One of the world’s oldest foods gets back to basics...

There’s jerky and then there’s jerky.

For decades now, jerky has come to mean something wrapped in neon-colored plastic and featured in the junk-food aisle of the local mini-mart. It’s made in giant industrial batches using beef from all over the globe. It is soaked in a complex brew of preservatives, spices, and flavor “enhancers.” It is moist, tough, and chewy.

We believe jerky wasn’t meant to be this way.

We’ve taken an older, simpler recipe and remade jerky in an image our forefathers would recognize. Our ingredients list is as short and simple as our philosophy: “Good For You, Good For the Land.”

We think jerky should be light, crispy, and beefy.
It should be preserved through thorough drying instead of chemicals.
It should be made from additive-free beef raised on open pastures and fed only grass.
It should be made from locally raised animals, supporting local ranchers.
It should be prepared in ways that support local jobs and small-scale processors.

We think that jerky should be clean, simple, and straightforward.

And we think that you think so too.

Enjoy.