Teriyaki Premium Beef Jerky

Discover the refined balance of flavor with Cedar Valley Cuts Premium Beef Jerky: Teriyaki. This isn't just a snack; it's an exquisite fusion meticulously crafted to deliver unparalleled taste and satisfaction.

We begin with only the finest cuts of lean Angus beef, expertly hand-selected, craftily prepared, and tenderized to achieve that perfect, satisfying chew. Each strip is then marinated in our signature homemade recipe, slow-dried to perfection, and infused with the iconic essence of a classic:

• Rich Umami Glaze: Experience the harmonious blend of savory and sweet, creating a distinctively complex flavor profile that tantalizes the palate.

• Irresistible Aroma: An inviting fragrance that hints at the deliciousness packed into every bite.

• Perfectly Balanced: A timeless favorite, this jerky offers a delightful interplay of traditional sweetness and deep, savory notes, leaving you craving more.

Whether you're powering through your day, embarking on an adventure, or simply indulging in a moment of pure flavor, our Teriyaki Beef Jerky is the premium fuel you deserve.

Elevate your snack. Taste the Cedar Valley Cuts difference.

Ingredients List (Highest to Lowest Amount):Ingredients: Beef, Teriyaki Sauce (Vinegar, Corn Starch, Caramel Color, Xanthan Gum), Soy Sauce (Water, Soybeans, Wheat, Salt), Brown Sugar, Worcestershire Sauce, Pineapple Juice, Ginger, Sesame Seeds. Contains: Soy, Wheat, Xanthan Gum

Nutritional Facts (Per 1 oz Serving): Calories, 80 to 110; 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, 5 to 10 grams; Dietary Fiber, 0 grams; Total Sugars, 4 to 8 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, 2 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.