The Truth About Grass-Fed Meat & Antibiotics | Mike Salguero

Work With Me: www.getsuperhuman.io
Get My Book: www.getsuperhuman.io/playbook

Mike 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 we discuss:

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.

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.

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.

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.”

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

ButcherBox: butcherbox.com

ButcherBox coupon code: MikeSentMe

Mike on X (Twitter): @MikeSalguero

Free Superhuman Guide: getsuperhuman.io/playbook