Sizzle: The Salty Steak Show

Amanda Radke
  • 5.0 (1)
  • Food

Sizzle: The Salty Steak Show is where fire meets flavor and the stories behind America’s beef industry come to life. Hosted by rancher, author, and advocate Amanda Radke, this podcast brings listeners straight to the heart of cattle country, connecting them with the people, passion, and purpose behind the food on their plate. Each episode features conversations with ranchers, chefs, carnivore health experts, and industry leaders who are shaping the future of beef. From the pasture to the plate, Sizzle explores what makes premium American beef exceptional, while diving into the values of faith, family, and freedom that define the ranching lifestyle. Whether you are a seasoned grill master, a health-conscious carnivore, or simply someone who appreciates a perfectly cooked steak, this show delivers insights, stories, and inspiration to elevate your appreciation for beef. Listeners will gain a deeper understanding of where their food comes from, why quality matters, and how supporting American producers impacts communities across the country. If you believe life is too short for a bad steak, Sizzle: The Salty Steak Show is your go-to source for bold conversations, expert insights, and a celebration of the people who bring great beef to the table. Presented by: Redmond Real Salt and Bid on Beef

  1. 20h ago

    Vote With Your Food Dollars: Why Buying Beef From a Small Family Ranch Matters

    Takeaways Farmers market customers are confused by the headlines about the border, the New World screwworm, and beef imports, and small ranchers like Jordan Classen are the front line answering those questions face to face.Many first-time buyers start with a single pound of ground beef, come back for a steak, and often end up buying a deep freezer for an eighth of a beef, which is why direct-to-consumer ranchers meet people wherever they are in the beef-buying journey.Schools receive commodity dollars that work almost like a voucher, and many spend them on protein without specific information on where the beef comes from, which is why Jordan is a strong advocate for country of origin labeling and local sourcing in school cafeterias.New federal efforts, including the Ranchers First initiative and USDA's Harvest to Hallways program ($25 million for Local Foods for Schools), are ones Jordan and Amanda are watching closely for what they could mean for rural America.Summary of the episode In this episode of Sizzle: The Salty Steak Show, Amanda Radke sits down with her friend Jordan Classen, who owns Classen Land & Cattle with her husband Travis in St. Edward, Nebraska. Jordan shares how the couple started their operation right out of college with a couple of cow-calf pairs, how they now run cattle on pasture and row crop ground within about 40 miles of home, and how she focuses on connecting with other families and taking the fear out of food. They talk about the small family business behind every box of beef, from the processor to the nutritionist, and about how, after roughly 10 years, they are starting to catch their stride. Jordan explains what she is hearing at the farmers market, where customers want to know what is going on with the border, the New World screwworm, and beef imports. She shares how she answers by reminding shoppers that they get to choose where to spend their food dollars, and how a single pound of ground beef so often turns into a steak order and eventually a deep freezer filled with an eighth of a beef. Amanda adds why Bid On Beef keeps its roster to fewer than a dozen producers: the platform stamps its name on a premium, well-marbled, five-star steak experience. Presented by Redmond Real Salt and Bid on Beef Use code RADKE for $10 off your next All American Angus Beef order at www.BidOnBeef.comSave on Redmond Real Salt with code RADKE at https://shop.redmondagriculture.com/Check out Amanda's agricultural children's books here: https://amandaradke.com/collections/amandas-booksLearn more about Bulletproofing Your Direct-To-Consumer Beef Enterprise: https://amandaradke.com/products/bulletproof-your-beef-business

