Why Ranchers Need to Rethink the Value of the Whole Animal with Shaye Koester-Wanner

As a chef and founder of PLUCK, I’ve seen firsthand how organ meats are shifting from overlooked cuts to one of the fastest-growing trends in nutrition. In this conversation, I share why eating the whole animal isn’t just better for our health, it’s a massive opportunity for ranchers to increase value, reduce waste, and meet a growing demand for nutrient-dense foods.

We dive into the real challenges, taste, education, and sourcing and how simple strategies like blending organs into ground beef or offering alternative formats can make these products more accessible to consumers. This isn’t just about a trend, it’s about reconnecting with ancestral practices, improving sustainability, and creating a more efficient, profitable system for everyone involved.

Watch and listen by clicking on the follow links: 

Youtube, Spotify and iTunes