What is beef jerky?
Beef jerky is lean meat that has been seasoned and slowly dried until most of its moisture is gone. Removing that moisture is what gives jerky its firm, chewy texture and its long shelf life — with far less water left in the meat, it keeps well without refrigeration until opened. The result is a compact, protein-rich snack made from real meat, which is exactly why jerky has been a travel and outdoor staple for generations.
At THE JERKY we make our NAKOTNE jerky and meat sticks in Latvia from carefully selected meat, produced to the IFS food-safety standard. Each pack is a convenient 8×35g format — easy to portion, easy to carry.
How is jerky made?
The process is simple in principle and precise in practice. It usually runs like this:
- Selecting and trimming the meat — lean cuts are chosen and excess fat is removed, because fat does not dry the way muscle does and shortens shelf life.
- Slicing — the meat is cut into thin, even strips so it dries uniformly.
- Seasoning or marinating — salt and spices are added for flavour; salt also supports preservation.
- Drying — the strips are dried slowly at controlled temperatures until the target texture and moisture level are reached.
Meat sticks follow a related idea but start from minced, seasoned meat that is formed into a stick before drying, which gives them their softer bite compared with sliced jerky.
Which cuts and meats are used?
Jerky can be made from several meats, and the name usually tells you which:
- Beef jerky is traditionally made from lean beef cuts — typically from the round (the hindquarter), prized because it is lean and low in fat.
- Pork jerky and pork sticks offer a milder flavour and are popular in many European ranges.
- Chicken jerky is a leaner, lighter-tasting option for those who prefer poultry.
The best choice comes down to taste and the flavours you enjoy. You can browse the different meats and flavours across our beef jerky range and see exactly what goes into each one.
What does "meat content" actually mean?
This is the number that separates real jerky from filler-heavy snacks, and it is worth understanding. Because drying removes water, it takes considerably more raw meat to produce a smaller amount of finished jerky. For our beef jerky, roughly 153g of beef goes into every 100g of finished product.
That figure is not marketing — it reflects how much fresh meat is concentrated into each bite once the water has gone. A high meat content is a good sign that you are buying genuine dried meat rather than a product padded out with other ingredients. When you see a "meat content" percentage above 100% on a label, this is why: it describes how much raw meat was used relative to the finished weight.
Jerky vs biltong vs "dried meat"
These terms are often used loosely, but they describe genuinely different products:
- Jerky is thinly sliced (or, for sticks, minced and formed), usually seasoned, and dried with gentle heat. The strips tend to be thin and the texture chewy.
- Biltong is a South African style that is typically cut thicker, cured with vinegar and spices, and air-dried rather than heat-dried. It is often sliced after drying, giving a different texture and flavour profile.
- "Dried meat" is simply the broad umbrella term. All jerky and biltong are dried meat, but not all dried meat is jerky — the specifics of cut, cure and drying method are what define each style.
What to look for on a label
A clear label is the easiest way to judge quality. When you pick up a pack, check for:
- Meat content — a high percentage points to real, concentrated meat rather than fillers.
- The ingredients list — shorter and more recognisable is generally better.
- Allergen information — clearly highlighted, as required in the EU.
- The nutrition table — your reference for protein, fat, salt and sugar.
- Food-safety and origin details — for example, our jerky is made in Latvia to the IFS standard.
Jerky is naturally protein-rich and makes a handy source of protein, but the exact protein, fat, salt and sugar values differ from product to product and flavour to flavour. Always check the nutrition table on each product page for the precise figures — the full ingredients, allergens and nutrition information live there for every item. If you would like a quick overview first, our FAQ page answers the most common questions.
A note on enjoying jerky
Jerky is a snack, best enjoyed as part of a varied, balanced diet — it is not a meal replacement. Treated that way, it is a convenient, tasty and protein-rich option for work, travel, training days or simply an afternoon at your desk. Explore the full NAKOTNE range to find the meats and flavours you like best, and check each product page for the details that matter to you.