Takeaways

• Linda Salant, known as The Carnitarian, has lived carnivore for 11 years and built an entire brand around making it sustainable and flavorful, not restrictive.
• Her spice line, The Carnitarian Presents, lets carnivores recreate familiar flavors like chili, meatballs, and tacos using just beef and a packet, no beans, no processed junk.
• Her new cookbook, The Seasoned Carnivore, has over 100 recipes, zero seed oils, zero artificial sweeteners, and pre-orders are open now.
• Amanda and Linda break down why grain-finished beef deserves just as much respect as grass-finished, and why buying imported "grass-fed" beef doesn't actually support American ranchers.
• Recent wins for the beef industry, Product of USA labeling, the USDA's updated food guide pyramid, and a new packer monopoly investigation, point to a real cultural shift toward supporting real beef and real ranchers.

Summary of the episode

Amanda sits down with Linda Salant, better known online as The Carnitarian, fresh off connecting at Meat Stock. Linda shares her carnivore story: 11 years in, and how what started as wanting to lose a few pounds turned into a full business built on making carnivore eating approachable instead of intimidating.

The conversation digs into Linda's spice blend line, The Carnitarian Presents, and the very specific problem it solves: carnivores craving the flavors of chili, Italian meatballs, and tacos without stepping outside the diet. Linda explains how she reverse-engineered her old, ingredient-heavy chili recipe into a single packet that needs nothing but beef and water. From there, the two get into Linda's brand new cookbook, The Seasoned Carnivore, which compiles over 100 recipes ranging from crispy chicken chips and fried calamari to slow cooked Italian shredded beef and a carnivore-friendly chicken crust pizza.

The back half of the episode turns to a topic close to Amanda's own life as a rancher: the guilt so many consumers feel about beef labels. Linda and Amanda push back on the idea that grass-finished is automatically the more ethical or nutritious choice, pointing out that a lot of imported "grass-fed" beef travels farther and does less for American ranchers than a grain-finished steak raised down the road. They also cover why omega-3s were never beef's job to begin with, and how regional differences in land and climate mean there's no single "right" way to raise cattle.

Presented by Redmond Real Salt and Bid on Beef

• Use code RADKE for $10 off your next All American Angus Beef order at www.BidOnBeef.com
• Save on Redmond Real Salt with code RADKE at https://shop.redmondagriculture.com/
• Check out Amanda's agricultural children's books here: https://amandaradke.com/collections/amandas-books
• Learn more about Bulletproofing Your Direct-To-Consumer Beef Enterprise: https://amandaradke.com/products/bulletproof-your-beef-business