Our Story

We're butchers.

We've been cutting meat in Beaconsfield for years. We know where every piece of beef comes from — which farms, which paddocks, which animals. That's not marketing. That's just how you run a butcher shop.

When we started making jerky, we applied the same standard we apply to everything behind the counter: if we wouldn't sell it over the block, it doesn't go in the bag.

Most jerky is made in factories. The ingredient lists take ten seconds to read. Ours takes two.

We put the protein number on the front of the pack because that's what you're actually buying. 44 grams. Grass-fed. Made by hand. That's it.

Get Stripped. Get Ripped.