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The Process
 The Meat
We begin with USDA Choice eye of round.
This is one of the leanest cuts of beef available.
 The Prep
The meat is hand trimmed and sliced to ensure consistency and quality.
 The Cure and Seasonings
Our meat is then naturally cured and seasoned for a genuine jerky taste. Nothing artificial here!
 The Smoke
After curing for 24 hours, the meat is smoked to perfection with hickory in our own custom smoker.
 The Packaging
After finishing in the smoker, the jerky is weighed into one pound bags and vacuum sealed for absolute freshness.
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