Rancher and jack-of-many-trades Tyler McCann (Wyoming Cowboy Cuts) joins The Meat Dudes for a no-BS look at how beef is really raised—and why geography, feed, and craftsmanship matter more than buzzwords.

We cover:

• Direct-to-consumer beef and why “know your rancher” simplifies every choice

• Terroir in beef (yes, it’s real)—from high-desert barley and beet pulp to carrot-finished cattle

• What feedlots get right/wrong, and the truth about antibiotics on most ranches

• Why labels (organic, grass-fed, “Wagyu”) don’t tell the whole story

• Underrated cuts to try next: Zabuton, Denver, Flat Iron, Thor’s Hammer

• How to shop smarter: pick flavor you love, use the whole animal, ask better questions

If you care about taste, transparency, and supporting American producers, this one’s for you.

Follow Tyler: WyomingCowboyCuts.com • IG/FB: @WyomingCowboyCuts
Follow The Meat Dudes: @themeatdudes | themeatdudes.com