After ten epic episodes diving into life on the land, from bushfires to beef, the season finale of Paddock Talk takes a personal turn. This time, Our Cow co-founders Bianca Tarrant and Dave McGivern aren’t talking farming, they’re talking food. Specifically, meat-only food.
Yep, they went full carnivore - no veggies, no bread, no sugar. Just good, honest Aussie meat from paddock to plate.
What started as curiosity quickly became a full lifestyle change, and in this episode, they share why they tried it, what happened to their health, and what they learned along the way.
It all kicked off after a trip to the U.S., where Bianca and Dave, self-confessed foodies, ate their way through every pretzel, pizza, and brisket in sight. When they flew home, straight into a carnivore conference they’d sponsored, Bianca found herself standing on stage talking about the benefits of meat… while still full of cookies and carbs.
So, they made a pact - “Let’s give it a go.”
The next day, they went all in. Meat, eggs, butter, repeat. What started as an experiment turned into eight months of consistent eating, surprising health benefits, and some seriously good meals.
1. From the Paddock to the Plate - and Now, the Diet
Dave says it best:
“If we’re in the business of supplying the best grass-fed meat in Australia, why not see what happens when we eat only that?”
The pair found themselves inspired by customers who swore by carnivore eating — people who claimed it gave them clearer skin, better digestion, and sharper focus. For Bianca and Dave, it wasn’t just a diet. It became a deeper connection to the food they produce and the farmers who raise it.
2. The Biggest Surprises
The early days were a test. Sugar cravings hit hard (“like giving up crack,” says Dave), and saying goodbye to veggies felt strange at first. But before long, they found themselves feeling full for longer, with no energy crashes and zero bloating.
Dave lost 21 kilos in just four months, and Bianca noticed big changes too - clearer skin, better sleep, and no more hay fever.
“I used to blame the pollen on the farm,” Bianca laughs. “Turns out, it was my food.”
3. Simpler Meals, Stronger Bodies
A day on their plate? Simple.
No sides, no salads, no snacks, just real food, straight from the paddock. And the best part? Minimal cleanup.
“Two plates and a frypan, that’s dinner done.”
With less time in the kitchen and more protein in their diet, both found new energy. Dave’s motocross performance skyrocketed, climbing to second place in the pro class. Bianca rediscovered her fitness and said she’s “never felt stronger or more focused.”
4. The Challenges on the Road
As founders of a national meat company, Bianca and Dave spend a lot of time travelling — meeting farmers, attending events, and visiting customers. Eating carnivore on the road sounded tough, but they found ways to make it work.
People still give them funny looks when they order “just the meat,” but they’ve learned not to care.
“If someone says they’re vegan, everyone gets it. But if I say I’m a carnivore, people look at me like I’ve lost it,” says Dave. “But I’ve never felt better in my life.”
5. Is It Sustainable?
Eight months in, they both say yes, with a dose of realism.
They’re not militant about it; birthdays still include a slice of cheesecake, and holidays mean enjoying Christmas ham without guilt. But most of their meals stay strictly meat-based.
Bianca breaks it down:
“Sure, your meat costs go up, but your grocery bill goes down. No snacks, no bread, no soft drink, just the good stuff.”
They’ve found it sustainable financially, physically, and mentally. And above all, it’s helped them feel better connected to the farming lifestyle they live and love.
Think you’ll miss pizza on a carnivore diet? Think again.
This one came straight from an Our Cow customer, a Carnivore Pizza with a chicken mince base that’s both protein-packed and ridiculously satisfying.
👉 Get the full Carnivore Pizza recipe here.
As Bianca says at the end of the episode,
“Carnivore isn’t for everyone. We’re not doctors, just farmers sharing what’s worked for us.”
This episode closes out Season 1 of Paddock Talk, and what a season it’s been - from drought to delivery vans, from farm stories to food journeys. The team’s taking a short break to rest, reset, and get back into the paddock before bringing you more honest yarns next season.
Until then, look after yourselves, eat well, and support Aussie farmers by filling your freezer with the best grass-fed, free-range meat Australia has to offer.
🎧 Listen to the full episode now on Spotify and Apple Podcasts.