    Vote With Your Food Dollars: Why Buying Beef From a Small Family Ranch Matters

  2. Sep 30

    How to Grill the Perfect Steak: 5 Rules From a Cattle Rancher

    Takeaways The five rules for a perfect steak are to start with great beef, salt it 30 to 60 minutes early (or even a few hours ahead), bring it to room temperature for at least 30 minutes, grill it hotter than you think (500 to 600 degrees), and let it rest for five to 10 minutes before slicing.Cowboy steak butter is an easy, crowd-pleasing compound butter made with garlic, herbs, smoked paprika, salt, and pepper or Worcestershire that gives any ribeye a five-star restaurant finish at home.Amanda's Great American Steak Night Challenge invites listeners to pick one night this month and host neighbors, church friends, FFA and 4H families, veterans, or someone new in town for a steak dinner.Buying beef directly from a vetted rancher through Bid On Beef keeps food dollars in rural America and lets you choose the ranch, the cut, and the price.Summary of the episode In this solo episode of Sizzle: The Salty Steak Show, Amanda Radke starts with a big idea: culture is not built in Washington, DC, it is built at home, around supper tables, on front porches, at brandings, and at church potlucks. She explains why a steak dinner is such a powerful way to bring people together, and why gathering around a meal may be the counter-cultural answer to a world where everyone is glued to a screen. From there, Amanda gets practical. She walks through her five rules for a perfect steak: start with great beef, salt it early, bring it to room temperature, grill it hotter than you think, and let it rest. Along the way she shares what she has learned from eating beef in steakhouses, small-town cafes, and a pasture in Argentina, plus how Bid On Beef vets ranchers and lets buyers choose the ranch, the cut, and the price at auction. She also shares her foolproof cowboy steak butter recipe, including the full ingredient list. Amanda closes with a challenge and a reflection. The Great American Steak Night Challenge asks listeners to invite people to their table this month, and she explains what ranch life has taught her about family, work, and responsibility. Her message is that the future of America is sitting around your dinner table tonight, and that strong families, faith, and community are built one meal at a time. This episode is brought to you by Bid On Beef (use code RADKEY at BidOnBeef.com to save on your first auction) and Redmond Real Salt (use code RADKEY at redmond.life). Presented by Redmond Real Salt and Bid on Beef Use code RADKE for $10 off your next All American Angus Beef order at www.BidOnBeef.comSave on Redmond Real Salt with code RADKE at https://shop.redmondagriculture.com/Check out Amanda's agricultural children's books here: https://amandaradke.com/collections/amandas-booksLearn more about Bulletproofing Your Direct-To-Consumer Beef Enterprise: https://amandaradke.com/products/bulletproof-your-beef-business

    How to Grill the Perfect Steak: 5 Rules From a Cattle Rancher

  3. Sep 16

    Why Is Beef So Expensive? The Real Story Behind the Price Tag

    Takeaways Beef demand hit a 40-year high according to CattleFax even as retail prices climbed to historic levels, which means higher prices reflect strong demand and improved quality, not runaway profiteering by ranchers.The US cattle herd sits at its smallest size in a generation (approximately 28.5 million beef cows as of July 1, 2026), the result of years of herd liquidation driven by drought, an aging rancher population, and high input costs. It takes roughly two years to bring a new animal from breeding to market.Packer concentration (four companies controlling 85% of the beef supply, two of them foreign-owned) and the 14-month closure of the southern border to Mexican cattle imports over New World screw worm have both tightened supply further. Buying beef directly from a rancher through platforms like Bid On Beef keeps more of every dollar in rural America.In this episode of Sizzle, Amanda Radke reports from a customer appreciation event at Reverse Rocking R Ranch in New Mexico, hosted with CK6 Consulting, Bid On Beef, and All American Angus Beef, to tackle the headlines claiming beef is too expensive. Rather than accepting that framing, Amanda reframes the conversation around what the price tag actually reflects, walking through the economics, the agriculture, and the policy behind the cost of beef. Amanda leans on data from CattleFax and CEO Randy Blach, including the finding that beef demand is at a 40-year high even as prices climb, and that it takes the average American consumer about 13 minutes of work to earn a pound of ground beef, a figure that has held steady for the past decade. She connects rising prices to a historically tight cattle supply: the US beef cow herd is the smallest it has been in a generation, driven by drought, an aging rancher population (the average age is pushing 60), and a multi-year decline in the number of young producers entering the industry. The episode also covers the policy side of the story, from the Green New Deal and school lunch meatless days to packer concentration and the DOJ's ongoing investigation into the four companies that control 85% of the beef supply. Amanda addresses the recent New World screw worm outbreak, the resulting 14-month closure of the southern border to cattle imports from Mexico, and the phased reopening that began in August 2026. Presented by Redmond Real Salt and Bid on Beef Use code RADKE for $10 off your next All American Angus Beef order at www.BidOnBeef.comSave on Redmond Real Salt with code RADKE at https://shop.redmondagriculture.com/Check out Amanda's agricultural children's books here: https://amandaradke.com/collections/amandas-booksLearn more about Bulletproofing Your Direct-To-Consumer Beef Enterprise: https://amandaradke.com/products/bulletproof-your-beef-business

    Why Is Beef So Expensive? The Real Story Behind the Price Tag

  4. Sep 2

    The Original Carnivore Family: Charlene Andersen on Going Viral Before "Carnivore" Was Even a Word

