BackerKit Pre-Orders are now closed. Please visit us at our official website: https://carnivorebar.com
Latest Updates from Our Project:
18 days ago
– Mon, Feb 03, 2020 at 08:33:05 PM
We have a rule in our family. I thought it was dumb at the time. Don’t quit. You can do any after-school program, enroll in any sport you want, do whatever you want to do. But if you start a season, a club, a play...whatever it is, you finish it.
I thought that was a pretty arbitrary and pointless rule as a kid. It irked nearly all of my siblings too. If there were a million things to do and you just wanted to try something why couldn’t you just do something a few times then bail? Many passionate arguments were attempted and failed in the pursuit of quitting a commitment, but none of our excuses were ever given any quarter. It seemed a waste to me, to limit our experiences like that, when there were so many things out there to try and it was impossible to try them all. But the rule remained, because there was wisdom in it that I couldn't see at the time. As it turns out; it was probably one of the most valuable things I ever learned. Sticking with something through the challenges and difficulties inherent in any endeavor is never fun in the middle. As an adult, it's a principle I’ll always remember. And though I’ll never fully live up to it, it's a beautiful aim. So it is with great pleasure that I officially announce that we havefinally finished fulfilling the Kickstarter. Really, this is just the beginning. We’re just getting started. But thank God we stuck through it and didn’t quit...because there were a lot of close moments.
Speaking of getting started, the pre-order was a resounding success. About a third of our total backers were pre-order supporters over the past year. And they’ve been patiently waiting all this time for their bars just like the original Kickstarter backers who pledged in March, and now it's finally their turn to try the Carnivore Bar. So it’s no time to rest on our laurels, but time to get to work. Time to launch the website, officially open for business, and kick some tail. Next step is getting all those pre-orders fulfilled!
There is no way I could have done this without you. I’m proud I didn’t quit. But the real thanks is to each and every one of you. If it weren’t for your support I would have. No one is an island. We’re a tribe. And all the personal strength in the world wouldn’t have made the difference that your support, encouragement, and faith in me did. I got through this because you gave me the chance to do something for the community. To make something of myself and solve a real problem. You as a group entrusted me with making this dream a reality. And I owe it all to you. Creating something new that has never existed is always a grueling and arduous process. But thanks to you wonderful people it’ll never be thankless. I can never fully express my gratitude.
1. The new wrappers are here and from now on you should get the bars you ordered correctly labelled. In the previous versions of the wrapper, stickers on the top right hand corner of the box describe the variety of bars you received. Apparently, according to support questions, I did a terrible job explaining that. I’m sorry folks. I had to wrap them with what was currently available in order to get the bars to you without further delay. So we used our original wrapper, grass-fed salted, for all varieties, and added stickers to each box. Sorry for the confusion folks. Grain=Grain-fed, Rocks crossed out=Salt free.
2. Additionally we had some comments that some people really hate the grass fed taste. I get it. I made the grain fed variety for precisely this reason. Just because you aren’t a fan of grass-fed beef doesn’t mean that you’ll hate the carnivore bar. Many people have said that they prefer the grain-fed version of the bar to the grass-fed, even amongst those who eat grass-fed beef. I’m not here to sway you one way or the other, but we do make a version without any “grass-fed flavor”. Eat the meat you like! If you tried the grass-fed version and disliked the flavor, try the grain-fed version. We support low carbers of every preference. We made this product because we saw a need not being filled and my wife and I wanted a product just like this for ourselves and so did you! You should have the version you want, just put the ideology aside and Eat Meat! Grain-fed/Grass-fed, whatever floats your boat. So long as we’re putting people first over dogma.
P.P.S. It seems shouting people out has become a bit of a habit here at TCB so why break the trend? Here’s some Shawn Baker love, probably long overdue. Buy his fantastic book full of valuable wisdom on every page, and check out what he’s doing over at MeatRx! Probably eating steak and kicking ass. Just my guess. ; ) He also was in this awesome interview this week with Tom Bilyeu Check it out!
about 2 months ago
– Wed, Dec 25, 2019 at 09:57:47 PM
Merry Christmas, Backers!
