Regarding jerky. I should let any prospective customers know that Whereas  I produce all of the frozen beef myself on my own ranch, my butcher has had to purchase beef from other producers to meet the demand for jerky. This has to do with the fact that we only use the round , which is the very lean thigh muscle, when making jerky. There is a about 50 pounds of round on a 900 to 1000 pound steer and after drying during the jerky making process, this translates to about 20 pounds of jerky per animal.
    I am working on some other meat snacks that will be available in different favors. This should be available within about a month. I will post an update.
Paul A