The Story Behind This Product
We Didn't Change What We Ate.
We Changed What We Snacked On.
There's a version of getting healthier that looks like deprivation — cutting things out, white-knuckling
through cravings, pretending you don't want a snack at 10pm. That version has never worked for us.
We like food too much. We've always liked food too much.
But somewhere along the way, the people in our circle started changing. Friends we'd see at events —
sharp, high-performing people — started looking and moving differently. More intentional about what
they put in their bodies. Not obsessive about it. Just deliberate. Washboard abs
apparently don't happen by accident.
That spread to us. We started making changes — in mind, in body, in how we approached our days.
On the body side, we started looking more carefully at what we were actually putting in our mouths.
And the snacks were the thing that kept tripping us up. Ultra-processed. High in the wrong things.
Barely satisfying. We'd eat them and feel vaguely worse.
"We tried konjac. We went through a TikTok recipe phase. We read too many ingredient labels in supermarket aisles."
Some things worked. Most didn't stick. Then we found jerky — real jerky — and something clicked.
It was filling in a way that low-calorie snacks never are. High protein without the protein powder
nonsense. No guilt spiral. You eat it, you feel good, you move on with your day.
We were buying bags regularly from one brand. And then, slowly, we started thinking: we could make
this better. Our flavours. Our standards. Our ingredients. Something that tasted like us.
Here's the thing that made us finally commit to it: our kids — Lana and Lilo —
had already figured this out before we had. Their favourite foods were broccoli and sous vide chicken breast.
Not as a performance. Not because we pushed them. They just genuinely preferred simple, clean food.
And instead of celebrating that, we'd been doing the opposite — coaxing them toward richer, fattier,
saltier things because that's what we thought kids were supposed to enjoy.
We had it completely backwards. Our five-year-olds were eating cleaner than we were.
That was the wake-up call that finally made us stop talking about making jerky and actually do it.
Hundreds of kilograms of chicken breast later — and six months of Steph testing recipes while Louis
lost 6kg and Steph put it all back on — here we are. This is the jerky we wished we could have bought.
So we made it ourselves.
