After deciding to trade in their corporate cubbies for a tiny Brooklyn kitchen, owners Chris Woehrie and Robert Stout searched for an untapped niche in artisan food. Kimchi, salsa, and every kind of pickle imaginable came to mind, but they settled on what they believed to be a hole in the market: beef jerky. When the pair first started making their renowned jerky they had to get creative with a box fan and air conditioning filters. Since then they’ve upgraded their equipment, but every piece of their dried beef is still cut and dried by hand, ensuring a super-lean, very high-end product—if you can imagine beef jerky being a high-end product. The quality of their jerky relies directly on the provenance of their beef. All of their meat comes from a nearby organic farm in the Garden State where the cattle are grass-fed, pasture-raised, and antibiotic- and hormone-free. Flavors range from Sichuan Ginger to Korean BBQ and are made with only natural ingredients and without MSG.
