Lab Grown Meat, Meat Glue, & Mixing Different Animals To Create 80/20 Ground Meat | Will Harris

Digest This

Nutrition, Health & Fitness

4.8 • 1.2K Ratings

🗓️ 6 May 2026

⏱️ 48 minutes

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Summary

367: Meat glue, pink slime, lab grown meat labeling, and mixing different animals together to create that perfect 80/20 pound of ground meat you're buying are just a few scandals discussed in this episode with Will Harris, owner of White Oak Pastures. This is a 5th generation regenerative farm done right by us and in this interview Will shares what the USDA inspection process looks like, how big food companies treat their animals vs how he treats his own. And if you thought you were buying USA meat, think again! As of January 1st, 2026 there's been a new law put in place on how meat is labeled and it's not a good thing which makes it more frustrating for consumers to actually know where the origin of their meat came from and we are spilling the beans on what that new law is! Topics Discussed: → Meat glue → Lab grown meat → Pink slime → The new meat labeling law → Advice for those who can’t grow their own food → How animals are treated at factory farms → How meat production has changed over the years → The future of American farming As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app. Sponsored By: → Timeline | Timeline’s clinically proven formula is now available at a new, lower price. Mitopure now starts at $99, with the exact same science and formula. And my listeners can still get 20% off when you go to https://timeline.com/DIGEST → Bethany's Pantry | Go to https://bethanyspantry.com/ and use code PODCAST10 for $10 anything! Timestamps: → 00:00 Introduction → 04:49 Meet Will Harris + Farming Background → 09:04 USDA Inspections + How Meat Is Processed → 16:27 Life on a Regenerative Farm → 30:13 Meat Glue, Pink Slime + Hidden Practices → 30:40 Industrial vs Regenerative Farming → 32:58 Lab-Grown Meat + Food Industry Concerns → 33:52 Meat Labeling Laws + Imported Meat → 38:28 Knowing Your Farmer + Final Thoughts Check Out Will Harris: → White Oak Pastures | GET $20 OFF YOUR ENTIRE WHITE OAK PASTURE’S ORDER! Minimum purchase of USD150 required. Limited to one use per customer. Use Code: DIGEST → Website → Buy his book → Instagram → Facebook → Watch videos of their farm Check Out Bethany: → Bethany’s Instagram: ⁠@lilsipper⁠ → ⁠YouTube⁠ → ⁠Bethany’s Website⁠ → ⁠Discounts & My Favorite Products⁠ → ⁠My Digestive Support Protein Powder⁠ → ⁠Gut Reset Book ⁠ → ⁠Get my Newsletters⁠ (Friday Finds) Produced by Drake Peterson Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	We have a restaurant on my farm, and we cook three meals a day, seven days a week,
0:04.8	and I eat just about every meal of the week there.
0:08.0	What we serve is what we produce.
0:09.9	You know, we buy salt and sugar, certain basic things,
0:14.5	but all the meat, pretty much all the vegetables and fruit come from the farm.
0:20.0	You're listening to The Digest This Podcast, and I'm your host, Bethany Cameron.
0:26.1	Meat glue, pink slime, lab grown meat labeling, and mixing different animals together to
0:32.5	create that perfect 80, 20 pound of ground meat, you're buying are just a few scandals discussed in today's
0:40.0	episode with Will Harris, owner of White Oak Pastures. This is a fifth-generation regenerative
0:46.6	farm doing right by us. And in this interview, Will shares what the USDA inspection process
0:53.1	looks like, how big food companies treat their animals
0:56.5	versus how he treats his own, and if you thought you were buying, US meat, think again.
1:04.0	As of January 1st, 2026, there's been a new law put in place on how meat is labeled and it's not a good thing, which
1:14.0	makes it more frustrating for consumers to actually know where the origin of their meat comes from,
1:21.0	and we are spilling the beans on what that new law is. As a disclaimer, there is some brief graphic talk on how animals are
1:30.3	slaughtered, so you may not want to listen to this episode with kids around. Now, with all that out of the
1:37.0	way, let's get into the interview. I have been trying to gain more muscle lately, and most people
1:43.2	think muscle health is about size,
1:45.2	but the real goal is strength. Those things rest on a deeper biological foundation, your cellular
1:52.1	energy system. At the center are mitochondria, the tiny energy factories inside your cells.
1:58.6	Every muscle contraction depends on mitochondria energy.
2:03.3	Muscle cells are energy demanding and contain thousands of mitochondria. Without energy,
	...

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