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:
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.
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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