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Best Beef Jerky in Central Oregon...
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Bends Natural Grass-Fed, Open Range Beef
The Bend Jerky Company is proud to offer beef jerky made from Grass-Fed, Open-Range Cattle, lovingly raised by Orengon Natural Farms in Eugene, Oregon.
Great beef is the result of a complex combination of factors including breed, feed, care and age. What makes Oregon Natural Farms special is the attention paid to all the details that help achieve great taste. Our Jerky is made from beef without hormones or antibiotics.
We use the tender cuts of beef for our Jerky which is made from the Top Sirloin and Filet Mignon cuts of beef.
Why is jerky so expensive compared to other snack foods?
It's a fair question. You walk into a gas station and all of the items around the register is less than $2, most of which is under $1...but then a bag of some junk, mass distributed jerky is $6-7! At first glance, it does seem expensive...especially compared to products made of artificial ingredients most of which are pure sugar, high fructose corn syrups or other junk ingredients. Those cheap snacks are made from cheap stuff. Jerky, however, is literally dehydrated meat. The dehydration process removes all of the moisture from the meat leaving a lean, mean, high-in-protein snack. As the meat loses moisture, it loses most of its weight. Did you know it takes up from 2-3 lbs of beef to make 1 lb of jerky??? Its true! Of course there are other ingredients, time, labor and packaging involved...but the meat prices alone make up for a big chunk of the price (especially at prices as of lately!). So while it is a few more bucks than other snack foods, you are getting FAR more for your money than you are with the other junk!
Top sirloin is a cut of meat from the primal loin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed. Some American butchers call a thick top sirloin steak a chateaubriand. The sirloin is actually divided into several types of steak. The top sirloin is the most prizedof these and is specifically marked for sale under that name.
The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 1.8-2.8 Kg (4-6 pounds) of it. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.