The Meat Makers Peppered Dried Beef Steak, 200g

So I moved back to the UK, from Canada, about 2 years ago. Haven't been able to find proper jerky since and any jerky I do find is pretty bleh, expensive and only comes in 50g packets.My experience: just got done with some pretty intense *ahem* loving, needed fuel. Tore open the bag, knocked bag some manly strips of smoked meat and chugged some ale. Cigar is next.But seriously - This stuff is awesome, reasonably priced and comes in a 200g bag (I could happily eat that in one sitting). It tastes fantastic and, surprisingly smells great too. My only negative would be that it could be cut up a bit smaller but that's really just me trying to think of something negative to write a balanced review.

I've found this product on sale and decided to give it a go and I was very pleased with it! The taste is very good, don't have to consume a lot of it, because you feel how quickly it fills you up. I was a bit surprised about the white coating on the jerky but I found out that it was just pure protein in a form of white coating as it says on the packet. Would definitely recommend!

At £17 I was expecting a bigger bag but realized there is quite a lot inside, the pieces are gigantic steak sized, tear some off and enjoy with you're favorite beer.

I love dried beef and have decided to give this product a try. The price was right so I ordered it.Product arrived packed in resealable plastic bag - a good quality bag so I was hoping the beef will also be good.Wrong! As soon as I opened a package I was met with unpleasant smell that stank up the whole room - compare this to a pleasant aroma of quality biltong. The meat was very dry and the flavours very bland.All in all - If you love dried beef and are a fan of biltong then avoid this product - it is not worth it!

The idea of dehydrated meat is really good, a nice protein source that you can carry anywhere. HOWEVER, it contains the worst sugar (fructose) and CHILLI POWDER, which is mentioned as "spices", very disappointing because it ruins the taste of the meat, why does every jerky producer have to put chilli in it? Why not just plain dehydrated meat?The percentage is small but still effective, believe me! The description is not accurate enough to state this.Also I believe the meat comes from intensive farming, not that good.

My first beef jerky experience in life and I was kindly surprised, how good it taste! Didn’t expected such a big pieces, anyway, it was easy to slice. The flavour of “Peppered” was really spicy! The only problem is, when you taste it - wants more and more. Definitely will order more.I think it’s perfect meat snack. Best goes with football & beer, for sure

I understand that curing requires a slow process and of course salt but other products do not register no where near the salt level I found when tasting this.The quality of the meat is great, just a huge let down that you need a glass of water for each piece eaten!

If you enjoy beef jerky and similar products you should definitely give this a try - I took advantage of a bulk purchase offer and there is now a serious chance that I will finish 5 packets in record time !! The original version is just as good. Particularly recommended if you prefer your meat snacks lean. The product comes in larger than usual pieces, which I have found easy to slice at home. Consistent quality across the packs, too. I have a feeling this will become my favourite meat snack very soon.

Poivrage et salaison parfaite , ainsi que le taux de séchage qui est nickel

A bit tough, overdone. I prefer the structure of other brands which are softer. But much worse, I found out the the official brand store sells the item for much less: € 9,95 where I paid double the amount at Amazon :-(

Eigentlich mache ich mir beef jerky selbst, aber hinsichtlich der Konsistenz bekomme ich es so wie das hier angebotene nicht hin; deshalb kaufe ich es manchmal; kostet auch weniger als wenn man es selbst macht (es sei denn, man kauft Supermarktfleisch, aber das geht für mich aus verschiedenen Gründen garnicht :)).Über Geschmack kann man nicht streiten - mir schmeckt es ausgezeichnet, manchmal ist es mir ein klein wenig zu salzig, aber das finde ich besser, als wenn es zu lasch ist. Es ist nicht sonderlich viel Zucker zugesetzt; das finde ich gut.Die Konsistenz reicht von bißfest bis etwas zäh - es sind halt nicht alle Bullen gleich. Aber es ist weit entfernt von den eher gummiartigen (und mit Zusatzstoffen überfrachteten) Produkten der Fa. Jack Lynns (osä. :)) oder den bröseligen Produkten aus der Paleo-Ecke - ich finde den kernigen Biss gut, man hat eine Weile zu kauen und kann so den Geschmack voll erleben.Noch ein paar Sätze zu der immer wieder zu lesenden Schimmelproblematik:Ich hatte noch nie ein verschimmeltes Produkt erhalten (bis jetzt ca. 20 Mal gekauft); die geschlossene Packung lagert bei mir in einem dunklen Schrank bei Zimmertemperatur und nach dem Öffnen der Packung bei Umgebungstemperatur (um Kondensation zu vermeiden) sollte man versuchen, das Produkt innerhalb von ein, zwei Tagen aufzubrauchen. Die kleinen weißen Flecke, die manchmal sehr großflächig auftreten können, sind Ausblühungen von Salz. Mir ist das Produkt einmal in der bereits geöffneten, aber dann wieder verschlossenen Packung verschimmelt (Schimmelfarbe: ein sehr helles Grün), da ich es in einer warmen Hütte aus dem noch kalten Rucksack gezogen, geöffnet und dann wieder verschlossen und so für zwei Tage "vergessen" hatte. Für mich ist die "Schimmelfähigkeit" ein Qualitätsmerkmal - außer Salz sind keine Konservierungsstoffe enthalten. Fazit: niemals im Kühlschrank aufbewahren, nur öffnen, wenn das Produkt bereits Umgebungstemperatur angenommen hat, und einmal mit den Händen angefasste Stücke nicht wieder zurück in die Tüte geben.

