 Today, we are going to take a look at some of the products I am initially offering on Frankie's Free Range Meat. All of these products are available internationally, as well as in the United States, as they are non-perishable. I have four products that we currently have available, and two little teasers for the future. Those four products are Pemmican, Jerky, Liver Jerky, as well as Beef Talo. These three right here, the Pemmican, the Jerky, and the Liver Jerky have several different preparations. One is unsalted completely plain, so if you have an incredibly strict diet, you can get these with no salt added, nothing in them besides beef. We have a salted version, which is just salt added to either the fat and the beef for Pemmican, the beef for the Jerky, or the liver for the liver Jerky. So we have unsalted, salted, and the third option is the tasty option. For the Pemmican, we just added some blueberries, as well as salt. For the liver Jerky, we added some black pepper, as well as honey. And for the regular Jerky, we have some thyme, as well as coconut aminos, and a little bit of salt. So regardless of whether you have an incredibly strict diet, you just want something salted or you want something a little more flavorful, we have an array of options. What's special about the beef tallow is that we heat it at a minimal temperature for a minimal period of time. When you heat fats and cook with fats at high temperatures or for long periods of time, they oxidize, it denatures the fats, it makes them inflammatory. By being very mindful of the fat we are choosing, as well as the cooking temperature, we're looking to offer one of the highest quality tallows on the market, as well as the same thing for several other fats in the future. So let's take a look at each of these starting with the Pemmican. Pemmican is a traditional Native American preparation of dried beef combined with fat. It's very calorically dense. In the book The Fat of the Land by the Yammer Stephenson, it's a book about an arctic explorer and literally half the book was about Pemmican. The importance of this food throughout the early times, it was literally the original MRE. For those of you who don't know what MRE is, their meal is ready to eat, it's a military ration. They would literally give soldiers ¾ of a pound to a pound of Pemmican per day and that is all they would need to subsist off of. There is no more calorically dense, non-perishable food you can use. One of the main reasons I'm producing this product is because I don't have anything affordable that I can travel with myself. It's amazing when traveling or if you just don't feel like cooking to be able to consume a couple of these. Today I have the tasty Pemmican. This fairly small piece of Pemmican is 200 calories. It's pretty crazy actually. 80% of the calories approximately are coming from fat. We have all the vitamins listed to some degree on here, much more impressive for the liver jerky. The fact that you could sit down and have a couple of these and be good to go for the day to me was just so appealing for so many reasons. This one is a little bit darker colored because of the blueberries in it. The flavor of them does come out pretty well when you eat it. This is really good considering the minimal amount of ingredients in it. What I really like is the texture. You're not chewing this. You literally bite it, it crumbles in your mouth, it really falls apart. It's almost like eating a brownie. I would describe the flavor as a brownie but less chewy. It's incredibly easy and quick to eat. I can't imagine anything better on the go. Next we'll try the tasty beef jerky. Again this is with the thyme and the coconut aminos. The salt we're using in these products guys is Redmond's Real Salt. Most of this bag is empty. I ate it all already. One of my favorite flavors is the combination of thyme and coconut aminos. It's like salty. It's sweet. It has the herbal flavor from the thyme. Our goal with this product is to just have a really simple, high quality, minimal ingredient jerky. This is great to have variety. If you're traveling, you've been eating pemmican for a couple days or maybe just one day, it's nice to have the jerky in there as well as the tallow and especially the liver jerky. Not only are you getting variety, you're getting nutrition. Our liver jerky is made with veal liver, black pepper, honey, and redmond salt. On the nutritional label, it's actually very impressive for the liver. Just one ounce is over 400% of your vitamin A, plenty of the other fat soluble vitamins, excellent source of certain minerals. We put everything on here. When you show people this liver jerky, the nutrient profile is there. People are pretty impressed. This is the liver jerky guys. The honey glistening on the outside. It's just crazy. This is like, I can eat this whole bag of jerky like a bag of chips. Those are the three primary things available right now in our pemmican and jerky box in addition to the tallow guys. Check it out, frankiesfreerangemeat.com. Now for two things I am incredibly excited about. This might just look like another container of beef tallow. This is actually rendered marrow fat and completely grass-fed. You guys know how hard it is to get grass-fed marrow bones, let alone pure fat. The yield from marrow bones is so low. This is truly a delicacy and a high-quality product. I could eat this by the spoonful. It's completely amazing and comparing marrow fat to beef fat is like comparing a rib eye steak to, I don't know, some ground beef. It's not a fair comparison. This is world of a difference. The nutrient profile is much better. It has higher amounts of all of the fat type of vitamins and the precursor omega-3 fatty acids. I'm going to taste a little bit for you guys. When I go into this, it's very soft. It's much softer than beef fat. It's similar in texture, I would say, to duck fat or something less saturated. Yeah. I could eat half this jar. What I like so much about this is I could literally live off of just these couple of packages for like a day or two and that's literally all I would be eating. But what's so special about that marrow fat is the Native Americans used to make fine pemmican. Fine pemmican was pemmican made with the smaller pieces of beef as well as marrow fat. When they used to make the pemmican, they didn't have modern processing equipment, so it was more like chunks of dried beef as opposed to finely ground pieces. Our ability to make our normal pemmican better textured actually kind of goes counter-intuitive to the idea of fine pemmican. So what we're doing is we're adding marrow fat to the pemmican and what this does is it makes it so much softer and it melts in your mouth and that's why we had to put it in this plastic packaging because it literally melts apart at room temperature almost. It's a little bit lighter in color, still similar fat ratio. I believe this one is around 82% fat. That is crazy. If you look at it, it's so soft. When I pulled it away from my teeth, it like stuck to my teeth. I can see why they called this fine pemmican. As soft as that pemmican is, this is even softer and the flavor is so much more complex with the marrow added. Oh my God. The reason these products taste so good boils down to the sourcing of our ingredients by getting a high quality grass-fed beef, by getting high quality beef fat. Making sure all the ingredients that go in are amazing on their own. I mean, as you can imagine, if something tastes good in its raw state, if I could eat this beef fat by itself, it's so delicious. When I render it, concentrate the flavor. When I dry the beef, concentrate the flavor and combine them, the result is really astonishing considering how healthy it is for you and how calorically dense it is and how it tastes. So, thank you guys for watching. If you guys have any questions about the products, let me know down in the comments below. Please like, subscribe, hit that bell icon. It's right next to the subscribe button and share the video if you can. You guys would like to support me further. Check out some of the other videos I'm going to link at the end here. We recently did start the YouTube channel for Frankies Free Range Meat, more of a backup channel, but in the future, next few months, we will be posting exclusive videos to the channel, Frankies Free Range Meat, from showing you guys how we're preparing certain foods to the facility we're using to our steaks. So please guys, if you can subscribe to Frankies Free Range Meat, I'll be linking that at the end of the video here. In addition, you can go to frankiesfreerangemeat.com. See what other products we have to offer as well as read more about our story, our mission. Again, thank you guys for joining me today. Enjoy the rest of the weekend.