Justin shares how his family turned a drought and food waste problem into a revolutionary approach to ranching, producing some of the most nutrient-rich, flavorful, and sustainable beef in the country. From feeding up to a million pounds of carrots a day to serving the Wynn Las Vegas and Wolfgang Puck’s restaurants, his story is one of grit, faith, and doing things differently.

They unpack:

The origin story of carrot-fed beef and how it all began on a California ranch

What makes carrot-finished beef taste and feel different from grain-fed

The real economics and politics of the American beef industry

Why small ranchers are vital to the future of regenerative farming

Lessons on family, purpose, and finding meaning in hard work

This is a conversation for anyone who cares about real food, ethical ranching, and knowing the story behind what’s on your plate.

Timestamps

00:00 – Intro

01:20 – The Wild Idea Behind Carrot-Fed Beef

03:00 – From Drought to Innovation

06:30 – Breaking into the Beef Industry

10:30 – The Nutritional Science of Carrot-Finished Beef

14:30 – Flavor, Texture, and Nutrient Differences

18:00 – The State of Ranching in America

24:00 – Regenerative Agriculture & Food Sovereignty

30:00 – Homesteading, Family, and Legacy

42:00 – Health, Faith, and Finding Purpose

51:00 – Lessons from the Land

Radical Health Radio is produced by Heart & Soil, founded by Dr. Paul Saladino, MD. Our mission is to help you reclaim your birthright to radical health through the most nutrient-dense foods on the planet.