ABOUT

There's a reason we do it this way.

It’s simple, here in sunny Norfolk we have the finest Norfolk soil. It grows the best grass which feeds the finest cattle. And we know how to make the best Jerky.

We could speed it up. Use additives. Add sugar.

We don't.

Our beef comes from local ethical farms that don’t use growth promotors or antibiotics. Native breeds such as Hereford, Shorthorn, and Aberdeen Angus, along with Wagyu, and other rarer breeds. They all lived well eating the grass that grew without chemicals.

Then it’s hung. 28 days as a minimum.


Then we create the finest BEEF BASED SNACKS WE COULD DREAM OF.

Only beef and salt. Nothing else.

A large cut of raw meat, possibly steak, on a wooden cutting board in a meat processing room or butcher shop, with a meat cleaver nearby. The background shows a workbench and hanging towels. The image is in black and white.