The good news is that many of you have gotten your rewards before Christmas! The bad news is that some of you did not... We made, packaged, and shipped as many rewards as we were able to before heading off for Christmas. Today Mikey our head chef is spending his Christmas with his newborn baby girl; I am heading to Gran’s house. We will continue our efforts to get your rewards to you tomorrow, to get as many rewards out as possible by the end of the year. We have completed about 75% of our goal and expect to complete the rest by the first two weeks of January.
Unfortunately some of the custom mixed orders of grain- and grass-fed boxes were more time-consuming than we anticipated. It was a really cool idea to allow every order to mix and match but it severely slowed down the packing and shipping process. As we learn what makes sense and what doesn’t, we realize that we need to do some refinement in how we package and order the boxes. We really felt strongly about giving you all 12 bars instead of 10 for the presentation, but that change created issues with shipping and box dimensions. We are getting better at this every day and as a result shipping cost should go down because of these changes. We will take these lessons learned, and apply them to our new website.
Additionally, we are aware our super-strong wrapper is a little too strong, and a bit difficult to open. We have already ordered replacements, with the same oxygen and moisture barrier, but easier to open.
Anecdotally some of our feedback is that the grain-fed bars are really tasty especially to the folks who are just starting out on their low carb journey as they have a more conventional taste. Here’s a young carnivore’s opinion:
Merry Ellen and I continue to prefer the grass-fed since we’ve been eating that for many years, but we are excited to serve every variant to our zero carb community. Here are some reviews that we’ve captured: Carnivorebar.com
If you’d like to add a review we’d love to show the world what people are saying. Your opinions matter to us. If you have constructive criticism we’d love to hear that too. We want to make something for the community that is here for the long haul. We aren’t trying to just wow everyone with a flashy idea and a sales pitch. We want to be a reliable go-to for years to come. As a community we really needed a portable high-fat all-meat product with nothing toxic in it. And we’re thrilled that more meat companies are popping up.
We’re seeking to fill a huge need for ourselves and the community. We’re so grateful that you all felt like it was something worth waiting for and backing the development of. Our hope is that it will be a constant tool for us all to go where we want to go, without limitations or boundaries. We can travel anywhere, do anything we want to do, without having to worry about being hungry. I for one hate being stuck somewhere where I have to involuntarily fast. I’ve been working on extending my fasting but sometimes when I’m stressed out, that’s just not the best option for me. It’s so great to have a backup that doesn’t require any food prep and that I can take with me on the go. I hope you find them as tasty and as useful as I dreamed they could be. I’d love to have the privilege to continue making this product for you as long as I can. Our Carnivore Family and extended relations (keto, paleo, low carb) are what has kept us from giving up. You are why we are fighting so hard to make this a reality. Thank you for everything.
P.S. We would like to shout out Carnivore Snax, a really cool idea by a fellow carnivore @biohacking.chick. They are trying to make a high fat jerky, that would be a dream come true. We wish them the best. I think we Carnivores can overturn the nutritionally bankrupt environment that is the status quo; we will support any carnivore who is in it for the right reasons.
Everything You Do Matters
3 months ago
– Wed, Dec 04, 2019 at 01:41:41 AM
Everything You Do Matters
“There’s a deep idea in the west, pick up your damn suffering, and bear It! And try and be a good person, so you don’t make it worse. Well that’s a truth, you know.
Life is Suffering. Yes! Well who wants to admit that? Well just think about it- so what do you do in the face of that suffering? Try to REDUCE it! Start with yourself, what good are you?
