American Wagyu Jerky Meat

American Wagyu Jerky Meat 

The Ranch Difference

Our American Wagyu Jerky Meat is premium beef sliced and ready for making jerky at home. This is the foundation for exceptional jerky—lean, flavorful beef slices that dry beautifully and deliver bold, concentrated beef taste in every bite. Make jerky your way with superior genetics and Florida pasture-raised quality.

What Makes It Special

Pure Bloodline Excellence

• Cross of Japanese Wagyu and Black Angus
• Decades of selective breeding for optimal marbling and flavor

Naturally Raised

• 100% pasture-raised on Florida pasture
• No industrial shortcuts
• Finished with feed in pasture for balanced beefy flavor and a tender bite

The Jerky Advantage

Our jerky meat is cut from lean beef—perfect for drying without excess fat that can go rancid. The thin slicing means faster drying and better marinade absorption. Our Wagyu genetics ensure that even lean jerky has character and tenderness that cheap jerky can't match. This is beef jerky made right.

Key Features:

• Pre-sliced lean beef ready for jerky making
• Enhanced marbling from Wagyu genetics
• Perfect thickness for proper drying
• Bold beef flavor that concentrates during drying
• Minimal waste, maximum flavor
• Ready for your marinade and dehydrator

Recommended Preparation: Classic Beef Jerky

What You'll Need:

• 1 lb Everglades Ranch Wagyu Jerky Meat
• ⅓ cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp black pepper
• ½ tsp red pepper flakes (optional)
• Dehydrator or oven

Instructions:

1. Combine all marinade ingredients in a bowl
2. Place jerky meat in a zip-top bag or shallow dish
3. Pour marinade over meat, ensure all pieces are coated
4. Marinate 6-12 hours (longer for deeper flavor)
5. Remove meat from marinade, pat dry with paper towels
6. Arrange on dehydrator trays in single layer (or oven racks lined with foil)
7. Dehydrate at 160-170°F for 4-6 hours (oven: 160°F with door cracked)
8. Jerky is done when it bends but doesn't break completely
9. Cool completely before storing
10. Store in airtight container or vacuum-sealed bags

Alternative Marinades:

• Teriyaki: Soy sauce, mirin, garlic, ginger
• Spicy: Hot sauce, garlic, cumin, chili powder
• BBQ: BBQ sauce, brown sugar, Worcestershire, smoke powder
• Asian: Soy, sesame oil, rice vinegar, green onion

Pro Tips:

• Pat meat dry before dehydrating—moisture slows drying
• Don't overlap pieces on dehydrator trays
• Temperature control is key—too high toughens, too low risks spoilage
• Thinner slices dry faster; thicker slices stay chewier
• Superior beef genetics make superior jerky
• Proper drying and storage keep jerky fresh for weeks

Package Weight: 1 lb raw beef

Price: $12.00

This is beef with nothing to hide and everything to prove. Jerky meat proves that the best jerky starts with superior genetics—where Florida pasture raising and proper preparation create jerky that tastes nothing like store-bought, because it's actually made from real beef worth eating.

Contact Information:

• Location: Fort Pierce and Vero Beach, FL
• Email: info@evergladesranch.com
• Website: evergladesranch.com