The Truth About Grass-Fed Meat & Antibiotics | Mike Salguero
Release Date: 12/17/2025
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info_outlineMike Salguero is the Founder & CEO of ButcherBox, the subscription-based meat company that grew from a Kickstarter into a bootstrapped nine-figure brand. In this episode, Mike breaks down what actually happens in the modern meat system (from pasture to feedlots), why antibiotics/hormones + confinement change everything, and how to choose higher-quality meat (even if you don’t use a delivery service).
What's We Discuss
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How ButcherBox started: Mike and his wife were doing elimination diets (Whole30/AIP) to manage autoimmune symptoms, and the hunt for truly grass-fed beef became the spark that led to ButcherBox.
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Grass-fed vs. conventional beef (the real pipeline): Most cattle start on pasture, but ~97% end up in feedlots for “finishing” on grain to maximize fat/marbling and speed of weight gain.
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Why antibiotics changed the entire meat industry: Antibiotics made animals more “feed efficient,” which enabled tighter confinement (CAFOs), and ultimately shifted incentives toward cheap mass production.
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Nutrient density is the next frontier: Mike predicts the next 5–10 years will focus more on micronutrient density differences based on how the animal was raised, not just “protein and fat.”
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What to look for when buying meat: Prioritize no antibiotics/hormones, pasture-raised, and (when possible) buying directly from a trusted farmer. For seafood: prioritize wild-caught. For pork: look for crate-free standards.
Links & Resources
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ButcherBox: butcherbox.com
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ButcherBox coupon code:
MikeSentMe -
Mike on X (Twitter): @MikeSalguero
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Free Superhuman Guide: getsuperhuman.io/playbook