Wild West Wagyu Beef Jerky

Wild West's premium variant — Wagyu beef, brown sugar, simple cure. Higher fat, higher calories, deeper marbling, and a richer chew than the regular Originals. The bag for when you want jerky that justifies the price.

Why Wagyu makes a difference

Wagyu is bred for marbling — the fat runs through the muscle in fine streaks, which means even when the beef is dried, those fat veins keep the strips tender and impossibly rich. Most jerky is made from lean cuts because fat is harder to dry and risks rancidity. Wild West's Wagyu version takes the calculated risk and delivers strips with a depth that lean jerky simply can't match. 165 g of fresh beef per 100 g of finished jerky.

What's in it

Beef (165 g of beef per 100 g of jerky), brown sugar, water, sea salt, apple cider vinegar, pineapple concentrate, dried garlic, black pepper, dried onion, spices, sodium ascorbate, sodium nitrite.

• 27 g of protein per 100 g
• 22.2 g sugar per 100 g
• 19.5 g fat (7.8 g saturated) — by far the richest Wild West
• 374 kcal per 100 g — energy-dense, befitting Wagyu
• Salt 2.9 g per 100 g — the lowest in the Wild West lineup
• Fibre 0.6 g per 100 g
• 165 g of fresh Wagyu → 100 g of finished jerky

Who it's for

The person who orders the Wagyu burger when given the option. Anyone curious about premium jerky as something other than gym fuel. Pairs particularly well with red wine, a smoky bourbon, or a really good IPA.