Beef & salt. That’s it.
Premium grass-fed beef jerky, seasoned with Halen Môn Anglesey sea salt and dried in small batches in the UK. Two ingredients. Nothing unnecessary.
REAL FOOD. OPTIMAL FUEL.
High-protein, zero-sugar beef jerky made from premium grass-fed beef. Proper food for training, travelling and everything in between.
PREMIUM NOURISHMENT
Premium grass-fed beef jerky, seasoned with Halen Môn Anglesey sea salt and dried in small batches in the UK. Two ingredients. Nothing unnecessary.
THE BEST OF MASON’S MEATS
Exceptional jerky that’s bold, clean and uncompromisingly good. Made using only two ingredients: premium grass-fed British & Irish beef and Anglesey sea salt.
SHOP BY CUT PROFILE
Made by hand from whole cuts of beef, fat content and marbling naturally vary between cuts.
Loved by our customers
READ MORESTRAIGHT TALKING
Honest perspectives on real food, nutrition, wellness and performance. No fads. No fluff. Just useful information for people who care about what they eat.
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Train Hard. Recover Harder.
Grass-fed beef gives your body complete protein with all essential amino acids, haeme iron, B12, and zinc. Everything your muscles need to rebuild properly after training.
Eat Beef, Glow Hard
This isn't a pitch for steak as skincare. It's an argument that the structural inputs to skin are nutritional and beef happens to be one of the densest sources of those inputs.
Coddled Eggs with Caramelised Onions, Gruyère and Rib Cap
Sat combines the salty intensity and sumptuous buttery flavour of our Rib Cap jerky with the richness of Gruyère cheese and the deep sweetness of caramelised onions for his Coddled Eggs.
Shakshuka with Beef Crumble, Leeks and Smoked Chilli
The crispy edges, fatty bites, chewy morsels of our Beef Crumble release a deep flavour that seasons the eggs from the bottom up. You get the sweetness of the leeks, the kick of smoked chilli, and the unmatched umami of our grass-fed beef.
Chuck Steak, Spinach and Feta Tortilla
A high-protein brunch packed with flavour. The jerky adds texture and the feta adds seasoning, meaning you need less salt.
Wagyu Punta Negra Egg Butty
A brilliant sandwich for breakfast using Mason's Meats Wagyu Punta Negra.
Mason’s Meats Rump Jerky Butter With Shallots & Anchovy
This is a perfect accompaniment to a beautiful grilled Ribeye steak. The butter will keep up to 1 week in the fridge or freeze in portions of 75 grams. This is a great compound butter that can be used for all sorts of meats.
Sat Bains’ XO sauce for meat & fish, the Mason’s way
This is my XO sauce, one of my all-round go-to’s for meat and fish. I encourage you to make this and store it, as it will keep for months in the fridge in a sealed container.
Your Gut Runs on Glutamine… and Guess What’s Packed With It?
The gut is not fragile or clueless. It’s intelligent in its own biological way. Glutamine isn’t some magical fix, it’s simply one of the many tools the gut uses to preserve its structure, balance its energy, and stay resilient.
Cow Anatomy & Beef Flavor: A Scientific Guide for Smarter Meat Lovers
Ever wondered why a ribeye melts in your mouth while a brisket needs hours of slow cooking? This guide takes you on a tasty tour through cow anatomy - where muscles, movement, and flavour all come together.
Mason's Meats Beef Sticks & chorizo fried eggs
This is one of my all-time favourite breakfasts. A bit of spice from the Beef Sticks and chorizo, some incredible organic eggs, and a dollop of Kimchi.
The Thermogenics of Beef: The Science Behind Your Winter Beef Cravings
Research shows that protein metabolism requires more energy than other macronutrients, meaning that eating protein produces more heat in the process of digestion and nutrient absorption.
Mason's Meats is proud to announce the appointment of Sat Bains, Chef Patron of world-renowned, two Michelin-starred Restaurant Sat Bains with Rooms in Nottingham as its Director of Taste.
Mike's Short Rib Stew Recipe
A delicious and hearty stew that builds layers of flavour using short ribs, tallow and rich beef broth.
Mike’s Meat Spread Recipe
Made with our legendary meat sticks and a few simple ingredients, Mike’s Meat Spread is perfect for topping, dipping or spreading on just about anything - fried eggs, burgers, crackers.
Mason’s Meat Stick: Biologically Intelligent Fuel
When beef is air-dried using only salt, it unlocks a natural process inside the meat itself. Endogenous enzymes remain active during the early stages of drying. These enzymes slowly break down muscle proteins into fragments called bioactive peptides.
The Power of Raw Dairy
Just like Mason’s Meats, raw dairy is packed with nutrients, flavour and real benefits. Just make sure you’re getting it from farms that do it right.
We’ve Been Lied To: The Truth About Fat, Heart Disease, and What You’ve Been Told to Eat
The anti-fat agenda was never about your health. It was about profit, control, and convenience. Now, we know better. We eat better. We live better.
The Power of a 15-Minute Walk After Eating: A Simple Habit with Big Health Benefits
One of the most underrated, low-tech strategies for better metabolic health is this: A 15-minute brisk walk after a meal. Not a workout. Not a hike. Just a steady-paced walk, right after eating.
Why Salt is Essential for Optimal Health — And Why Mason’s Meats Embraces It
In a world where we’re constantly told to “cut back on salt,” it’s easy to forget that salt isn’t the enemy — it’s a vital nutrient your body needs to function at its best.
The Real Difference Between Grass-Fed and Grain-Fed Beef (And Why It Matters)
Not all beef is created equal. The debate between grass-fed and grain-fed beef goes beyond just taste. It’s about nutrition, ethics and sustainability.
Monday Mindset with Michael Mason
Your fuel should match your ambition. Whether you’re training, working or just getting through the day, you deserve food that fuels your potential. Not food that holds you back.
Creatine – What’s the Deal?
At Mason’s Meats, we’ll always say: Eat real food first. A grass-fed beef jerky delivers not just creatine but iron, zinc, and B12—nutrients no powder can replicate.
Why Mason’s Meats Doesn’t Use Nitrates
If you care about what goes into your body, you shouldn’t settle for chemical-laden jerky. Mason’s Meats delivers pure, natural protein—without the risks, additives, or hidden junk found in mainstream brands.
Why We Keep It Simple: The Story Behind Mason’s Meats
At Mason’s Meats, we believe that the best food comes from simplicity. While many jerky brands rely on long lists of ingredients, we do the opposite—sticking to just two: 100% grass-fed British beef and Anglesey sea salt.
Butter vs. Margarine: Why Butter is the Gold Standard of Fats
Butter is a natural, nutrient-dense fat made from cream with minimal processing. This simplicity translates to clean, wholesome nutrition packed with fat-soluble vitamins A, D, E, and K.
