Jerky is hand cut from whole inside top rounds.  Workers remove all excess fat and trim, which is saved for use in our sausage.
 
The trimmed rounds are cut into slabs, which tenderized,then cut into long strips.
 
Strips are placed in a vacuum tumbler along with the spices.  The natural juice of the meat is all the moisture needed.
 
Workers then lay each strip by hand onto screens.  The screens are stacked onto trucks, and placed in the smokehouse.
 
Hours later, the finished strips are cooled and later packaged.