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Where’s the Beef?

How do those touring pros hit it so far? They chow down on Kingmade Jerky, a snack prepared from a homemade recipe by PGA Tour caddie Jeff King, a native Texan who tinkered for weeks with cooking methods to arrive at a premium-grade beef jerky, one he says would “satisfy the health-conscious tastes of the players out on tour.” Today, more than 100 tour players eat Kingmade, including Tiger Woods, Matt Kuchar, Davis Love III, Ricky Fowler, Dustin Johnson, Graeme McDowell, Yani Tseng, and Azahara Munoz. “It’s hands down the best I’ve ever had,” says Kuchar, a jerky enthusiast. King, who uses 100% flank steak with spices, said his jerky has five times less sodium and sugar than any of its competitors and no MSG or nitrites. “We are a premium protein for a different kind of carnivore,” says King, who has farmed out production to C&C Processing, a family-owned meat processing plant in the Midwest, enabling him to get out of the kitchen and back on tour. Kingmade Jerky comes in three flavors: Sweet Chili Pepper, Classic, and Buffalo Style. The product sells for $8.00 for 2.25 ounces and is also available in one-pound bags.

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