34.9	Patrick Montgomery from Casey Cattle. Oh, okay. He introduced me to Baker. I don't even know. The Casey Cattle guys are, are they Rangers? Yes. That's right. Okay. Yep. Yep. And I knew Patrick from that stuff. And then I'm pretty sure he was the one that initially introduced me to Baker a couple years ago. Are you buddies with those guys or is there beef in the beef? No, no, no. There's no beef from that. There's plenty of beef in the beef as a, but not with us of them. No, they're great. No, they're really good. We still do some stuff with them. Yeah, no, they're're they're a phenomenal guy yeah is there like
1:12.1	beef collabs that you do like if you guys need help on certain things or you got so they do
1:17.2	something a little different than we do but they also have a much they've got a direct
1:23.0	to consumer distribution component to their business yeah and so what we'll do is we'll do some distribution through them.
1:29.7	Oh, okay.
1:30.1	For our online kind of direct to consumers.
1:32.3	Yeah.
1:33.0	Yeah.
1:33.4	How much are you doing D-Dicino?
1:35.8	You know, we're only doing probably, I'd say 30, like probably 30% of the low end,
1:42.7	40% certain times a year. But we initially started out with
	...

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