Chicken Cutlets! Ground Ribeye! Rotisserie Duck! FREE RANGE MEAT VLOG

What's up, guys? Most of you know I've been over it since my eyes got messed up, but uh I do have an obligation to you guys that continue to support my business, which I am very thankful for. It's just uh you know, I don't really care about anything anymore. And the reason we're making this vlog is to address a few things. So, uh with the website transition, uh there were some issues. So, I just want to make sure that all of you guys uh get your money back if an order was canceled or if something happened and you weren't credited for an item, uh just please send me an email because normally when we refund the order, the money gets sent back to the person's bank account. But because we switched off Shopify, I don't think the money was getting sent back to the bank accounts. And I'm not sure. I can't really tell. So, uh if you guys had any issue with your order, please send us an email. Uh we are set up now to issue a credit on the new website. So, whether you guys, you know, missed an egg shipment or there was like an order minimum and you didn't meet it, but the money wasn't refunded to the bank account, please send me an email. And and be patient, guys. Um I have caught up on the meat emails, but I've been behind quite a quite a while. I think it's a month or two now the foods emails I haven't been able to catch up on. Uh which is bad because, you know, we have a very high chargeback percentage and Shopify is holding my money cuz we still haven't got off Shopify on the foods website. Um unfortunately, you know, I mean you know, we we need to get the chargeback rate below a certain percentage. So, uh you know, these people are impatient and a lot of them a lot of them are just scamming me, you know. Um they're purposefully placing orders for eggs and adding another item. And then when they don't get the item because egg ship on their own, they file a chargeback. But it literally says on the instructions, "Eggs, please order separately." So, go figure. Uh but, that's the main thing, guys. Please, if uh you had any issue with your order, or you didn't get something, just send us an email, and uh I'm going to try to catch up on the Foods emails this week. It's just when I'm in bed for 18 hours a day, it's like nothing gets done. Um and even when I do wake up to do work, I still want to go right back to bed. So, I could literally spend all day in bed and not do anything if I wanted to. Uh so, new products this week, uh we made some chicken cutlets. Uh so, we had some skinless chicken breast, and we just pounded them out, one 1-lb portions of chicken cutlets. I think there's like anywhere between four to six cutlets in that package. Uh I don't know if I'll be able to show you guys when we go over there. I'm just listing the new products we have now immediately. We're going to have ground ribeye, and rotisserie duck. I think I know the chicken cutlets are on the website live. It's on the chicken breast, though. If you go to buy like chicken breast, one of the drop-down options is chicken cutlets. I can probably make a separate product for it, but I don't know. So, if you guys like, you know, get you have your eggs, your sourdough bread crumbs, your chicken cutlets, make a really nice traditional healthy chicken cutlet. Uh the rotisserie duck, we still have to cook it. So, we've been uh dry brining some ducks, and we're going to put them on the rotisserie, same with the prime rib that we've been using. So, we'll have some rotisserie duck available. And that's going to be fully prepared, fully cooked, should be really delicious. Probably try one myself. And then, ground ribeye is a new thing. Uh not sure if we ran out of Best Burger Blend or not, but since we have so much ribeye, I'd rather sell, you know, a higher quality ground ribeye. So, those are the the three new products I can think of off the top of my head. And we should be doing a lot of sorbet. We're supposed to do some new sorbets, um but uh we didn't get to them this week cuz I forgot to place the produce order, but we should have a lot of different sorbets. Pasta machine is allegedly fixed. So, maybe we'll finally get this pasta going, which I'm looking forward to. Uh so, hopefully within a week or two we'll start doing some pasta. The sorbets that we should be doing this week are going to just be like all the berry flavors. Uh strawberry, blueberry, raspberry, blackberry. I think we're going to try to do all the berry flavors of sorbet. I don't know if we're going to do a banana or a coconut sorbet. Banana seems kind of strange. I don't know if we can get that texture right. Um and coconut would be we wouldn't be from fresh coconut, you know, coconut only comes in a can. You know, there's no way to do a fresh coconut sorbet, so. Well, I guess. If you bought coconuts and cracked them open and did all that stuff, but I don't really know if that's affordable or if it would even be much