 We all know food brings happiness to people and without a doubt the food that has brought the most happiness is rotten food a.k.a. high meat fermented foods and this could be the yogurt you had for breakfast the sourdough bread with ham and cheese you had for lunch the dry-aged steak for dinner all of these foods are fermented and Although humans even on our modern standard American diet consume vast amounts of fermented foods sauerkraut kimchi wine alcohol We are out of touch with the indigenous version of these foods what our hunter-gatherer Ancestors used to consume and the reason I say fermented foods have brought us the most happiness was because these foods were present in every single hunter-gatherer diet that has ever existed they intentionally made foods like Rotten fat by burying them in the ground letting them sit out in the sun and this can range from the first nation Alaskans burying some salmon under twigs for a year It could be some African tribe letting fish sit out in the sun for two weeks The point is these fermented foods played a key role in our health as well as development So why do we eat rotten foods? It's two simple reasons beneficial bacteria and Vitamin K2 there is bacteria in rotten meat that helps us utilize Nutrients from raw meat as well as cooked meat in addition to that vitamin K2 increases as a food for Mets When the microbial content when the bacterial content of a food goes up, so does the vitamin K2 content This seems to only apply to animal foods, and it also depends on the quality of the animal food One thing that's really interesting is that all of these fermented meats these high meats all of these rotten food Preparations done by these indigenous people depend on Harvesting the food at its peak season so when the animal is on me most nourishing spring grasses You know for example and in Weston Price's book who was a dentist that studied these people in the early 1900s The Swiss in the Lachental Valley would make cheese from the summer dairy and This point in the year in the fall where they were making the cheese to survive the winter was when it had the highest amount of Nutrients so not only are they consuming these fermented foods for the nutrient content for the bacterial content They're using these fermented foods as a method for preserving the meat at its peak quality And that is what I have done today So here I have some fermented beef that that has been sitting in a vacuum seal for about six months This was at room temperature for probably a couple of weeks, and then I threw it back in the fridge This is to try to replicate the environment that Our indigenous ancestors used to ferment meat and and some people have a concern about botulism a botulism is a type of microbe that occurs in soil and I've led to believe that The primary reason botulism grows in certain preserved foods is not necessarily the anaerobic environment It's not necessarily a lack of air I think what's actually causing botulism growth is you know the pasteurization of these canned foods allows certain Environmental bacteria that are opportunistic to grow out of control and create you know foods that can cause issues for people So we're gonna cut this open and experience the happiness that our indigenous ancestors experienced And by all means if you guys want to check out my past videos on this you can see how I did it I'm not suggesting you do this. I'm allergic to eggs and dairy Since I can't consume raw cheese since I can't consume egg yolks I don't really have a way of getting vitamin K2 in my diet, you know without supplementing. I Do have a supplement for my family Vitamin K2 in the form of MK4 is what do you want? If you don't want to eat rotten meat, so that's what I recommend to people But yeah, I mean if I could consume Parmigiano Reggiano cheese and scrambled eggs every morning by all means I wouldn't be rotting some meat in a bag But I can't consume those foods dairy and eggs both give me insomnia and really bad digestive issues So let's cut this open and get grossed the hell out Keep in mind if you guys decide to do this when you open this package You're going to introduce air to it and some of the microbes are going to start dying So by leaving this in the fridge for a few days It's going to lose some of the beneficial bacteria content. So ideally you would pack this in even smaller bunches Something that would be consumed on a daily basis I'm used to this now at this point. It's like it doesn't faze me So I'm like really funky cheese rotten Almost like sweet nutty Only there's no real way to describe this you have to you have to smell it yourself So here's a piece of the beef fat. This is a nice yellow orange piece The yellow color of the beef fat signifies its nutrient content There's carotene in grass which translate to carotene in the flesh of the animal Keep in mind not every animal stores carotene like certain breeds of cattle Some cattle only have white fat goat and sheep only have white fat So don't always look at the color of the fat as an indicator of the quality But what I've noticed is that in these animals that do have Varying fat colors the deeper yellow the fat is the deeper orange the fat is the better it tastes after it ferments So we're gonna cut this up. I Don't know every time I go to eat this stuff. I just can't get over the initial bite When I eat this stuff it really makes me wonder You know from like a chemical standpoint from a scientific standpoint What's actually happening here cuz the level of flavor in this and the development of flavor is absolutely it's Unbelievable, you know, you're literally, you know hunting an animal you take the fat from that animal You bury it in a hole and it it dramatically transforms the food On this piece of fat. There's actually some of the adrenal gland which is known for being very high in vitamin C And if you actually smell this adrenal gland has a very unique smell to it That's actually reminiscent of other foods that are very high in vitamin C So I'm just gonna have a little bit more of one more piece Just so we can kind of demonstrate the variance in taste and flavor as well as color Now this piece of beef that is Not nearly as yellow. It's kind of like a beige yellow color smell is Smell is fairly similar Taste is not as strong for sure This one is a bit more mild in flavor I'm led to believe that the initial nutrient content of the food is What's most important for the flavors that develop during fermentation? So if you're gonna do this if you're gonna try to source, you know, really high quality cheese You get what you pay for on Frankie's free-range meat. You know, we have raw Parmesan or Reggiano We have let's see Vos Gruyere We have an English cheddar and we have a gout of cheese and the reason we source really high quality raw cheeses From certain parts of the world is because these animals are being fed grass and they are at an ideally high nutrient state So keep in mind not all fermented food is created equal and not all fermented food will contain the same amount of nutrients There is a big variance even if it's all completely, you know, raw fat raw milk raw cheese doesn't matter Not only is this high meat this fermented meat very high in beneficial microbes and vitamin K2 It also has all of the fat soluble vitamins that were originally contained in the food You know from the vitamin a the vitamin D3 the initial K2 content any beneficial fatty acids All of these are still in the fat when we're consuming it So really is just an overall nutrient bomb with an exceptionally high amount of vitamin K2 and gut bacterial benefits I did a video a couple weeks ago where I actually showed you guys some fermented tallow in a day of eating video I don't actually have it over here. I think it's downstairs in the garage But I took this fermented beef fat and I rendered it in a pot and what I have now is a pasteurized and heated source of vitamin K2 so although it doesn't have the bacterial benefits of this product It still has the high vitamin K2 content and all of the nutrients that are contained in the fat The guys are a little bit skeptical and worried about any sort of bacteria or anything on this food You can render the fermented fat and then Use it as tallow. I will warn you it will stink up your kitchen and it does not smell good while you're making it But that tallow is very enjoyable. You know, I was having it with some ground beef. It's really delicious. I really like it So that's something you guys can try out. I know this seems a little crazy by modern standards But it's really not far off of eating cheese or deli meat Yogurt any of the cured products the fermented products that we have today, you know It's just a different approach and you're doing it yourself And there are some things that are just present in these indigenous diets that we can't ignore You know like the presence of fermented foods So in order to be optimally healthy I'm led to believe fermented food consumption on a daily basis is necessary Thank you guys for joining me today If you could please like the video subscribe hit that bell icon share the video if you can and check out some of the other Videos that I'm going to link at the end here. You want to support me further? Go to frankiesfreerangemeat.com. We are offering high quality nutrient-dense animal foods at the most affordable price online You can also check out Frankie's Naturals minimal ingredients minimally processed hygiene and cosmetic products fluoride-free remineralizing tooth powder aluminum-free deodorant Frankie's hair cement aka natural pomade check it out guys Frankie's Naturals.com you can also reach out to me for one-on-one consultations via email Frank a to Fano at Gmail.com. Thanks again for joining me and enjoy the rest of your day