To make a better jerky, we started from scratch.
We don't believe in mass production. It may bring the price down, but there's a higher cost: you lose most of the flavor, and all of the character. We found that when you make jerky the way they used to in the old days - small batch, with plenty of time to marinate - you get a much better result. Our jerky takes two whole days to make, from start to finish.
Ingredients are important. We wanted great flavor, so we had to start with great beef. For us, that means Angus beef with its delicious natural marbling. For our marinades, we only use the best spices and seasonings available. All of this translates into a difference that you can really taste.