Rancher Benefits From The Carnivore Diet | Dr. Shawn Baker & Jeff Smith

Jeff Smith is an Oregon native and agricultural industry veteran that married into the ranching industry.  He is a 2005 graduate of Colorado State University with a Bachelor's Degree in Agricultural Business with minors in Finance and Accounting.  He has worked across multiple sectors of agriculture including cattle, horses, chicken, hogs, seed, grain, flour, brewing, transportation, and many others in roles ranging from operations and sales to executive-level business management.  He and his wife Kara own and operate Colorado Craft Beef, a direct-to-consumer beef business that is centered around Kara's family's 5 generation ranch that was homesteaded by her great-great-grandfather in 1913.  Together Jeff and Kara combine their knowledge and expertise to provide the highest quality beef to a national audience with cattle that are raised by them personally, and shipped from the family ranch every Monday.

Jeff debunks many myths about how cattle are treated and what they are treated with. He is passionate about regenerative ranching, grazing and farming, and how cattle impact the environment. He likes to break down the many confusing aspects of beef labeling and marketing, what each label means and what the consumer should look for. Also the nutritional differences of grass-fed, grass-finished and grain-fed cattle.

Jeff Smith can be found here:
website: https://coloradocraftbeef.com/
Instagram: @coloradocraftbeef Twitter https://twitter.com/colocraftbeef

Timestamps:
00:00 Introduction
04:41 Change in society
06:16 Kansas cattle die-off conspiracy
08:46 What is craft beef?
12:18 Problems with beef production industry
18:15 Carbon credit system
23:45 Politics and regulatory risk for ranchers
24:54 Drought and cattle
27:34 Being on the carnivore diet as a rancher
32:32 Eating fat on the carnivore diet
35:22 Why is US beef so good?
38:59 Profitability in agriculture over time  
43:00 Maxing out ranch
50:08 Cattle quality of life
56:10 Chickenization of cattle
60:41 Favorite cut of beef

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