👀 nevent1qqsfq0hd60fwna4kjh2qxnfzj2gelzzdzlgszm4fx03ph4jzky5rx5gppemhxue69uh5qmn0wvhxcmmvqgs2d0qm73kmvjynznwdknv9uxvcd6fe9f4ctu5ye88egdmtxpvr8dcrqsqqqqqpyzx4ye

My yield isn't much these days. I maybe only go through 4-5 lbs of beef every couple of months 😟 This is due to low demand (not enough interest in my product).

That's enough to at least try it :) With my beef I can retweet and share it which might help too @Hu₿ertus the Austrian

I don't even understood what's in the screenshots I just read. Someone has to explain it to me in simpler terms. I run two businesses and a volunteer group so I'm just too busy and not really interested following bitcoiner tech/devspeak. My website was built by me and I set it up to accepts btc via invoices I send... that's it.

Say you have customers but no money to buy meat to make jerky, Bitcredit is like business to business lay-away where you pay me once your product sells The goal of it is to help small Bitcoin businesses have access to capital outside mainstream banking

Ahh, I see. And how does the meat get to me? I'm in MN.

I've been cashing out btc sats to gift cards to buy more meat. It's not a perfect loop but it's still better than what I was doing (only accepting fiat by cards online). I also do take cash in person at our local summer outdoor Agora market.

I mail it! 🤠

What is the minimum spend per order/shipment? And what's your meat's fat to lean ratio (approximate is OK)?

For testing this we can do whatever as far as volume, the guys building it just want some people on Nostr to trial it For jerky you need lean right? I have some cull animals that are pretty lean in the freezer, what cuts work best?

Yes, I use ground 93% lean/7% fat, currently, so I want that to be ideally the minimum. 90% is probably OK, if not leaner.

Thanks, U.G. I have heard that heart is often a normal part of ground beef, even conventional store-bought, but usually liver is not, unless sold by specialty providers and marketed as "ancestral" (and usually more upmarket). How much liver is it, vs muscle and trimmings? What is the proposed cost per lb? Thanks.

That's exactly it. Also, the small business ideally accepts bitcoin from its customers.

It is mostly muscle, he weighed 1,000 pounds hanging and we ground the whole thing so the ratio is very low, 1-2% tops

Thanks for the answers. Allow me to think out loud here... A couple of reservations I have (apologies for being verbose); 1-2% is much too lean for me to make my ground jerky from without drastically changing the recipe and increasing labor which will up COGS—ingredients & related costs (e.g., I'd have to buy fat to add to the meat and run it through my meat grinder to remix/re-grind) I've used 97% lean before, and it was a disaster. I could see myself probably mixing in 73% or something, if the cost of your product was lower (especially if my customers like the meat from you and I if I could guarantee a certain volume purchase per month). 2. But $15/lb is almost 3x what I pay now, and more than what two packs of my jerky sells for. So I'd have to increase my prices (not even considering the above additional costs of ingredients/labor, and not even factoring in shipping from wherever you are to me), and I'm not planning on raising prices anytime in the next five years, at least. I know that you're just looking for a test, but even with that, it's still too lean and too much $$ even if I did a one-off "ancestral blend" ground jerky product. My product is unique and I'm not changing over to muscle cut strips from my ground strips, because anyone can do muscle strip cuts in the jerky market (everyone does). The method and ingredients of my jerky differ such that I doubt there's a competition there.

Sorry I dumped all that on you. Maybe I could do a lb or two and sell it to someone who wants it. I should ask the other guy if there's anyone out there with beef that works with my product's needs. Thanks. It's a really great idea. I'm just limited on certain lean to fat ratio and price of the product.

Ahhh jeez. Sorry for misunderstanding. Do you have an email address where I can contact you?

Sounds OK to me so far

Email sent

Hey, @npub1567p...s0ms - did you get my email Monday? It was sent to you from bjw@ketolish.us Thanks

No worries, just checking since I have been having email problems.

I'm going to be ordering some of this soon...

CURRYYYYYY!!!! Looking forward to it.

It's not the most popular flavor, but it has a few die-hard fans.

It's been ordered, just waiting for lightning invoice. I fuckin' love curry flavors and it's meat so its going to be eaten even if it taste like donkey dong.

Handcrafted low sugar jerky that's made from ground meats and clean ingredients available for sats ⚡ This week's stock update: Here's what's left on deck, help me clear my shelves so I can make more (keep in mind these are 2-count packs). x6 Bison x5 Sweet BBQ x4 Pizza Style x3 Chicken Satay (med-hot) x2 Black Pepper x1 Dill Pickle All other flavors made to order! #jerky #meattreats #meatstr #mailboxmeattreats #beefjerky #bisonjerky #smallbusiness #nostrbusinesses #marketplace #lowsugar View quoted note →

My meat is fresh ground the day I buy it and make the jerky, so no donkey kong!

@all: This specific test case is likely not proceeding for lack of product fit, is this a fair thing to say?

No, see thread below. I'm waiting on @npub1567p...s0ms to pick up where we left off View quoted note →

Correct. I've been busy as all get out. The hold up is me

How about we schedule a Jitsi for sometime next week, Wed or Thu? We could discuss how a Bitcoin ebill would help each party to make such transactions easier to find, close, and execute. What do you say?