better. Um I don't know. I probably do have access to fresh coconuts, it's just I think you need special machinery to to grind up coconuts. So. Yeah, we'll just do all the berry stuff. But uh we've got a lot of excellent feedback on those sorbets. You guys really like the apple and pineapple ones. People saying they're the best sorbet they've ever had. Yeah, so this is ground ribeye. That actually looks a lot fattier than I thought it would be. That's kind of weird. Probably take one of these home to try it out. I don't think it's as fatty as it looks. I think it's just the way the fat I think it's the way it's ground up kind of makes it look like it's fattier than it is. This is probably closer to 85/15 or 90/10. Take one of those home. Grab some cookies, too. Yeah, here's the duck that is dry brining. So, you know, nice nice marinade on that duck sits in a vacuum bag to just really intensify all those flavors. Just salt. Little salt, little pepper. The other thing we have, guys, we got fresh porkin from a different Amish farmer. With my custom feed, I've been sending over my vitamin and mineral powder and stuff to put in the feed. So, it's definitely a little different. So, we're going to wait to sell. All of our current pork is on sale. It's like 20 or 30% off. And I think all that pork is almost liquidated. So, as soon as all that pork is liquidated, we're going to send the new one. I think the color of the pork is really dependent on the breed. So, unfortunately, it's it it the pork meat is a little darker. It's just not like, you know, super crazy dark like some of my Berkshire pork ends up. But this this new pork I I did like the way it looked more. And it is definitely a little better quality. Both corn and soy-free, it's just you know, there's a difference between corn and soy-free and giving pork like crazy high-quality stuff. So, I'm bringing home some steak sauce, too. They messed up the recipe last time. My guys messed up the steak sauce recipe cuz I guess they were just winging it without a recipe and it didn't taste good and it went bad really quick. So, if you guys tried that steak sauce and didn't like it, please email me for a refund. You know, it's it's hard to do quality control when I'm not tasting every single thing every day uh to make sure it's right. And I'm I'm not really like master chef either, but you know, I can I can tell when something tastes good. But this new batch that of steak sauce that we made, we added a lot more shiitake mushroom to it. It's delicious, dude. The the the copper content of the shiitake mushroom makes it addictive. It's for some reason like your body gets addicted to things that can be toxic like high levels of copper. So, when you put a lot of shiitake mushrooms in that steak sauce, it makes it like addictive and you want to keep eating it. What was really delicious was I was making like a big bowl of udon noodles with a lot of that steak sauce in it, and I was dipping the sourdough bread in the sauce. Delicious. Absolutely delicious. We're going to do that again tonight. Um Yeah, we'll look at the the new pork another day. I'm not sure I'm guessing these are the new um Yeah, these are the new pork chops. So, these are the new pork chops that are going to be available when we restock. So, despite our bread being frozen, because we bake it fresh and it's like immediately frozen, and we have these oxygen packets in there, it is so amazing, guys. I let this thaw out on my counter for like 3 or 4 hours before my dinner, and it was phenomenal. I was surprised at how delicious this was without having to toast it up. I'm also just going to grab my favorite pineapple sorbet. >> Grab a second one in my other hand. >> Yeah, so as I said earlier, chicken cutlet's new. You know what? I can't really show you guys those anyway because the way they're packaged, it's really nothing special to look at. Um it's it's chicken cutlets thinly pounded between sheets of brown parchment paper. Um it's similar to the Iberico pork uh that we put in the between sheets of parchment paper. I think I have something here I can show you guys. So, like in this fridge, when we put the Iberico pork between layers of parchment paper, so it's easy to separate. Well, yeah, you know, that's the Iberico ham. That's what we did with the chicken cutlets. So, you know, we pounded the chicken cutlet out, we put a sheet of parchment paper, put another one, pound it out, so they're all separated by the parchment paper. They're not going to stick together. That's That's one of my pet peeves, like you got the super high-quality chicken product. You're spending all this time getting it really thin, and then it's it's If you freeze it If you freeze Excuse me, if you freeze it, and if you freeze it like together without something separating the layers of chicken, when the customer goes to open it up and tries to thaw it out, it if it's even a tiny bit frozen, they're going to stick together and rip each