Genuinely delicious beef jerky, born in the farmers markets of Texas
In The Beginning... (i.e. 2014)
We didn't have a storefront, so we had to think outside the box. We needed a place to make the goods, so we began working out of local commercial kitchens that we rented by the hour. Then, we needed place to sell the goods, so we joined several farmers markets throughout north Texas. We knew we were on to something big because we were selling out almost every weekend - our jerky was a hit!
While our initial business model was great because we were able to start selling fast, it had its drawbacks. Primarily, the markets were seasonal and we weren't able to sell in a wholesale capacity because of the state licensing under which we were operating.
To resolve the issues, we needed a copacker. By outsourcing our production, we would be able to sell wholesale so we wouldn't be dependent on seasonal markets. It took us a while to find the right copacker because our production methods are definitely not industry standard, but to us that is a point of pride. That's why our goods aren't industry standard. While other companies are using mystery meat, artificial preservatives, and low-quality dried ingredients, we only use high-quality Angus beef, fresh ingredients, and we cure our meat naturally so there's no need for artificial preservatives. We finally found a great company that was willing to work with our unconventional methods, and we had our wholesale launch at the end of 2015. We've been growing ever since.
Ask a Question