JACK LINKS ORIGINAL BEEF STEAK JERKY - 23G PROTEIN, 100 BEEF, KETO FRIENDLY, 12-PACK 2OZ

Jack Link's Beef Steak is crafted from lean, 100% premium beef and seasoned with Jack Link's signature Original spice blend. Slow-cooked over hardwood smoke, these tender, savory steak bars deliver classic jerky flavor and 23g of protein per serving.

This pack includes 12 individually wrapped 2-ounce beef steaks, perfect for packing in lunches, bringing to work, tossing in backpacks, or taking along on road trips, camping trips, or kids' activities. Ready to eat and easy to store, they're an ideal protein snack option for families on the go.

When you open a Jack Link's meat snack, you get a taste of the American tradition that has made this family-owned brand a favorite for generations through hard work, fun, and quality products that help you Feed Your Wild Side.

About the Brand

A Word from Jack

We’re a company from a town you’ve likely never heard of with a jerky that you have. In fact, we have the best-selling jerky in all of North America and the fastest growing in the world. Not bad for a family business based in Minong, Wisconsin, population 521.

We’re smack dab in the middle of the great Northwoods — somewhere between "where the heck are we" and God’s country. It’s the kind of place where flannel’s good enough for Sunday, and coffee only comes one way—black. Around here, there is fresh clean air, lots of trees, good fishing, and hunting. If we didn’t already live here, it would be a great place to get away from it all.

So, how did a guy from Minong start making beef jerky? Well, it came to me one day when my boys and I were headed out to the woods for an afternoon hunt. We stopped at a local store for snacks and bought some jerky out of the glass jar on the counter. Turned out to be about as tough as our hunting boots. It was clear to me that whoever made that tough jerky cut the meat the wrong way.

You see, I know all about cutting beef, since my family’s been in the meat business since the 1890s. Well, the boys and I went back home and found my great-grandfather’s original recipes. The paper was yellowed, but the recipes were as good as the day they were written. We decided to try our hand at making jerky the genuine, authentic way. It turned out even better than we could