marinating

Big Mike's Jerky is a veteran-owned, family-owned business that makes small-batch beef and turkey jerky with clean ingredients. It began in a home kitchen with the goal of making sugar-free, gluten-free jerky with a minimal number of ingredients, and now works with a small team and a small-batch co-packer to craft its jerky in the same small-batch style.

co-packingdehydrationsmall-batch jerky making

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char-markingcoatingfilet sizingflatteningfully cook processingpackagingpar fry processingpre-sizing of raw breast filletsraw portioningroastingsearingtenderizingwater jet cuttingx-ray bone detection

Bubblehead Jerky is a veteran owned, family operated business based in the Orangecrest neighborhood of Riverside, CA, making handcrafted jerky. The founder served in the U.S. Navy Silent Service on the USS Alabama for a decade. Their jerky is hand cut, marinated in hand-made marinades, and slow smoked rather than dehydrated.

curinghand cuttingslow-smoking

Buckhorn Meat Co. is a USDA-inspected meat processing facility and retail butcher shop in Esparto, California, founded by the family behind Buckhorn BBQ + Grill and the Buckhorn Steakhouse. It specializes in house-made sausages, aged beef, char-roasted tri tip, and value-added pork, lamb, and poultry products, bringing restaurant-quality meats into the home. The company is SQF Certified and USDA Inspected.

aging beefbutcher shopchar-roastingmeat processingsausage making

Chicago Meat Authority is a full-line processor of beef, pork, and chicken serving the foodservice and further processing markets. Founded in 1990 in the Chicago Stockyards area, CMA operates two USDA-inspected, HACCP-regulated plants totaling 80,000 square feet with more than 300 employees. It offers over 700 products, specializes in custom cuts and portion control, and ships to more than 55 countries.

butcheringcustom cuttingmeat processingportion controltenderizingvacuum packaging

Direct Source Meats (DSM), a subsidiary of Labatt Food Service, offers high-quality specialty meat products including beef, chicken, pork, and lamb. Its team of specialized and degreed meat scientists analyzes, researches, and documents meat products to innovate and tailor products to customer needs. DSM operates two USDA certified facilities: a raw facility in San Antonio opened in 2001 and a cook facility opened in 2016.

cookingcustom cuttingdicinggrindingmeat research and consultingportioningslicingsmokingtrimming