 What's going on? How are you guys this week? Another Monday down at Frankie's Free Range Meet. And if you guys are ever buying a business or property or anything, definitely don't do it across the street from a mechanic because I don't think there's been one day where I've come down here and I've had my loading dock or my driveway open. But that's just more nonsense on top than nonsense. In good news, the dehydrator is finally here. I think we're in over $10,000 to get this Godforsaken machine in here. And the machine was around 5,000. It cost 2,500 to get here. So that's 7,500. And then just to get it off the truck and into the warehouse, it cost me, I think over another 1,000 because it was 650 for the forklift rental. I had to give the guy 300 to use the forklift, which is the whole story I'll tell. And then my insurance company charged me 350 to ensure the forklift for that one day. And then I had to pay an electrician $2,000 to wire this. So $10,000 is an incredible amount of money. However, most machines this size are usually 15 to 20,000 in the United States without installation and delivery. So, you know, we still saved quite a bit of money. And that's the electrical work going up. It's still not operational yet. The electricians are gonna come tomorrow or Wednesday and do the rest and I'm gonna give them the rest of his money. I don't know, this seems like some janky Chinese shit, doesn't it guys? This is like, it's like a screw. Is this grade A China man mechanical work? So it's really deep back there. It's two trays wide. A little worried that the perforations in these trays are not adequate for meat, but maybe we'll have to buy like, I don't know, a lot of sheet racks that fit these slots, which shouldn't be that big of a deal. All right, I don't know. That thing's a pain in the ass to use. So the machine's not in too bad of a shape. However, it did come with like rust and corrosion on this motor part. And there was also some rust on the top side. So whatever these Chinese pricks were doing, they did not use new stuff. It's like my electrician closed this up. We don't really have to look in there. It's just an electrical panel that he had to completely rewire. So this is the controls, which again, it's not operational. But as you guys can see, this is really, really big. I think it's around nine feet tall and nine feet wide. And it did not fit in the warehouse. It was maybe, you know, five inches too tall, but we had it on the dollies because this thing is like 1500 pounds. So there's no way for us to take it off the dollies and everything and push it into the warehouse and then use it in there. It would have been basically impossible. So we had to leave it out here and set it up out here. I should have got one that was one size smaller and it would have been a whole lot easier or deal. This just happened to be, you know, barely big enough to not fit inside. We don't really have room inside anywhere. So when this was supposed to be delivered, I asked them if they could get it in the warehouse without a forklift and I didn't trust them. So I did get a forklift rental. So forklift rental guy shows up while the dehydrator delivery is waiting here. And the guy was like, you got a forklift driver? And I was like, no, I'll figure it out because I genuinely thought, you know, driving a forklift isn't too difficult. You have the forward, back, lever on the right. But then, you know, the delivery driver for the dehydrator wasn't able to back it up to our loading dock. So, thankfully, the guy that delivered the forklift was a driver. He said he'll help me out. He had some straps on him. I gave the guy $300 for getting that off the truck. And what's going on out here? There's more assholes honking their horn every day. Go figure. Yeah, the problem with this mechanic across the street is they always block the street completely and then people get irritated and start like slamming their horns when they can go around the street. But people are crazy. People are completely crazy. One time, this bus driver pulled onto the street while I was pulling out and there were cars on both sides of the road double parked so I couldn't get out. And the bus driver didn't want to back up off the street. Like she would have had to back up like maybe 10 feet. I would have had to back up 50 feet. And she was having such a conniption. I got out of my car and left it parked there for 10 minutes and the stubborn ass bus driver still didn't move, which to me, these people are nuts down here, man. I'm just trying not to get shot or stabbed at this point. About back to the delivery. Thankfully, the guy knew how to drive a forklift. We were able to get the dehydrator off the truck pretty easily using two pallet jacks and the lift gate and the forklift. And then the guy drove it over the other side of the street and then put it on this loading dock here. And then we just maneuvered it into the corner over here and that's where it's gonna stay for now. So hopefully we get some jerky going soon. It's just, this is gonna be a bit tricky to figure out. The main thing I'm concerned about right now is having to buy new drying trays. I think what's gonna be pretty easy to do is just see, you know, granted this works is the drying temperature and drying time and what we're gonna use. I mean, we still have a decent amount of space in here if there's no garbage. So we have two pallets ready to go with meat shipments. There's some garbage over here. There's another pallet with the post office pickup and then I could put those in the corner over there. Although I think I'm just gonna put these on the street for now and if someone steals them I don't give a shit because I'm sick of people parking in front. So the guys already packed up every order that was placed before the