Gary West Meats still makes jerky the old-fashioned way at its smokehouse in historic Jacksonville, Oregon. Family-owned and operated since its 1966 founding, Gary West Meats handcrafts gourmet jerky in small batches using traditional recipes and techniques. USDA top round cuts are trimmed and sliced by hand, with the strips dry-rubbed in an age-old family marinade before curing in the smokehouse. A human touch accompanies the entire process of producing Gary West jerky.
High protein, low fat, low sugar, low salt, nitrite free and gluten free beef jerky!
Creating quality jerky requires quality meat, so Gary West procures its meat from trusted suppliers committed to sustainable ranching practices. Local Pacific Northwest ranchers provide all the meat for Gary West beef jerky, including the premium Certified Angus Beef, Wagyu and Silver Fork Natural varieties. Small ranches also supply the all-natural game meats for Gary West Buffalo and Elk jerky products.
The West family’s jerky recipes feature simple, basic ingredients to enhance rather than overpower the meat’s natural flavor. The MSG, liquid smoke and artificial flavorings found in much of the commercially-processed jerky sold at supermarkets and gas stations aren’t on the Gary West ingredients list – and they never have been! Gary West jerky comes in a variety of flavors, including our most popular Traditional recipe, as well as Cajun, Teriyaki and Cracked Pepper.
Gary West Meats has earned national recognition for its artisanal gourmet jerky. It’s been featured on the Food Network, Good Morning America, ABC News, CNN and the New York Times. Gary West has also won taste tests in both Outdoor Life and Field & Stream magazines.
Discover what the experts already know and buy jerky from Gary West Meats. There’s a difference between machine-processed, mass-produced jerky and the small-batch, handcrafted, gourmet jerky from Gary West. Authenticity matters, so taste the difference in Gary West jerky today.