📌 Description:
In this episode of Clean Plates, host Brian Romain sits down with Bryce Brenton, the passionate owner of Frank's Butcher Shop in Wyoming. Together, they explore the journey of beef from the open range to your dinner plate—and why it matters.

Bryce shares his experience running a family-owned butcher shop, diving into the values of sustainable ranching, transparency in food sourcing, and the art of high-quality butchery. Whether you're a meat enthusiast or just curious about where your food comes from, this conversation offers an honest look into modern cattle operations and the importance of community-driven food systems.

🎧 Key Highlights:

• Life behind the counter at a Wyoming-based butcher shop

• Why knowing your food source matters more than ever

• Grass-fed vs. grain-finished: what’s the real difference?

• The year-round hustle of cattle ranching and local partnerships

• Bryce’s mission to educate and empower meat buyers

🔗 Connect with Bryce Brenton & Frank’s Butcher Shop:
🌐 Website: franksbuttershop.com
📱 Social: Follow on Facebook and Instagram