Being in the business for over 11 years now and working with meat and people in the meat industry you learn a lot of things. Things that are right and things that are not right.

It's clear to see the waste, the cost of goods by the sheer amount of travel and hands that are on the product.

Everyone has their hand out and with shipping a piece of meat from Australia ( where the standards are not as high as the US and USDA ) it is clear to see what is going on.

When a company can claim it to be grass-fed by only having 10% of that ground product to be grass-fed and the rest can be grain finished there are some issues going on there.

When the shear cutting loss can be up to 25-35% of the animal, that's a real problem.

With being in the jerky industry over the past 11 years I could see the problems and right away I began working on solutions.

From our dog treat line to getting creative with the other cuts of beef. of course, ribeyes and filet and strip are big sellers. Those anyone would love to have. But what about the other cuts. The some 30-40 cuts depending on the butcher's knowledge? Where do those go?

Well, we have found answers to not only these questions but more. From the use of the beef Fat into a rendered down filtered tallow, to the beef suet( the most prized fat on the planet) we are cleaning and utilizing this and other cuts for our tribe.

Our creativity and also our stubbornness to not go along with the status quo have brought this amazing opportunity to all of us in our small tribe.
We are the future, and with our knowledge of the truth of nutrition, we will be the ones who lead the charge for a healthier body and mind.