weekend. Now they're in the freezer doing the Saturday, Sunday ones and this is the first week. I haven't really done any orders in the freezer and I haven't really been keeping too tight of an eye on the inventory. I kind of like as an experiment to see, you know, if I have to go up and operate that slaughterhouse, how this runs on its own and things are looking pretty good so far. You know, we're gonna hop in the freezer today and instead of like looking at what products are new, we're just gonna kind of see what's going on, what's out of stock and what we have. I do have to do like 10 foods orders. I have a couple orders for Frankie's natural organ supplements but I kind of fell behind. I ran out of one of the products for organ supplements and there's like 15 orders waiting on the vitamin D so I gotta try to get some of that done and get those orders out today because some people haven't been waiting since like Wednesday or last week. Water Kefir is available on the website. This is second ferment water kefir so I ship this out now. Two or three days it'll be completely done and have an optimal bacterial content. There's only like 12 of these available per every few days right now so definitely hop on it if you guys want to try the water kefir that's made already. Best bars of course in stock, we got all the lard, the tallow, the pork lard, wagyu tallow, regular beef tallow and lamb tallow. We have the whey protein in stock and we have the Bolivian rose salt as well as the Peruvian pink salt. So Frankie's Surangemeat, I'm trying to get some stuff in. Fruits, everything's kind of in stock. We're still waiting on the new glucose supplement to come in. For Wi-Fi shielding, the bed canopies actually came in before the fabric so I'm still waiting on the fabric unfortunately. It got held in customs for some reason. Loan on the slaughterhouse, I got to submit some more documents today. This has taken a lot longer than I thought and let me get these orders packed and filled because it's already 1.15. I woke up a little late today because I went to bed at like 6 a.m. And then I don't know if you guys in New York ever take the Hutch Parkway. There's a drawbridge on it and sometimes they lift the drawbridge up. You're stuck on there for like 40 minutes which is what happened today. So I got down here really late. That's fine, we'll get everything done today. Probably have to go home, take a nap. And since we do have that dehydrator, I'm excited to see if we can do the jerky. I don't think we're gonna be able to do the pemmican but maybe and I definitely won't have to eat this crappy Whole Foods jerky anymore, that's for sure. So I did a couple hours of work downstairs. It's getting close to three o'clock and I don't wanna sit in my car for another two hours so I better get out of the city now. I foolishly put on a T-shirt and shorts this morning so we're gonna do some hot, cold therapy in the freezer for a few minutes. So there's nothing really new. I think I showed you guys the prime rib roast that came in together week. We have the bone-in prime rib back in stock. Plenty of sirloin steaks, tenderloin. We have the new 11 steak sampler so if you're interested in seeing what 11 steaks you're getting, go to the website frankiesurangemeat.com, check it out. Still have a small amount of the Wagyu steaks left which have beautiful marbling. The petite tenderloin is coming a little larger now. It's about a three pound package. We've worked through most of that free ground beef problem. I think we'll end it this week. I still weigh too much lamb and goat organs if you guys wanna jump on those. I might lower the price even more although I think it's already very cheap. And I'm trying to get the beef organs back in stock. We're kind of out of a lot of the beef part and beef liver. Pork is still going. Way too much cod liver oil actually. We got the new labels on the cod liver oil that are waterproof so shouldn't have any issues there. I mean the main thing this week was showing you guys, I didn't get the dehydrator in. I'm hoping to have some type of jerky recipe sorted out by the end of this week and maybe we can do the first batch next week. Maybe, maybe not. I still don't have any type of container to put the jerky in which I, I mean that's not that big of a deal. I can find something but. Now I'm trying to work towards containers for everything that are like not plastic that don't leach any negative chemicals into the food which is very difficult from a cost and sourcing perspective. And speaking of that, a lot of you guys ask Frank why do I use Styrofoam? It's because if I ship someone meat and it goes bad because it wasn't in Styrofoam then that's not very eco-friendly. I'd rather use a Styrofoam container than lose two, three, $400 worth of meat because someone wanted something eco-friendly that doesn't keep the product as cold. Even if it's just safety measures like the Styrofoam keeps the product cold for a day or two longer than all of the other options out there. So yeah, it's not eco-friendly. I know a lot of you guys don't like it but would you rather get spoiled meat if the UTS or the FedEx holds it for a couple days? And maybe I'll give you guys an update on the slaughterhouse next week maybe update on the jerky. Hopefully we get all those other products so I can launch some stuff. Whatever we do, we did the water cuter the other week. We got, again, that glucose product that I'm excited to do. But I'm just pushing forward trying to not lose my mind completely. So I guess thank you guys for joining today. Please drop a like on the video. Leave a comment down below. Let me know if there are any products you guys are likely to get and subscribe so that YouTube can unsubscribe you next week. So thanks again guys and I'll see you for tomorrow.