Before she was raising some of the finest Wagyu beef in the U.S., Kim Howard spent her career walking the streets of Los Angeles as an LAPD officer — earning the Medal of Valor along the way. Today she runs Black Jack Ranch in Wiggins, Mississippi, where that same discipline and depth show up in every part of the operation: cattle breeding, processing, and butchery, all built with the intention that only comes from a lifetime of mastering hard crafts.
In Episode 13 of Ya Gotta Eat, hosts Robert St. John and Drew Wooton sit down with Kim at Black Jack Ranch for a wide-ranging conversation on American Wagyu, cattle bloodlines, breeding philosophy, butcher cuts, beef tallow, humane handling — and of course, the Wagyu smashburgers.