 What's up, how are you guys this week? We are down here at Frankie's True Age Meat on yet another Monday, and as with every week, we have a bunch of stuff to talk about. This is actually the first time one of my main workers has called out on a Monday. The guy had a couple of emergencies this year, but this is actually like the only time that it's been Monday, which is, you know, the busiest day. And it's actually, Christopher Columbus, you guys like the tape in the background? It's actually a bit quieter in here because I put some plywood on the condensers on the freezer, but still pretty noisy. So I'm lucky that UPS is open, and the post office isn't because I didn't check. So if UPS is closed, then we just don't shift orders because, you know, if I did come down here and I didn't check and UPS was closed, then we would have been in a bit of a pickle, but Frankie Boy does not get in pickles. I mean, I'm a little upset for personal reasons and business reasons. One is I got some blood work last week and my liver is doing better, but it's looking like it's going to take a lot longer to get healthier and feel better. You know, I was hoping it was going to be really feeling better around now this year, but even next year, I don't know if it's going to happen. Business-wise, the meat is getting harder and harder to get stuff that I can normally just order like the next day or whatever, it's taking weeks. So yeah, as I've mentioned several times, I really needed to get that solder house to get this business going. But since that didn't work out and it's looking like I'm not going to be able to get bank loans, I might have to do some other creative business ideas in order to fund that if I ever decide to do it. But let's talk about what's going on. So last week I mentioned we're going to have the Pemicin and some freeze-dried ground beef and stock. Unfortunately, we couldn't do only beef and beef fat to make like a plain Pemicin. It just wouldn't go through the bar machine with the texture we had. So we just have to do the flavored Pemicin. Blueberry honey beef and beef fat, which is delicious. It's good. I'm going to sell this batch at a discount because the recipe isn't perfected yet, but it's still very, very delicious. So hopefully we have the labels in by the end of this week for the Blueberry Pemicin. And then I can also have the freeze-dried ground beef available for sale next week. So this batch of Pemicin I'm probably going to sell at like three or 350 a bar, but in order for me to actually sell the bar, it's going to have to be a bit more, probably around 450. The freeze-dried ground beef is going to be at least 40 to $45 a pound. I have to double check the math on it, but this stuff isn't cheap because freeze-drying a product gives it 25% of its original weight. So you have to imagine, okay, what's the price of regular ground beef, multiply that by four or five, and then you have the equivalent of freeze-dried ground beef. So it doesn't seem like a lot for what you're paying for, but that's the cost of making it. So we got a delivery today of just some clay for the Frankie's Naturals products and some hypoallergenic gloves that I have my guys wear with everything. They made some water kefir yesterday, and you guys bought all of it insanely quickly at $8 a bottle, so I had to increase the price because we just sold out instantly. So we're going to stick with 10, maybe have to go back up to 12, and the price of this water kefir was originally $15, and that was the price that it was like worth it for me to lose my mind making this stuff down here, but we got the water kefir back in stock, maybe 30 or 40 bottles right now. It's probably going to sell out by the time this video is up. Of course, the whey protein is always with the flexed roast, 100% organic glucose product. We did run out of chocolate best bars, and that means that we're probably going to run out of berry and vanilla too, so my guys should have time this week to catch up on making those as well. So even though we're out of the chocolate best bars, I might just have my guys make some Pemmican instead and then we'll launch the Pemmican this week and then restock on the best bars next week. This guy for the dehydrator was supposed to come, but he didn't come last week, and he wants to take a look at it tomorrow and try to fix it. However, the Chinese warehouse is back up and running, so I can buy a control panel for 500, and they want like 350 to ship it. So I think I'm just going to buy the new control panel from China, and I'm going to have fun looking at what it was supposed to be wired and what it's wired as now. Let's just go through the freezer real quick, and I'll show you guys what's missing. So we're basically out of the sirloin steaks because of the promotion. I wanted to give away my special burger blend, but I don't have enough to give it to everyone. I might do it anyway, but we'll see. The main thing that was back in stock last week is the beef belly. So we have a ton of beef belly cut up into one pound portions, as well as whole beef belly, which you guys bought out really quickly. We got a lot of ground venison back in stock, as well as the skirt steak back in stock, which we ran out of. Now, unfortunately, there's no more lamb brains, and I can't get any, so I'm not sure if we're going to have it back in a few months or next year. So I'm completely out of portion brisket. I'm completely out of lamb brains, two major products that we sell. So again, banking on that slaughterhouse sale was not only for increasing the profit and doing blogs down here and just getting an incredibly larger customer base. It was because I'm literally unable to even source products now. But there's nothing else to really show you guys down here. Yeah, so we're kind of running low on almost all the cheeses besides cheddar. So I'm probably going to order some more this week. I guess we'll go downstairs real quick and just take a look at some stuff, just a quick update on the other businesses. So organ supplements, I'm working on kind of restocking and building up everything if I do decide to take a break. I'm going to put everything from these into the smaller boxes and just have everything nicely labeled. We already did that with most of the beef powders. You know, we have the full spectrum organs back in stock. The big brain is back in stock. And I said, you know, we're out of lamb brain. So if you guys do want to buy a freeze dried brain powder and then we have the third eye supplement as well back here, which is the brain glandulars. So we do have that available since you guys no longer have access to the lamb brains. Wifi shielding is somewhat organized. We have everything in these two pallets. I might do some winter clothes for you guys. And Frankie's naturals is over here too. I got to make some more deodorant and then maybe some lip balm. And then I should be good to leave, I guess for a vacation. Just a bunch of random stuff I need to organize because my parents are complaining I have too much stuff in the garage. And I think I showed you guys this already. This is the computer setup that we have. I have to clean up some stuff in here. But are you guys like my chair? I thought I was being cute sitting on this because I'm sitting on a box. It actually contains the chair I'm supposed to put together but whatever. Now I got in really late today because of like insane traffic and I was losing it like people driving like lunatics. So I want to wrap up this vlog and try to get some work done today, but I'll probably come in tomorrow. Yeah, I'm just going to feel a lot more comfortable once I kind of restock everything what I think we're going to need for a few months and then basically be good to go. Maybe I can escape the New York winter for a little bit, but if you guys have any questions, please let me know. I'll let you guys know via email when we have the Pemmican and the freeze dried ground beef available for sale. It'll probably just be the Pemmican first. I think the marrow bones are supposed to come in this week but I don't know yet, we'll see. And hopefully I can continue to keep this going before I completely lose my mind. So thank you guys for joining me today. So you can please drop a like on the video, leave a comment down below, share this on any social media you have access to and you can check out frank-tifano.com to see all of my businesses including Frank Eats free-range meat. So thanks again for joining guys and I'll see you for tomorrow. If you have any ideas on what you guys want to see for a whiteboard video, just let me know.