Wagyu Punta Negra

Each 100g pack of jerky starts with ~300g of raw beef. The meat is hand-trimmed, hand-salted and dehydrated in small batches using a traditional low-and-slow method. Our Beef Crumble comes in 200g bags and uses all the offcuts from trimming, so none of our beef goes to waste. 

Our Beef Stick is made from simply beef and sea salt, air dried in a controlled environment, slowly. No additives to extend shelf life. No preservatives to mask what’s underneath. Just beef and sea salt, dried properly.

We source premium 100% grass-fed beef from carefully selected farms across Britain and Ireland. Our grass-fed Wagyu is finished on a distinctive diet of olives and farm-grown grains, producing exceptional marbling, a buttery texture and deep flavour. Our sea salt comes from Halen Môn, where every flake is harvested by hand in Anglesey, Wales. Because we work with real produce, our supply follows farming, not factory schedules.

We use whole cuts of beef, so natural variation is part of the product. Fat content and marbling differ between cuts and between animals. For example, Rib Cap and Wagyu Rib Cap are naturally richer with more marbling, while Rump and Sirloin are leaner. We highlight the fat profile of our cuts by categorizing them as Lean, Medium Fat or High Fat. 

We are an artisanal product made by hand. Our jerky is hand-trimmed, hand-sliced and hand-salted which means there are natural differences from piece to piece and batch to batch. That’s the nature of real food made properly by hand.