How do you overcome the suffering of life? Be a better person! That’s how you do it. Well that’s hard. It takes responsibility. Well I think if you say to someone, you want to have a meaningful life? Everything you do matters, that's the definition of a meaningful life! But EVERYTHING YOU DO MATTERS…so you’re going to have to carry that with you. Or do you just want to forget about the whole ‘meaning’ thing! Then you don’t have any responsibility, because who the hell cares?
Which one do you want? Well ask yourself: which one are you pursuing? And you’ll find very rapidly that it isn’t the majority of your soul that’s pursuing the whole meaning thing!
It’s the oldest story of mankind; get yourself together, transcend your suffering, see if you can be some kind of hero, make the suffering in the world less. Well, that’s the way forward...”
This is an excerpt ofa talk from a hero of mine, Dr. Jordan Peterson. He very much started me on this path. And this embodies the current moment for the Carnivore Bar. We want to make a food for carnivores or low carbers, make it easier to travel without having to involuntarily fast, and in so doing alleviate some of the unnecessarysuffering in the world. We’re trying to solve the problem for the community and make this way of eating more accessible.
That means facing our own inadequacy and the difficulties that stand in the way of any entrepreneur who attempts to solve a significant problem. Give it your best, fail repeatedly, don’t give up, become better, then overcome it. Say “good” in the face of adversity, and bear it! I have to say that this community and this endeavor has changed me as a human being. I’ve certainly burnt off some dead wood off of my character and left behind a rather selfish child and stepped into the man I feel I always should have been. I’ve found my raison d'être. I feel called to solve this thing if it’s the last thing I do. So without further ado it’s my great pleasure to announce to you that we’re finally shipping.
These are the boxes in our first shipment (about half of the Kickstarter rewards) and the rest should be out in the next three weeks. I do have to say that we don’t currently have all of the Kickstarter Bars made yet. But we are starting to run out of room to store them and we need to start sending them to you fine folks who backed us. These bars are the grass-finished bars with salt which is our original version of the bar. Half & half, as well as grain-finishedand unsalted bars, are being made as this update is being written.
We’ve worked through both the metaphorical and literal darkness to get these bars to you.
Gone from old and dilapidated power in the basement...
To reliable power that we actually have access to.
Got truly hot water (180°F) with an industrial hot water heater to manage our clean up process. You wouldn’t believe how hard it is to clean up tallow without it.
Wrote you a nice message and put it in each box.
We’re hard at work making dried beef to the point of creating a stockpile. The tallow has been our chief holdup this November. Now we finally have what we need to accelerate production speed. Our grain-finished bars are now sourced through Gilson’s food and all of those logistics are now finalized.
We ran a new set of lab work because our formula had to change due to texture goals, and we are hitting 83% of calories from fat, pretty much dead on our goal of matching the Paleolithic Ketogenic Diet from Paleomedicina ratio of 82% or Amber O’Hearn’s Keto Animal Foods and Mikhaila Peterson’s Lion diet. The goal being we want to meet the strictest version of your expectations in order to be a part of your lives for years to come. Thanks for bearing with us through our growing pains. Speaking of which, my one and only full time employee Mikey you saw working in the dark earlier so dedicatedly, also welcomed his daughter into the world last week.
Her name is Mabel, and no her daddy was not making carnivore bars during her birth!
I forget sometimes that just because we look cool online that a lot of folks don’t know how small The Carnivore Bar is as a company. We have just two full time employees, me and Mikey. So please look for the tracking numbers that will be hitting your mailboxes this month and resist the temptation for all 500 of you to send me direct messages… I will do my best to answer them, but you will not like how long it takes me. All of this that we’re trying to do, thousands of thousands of bars, with legal paperwork and red tape and craziness to boot, we’re attempting with a teeny tiny team on the ground. We do have an amazing support team of consultants and partners with Hedgewood that just joined us, and my wife Merry Ellen who serves as web/marketing guru and Phillip-wrangler. This team has been vital to keeping my head on straight throughout the whole process and I couldn’t have done any of this without their constant support.
