If you missed Beth's discussion last week about Meat Based Diets you can always read (or read again) on our website. Here is the link.

Several customers wrote back and shared their thoughts. I asked two of them for permission to share with y'all. First, Delores wrote; "I know I chose the right farmer when he watches the same influencers that I do!"

And Susan wrote; "We began our low carb/Keto journey early in Covid, to strengthen our immune systems. Our minds were blown by the information we were learning that was exactly the opposite of what we had always 'known'.

We're now mostly carnivores, and found your farm after a search prompted by Dr. Ken Berry's discussion of regenerative farming. I liked the idea of supporting local ranchers and farmers!

Dr. Berry did a video not too long ago regarding the cost of the Keto/Carnivore way of eating, comparing the costs, per pound, of processed foods compared to animal products and seafood.

We have noticed a reduction in our food expenditures since beginning purchasing our meats and eggs from your farm, and thus reducing trips to the local grocery store! We only need to go to the local store for perishables like dairy, the few veggies that we eat, unsweetened seltzers, and paper products!

I'm happy you mentioned Ketogenic Woman in your list of YouTube channels! She doesn't get into the science of it, but shows ways to prepare foods for this way of eating that helps those getting started to understand just how easy it can be to eat this way, and how to cook for the whole family!

Hubby and I have realized that we have no use for our local doctors. Each of us has had battles solely because of higher LDL. The Docs ignore all the other improved Metabolic Markers. That tells us that the Docs haven't looked at the more recent studies, or the information that the studies that pushed the notion that saturated fat is bad shows that the information from those studies were slanted to create a conclusion that was not warranted by the study findings. It gets infuriating listening to them push statins, and their unwillingness to even entertain the idea that they might be wrong.

Thank you for putting in the work, and your willingness to travel, to provide us foods that are healthy and delicious!"

And if you are interested in Dr. Berry's talk about the cost of "Keto products" per pound, compared to meat and animal products, per pound. Here is the title and link"
Expensive KETO Sh*t You Don't Need" https://www.youtube.com/watch?v=8MjyzsE8AEo&t=3s&ab_channel=KenDBerryMD

So, this week was chicken processing. During slaughter on Tuesday in addition to our regular inspector there was also an humane inspector, plus three other folks from the meat inspection department. The three were here to provide a preliminary look at our plant and HACCP plan to see if there were things we needed to address prior to the official USDA inspection.

The preliminary inspection did not fine to much from the plant standpoint. However, there are several things I need to address from the HACCP plan. Frankly, the plant is about 99% ready to go. So, next week while we don't have any processing scheduled I'll be busy wrapping up loose ends on the HACCP and plant. And, Beth has plans to render lard and make pork sausages BEFORE we run out of inventory.

Then, March 27 & 28 we cut and pack beef. March 29 & 30 we slaughter and pack chicken. And, Friday March 31st we are scheduled for our USDA Inspection (prayers are appreciated). We also have our Gulf Coast route orders to pack between March 30 & 31st. Needless to say this will be a busy week.

Today (March 17th) I meet with Ethan from Homestead here at my plant and discussed start up and if there are any issues he sees that need to be taken care of. He's looking at things from an operational standpoint - remember, he will come and use my plant to slaughter our beef and pork. Our target is April 5th for our 1st beef slaughter.

EGGS - EGGS - EGGS.... after being constantly short on eggs we are now basically overstocked. Go figure - right? So, we have decided to put them on sale as follows:
Jumbo/ EXL - buy 4 or more flats for $10 each. Save $5 each
Dozen - buy 4 or more cartons for $4.50 each. Save $1 each
Because GrazeCart cannot handle this type of sale pricing we will have to edit your order when we pack it. If we happen to miss giving you the sale price - no worries, just let me know and I will fix it.​

Ok, that is all for now. Be sure to check out the Product Availability section below for the latest on restock details.

At Nature's Gourmet Farm, our intent is to create a community that will evolve around one of the most intrinsically important things of the ages, and that’s the provision of sustenance. That's our passion - to raise healthy food to nourish families and strengthen immune systems.

If you are new to our farm then maybe you have been looking for premium ALL NATURAL GOODNESS of beef, pork, chicken, and eggs raised on pasture as God intended - with emphasis on Regenerative Principles and NOT conventionally raised animals (with growth hormones, drugs, chemicals, and antibiotics) - and where animals are treated humanely - then you have come to the right farm. Our delivery schedule and product availability is listed below along with order buttons that will take you to our website where you can browse over 90 product choices and place your order from the convenience of your home. It's that simple!

** Product Availability Update **

Chicken - Next harvest date is March 29th with restock the following day. Processing will continue for twice per month for the balance of the year.

Eggs - Eggs have improved drastically and you will see the difference in availability. Please note that eggs will be added to our website the Wednesday PRIOR top your delivery date by 6pm. So, we have decided to put them on sale as follows:

Jumbo/ EXL - buy 4 or more flats for $10 each. Save $5 each

Dozen - buy 4 or more cartons for $4.50 each. Save $1 each

Beef - Processor over booked so was only able to harvest 3 March 7th. Harvested 4 March 14th and brought the quarter carcasses back to the farm for aging, cutup, and packaging on March 27 & 28 - please note this will delay chicken processing 1-day. We are trying to be sure to have beef & chicken available for April 1st deliveries... WILL BE TIGHT so please bear with us. Will be so glad when we have our plant operational!!!

Pork - Restock fresh pork late February 2023. Next harvest will be when we operate our plant in April.

Lamb - Last restock was Friday Nov 25th. Had a call Friday about buying lamb and will follow up next week to see if we can make a deal. UPDATE- unfortunately, there was a miscommunication as the lamb are not harvest ready and will not be until July timeframe.