Today I’m joined by Stephan Van Vliet, founder of Van Vliet Lab, to break down one of the most misunderstood topics in nutrition: meat quality.
We go far beyond the typical grass-fed vs grain-fed debate and unpack what actually matters—how farming practices, soil health, and animal environment impact the food you eat.
You’ll learn:
- Why the “food matrix” matters more than single nutrients
- How flavor, texture, and nutrition change based on how animals are raised
- The real story behind omega-6 to omega-3 ratios in meat
- Differences between pasture-raised vs conventional pork and beef
- The concept of terroir in meat (and why it’s a game changer)
- We also tackle the bigger, controversial questions:
- Is all meat equal on a carnivore or animal-based diet?
- Does red meat actually cause heart disease?
- What does “high-quality meat” really mean?
This is a science-backed, nuanced conversation that challenges mainstream narratives and gives you a clearer lens on how to source and think about meat. If you care about nutrition, regenerative agriculture, soil health, or building a premium meat business, this episode is for you.
9:30 - The food matrix
12:30 - Why flavor and texture is different between grass fed & grain fed animals
15:20 - The meaning of the word ‘terroir’
21:00 - The terms grass fed & grain fed explained
29:00 - The biggest findings on how grain/grass fed beef impacts human health
40:45 - The omega 6:3 ratio differences between conventional and pasture raised pork
47:45 - Is any meat quality okay for those on the carnivore diet
52:30 - Does red meat cause heart disease?
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