Why Is Beef Jerky So Expensive | Learn About Beef Jerky

Are you curious about why is beef jerky so expensive? Maybe you’ve been snacking on the stuff since you were a kid, or perhaps you’re just recently discovering its tongue-tingling flavor. Either way, if you subscribe to the belief that “you get what you pay for” – it may seem like your beef jerky hobby might break your budget! Let’s explore the reasons why this treasured snack isn’t as wallet-friendly as we’d all like it to be in today’s blog post.

What Is Beef Jerky? 

Beef jerky is beloved by fitness enthusiasts and outdoor adventurers for its lightweight portability, long shelf life, and nutritious protein content. However, its price point can be intimidating, especially when a standard 2 oz bag can cost $5-10 in stores. For the health-conscious consumer on a budget, this poses a dilemma – is the convenience and nutrition of jerky worth the steep cost? By examining the ingredients, labor, and processes involved in making authentic, high-quality beef jerky, the reasons for its premium status become clear.

What Kind Of Beef Is Beef Jerky Made?

Top and bottom round are usually utilized for commercial beef jerky, not as a distinct flavor. Short loin is the section of the cow that yields many steak cuts, such as porterhouse and NY Strip Steak. Consequently, the cost of beef jerky tends to be higher. Beef jerky makers also use flank steak, which is highly flavorful and lean meat. It’s more expensive because it yields a smaller portion of the cow; hence less beef jerky can be produced from one animal.

4 Reasons Why Beef Jerky Is So Expensive

Now that we’ve explored the basics of beef jerky, let’s dive into why is beef jerky so expensive.

1. High-Quality Ingredients: As mentioned earlier, lean cuts of beef and natural preservatives are used to make premium beef jerky. These high-quality ingredients come at a higher cost than fillers and additives commonly found in cheaper snacks.
2. Time-Consuming Production Process: Unlike other snacks that can be mass-produced and packaged quickly, beef jerky takes time to cure, season, and dry properly. This slow and meticulous process adds to the cost of production which is reflected in the final price.
3. Limited Availability And Higher Demand: High-quality beef jerky is often made in small batches using locally sourced ingredients. This limited availability, coupled with the increasing demand for this beloved snack, can drive up its cost.
4. Brand Reputation: Like any other food product, beef jerky brands with a strong reputation and following often have higher prices due to their loyal customer base and brand recognition. These brands invest in premium ingredients and production techniques which result in a more expensive product for consumers.

Factors Contributing to the High Cost

Premium Meat and Seasonings

The first contributor to the price is the quality of the ingredients, starting with the beef itself. Jerky showcases meat from primally lean, expensive cuts like brisket, sirloin, or flank steak. Ground beef or fatty, gristly pieces would result in a rubbery, lackluster finished product.

Pasture-raised, grass-fed beef also carries a higher price tag than conventional beef from concentrated animal feeding operations (CAFOs). Many premium jerkies use grass-fed meat for its richer nutritional profile. They may also be certified organic, introducing another layer of compliance cost.

The spices and flavorings also impact the bottom line. Quality jerkies rely on real smoked sea salt, cracked pepper, onions, garlic and natural flavorings like soy sauce. Artificial flavors, MSG and preservatives find their way into mass-produced jerkies to cut costs.

Labor-Intensive Process

In addition to ingredients, the time and effort required to make jerky adds to the pricing. The meat must be carefully trimmed and sliced into uniform pieces to ensure even drying. It is then marinated by hand in complex spice and flavor blends.

The marinated meat gets arranged on racks or sheets before going into a dehydrator or smoker for hours. Constant heat and airflow must be maintained to draw moisture out of the meat while preventing burning. Workers continually monitor this delicate process.

Once dried, jerky may be packaged by hand to maintain integrity. Automation can streamline parts of this process but requires a significant upfront equipment investment.

Shrinkage During Drying

Beef undergoes incredible shrinkage during the drying process – upwards of 60-70% of its original weight is lost as water evaporates over several hours. This concentrating of the meat, fat and ingredients makes the final packaged product much lighter. However, production costs stay relatively fixed per pound of unprocessed meat. The manufacturer has to account for moisture loss when calculating pricing to achieve a profitable margin on the final retail-ready bags.

Quality vs. Cheap Jerky

Given the premium inputs and labor involved, does cheaper mass-produced jerky provide good value to the consumer? Here is a brief comparison:

• Ingredients – Quality jerky contains whole muscle meat, natural spices, and minimal processing aids. Cheap jerky often uses ground meat, artificial flavors, MSG, and preservatives.
• Nutrition – Higher protein content, vitamins, and minerals come from whole cuts of grass-fed beef and natural spices. Cheap jerky has lower nutritional value.
• Prep Method – Careful hands-on slicing, seasoning, and drying results in superior texture and flavor. Cheap jerkies rely on mechanized mass production.
• Food Safety – With artificial preservatives, pathogens are a bigger risk in cheap jerkies. Quality control is better with small-batch natural jerky.
• Sustainability – Grass-fed, organic beef production promotes biodiversity and ecological health. Cheap beef is often sourced unsustainably from CAFOs.

For many consumers, the jerky experience factors like texture and flavor trump cost savings. Those seeking high nutrition and ingredient quality can justify spending more on jerky made ethically. Within a fixed budget, buyers can also downsize to smaller 1 oz bags of craft jerky and supplement with homemade versions.

Additional Cost Considerations

Drying Method – Air drying jerky is time and labor intensive. Dehydrators or smokers speed the process with controlled airflow but require equipment outlays and energy usage that prevents large-scale cost efficiencies.

Storage and Shipping – To extend shelf life for retail distribution, jerky must be vacuum sealed and stored properly. Shipping lightweight bags reduces transportation costs but maintaining inventory still adds overhead.

Marketing – Premium positioning as an indulgent, protein-packed snack influences pricing strategy. Value-added specialty flavors and creative packaging help justify the higher cost. Their development and advertising costs ultimately pass to the consumer.

Profit Margins – As a high-priced specialty food, jerky can be very lucrative for manufacturers. Many smaller producers Price jerky at over 5x the raw input costs. Large brands optimize their margins as well.

Taxes – Food taxes vary by state, and jerky’s classification as a prepared or specialty food incurs greater sales tax in many regions. This contributes to sticker shock at the register.

Tips for Choosing Quality Jerky on a Budget

For shoppers wanting to enjoy jerky without breaking the bank, here are some suggestions:

• Seek out 1 oz trial-size bags of different jerkies to find favorite flavors.
• Look for just-expired clearance jerky and freeze for longer-term storage.
• Buy in bulk packages online and portion out servings to maximize value.
• Make homemade jerky with cheap flank steak and a basic marinade for a fraction of the price.
• Replace some protein servings in your diet with lower-cost options to balance overall nutrition budget.
• Consider jerky a premium treat to enjoy occasionally rather than a daily snack item.

With some strategic shopping and a little preparation, jerky can still be accessible for any budget. Just note nutrition labels closely and enjoy the intense flavors in moderation.