But it’s no lie that we are co-founded by a ninth generation family farmer .

That’s probably where—scratch that—definitely where we get our old school swagger from. The why and how behind our traditional farming practices, and the natural preservation of our sticks using fermentation instead of encapsulated acids, were pretty much baked in (or should we say slow cooked) into our business from birth.

So, when we kept getting the feedback:

“I don’t usually eat meat sticks, but I LOVE these!”

We listened. We thought.

We looked at the rest of the sticks on the shelves, and realized that a lot of them had not-so-great ingredients, dubious sourcing, and relied on preservatives (which, can be fine, but hey–we’re out here fermenting).

People who were on the hunt for real protein.

So in this spirit, we reformulated our original and well-loved sticks with Bone Broth and Collagen to pack them with extra flavor & protein, and VOILA!

A new type of meat stick, the first of its kind, was officially born!

It’s what they would have done on the prairie, so it’s what we have them do on our farm. It’s also way more humane.
An added benefit?

They naturally feed the plants and microbiome of the soil in their wake, leading to rich topsoil and healthy grassland ecosystems. The land needs the animals, and the animals need the land.