    Takeaways Charlene Andersen has followed a carnivore diet since 1998, and specifically an all-red-meat diet, after discovering it was the only thing that fully resolved a lifetime of health issues including asthma, severe allergies, trichotillomania, amenorrhea, degenerative disc disease, and chronic Lyme disease.Charlene's family went viral in 2014 and 2015 after being interviewed as one of the original zero-carb, all-meat families online, and the backlash that followed, including tabloid interest and a Child Protective Services threat, led them to go quiet about their diet for nearly a decade before Charlene stepped back into the community after meeting Amanda at Meat Stock.In this episode of Sizzle, Amanda Radke sits down with Charlene Andersen, a carnivore since 1998 whose health journey started long before she ever knew there was a word for what she was doing. Charlene walks through a childhood defined by chronic illness: severe allergies and asthma from infancy, a formula reaction as a newborn, trichotillomania that started in second grade, cystic acne and amenorrhea as a teenager, and degenerative disc disease diagnosed in her twenties. She tried the medical system for years, including allergy shots that repeatedly left her partially paralyzed, before she and her husband Joe decided to experiment with an all-meat diet in August 1998, inspired by old-school bodybuilders and Hollywood stars who used steak-and-egg diets to perform at their best. What started as trial and error turned into a six-year process of narrowing down exactly what worked for Charlene's body, eventually landing on a strict all-red-meat diet with no ground meat, no pork, and no chicken. The changes were dramatic: her cycles returned, she carried and delivered two healthy babies, her back pain and sciatic nerve pain resolved, and her trichotillomania stopped. Charlene and her family, including her husband and two sons, went on to become part of the earliest online carnivore community, Zeroing In On Health, and were featured in a 2015 interview that went viral. The attention turned hostile fast: tabloids wanted the story, a Japanese TV crew wanted to film them, and Child Protective Services was called on the family. They made the decision to go quiet to protect their kids, staying involved in the background of the movement as it grew around figures like Dr. Shawn Baker, whose interest in "the guy in the picture" turned out to be Charlene's husband, Joe. Presented by Redmond Real Salt and Bid on Beef Use code RADKE for $10 off your next All American Angus Beef order at www.BidOnBeef.comSave on Redmond Real Salt with code RADKE at https://shop.redmondagriculture.com/Check out Amanda's agricultural children's books here: https://amandaradke.com/collections/amandas-booksLearn more about Bulletproofing Your Direct-To-Consumer Beef Enterprise: https://amandaradke.com/products/bulletproof-your-beef-business

    The Original Carnivore Family: Charlene Andersen on Going Viral Before "Carnivore" Was Even a Word

  5. Aug 19

    How Bid On Beef Is Reinventing the Beef Auction: Live from Meatstock 2026

    Takeaways Bid On Beef runs its steak sales like a cattle auction: buyers set the price on cuts like ribeye and New York strip instead of paying a fixed number.Amanda Radke credits the carnivore community, and specifically Kelly Hogan, with helping her conceive after years of infertility and reversing a list of health problems along the way.NFL veteran and Super Bowl champion Don Beebe joined Bid On Beef as a part owner after switching to a carnivore diet resolved his gout and diverticulitis and improved his heart health.Texas Beef House owner Tyler Duvall walked through how one on-ranch auction in 2023, with 200 people in person and 800 online, became the spark for Bid On Beef.This episode of Sizzle: The Salty Steak Show captures a live speech Amanda Radke gave at Meatstock 2026 on behalf of Bid On Beef, the online beef auction platform she helped build. Amanda opens with her own story: thirteen years ago, after years of trying to get pregnant, she found the carnivore community and Kelly Hogan, cut out everything but beef, and was pregnant within three months. She got off thyroid medication, lost fifty pounds, and calls the moment she got to stand in front of this crowd, serving them beef she helped raise, a full circle moment. From there, she brings up the rest of the Bid On Beef team. Chris Earl, a rancher from New Mexico, explains why he and Amanda built the company: during COVID, when store shelves went bare, people wanted to know their farmer and their rancher. Bid On Beef runs like the cattle auctions ranchers already use to sell bulls and heifers, except the product is steak. Buyers bid on individual lots, ribeye, New York strip, and set the price themselves. Don Beebe, the NFL veteran and Super Bowl champion best remembered for chasing down Leon Lett, talks about joining the company as a part owner after carnivore resolved health issues doctors couldn't fix, including gout and diverticulitis. He connects his experience to a bigger point: athletes are told to carb up and avoid red meat, and he believes that advice cost him playing years. Tyler Duvall of Texas Beef House closes the speech with the origin story: a single 2023 auction at his family's ranch, with roughly 200 people on-site and 800 more bidding online, that convinced the group there was real demand for buying beef this way. The episode ends with a direct invite: an active auction at bidonbeef.com, and a ten dollar discount code for first-time buyers. Presented by Redmond Real Salt and Bid on Beef Use code RADKE for $10 off your next All American Angus Beef order at www.BidOnBeef.comSave on Redmond Real Salt with code RADKE at https://shop.redmondagriculture.com/Check out Amanda's agricultural children's books here: https://amandaradke.com/collections/amandas-booksLearn more about Bulletproofing Your Direct-To-Consumer Beef Enterprise: https://amandaradke.com/products/bulletproof-your-beef-business

