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How Carrot-Fed Beef is Revolutionizing Ranching and Your Health ft Justin Pettit
Season 1 Episode 143
In this episode, Ste sits down with Justin Pettit, third-generation rancher and co-founder of Santa Carota Beef, the only ranch in America finishing their cattle on a diet of fresh, upcycled carrots.
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:
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The origin story of carrot-fed beef and how it all began on a California ranch
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What makes carrot-finished beef taste and feel different from grain-fed
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The real economics and politics of the American beef industry
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Why small ranchers are vital to the future of regenerative farming
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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.
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.
🎙️ New episodes every Wednesday — subscribe and don’t miss what’s next.
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
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Published on 9 hours ago