Our Story

WE DON'T MAKE JERKY LIKE EVERYONE ELSE. THAT'S THE WHOLE POINT.

2008. Westfield, Massachusetts. That's where this started — and that's where every single batch is still made. By hand. In small batches. No shortcuts, no mass-production nonsense.

WHY "WHIP CITY"?

Quick history lesson: back in the 1800s, Westfield was the buggy whip capital of the world. The city earned the nickname "Whip City" — and we wear it like a badge of honor. We're from here. This is home. And everything we make carries that pride.

THIN-CUT. ALWAYS.

Here's what makes us different: our jerky is THIN. Crispy, snappy, melt-in-your-mouth thin — not the tough, jaw-breaking chew you've suffered through from the big brands. We use the best ingredients and USDA inspected beef, and we make it the hard way: by hand, in small batches, because that's the only way to get it right.

USDA CERTIFIED. THE REAL DEAL.

In 2012, we earned our USDA "Grant of Inspection." Translation: our facility, our sanitation, our process — all of it meets federal standards, with onsite USDA inspection 5 days a week. That's why you'll find us in retail stores and shipping across state lines. We didn't cut corners to get here.

13 FLAVORS. ZERO FILLER.

What started as a handful of flavors is now 13 deep — Original, Hot, and bold newcomers like Habanero Garlic Pepper, Pineapple Chili Lime, and Buffalo Bold. Every flavor has its die-hards. Every bag is thin-cut. Every batch is personal.

HERE'S THE TRUTH:

Most jerky companies play the commodity game — racing to the bottom on price, pumping out the same chewy mediocrity. We went the other way. Better ingredients. Harder process. A product we're actually proud to put our name on.

Taste the difference. You'll know in one bite.