PO Box 1096
Cowaramup 6284
Western Australia
(+61) 483 100 218
Our Process
Marinating
Premium south west Australian beef is trimmed and sliced before being soaked in small-batch marinades that use real ingredients—not shortcuts. The meat rests long enough for the flavours to fully penetrate and develop depth.
Wood Smoking
Once seasoned, the beef is gently smoked over natural wood. This step infuses a distinct campfire aroma and a touch of nostalgia without overpowering the meat’s natural character.
Air-Drying
The smoked beef is then air-dried in temperature-controlled dehydrators until the texture is firm yet tender. This slow process preserves flavour, enhances chew, and eliminates the need for chemical preservatives.
Weighing and Packing
After drying, each batch is weighed for consistency and quality, then hand-packed to seal in freshness. The result is a clean, flavour-forward jerky that travels well and tastes even better.