    How Bid On Beef Is Reinventing the Beef Auction: Live from Meatstock 2026

  6. Aug 5

    Meet The Carnitarian: How Linda Salant Turned 11 Years of Carnivore Into a Spice Empire

    Takeaways Linda Salant, known as The Carnitarian, has lived carnivore for 11 years and built an entire brand around making it sustainable and flavorful, not restrictive.Her spice line, The Carnitarian Presents, lets carnivores recreate familiar flavors like chili, meatballs, and tacos using just beef and a packet, no beans, no processed junk.Her new cookbook, The Seasoned Carnivore, has over 100 recipes, zero seed oils, zero artificial sweeteners, and pre-orders are open now.Amanda and Linda break down why grain-finished beef deserves just as much respect as grass-finished, and why buying imported "grass-fed" beef doesn't actually support American ranchers.Recent wins for the beef industry, Product of USA labeling, the USDA's updated food guide pyramid, and a new packer monopoly investigation, point to a real cultural shift toward supporting real beef and real ranchers.Summary of the episode Amanda sits down with Linda Salant, better known online as The Carnitarian, fresh off connecting at Meat Stock. Linda shares her carnivore story: 11 years in, and how what started as wanting to lose a few pounds turned into a full business built on making carnivore eating approachable instead of intimidating. The conversation digs into Linda's spice blend line, The Carnitarian Presents, and the very specific problem it solves: carnivores craving the flavors of chili, Italian meatballs, and tacos without stepping outside the diet. Linda explains how she reverse-engineered her old, ingredient-heavy chili recipe into a single packet that needs nothing but beef and water. From there, the two get into Linda's brand new cookbook, The Seasoned Carnivore, which compiles over 100 recipes ranging from crispy chicken chips and fried calamari to slow cooked Italian shredded beef and a carnivore-friendly chicken crust pizza. The back half of the episode turns to a topic close to Amanda's own life as a rancher: the guilt so many consumers feel about beef labels. Linda and Amanda push back on the idea that grass-finished is automatically the more ethical or nutritious choice, pointing out that a lot of imported "grass-fed" beef travels farther and does less for American ranchers than a grain-finished steak raised down the road. They also cover why omega-3s were never beef's job to begin with, and how regional differences in land and climate mean there's no single "right" way to raise cattle. Presented by Redmond Real Salt and Bid on Beef Use code RADKE for $10 off your next All American Angus Beef order at www.BidOnBeef.comSave on Redmond Real Salt with code RADKE at https://shop.redmondagriculture.com/Check out Amanda's agricultural children's books here: https://amandaradke.com/collections/amandas-booksLearn more about Bulletproofing Your Direct-To-Consumer Beef Enterprise: https://amandaradke.com/products/bulletproof-your-beef-business

    Meet The Carnitarian: How Linda Salant Turned 11 Years of Carnivore Into a Spice Empire

  7. Jul 22

    Salt of the Earth: What Jesus Really Meant About Faith, Food, and Family

    Takeaways Being the "salt of the earth" and "light of the world" isn't a passive compliment. It's a call to stand out and make a tangible difference in your family, community, and nation.Faith and food have been connected since Genesis. Scripture is full of meals, livestock, and celebrations that point back to God as provider.Stewardship of the land and animals is a biblical calling, not just a job description for ranchers and farmers.Family meals build relationships, pass down values, and shape the next generation more than most people realize.Choosing faith-aligned brands and partners, like Redmond Real Salt and Bid on Beef, is one way to live out your values in business.Summary of the episode In this episode of Sizzle, The Salty Steak Show, host Amanda Radke steps away from the grill for a moment to talk about the faith that grounds everything she does, on the ranch and off. Wearing a sweater that reads "Salty," a gift tied to a season of political battle back home in South Dakota, Amanda unpacks Matthew 5:13-16 and what Jesus meant when He called His followers the salt and light of the world. Amanda walks through the biblical significance of salt (valuable, preserving, flavor-giving) and connects it to a bigger challenge: believers aren't called to blend in, they're called to stand out. She traces that same thread through scripture's long relationship with food and livestock, from God's provision to Noah in Genesis to Jesus sharing meals with His disciples after the resurrection, and makes the case that stewardship of animals and land has always been a sacred responsibility, not just a ranching task. The conversation turns personal as Amanda reflects on raising her kids in a calving barn, teaching them the parallels between new life on the ranch and the story of Christ's birth in a manger. She also addresses the growing cultural debate over eating meat head-on, walking through biblical examples that show food and faith have never been separate. The episode closes with a call to bring the family table back, and a shoutout to two brands, Bid on Beef and Redmond Real Salt, that Amanda says share her values all the way down to how they do business. Presented by Redmond Real Salt and Bid on Beef Use code RADKE for $10 off your next All American Angus Beef order at www.BidOnBeef.comSave on Redmond Real Salt with code RADKE at https://shop.redmondagriculture.com/Check out Amanda's agricultural children's books here: https://amandaradke.com/collections/amandas-booksLearn more about Bulletproofing Your Direct-To-Consumer Beef Enterprise: https://amandaradke.com/products/bulletproof-your-beef-business