The point is, that we deeply appreciate you backing us and believing in us. We depend on your continued goodwill, patience and enthusiasm for this journey. You mean everything to us, and you give us a reason to keep fighting tirelessly to make this dream a reality. It is both an honor and a privilege to serve you. I hope you’ll continue to put your faith in us as we hope to deliver you the pemmican bar you wished someone out there would make. Well here we are making it.
Thank you for supporting us! Everything you do matters!
PS. in other great news Diana Rogers started an Indiegogo campaign to help fund her SACRED COW project and TODAY ONLY, Butcher Box is matching donations. If you can find it in your heart to help tell the story of how cows can help save the world, jump on over and support this great rancher and filmmaker. I met her at the Grass-fed Exchange and she’s every bit as sincere as she seems. Partnering with anotherone of my heroes Robb Wolf, it seems like a dynamic duo that’ll be hard to beat. I’m glad that such great people are taking it upon themselves to set the record straight on the misleading information about animal agriculture.
P.P.S. If you are a pre-order supporter via Backerkit then your items will make it to you by the end of January. Sorry you’ve gotten bumped, but I have to put the Kickstarter first since they’ve been patiently waiting since March. I have not forgotten about you. And we will deliver exactly the same quality or better, it’ll just take us a little longer than we hoped. Thank you for believing in us.
The Structure of Value
5 months ago
– Wed, Oct 02, 2019 at 02:47:09 AM
The Structure of Value
First let's talk about the structure of ourtimeline.
We’ve experienced some delays in our production schedule as you all are aware. However a break down of what we’ve been doing and our timeline might be helpful for evaluating whether or not you think that’s a good or bad thing.
All things considered, our project is doing well, it just turns out the product that our community wants, is more demanding than we originally anticipated. We want to deliver a product that is outstanding. The goals of this product are ground breaking in many categories and it just takes longer than anticipated to do something that's never been done before.
Secondly let's talk about the structure of texture.
Sample A is almost perfect. It’s crunchy and flavorful while not hitting you over the head with the fat. This version was born during this delay, and only a handful of people have gotten to try it so far. I’m extremely excited to share with you. This is something I can be proud of. And it’s the kind of product that you’ll actually want to reorder.
Sample B is great, but the tallow floated to the top and made a layer of icing. It’s tolerable but not ideal.
Sample C is well mixed but too mealy. This is what most of our influencers got as samples. It’s a little lacking as far as texture goes. It was especially challenging to the palettes of those who have eaten Standard American Diets or haven’t ever tried a high fat food. We put out what we had, but the standard for free sample is much lower in my book, than goods that are paid for. I can make food for free that’s passing, but not great. However as soon as I take money for something I feel like it needs to be excellent. Hardcore carnivores know that even the worst of these its a huge improvement over pemmican, but low carbers think its only barely tolerable. Uninitiated react like vegetable police’s mom.
Sample D is a hot mess. Way too soft, the tallow got sort of whipped when mixing by using too much velocity. Additionally the tallow got a touch too hot as well so it tastes a little scorched as well. Just wholly a failure as we often learned the hard way, what not to do.
Funnily enough all of these have identical ingredients and near identical ratios of fat and protein, yet are completely different in taste and texture.
This was was one of our intermediate prototypes that failed. This one was oxidized (like from normal air) High Polyunsaturated Fatty Acids (like Omega 3) are extremely vulnerable to temperature and exposure to oxygen. We've covered this in previous updates.
Thirdly, let's talk about the structure of our values and what it means to create a product that people will find valuable. How are we creating value?
The Carnivore Bar Values and Objectives
Freedom of movement. I need to get out of making pemmican in my kitchen every weekend. In order to do so I need a product which is:
Satiating: High Fat, Zero Carb, Quality Protein Shelf Stable: no need to meal prep, because who has time? No Preservatives: None at all, because I don’t know what’s safe. Tastes Good: Passing the average person taste test
Sustainability: We need to make this a successful business so we can keep doing this long term. If you’re not enjoying a lasting freedom then you’re not really experiencing freedom. It’s important that we are profitable enough to maintain growth, and meet the expanding demand for this product.
