About Us
Why EverTender Foods?
EverTender’s story centers on the partnership between founder Samuel Gridley and food researcher Richard Meyer, PhD. Mr. Gridley has founded and grown businesses in the AI, Automation and Cybersecurity space over the last 30 years. Dr. Meyer has amassed more than 100 patents over a 40‑plus‑year career and has led R&D for some of the best‑known names in the food industry, including brands such as Sara Lee, Nalley, and Oberto. He is one of a small number of researchers worldwide specializing in shelf‑stable food technologies, and Mr. Gridley commercializes these innovations — most notably the dual pasteurization process and the shelf‑stable, heat‑ and freeze‑stable emulsion that underpin EverTender’s products.
EverTender Foods delivers high‑moisture, shelf‑stable meats and seafood that stay safe and delicious without refrigeration. Our patented dual pasteurization process uses normal cooking temperatures plus a precisely controlled post‑packaging hot‑water pasteurization step to achieve deep pathogen reduction while preserving tenderness, flavor, and nutrition.
Our products are vacuum‑packed, ready‑to‑eat proteins that perform in places where the cold chain is difficult, expensive, or impossible — from military deployments and emergency response to remote communities, camping, and everyday pantry use. They provide a dependable source of protein with long shelf life and consistent quality at room temperature.
Because our process keeps water activity in a safe but high‑moisture range, EverTender meats eat like freshly cooked, not like dry jerky or over‑processed canned meat. We can produce many forms — steaks and steak strips, patties, sticks, and eggs and can incorporate additional ingredients such as cheese and seasonings to create a variety of international flavor profiles.
Our technology is designed to support modern nutrition and clean‑label expectations. EverTender products are protein‑rich, preservative‑free, and compatible with heart‑healthy diets, making them a strong fit for active lifestyles, institutional feeding, and long‑term storage. The same recipe that ensures food safety also works to tenderize the meat, allowing us to transform lower‑value cuts into high‑quality, enjoyable meals.
EverTender’s production process is also more efficient than traditional methods. Our shelf‑stable, vacuum‑packed meats can be made with significantly less energy and labor than many conventional shelf‑stable meats, reducing costs while improving taste and texture. With production economics that can undercut traditional canned and dried meat while eliminating cold‑chain requirements,
EverTender Foods is poised to help reshape how the world accesses convenient, high‑quality protein.
Our shelf-stable, vacuum-packed meats are not only convenient for consumers looking for anytime, anywhere protein options but are also highly cost effective. The production process uses 40% less energy and 70% less labor than traditional methods, significantly lowering costs while improving taste and texture.
Our process also tenderizes the meat, making it possible to transform lower-end meats into delicious, nutritious products. Our process is versatile and applicable to various proteins, including beef, poultry, fish, pork, and eggs allowing for a wide range of products from steaks or steak strips to protein sticks.
With production costs significantly lower than traditional canned meats, our company is poised to revolutionize the market, providing convenient, high-quality protein solutions for consumers worldwide.