FAQ'S

General

Unlike traditional canned meats that require high temperatures of 250°F and often lose flavor, texture, and nutrition, our patented process uses normal cooking temperatures with a sunflower oil-based emulsion. This retains the natural quality of the meat while making it shelf-stable without refrigeration.

Our innovative process pasteurizes and cooks the meat using a heart-healthy sunflower oil-based emulsion, then reduces water content before vacuum packing. This method ensures the meat remains fresh and safe to eat for over two years without the need for refrigeration while our heat stable emulsion ensures the meat stays moist and flavorful

Our process is versatile and can be applied to any protein, such as beef, poultry, fish, pork, and eggs, allowing for a wide range of high-moisture products from steak strips to protein sticks to sausage.

Meats like salmon that were previously not possible to make shelf-stable due to oxidation of the Omega 3 oils. By adding natural antioxidants like rosemary extract and using oxygen inhibiting vacuum packaging, we stop the omega 3 oils from oxidizing.

Our patented process ensures that the meats retain their natural flavor, texture, and nutritional value, providing a taste and texture comparable to freshly cooked meats.

The heart-healthy sunflower oil-based emulsion we use helps pasteurize and cook the meat at normal cooking temperatures, preserving the meat's moisture while making it shelf-stable. The key is the heat-stable emulsion that doesn't break down during cooking. This has an additional benefit of tenderizing the meat while keeping its moisture level high after packaging.

Yes, we can make any recipe for your needs. Our products are diet-friendly, nutritious, and preservative-free, aligning with various dietary preferences and needs, including those focused on heart health and low-sodium diets.

Yes, our meats are preservative-free use a patented pasteurization process and do not rely on high salt or other additives to remain shelf-stable, making them a healthier alternative to traditional shelf-stable meats.

The short answer is: indefinitely. Our vacuum-packed meats have a shelf life of over two years when left unopened, providing a reliable source of nutrition for long-term storage needs.

Our process uses 40% less energy and 70% less labor than traditional methods, significantly reducing production costs and making high-quality protein more affordable.

Absolutely. The long shelf life and shelf-stable nature of our products make them ideal for emergency preparedness kits, food banks, and other scenarios where reliable nutrition is essential. Our products reduce both the cost of transportation and the cost of storage for long term and emergency applications.

Our meats are vacuum-packed to ensure freshness and extend shelf life, maintaining the quality and safety of the product for over two years without refrigeration.

Our method uses significantly less energy and labor, reducing the environmental impact of meat production. Additionally, the ability to store and transport our products without refrigeration further reduces energy use.

Our products are suitable for a wide range of consumers, including military personnel, hikers, campers, busy professionals, and anyone in need of convenient, high-quality protein that doesn't require refrigeration.

Our patented process involves adding a patented heat-stable emulsion to retain moisture, pasteurizing and cooking the meat at normal temperatures, reducing water content, and vacuum packing. The entire process complies with all USDA and FDA requirements. Our process ensures the safety and quality of the products, meeting all necessary food safety standards.

Our products have potential applications in the areas below, as well as any other areas where reliable, nutritious, and shelf-stable food is needed.

- Military rations (MREs)

- Disaster Relief

- Camping and Survival Foods

- High-Protein Snacks

- Kids Grab-and-Go Snacks

- Emergency Food Supplies

- Food and Nutrition Programs for Underserved Areas

Yes! By adjusting the drying process, we can create jerky from almost any type of meat. Our jerky is higher in moisture, lower in salt, and has a longer shelf life compared to traditional jerky, making it more appealing to consumers than dry jerky.