Bottom Line: If we don’t make something that an average low carber would want, then we don’t have a sustainable business model that can support hardcore carnivores over time.
We should have a dramatically improved production capacity now that we are starting with a fresh batch. We have hired labor to assist in manufacturing now that the process is more finalized. So we estimate that we’ll have these bars out by the end of the year. We’ve messed up before in setting impossible timelines for ourselves, so we’re going to set a conservative target. But I’m looking at starting shipping as soon as is humanly possible.
Introducing Hedgewood Inc as a new Carnivore Bar partner.
Because of all of you, we’ve managed to attract an incredible investor, Hedgewood Inc, which happens to be led by a hardcore carnivore. They are going to not only going to cover the cost of our small mishap, but also provide the remaining funds and logistical support needed to scale up this business for the long term.
You all are the reason that these investors gave us the time of day. You absolutely blew us away with your support and engagement. That the carnivore movement and the surrounding LCHF community are exploding with enthusiasm for the health that is possible through diet and lifestyle changes right now, and it is inspiring! The support for this zero carb bar among those groups, reveals that the need and demand for this product and others like it, isn't met. And that is priceless!
I can’t emphasize enough how much I’m in your debt. I don’t know exactly what I expected but I didn’t count on how many genuine and authentic connections I’d make in this community through this project. You all made me realize that my simple selfish wish to not have to make pemmican in my kitchen every weekend was only the beginning. This Carnivore movement and the overall larger low carb community are like a giant family. I was extremely touched by everyone’s interest in this project. Because of your support and attention, you’ve legitimized the core concept behind this company. You’re the market that has given investors the rationale for investing in this crazy dream and bringing something like this into existence. You’ve willed us into being through your belief. Thank You!
Now that we are funded, staffed, and we’ve got a new and improved version of the bar to send you, I think we really have a fighting chance. I can’t thank you enough for all your support. You’ve given me something greater to fight for than just myself, something I consider truly meaningful. I am more motivated than ever to deliver a product that is exactly what you’ve been asking for. A zero carb whole food product, that is a safe haven in an otherwise nutritionally barren world. I hope it delivers the freedom I dreamed of for myself, for all of us.
Slow is smooth, smooth is fast
5 months ago
– Wed, Sep 11, 2019 at 02:40:56 AM
It was the first day of combat medic training when I first heard those words "Slow is smooth, smooth is fast". I had no idea how profoundly they’d affect me across time. We had put away our EMT textbooks, pulled out our tourniquets and TCCC (Tactical Combat Casualty Care) Cards and headed off to the dusty treeline at Fort Sam Houston to torture our battle buddies with nasopharyngeal airways and very high and very tight tourniquets.
It turns out that if you approach a casualty with the full panic and anxiety that is emotionally warranted from watching someone you love get hurt, you aren’t much help to them. In fact you’re more of a liability than an asset. I owe all of you the same emotional gravity as I do someone who requires my care. Which is why I can’t let the magnitude of the responsibility I owe this community make me hesitate. It takes practice, discipline, and character to maintain one’s demeanor during a trauma. Going slow and therefore smoothly, actually gets the job done faster and with fewer mistakes. You have to silence the screaming anxiety and panic in your inner dialogue, and focus. Otherwise you’re not helping your patient or your company.
So here it is: our freezer had an equipment malfunction and was not at the correct temperature, but it was cold enough to evade detection for several months. The worst possible scenario. Frozen solid food that’s safe to eat but of a diminished taste and quality. It was a slow and insidious degradation by tiny degrees over the last two months...impossible to detect in the short term, but now impossible to ignore. And now we have to be willing to sacrifice it in order to save The Carnivore Bar. Tourniquets by their nature are a brutal tool. When the damage to an extremity is too great, the best option for the good of the whole, is to cut off the blood supply to the entire limb. You are purposefully risking the limb in order to lower the risk to the patient’s life.
