On this episode, we sit down for a deep dive into beef, enterprise, ranching, veteran alternative, and what it truly takes to construct a start-to-finish American cattle operation.
We speak with the staff behind Little Belt Cattle Firm about how they constructed a 100% Montana-raised beef program, why eating places grew to become their core enterprise, the reality about dry getting older vs moist getting older, how USDA labeling can confuse prospects, and why meals safety issues greater than most individuals understand.
We additionally get into the transition from the navy to agriculture, the parallels between ranching and particular operations, and the way veteran internship applications are serving to construct the following era of producers.
Subjects embody:
• Constructing a direct-to-consumer and restaurant beef enterprise
• Moist getting older vs dry getting older
• Steak cuts, seasoning, and cooking strategies
• Why reverse sear works so properly
• Cattle manufacturing from calf to completed beef
• The true causes beef costs have gone up
• USDA labeling confusion and “Product of USA”
• Veteran pathways into agriculture
• Why meals provide is nationwide safety
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BRCC: @blackriflecoffee
BRCC Pod: @blackriflecoffeepodcast
Evan Hafer: @evanhafer
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