RC Carter and his family continue the vision his father had in 1964, when he moved his family from their ranch in Montana to start a cattle ranch in Wyoming. He and his wife are leaders in redefining regenerative and restorative food models, and raise their family in the ranching ways. (https://cartercountrymeats.com/pages/grassfedfamilytradition). It was a pleasure having RC on the podcast and I can’t wait to try some of their products.

 

What you’ll learn in this episode:

 

• RC’s family history and the origins of the farm (2:29)
• How the family came by the land initially (4:57)
• Changing times with social media marketing (8:35)
• Managing the business so that it doesn’t get lumped into other brands that don’t focus as much on the quality of the meats (11:22)
• Low quality meat in the public school system (12:59)
• PIvoting away from wholesale to direct-to-consumer sales (16:06)
• What has worked well from a marketing standpoint in direct-to-consumer sales (19:53)
• Greenwashing and what that means (23:21)
• Nutrient cycling (29:09)
• High intensity, low time duration grazing vs. low intensity, high time duration grazing (29:09)
• Soil degradation (37:45)
• A day in the life of a cattle rancher, cattle breeds (41:38)
• Hiring workers and the type of employees the have on the ranch (44:01)
• The nutritional profile of their beef (46:58)
• Phytonutrients (49:09)
• Treating cattle with antibiotics and hormones (54:29)
• Striving to provide the best possible product to consumers (58:02)
• The shift he’s seeing in other ranchers moving in the direction of regenerative agriculture (1:02:39)
• Organ meats (1:13:46)

 

Where to learn more about RC Carter and their amazing beef:

 

• Carter Country Meats

 

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