This is definitely a disaster, but I’m glad for the training that I received as a medic that helped prepare me for this moment. (In other words: good.) A medic doesn’t usually get to do his job unless it’s a disaster, so it’s a place that feels familiar to me. Though I never lost one of my friends and I won’t pretend I know what that’s like, I prepared to do my job as a combat medic for years. The whole job is based on the premise that we’d be having a really bad day.
Almost 2000 lbs of grass-fed beef is freezer burned on our watch. The faulty components have been replaced, but the damage is done. Although this batch of beef holds up to food safety standards, we consider those regulations appallingly low. It doesn’t hold up to our standard of quality, flavor, and nutrient density. We want you to have a great-tasting bar. Something we’re proud of, and something you’ll want to order again. Unfortunately none of the product we have created so far is usable as some of it was freezer burned. So we will have to start over. We are devastated by this revelation. We were finally on track to ship at the end of the month. But now that is in serious jeopardy. I don’t know how long it will take us to recover but we will put out another update shortly as soon as we know.
Just like with tourniquets, the worst thing for a mission is a quick fix that doesn’t solve your problem. A record breaking tourniquet application that doesn’t stop the bleeding, helps no one; likewise, there is no point meeting this deadline if we push out a product that doesn’t live up to expectations. I think of all the inferior versions of this bar we have scrapped. This new bar bears almost no resemblance to its predecessors. It is in a league of its own. We are not trying to only fulfill a Kickstarter, we are trying to enable you to take a low carb diet and lifestyle on the go with a preservative free, high fat, whole food product. We want to permanently fill a niche that no one thought was a viable market, until now. But it's a fragile market; we’re a small community. We can’t afford to launch with an amateurish product and disappoint our backers. We want to support the low carb movement and help those whose lives make it very difficult to give zero carb a try (like being a soldier). We have so many allies in the Paleo/Primal/Keto communities that all jumped at the opportunity to support this venture. Our combined families are all fighting for better quality of life through better food. There is a burgeoning network of people all over the world, that want to change how food is made, and what we allow in it. We can still do this!
We can make those changes. And with your help The Carnivore Bar can be a start to that. To show the world that there really is a market for zero carb foods. We can establish that there is a population out there that won’t compromise health for convenience. And that meat can be a healthy and viable nutrition source even in our increasingly chaotic and modern lifestyles. Thank you for entrusting us with this mission, helping us meet our funding goal, and driving us to push the boundaries of what is possible. Above all, thank you for your patience. We wouldn’t have been able to do this without you.
After our initial delay, we were able to essentially triple our production capacity.
Texture is stable and consistent for the first time at volume (new process)
Texture is the best it’s ever been by an order of magnitude (better crunch)
Production is ready to go at a much higher rate (most of what we accomplished isn’t undone)
The next batch of meat was already ordered and should arrive next week. (We should hit the ground running when it arrives).
We’ve made huge leaps forward. We’ve made at least three giant breakthroughs in the last month in the process. This latest stumbling block is a huge blow, but it will not stop us. We are bloodied but unbowed. And I won’t stop until you have the quality product I promised you. Not some sloppy rush job. That's who we are and what we stand for. With optimism, tenacity, and a fidelity to excellence in the face of daunting challenges.
Carnivore Aurelius is not affiliated with our project in anyway that I know of, but I’m a big fan of his. This was a great article on pemmican, that basically explains the whole point of what we’re trying to do with our bar. This was also just a great read. If you’re sick of waiting on us to figure this all out, you can even try to make some on your own pemmican with his recipe. Or Amber’s photo tutorial.
I recommend trying it. Then when the carnivore bars are done, you’ll know just the kind of pain in the but, you’re being saved from. Or who knows, maybe you can do it better? Either way we all grow as a community. Thank you.