Skip to main content

Filet Mignon Beef Jerky is the Best Kind of Beef Jerky

filet mignon beef jerky three jerks
Image used with permission by copyright holder
Beef jerky is a staple of the manly diet. It’s simple, nutritious, fulfilling, and doesn’t go bad if you leave it out for a couple days. It’s also one of the few types of meat you can eat with your bare hands without getting looked at like you’re some sort of deranged caveman. It might just be the manliest food ever created. There’s just something so primal and satisfying about ripping a chunk of meat apart with your teeth, and we can’t get enough of it.

We love jerky, but for too long we’ve been forced to live under the tyrannical reign of Jack Links and Oberto – ruthless monarchs of meat who feed us sub-par ingredients processed with all sorts of nitrites, MSG, and artificial flavors. It’s time for something different.

Three Jerks takes an entirely different approach to beef jerky. Rather than haphazardly stuffing some mechanically processed meat into a dehydrator, these guys start with one of the best cuts you can find on a cow: the lean, tender, and supremely succulent filet mignon.

Next, they take the meat and braise it using the “slow and low” method before it’s sent into the dehydrator. This process gives the finished product a delightfully tender texture – much more enjoyable than the leathery, sinewy texture you get with other jerky.

And then there’s the flavors. Gone are the days of being confined to the paltry tastes of original, teriyaki, and peppered: Three Jerks offers flavors like Memphis BBQ and Chipotle Adobo — as well as an “Original” flavor that tastes unlike any jerky you’ve ever eaten. Word on the street is that they’ve got some new stuff in the pipeline, too.

Get your hands on a three-pack at ThreeJerksJerky.com — you won’t be disappointed.

Editors' Recommendations

Topics
Drew Prindle
Drew is our resident tech nerd. He’s spent most of his life trying to be James Bond, so naturally he’s developed an…
Forget wine — Beer and cheese is an unbeatable combination
Put the corkscrew away and crack open a cold one
Beer and cheese

When one hears the term cheese pairings, wine is the beverage that most often comes to mind, we'd wager. Because, of course, it is. The pairing of wine and cheese is as classic a coupling as peanut butter and jelly, bacon and eggs, or chocolate and strawberries. They're meant to be together. But that certainly doesn't mean that wine is the only adult beverage that can dance an alluring tango alongside everyone's favorite dairy product. Beer, as humble as its reputation can be, is also a beautiful balance to cheese's immense offering of flavors. While some may think of beer as not being as multi-dimensional and varied in its palate-pleasing capabilities as wine, this is not the case - especially now that we live in a world with so many exquisite craft beers, stouts, and lagers.
Of course, another classic accompaniment to cheese is bread or crackers. Why might that be, one might ask. Is it because we're simply in need of a starchy vessel to usher the cheese into our mouths? The answer is actually a bit deeper than that. Starches like bread and crackers are made from the same yeasty ingredients as beer, so their pairing makes perfect culinary sense.
This isn't to say, though, that one can simply pick up a hunk of cheddar and crack open a Budweiser and expect culinary artistry. The science is a bit more nuanced than that, so we're here to help you find the best pairings for your favorite beers and cheeses.

How to pair beer and cheese

Read more
Mijenta has a new cristalino tequila — here’s why bourbon fans will love it
Mijenta has a cristalino tequila perfect for bourbon drinkers
Mijenta Cristalino

If you’re new to tequila, you might not know all the terms. Even if you’re just a beginner, you probably know all about blanco, reposado, añejo, and maybe even joven. But chances are, you’re not familiar with Cristalino tequila. This reasonably contemporary style is simply añejo tequila that’s been charcoal filtered to remove its natural caramel color and various impurities.

The style is more than just a little popular. It’s actually the fastest growing style of tequila according to Nielsen data. The newest brand to get in on the Cristalino trend is Mijenta.

Read more
You may not dislike IPAs as much as you think — you’ve just tried the wrong type
There's much more to the IPA than bitter hop bombs
Beer

The IPA has been described as the cilantro of the beer world. It’s assumed by some novice drinkers that you either love it or hate it. On one hand, it’s one of the most popular beer styles in the American craft world. It’s loved by many drinkers for its liberal use of hops and fresh, crushable flavor profile.

But haters of the style dislike it because they have an assumption that all IPA beers are aggressively hopped and uncomfortably bitter. While there are IPAs that fit that criterion (and fans of that style can’t get enough of them), there are also a handful of other types of IPAs to fit any palate.
The IPA stigma

Read more