Most Brands Skip This Part. Here's What We Actually Do.

Most people don't think twice about what's in their jerky. They probably should. This is a walkthrough of exactly how ours is made, from the paddock to the bag in your hand, and why every step in that process matters more than you'd expect.

1. The Source: Australian Beef

It starts with Australian cattle, and that's not incidental. Australian beef is held to some of the strictest farming and food safety standards in the world. No shortcuts at the source means no shortcuts anywhere else. Every batch we make begins with beef we're confident putting our name on.

Most commercial jerky is made from imported or lower-grade beef. Trimmed, reformed, or blended. We don't do that. Australian-sourced beef gives us consistency in quality, texture, and flavour that you simply can't get by cutting corners at the start of the process, resulting with great Jerky.

2. MSA Graded. Topside Cut. 24-Hour Marinade.

MSA stands for Meat Standards Australia, an independent grading system that assesses beef on eating quality, not just safety. Most producers don't specify grade because most producers aren't selecting for it. We use MSA graded topside: a lean, dense cut with the right texture for Biltong done properly. The grade matters because cheap cuts make cheap jerky. Tough, inconsistent, and easy to mask with sugar and additives.

From there, every batch is marinated for 24 hours. Not coated. Marinated. Long enough for the flavour to work through the beef rather than sit on the surface. Together these create the perfect base for our premium air-dried meats.

3. Air-Dried. Not Rushed.

This is where most commercial producers diverge from us. Air-drying takes significantly longer than high-heat processing, but it's the difference between jerky that tastes real and jerky that tastes like it was manufactured. Low and slow preserves the texture, the depth of flavour, and the integrity of the cut.

High-heat processing is fast and cheap. It's also why most supermarket jerky is tough, dry, and one-dimensional. Air-drying keeps the moisture where it belongs, develops the flavour gradually, and produces a texture that holds up whether you're eating it at a desk or pulling it out of a pack three days into a hiking trip.

4. Then It's Yours.

That's the whole process. Australian beef, properly marinated, and air-dried to perfection. No shortcuts, no compromises, just delicious quality air-dried meats.

Every flavour in our range follows the same process. The beef never changes. If you've had one bag, you already know what the quality will be whether. Discover the delicious range and see what flavours are on offer.