Our Story
We’re on a mission to craft real food to craft a better world.
eugene kang
co-founder
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susan kang
co-founder
who we are
Slowly but surely, more and more people found Country Archer grass-fed beef jerky, and our meat snacks found their way into grocery stores nationwide. Even though we’ve grown, we’re using the same jerky recipe and still craft each batch of jerky in-house. The only change is our commitment to using only 100% grass-fed beef, natural turkey, antibiotic-free pork, and real ingredients. We also taste our jerky every day and put it through the same rigor since day one because we’re serious about our meat snacks (but never too serious about ourselves).
WHERE IT ALL BEGAN: AT THE ROADSIDE STAND
In 1977, a butcher and artisan named Celestino “Charlie” Mirarchi started making jerky. Charlie was definitely a hustler. In fact, he was so busy making jerky that he couldn’t devote much time to selling it. So, his beef jerky remained a hidden gem—until Eugene and Susan Kang discovered it at a roadside stand on a trip to the Grand Canyon. They loved the jerky so much they decided to track down the maker. Soon, the trio went into business together as Country Archer —with a mission to share their meaty secret with the world.
We’re on a mission to craft real food to craft a better world.
We’re committed to our three main pillars: real ingredients, authenticity, and sustainability.
Real Ingredients
Real, simple ingredients that are easy to understand and pronounce. That’s why you’ll never see preservatives, nitrates, nitrites, or MSG in our ingredients.
Authenticity
While we’ve grown since our early days, we’re still crafting our jerky the same way since our start. That’s why we’re committed to continuing to make our jerky in-house and holding it to the same quality standards since day one.
Sustainability
We’re committed to limiting our carbon footprint. That’s why we only use 100% grass-fed and-finished pasture-raised beef. We’re continuing to find ways to reduce our impact on the environment.
How it's made
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