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See the SOURCE of your beef

Enter the Batch Number

eg. 3060AHow to find batch number?
on the back of your pack and see its source.

Why are we making this information available?

Partly just because we can! It's been available longer than we've been making jerky commercially(since 2002). But the recent criminal 'issues' within the food industry has spurred us on to make this information available and see if people wish to see it/know it. We sincerely hope you do and that you'll demand it from your food suppliers.

Honest, decent producers and processors have nothing to fear from that - and everything to gain.

Below is an explanation of our supply chain and our process. And what we do to the meat prior to it arriving with you. In particular, we want to explain:

  • How we source our meat
  • the simplicity (and shortness) of our supply chain -
    beef = last farmer ==> abbatoir ==>
    venison = Estate ==> game factory ==>
  • the miles our meat travels - very few

Overview - where and how do we source our meat?


We get our beef from JM Munros, Dingwall - a long established butcher and abbatoir - in Dingwall's (Ross-shire - North Scotland) West End.Munros deliver directly us (around 28 miles away) - and only deal in 'grass fed' beef. Scotch beef.

So what is Scotch beef?

Our beef is all prime Scotch beef. Not just Scottish, but prime 'Scotch'.

So what's the difference?

'Scotch' beef must have lived its whole life in Scotland. To ensure this is the case, each animal is ear tagged shortly after birth. This ear tag/passport number is used to 'track' it through its life.

This means that, although 'farmed', the animals are free to roam around the pastures of Northern Scotland and graze on what's beneath their feet(hooves). A natural bovine life.

Beef with the designation 'Scottish' must have been 'finished' in Scotland. 'Finished' means 'lived its last weeks of life'.

Which cut of beef is used?

We only use topside, whole topsides. This is a primal cut of meat approximately 10-15KG that comes from the rear part of the animal - the leaner end and there are only two topsides per animal. If you would like more information on the conditions farmers must adhere to within this scheme, read this about the Quality Meat Scotland Farm Assured Scheme for Cattle and Sheep, here.



We get our venison from Ardgay Game factory, based near Bonar Bridge in Sutherland.This is the equivalent to the abbatoir for wild game.

These are wild animals which are culled (as part of the process of maintaining a sustainable number in the herd) in the hill estates of Sutherland. The factory receives the deer as whole carcasses. They cut them into more manageable sized pieces and supply them directly to us. (51 miles away) The meat used from deer is all from the hind quarters of the deer - the haunch.

These are wild animals, living an entirely natural life. So it is not possible to track their lives in the same way as farmed animals. We do know they eat nothing but natural food - basically grass and heather.


Our supply chain is not international with several companies (or individuals) handling or trading throughout, but very short and simple.

All the meat we use, comes directly from its original processor (the people who dealt with the dead animal) - so either the abbatoir, or the game factory. So there is absolutely no chance of them or us 'mistaking' one species for another.

It may be very simplistic to say so, but it's actually quite a good model that others might choose to follow - these guys deal in this - those guys deal in that. So we'll buy this from these guys, and that from those guys!



We slice our jerky strips from whole pieces of meat which we receive - directly from the primary processor - there is no mincing, reconstituting, reforming, mixing in, adding or any other processing done by us, or anyone else in our supply chain. We slice straight from whole pieces of beef and venison.

We put these slices into a marinade, a marinade that we've created (formulated) ourselves from scratch and from basic ingredients. After marinading, we 'air dry' the meat which turns it into jerky. We finally weigh, pack and ship to you. That's it!