La "carne secca" è un classico dell'avventura di altri tempi: dal pemmican degli indiani d'America (o di Tex) al biltong africano. L'idea di fondo è quella di essiccare, speziandola e salandola, la carne bovina (ovvero di qualunque animale la zona offra) per conservarla e "alleggerirla" (in termini di stoccaggio e trasportabilita') . In pratica la riduzione di peso (acqua) e' circa del 65% e quello che si ottiene e' un concentrato di proteine animali, leggero e gustoso (a chi piace). Qui abbiamo un prodotto "naturale" con il 96% di carne e il resto sale, pepe, spezie e fruttosio. In una busta di plastica pesante ma richiudibile a pressione, contiene circa 200 g di carne secca, equivalente a 600 g di fresca, conservabile a temperature 0-30 °C, ma una volta aperta per non piu' di 48 ore. 100 g contengono 240 kcal , con un 52% di proteine , 2.6 di grassi , 1,6 di carboidrati (e il resto ? acqua, sale e spezie ??). Le istruzioni sottolineano che l'affiorare di una patina biancastra e' solo indice della "naturalita' " del prodotto.Aprendo la busta c'è un effluvio gradevole (per un carnivoro) a cavallo tra un goulash e una pizzaiola nostrana. Dentro ci sono 5-6 grosse "fettine", secche stile suola di scarpa, e qualche rimasuglio per arrivare a 200 g (equivalenti di una "fiorentina" dignitosa). Il sapore e' fortemente speziato (leggermente piccante) e salato.Che farci con un prodotto del genere ? Per irriducibili carnivori è l'equivalente delle patatine fritte in sacchetto (e del resto alcune hanno aromi simili). Di certo è uno "sfizio" alimentare (magari da gustare a listelle, tipo snack, magari condite con succo di limone e olio EVO) oppure potrebbe rappresentare un pasto iperproteico per sportivi o culturisti. Ovvero potrebbe essere una gustosissima integrazione/alternativa a razioni K (o similari) per soldati, esploratori o "avventurosi" vari. O, semplicemente, per dare un tocco "etnico/avventuroso" a una cena tra amici.Che altro ? Beh, sarebbe interessante sapere da dove (quale tipo di bestia) proviene la "premium beef" per altro prodotta in Lituania (ma non mi sembra renna ... :-) )D'altro canto, se in Italia e' lecito produrre la bresaola IGP con carni brasiliane ottenute da un ibrido bue-bufalo ...Comunque a me è piaciuta. Se i 200 g vi sembrano troppi da consumare "in solitario" si puo' sempre porzionare e congelare.Pagata 12 euro, che sono 60 al kg (al livello di un buon prosciutto iberico, per restare alla carne secca). D'altro canto, da noi le salsiccette di cinghiale (o di suino pregiato) non costano molto di meno.

Deliciosa cecina de ternera al estilo americano, en forma de filetes, sin cortar en tiras. Esta variedad viene adobada con especias picantes y para mí o cualquier carnívoro amante del picante es un placer. La carne está bien preparada y aunque los trozos son grandes, se puede romper con las manos. El sabor es intenso y jugoso. La presentación es un sobre con cierre hermético de diseño elegante con 200gr de contenido muy generoso y que dará para varios días. El sobre se puede volver a cerrar.Un snack genial, alto en proteínas, bajo en grasas e hidratos. El contenido de sal es alto pero no mucho mayor que el de otros snacks salados. El precio, muy asequible comparado con otras marcas. El envío llegó en el plazo previsto.Lo recomiendo y repetiré seguro.