other. So, hopefully that parchment paper makes it a little easier. Might not have even been a bad idea to spray a little bit of like coconut oil between between them just to make sure they really don't stick, but that's probably overkill. Um so, yeah, that's exciting. Uh you guys know we've had the sourdough bread crumbs. I don't know if they're over here or where, but uh I was thinking of doing meatballs, too. Um delicious sourdough bread crumbs. Uh I eat so much bread and pasta that I don't actually use these as much as I normally would, but anytime I make the cod or have some fish or even just a ribeye steak, like just, you know, pound the ribeye steak a little thin, put some bread crumbs on it, throw it in the pan, it's delicious. You know, you can put bread crumbs on any piece of meat. Fry it in a little bit of oil, makes it delicious. And I wanted to do uh I was thinking of doing uh meatballs with beef and Iberico pork. Just half beef, half pork meatballs using our eggs, bread crumbs, classic recipe. really really I think they'll be really really delicious. And what we'll do maybe is we'll have like meatballs available that are going to be a little more expensive, and then we'll just have like the meatloaf. I don't know actually. I wonder if we should just do it and sell it in like 1-lb bricks, and then you guys can form the meatballs yourself. Probably be a lot easier on us, and also it'll be a lower price to you guys. And honestly I mean, we we can form the meatballs, freeze them, and then vacuum seal them. I guess we should just do that, too. I don't know. Either way, we'll we'll do something really delicious and high quality for you guys. We'll we'll make it how it's supposed to be, you know. We'll we'll like caramelize the garlic, we'll caramelize the onions, we'll blend them up into a puree, and we'll mix that evenly into the the egg, the bread crumb, and the meat, so that the vegetables are cooked properly and bring a lot of flavor to it. Um excited for that. That's going to be delicious. I don't know if we'll do that anytime soon, but um I would you know, I have a laundry list of ideas that I I mean, if I was down here and healthier, I'd I'd be getting them banged out every week myself, but um you know, we we just last week, you know, huge deal, mozzarella sticks, you know. Hi- highest quality raw mozzarella sticks made with sourdough breadcrumbs, really amazing, really delicious product. You guys love them. Hopefully we uh we make the get some pasta done this week, try out the new pasta machine, and um make those new sorbet flavors. Uh I have to still get the ravioli roller. Having an issue with the transportation. They want like $1,500 just to transport it, but I'm going broke anyway, might as well stop arguing with them and pay them. The other issue was the tariffs, and they weren't going to give me a break and pay the tariffs. That's what we're arguing about. I already have to pay that much for transportation. I'm just trying them to get them to cut me a break on the tariffs and maybe pay the tariffs myself, but uh we have that pasta machine that's going to make different types of pasta, and then we have a ravioli machine that we're going to use the ravioli sheeter to make the ravioli process fully automatic. So, we're going to make some I've been wanting to make like a a sweet potato white bean ravioli. I have a really cool recipe that I came up with. So, we'll maybe do like two different types of ravioli. Uh but, that's just crazy stuff. Like, no one else is doing anything like this. Just making like really super high-quality stuff, you know, just Just the selection of stuff we have on Pure Sourdough from the breads to the baked goods to the sweets is like it's nothing short of phenomenal. No one else is making as high-quality, as healthy stuff, and it might not be the prettiest uh product, but it does taste good and it is made well. It is made very well. I don't know. We'll see how things go over the next uh I I feel like I'm on repeat saying how things go over the next few weeks, but hopefully, next step is getting this potato chip machinery up and running and getting all this extra equipment out of here. So, uh we should be in a much better spot uh a few months from now. Finally get I mean, you know, there's there's probably been I mean, all the mainstream potato chip companies have already copied my beef tallow chips idea. You know, Costco already has beef tallow chips uh before I'm even able to get my equipment set up. So, you know, the one lesson I've learned and the main thing is like don't come out with ideas until you're absolutely ready for mass production. And even if you are ready for mass production, you're still not going to sell Like, whenever I launch a protein bar, even if I have a few hundred of them ready, they just shadow ban and censor me, and I don't sell them anyway. So, really just better off keeping all my ideas to myself and uh saving them for a different lifetime.