Our sticks are infused with beef bone broth (which naturally contains collagen!) to make a more functional, juicy stick. They’re made the traditional way: fermented and slow-smoked with real hickory wood. The process takes 2x as long as leading brands that use a modern synthetic method, but we think the taste and texture of traditional crafting is worth the wait.

We used to source all meat from our farm here in Maine, but as we grow, that is no longer possible. We now partner with farms who have the same uncompromising standards as we do. Our grass-fed and finished beef is from Australia, where conditions are ideal for raising cattle entirely on pasture. Our pork is antibiotic free, certified humane and sourced from North America.

Our sticks are keto and paleo-friendly, as well as dairy-free. All of the ingredients are free of gluten and are made at facilities that only make meat sticks, no other products which contain gluten. However, the facility does not have a third party "gluten-free” certification.

Only those naturally occurring in sea salt and cultured celery powder.

Our sticks are shelf stable for one year from the manufacturing date.