    Salt of the Earth: What Jesus Really Meant About Faith, Food, and Family

  8. Jul 8

    Food Security Is National Security: Inside the CPAC Women's Warrior Summit

    Takeaways Food security is national security, and agriculture needs a direct voice in Washington's policy conversations.Beef prices reflect real costs, like a two-year production timeline and a limited number of premium cuts per carcass, not price gouging.Direct-to-consumer platforms like Bid On Beef cut out the middleman and reconnect ranchers with beef-loving families.The next generation, including Amanda's 12-year-old daughter Scarlett, is already stepping up as an advocate for agriculture.Most Americans aren't anti-agriculture, they're simply disconnected from it, and that gap closes when ranchers show up and tell their story firsthand.Summary of the episode Amanda Radke takes listeners from the South Dakota prairie to Washington, DC, recapping her recent trip with her daughter Scarlett to the inaugural CPAC Women's Warrior Summit. As a fifth-generation cattle rancher and founding partner at Bid On Beef, Amanda shares the unique perspective she brought to a panel of Make America Healthy Again leaders and influencers, arguing that when agriculture doesn't have a seat at the policy table, decisions about America's food and land get made by people who have never worked the land themselves. The episode digs into the real economics of beef pricing, breaking down why ground beef remains an affordable, everyday protein while premium cuts like ribeyes carry a higher price tag for legitimate reasons tied to supply, time, and quality. Amanda connects this back to Bid On Beef's mission of building a direct, transparent marketplace between ranchers and consumers. A highlight of the episode is Amanda's reflection on watching Scarlett, a sixth-generation South Dakota cowgirl and published author, engage confidently with national leaders who had never met a rancher before. Amanda closes with a broader message about food security as national security, and the importance of bridging the divide between rural and urban America through honest, firsthand storytelling. Key Topics Covered CPAC Women's Warrior Summit recapFood security and national security policyDirect-to-consumer beef pricing and the Bid On Beef platformThe rural-urban divide and agricultural advocacyRaising the next generation of agriculture storytellersPresented by Redmond Real Salt and Bid on Beef Use code RADKE for $10 off your next All American Angus Beef order at www.BidOnBeef.comSave on Redmond Real Salt with code RADKE at https://shop.redmondagriculture.com/Check out Amanda's agricultural children's books here: https://amandaradke.com/collections/amandas-booksLearn more about Bulletproofing Your Direct-To-Consumer Beef Enterprise: https://amandaradke.com/products/bulletproof-your-beef-business

    Food Security Is National Security: Inside the CPAC Women's Warrior Summit
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About

Sizzle: The Salty Steak Show is where fire meets flavor and the stories behind America’s beef industry come to life. Hosted by rancher, author, and advocate Amanda Radke, this podcast brings listeners straight to the heart of cattle country, connecting them with the people, passion, and purpose behind the food on their plate. Each episode features conversations with ranchers, chefs, carnivore health experts, and industry leaders who are shaping the future of beef. From the pasture to the plate, Sizzle explores what makes premium American beef exceptional, while diving into the values of faith, family, and freedom that define the ranching lifestyle. Whether you are a seasoned grill master, a health-conscious carnivore, or simply someone who appreciates a perfectly cooked steak, this show delivers insights, stories, and inspiration to elevate your appreciation for beef. Listeners will gain a deeper understanding of where their food comes from, why quality matters, and how supporting American producers impacts communities across the country. If you believe life is too short for a bad steak, Sizzle: The Salty Steak Show is your go-to source for bold conversations, expert insights, and a celebration of the people who bring great beef to the table. Presented by: Redmond Real Salt and Bid on Beef

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