Experience the bold, classic taste of a pairing with Cedar Valley Cuts Premium Beef Jerky: Black Pepper-Garlic. This isn't just a snack; it's a deeply savory and aromatic masterpiece, crafted to deliver an unforgettable flavor that stands above the rest.

We begin with only the finest cuts of lean Angus beef, expertly hand-selected, craftily prepared, and tenderized to achieve that , satisfying chew. Each tender strip is then infused with our signature homemade recipe and slow-dried to ion, delivering:

• Robust Black Pepper: The bold, intense flavor of freshly cracked black peppercorns, creating a powerful aromatic punch in every bite.

• Rich Garlic Foundation: A generous blend of savory garlic provides a deep, base that harmonizes with the pepper's bite.

• Aromatic Depth: Infused with classic spices and a hint of smoky paprika, creating a complex and satisfying aroma.

• A Timeless Favorite: A classic flavor combination, ed for the modern palate, that delivers a consistently satisfying experience.

Whether you're powering through your day, embarking on an adventure, or simply craving the comforting, bold flavors of a classic, our Black Pepper-Garlic Beef Jerky is the premium fuel you deserve.

your snack. Taste the Cedar Valley Cuts difference.Ingredients: Beef, Water, Soy Sauce, Worcestershire Sauce, Brown Sugar, Minced Garlic, Onion Powder, Black Pepper, Smoked Paprika, Red Pepper Flakes, Sea Salt. Contains: Soy, Wheat.Nutritional information per 1 ounce serving: Calories, 70 to 100; Total Fat, 1 to 5 grams; Saturated Fat, 0 to 2 grams; Trans Fat, 0 grams; Cholesterol, 20 to 30 milligrams; Sodium, 300 to 600 milligrams; Total Carbohydrates, 3 to 8 grams; Dietary Fiber, 0 grams; Total Sugars, 2 to 6 grams; Protein, 9 to 14 grams. Percent Daily Values (based on a 2,000 calorie diet): Total Fat, 1 to 6%; Saturated Fat, 0 to 10%; Cholesterol, 7 to 10%; Sodium, 13 to 26%; Total Carbohydrates, 1 to 3%; Dietary Fiber, 0%; Total Sugars, ; Protein, 18 to 28%; Vitamin A, 0 to 2%; Vitamin C, 0 to 2%; Calcium, 0 to 2%; Iron, 2 to 8%. Please note that this is a general guideline and not based on laboratory analysis.