The Real Reason Farm Meat Tastes and Performs Better

Regenerative farming, nutrition, grass-fed beef, combat athlete performance, inflammation, and recovery all start with what you eat. As an orthopedic surgeon and jiu-jitsu athlete, I wanted to understand why food quality matters more than we think.

In this episode of the Dr. Jiu Jitsu Podcast, I visit Lily Hill Farm and sit down with Avery Claire Wrigglesworth to break down how regenerative farming works, why pasture-raised meat is different, and how sourcing your food directly impacts your health, inflammation, and performance.

We talk about the realities of modern food systems, the stress animals experience in traditional supply chains, and why reconnecting with your food source can change how you feel, train, and recover.

If you’re serious about performance, longevity, and reducing inflammation, this conversation will change how you think about food.

Timestamps:

00:00 – Why Combat Athletes Should Care About Nutrition
01:42 – Why Farm-Raised Meat Tastes Different
02:41 – Stress, Transport, and Animal Health
03:41 – What These Cattle Actually Eat
04:46 – Why People Don’t Source Food This Way Anymore
05:48 – What Regenerative Farming Really Means
08:23 – Is Buying From Farms Too Expensive?
09:21 – The Reality of Farming Most People Don’t See
10:32 – How Nutrition Impacts Pain, Inflammation, and Performance