Digital Social Hour
Raw Milk & Grass-Fed Meat: A Health Game-Changer | Kevin Muno DSH#1315
Fri, 11 Apr 2025
Discover why raw milk and grass-fed meat are transforming health and nutrition in this packed episode of the *Digital Social Hour*! 🌱 Sean Kelly sits down with Kevin Muno from Perennial Pastures to explore the incredible benefits of grass-fed, regenerative beef and the growing demand for raw milk. 🥩🥛 From sustainable farming practices to the nutrient density of your favorite foods, this conversation is loaded with insights you don’t want to miss. Learn how regenerative agriculture mimics nature to restore soil health, improve food quality, and create a sustainable future. 🌍 Kevin shares the secrets behind building deeper soils, raising healthier animals, and providing families with nutrient-packed food straight from the source. Whether you’re curious about food sovereignty, cutting-edge health trends, or how raw milk could change your diet, this episode has you covered! Tune in now and join the conversation about the future of farming, food, and wellness. Don’t miss out on this eye-opening chat! Hit that subscribe button and stay tuned for more insider secrets on the *Digital Social Hour with Sean Kelly*! 🚀📺 CHAPTERS: 00:00 - Intro 00:33 - What Makes Beef Regenerative 04:55 - Prolon 10:16 - How to Find Regenerative Produce 11:02 - Water Crisis in California 17:45 - Desertification and Ruminants 19:28 - Sean's Future as a Podcaster 21:25 - Raw Milk Benefits 22:15 - Grass-Fed and Finished Beef 25:37 - Chukar: A Unique Game Bird 27:50 - Eating Bull Testicles: Nutritional Insights 33:18 - Farm Tours: Exploring Sustainable Practices 40:24 - Temple Grandin’s Low-Stress Cattle Handling 44:04 - Ethical Treatment of Animals in Farming 45:50 - Iberico Pigs: A Culinary Delicacy 49:29 - Moving the Food System Towards Sustainability 51:00 - Dairy Farming Practices 54:10 - Mental Health and Agriculture 57:55 - Where to Find Kevin 58:10 - Getting Started with Regenerative Agriculture 58:41 - Cost Benefits of Regeneratively Raised Meat 58:52 - White Oak Pastures: Freezer Shipping Nationwide APPLY TO BE ON THE PODCAST: https://www.digitalsocialhour.com/application BUSINESS INQUIRIES/SPONSORS: jenna@digitalsocialhour.com GUEST: Kevin Muno https://www.instagram.com/perennialpasturesranch/ https://perennialpasturesranch.com/ SPONSORS: PROLON: http://prolonlife.com/DSH LISTEN ON: Apple Podcasts: https://podcasts.apple.com/us/podcast/digital-social-hour/id1676846015 Spotify: https://open.spotify.com/show/5Jn7LXarRlI8Hc0GtTn759 Sean Kelly Instagram: https://www.instagram.com/seanmikekelly/ Digital Social Hour works with participants in sponsored media and stays compliant with Federal Communications Commission (FCC) regulations regarding sponsored media. #ad #holistichealth #rawmilk #carnivorediet #rotationalgrazing #rawmilkgood
Chapter 1: What are the benefits of grass-fed and finished beef?
They have these artisan, you know, confined feeding things and they do the massage and the A5. But it's still not healthy. It tastes great, don't get me wrong. I do like the taste of a grain-finished animal, but I believe that we can get the genetics and the finishing down on the grass-fed side of things to equal the eating quality of grain-finished.
That'd be amazing.
all right guys we got kevin from perennial pastures here today we're gonna talk cows we're gonna talk soil thanks for coming on man let's do it it's great to be here yeah so i ordered my first cow from you yeah it's been a fun experience man yeah steve pounds of meat showed up to my door took us a couple hours to get it all like situated in the freezer yeah for sure yeah bulk beef's really blowing up these days for folks that you know want to order uh and get a good discount you know and and
uh get food sovereignty for their family and it's just a huge trend right now we're seeing a big uptick and an interest in bulk beef so this is what to have you as a customer yeah dude it's a it's a win-win situation because like you said you save on the price yeah like a lot of money yeah totally because i order food a lot so i'm standing you know a quarter cow is two thousand i'm spending two thousand a month just ordering food yeah totally and then secondarily the health aspects yeah they're still grass-fed pasture-raised right
Yeah, for sure. Grass-fed, pasture-raised, regenerative. So we have a regenerative certification through Regenified. This is one of our big deals that we have. Really great certification. It's pretty new to the market, the Regenified certification. There's only three big certifications that are out there right now. And yeah, I mean, it's a huge trend, you know, really, regenerative agriculture.
It's a beautiful movement when you really can come back to the soil, to the nutrient density of the food. Yeah. You know, there's something special about that connection to the land.
Absolutely. Yeah, for sure. So what qualifies the regenerative labels? What do you need to do for that?
Really, the definition of regenerative agriculture is really mimicking nature with your agricultural practices. What we try to do is mimic how the bison and buffalo used to move across the grassland plains for thousands and thousands of years. that dung and urination effect and that constant moving is really what's created the world's deepest soils.
You know, you look across the Midwest where, you know, it's a breadbasket of the U.S. and the animal impact that the bison created uh during that time frame is what has created like four feet deep worth of topsoil right yeah i mean you in some areas in the midwest you can even get deeper than that right yeah i've taken soil cores on some of the most uh advanced farms in the country.
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Chapter 2: Why is regenerative agriculture important for soil health?
Yeah, it really does. I mean, we're sicker than we ever have been, right? I can't even eat at a restaurant anymore. I know. It's true. Yeah.
You get the seed oils. Like where's the grass? I know, right?
Yeah.
Where are we going to go to? I couldn't find anywhere in Vegas. Really? Yeah. Just even searching it, huh? Grass-fed. I mean, there's a couple, but it's tough. Yeah. Maybe we should start a steakhouse here, Sean. We might have to. I remember when I first got Seed Oil Scout here, it was like one restaurant on the whole lap in Vegas. Oh, boy. That didn't use seed oils. Now there's like maybe 30, 40.
Okay. How long has that been? Like two years. Okay. But they're growing. Good luck to them. Yeah. That's awesome. Yeah. You guys should get on there, actually.
Yeah, we should. Yeah. There's a few restaurants that cook with our product. Shout out to my buddy, Darren. Well, they have a products tab now too.
Oh, okay. Oh, cool. I didn't know that. Yeah. I buy my raw milk on there. Oh, nice. Yeah. Are you big on raw milk? Dude, huge. I like it, man. We're going to start producing it. I can't even drink regular milk. I feel so bad. Even regular cheese now because I'm getting more and more sensitive the healthier I get. Yeah, for sure. And that's the one downside, I guess.
Like I can't eat fast food anymore. Yeah, for sure. I used to eat that every day. Yeah.
Your microbiome just rejects it, right? It's like, hey, I'm a finely tuned machine. Get this junk out of there. Yeah. And that's the beauty of cultivating that system now. We were probably used to it back when we were... I don't know about you, but I grew up on, you're 10 years younger than me, but I grew up on Cinnamon Toast Crunch and Captain Kids. I caught that too.
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