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- Beef Jerky
Beef Jerky Kito
A few facts about the much-loved snack:
Jerky is made from lean cuts of beef that have been cooked and dehydrated in a special way. The delicious dried meat becomes a shelf-stable quick snack, but can also make a nutrient-dense main dish.
In fact, the process of dehydrating meats is one of the oldest methods of food preservation for survival. The word “jerky” can be traced back to the ancient Indian word “ch’arki” meaning “dried meat”. The Spanish conquistadors picked up the term, referring to it as charqui for lack of a better translation. As they moved their way into North America, the Spanish brought charqui along with them. And soon enough, for the reason of different accents, Spanish charqui became a widely known jerky. Jerky has become a staple food for American pioneers and cowboys. In Europe, producing dried meats was on the rise after The Napoleonic Wars. And now, beef jerky is an extremely popular snack across the USA and Western Europe.
Over the years, people have discovered that meat can be made softer and tastier by adding different spices, so different flavours, styles of cooking, and types of meat are used today to make up a huge variety of the world’s leading snacks.
Today, beef jerky is a healthy snack and excellent source of lean protein, low in fat, calories, and carbohydrates.
It goes well with alcohol and makes a convenient energy-fuelling food for on-the-go activities, such as hiking, picnics and walks.
High-quality meats and special, secret spices will make you fall in love with the unforgettable taste of jerky.
Come and enjoy the excellent quality jerky in a local boutique!
Spicy Beef Jerky Mix — 79 nis
Spiced dried cuts of beef from different parts: chuck (flank), kaf (topside), and shaitel (rump).
You will fall in love with this Jerky mix!
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Beef Jerky Mix — 79 nis
Spiced dried cuts of beef from different parts: flank, sirloin, and shaitel (rump).
You will fall in love with this Jerky mix!
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Shaitel Jerky (large) — 69 nis
160 g
Beef No. 13 Shaitel (rump)
The shaitel (rump) is located on the back of the cow in the area between the fillet and the tail. This is a relatively soft and not very greasy cut, especially suitable for grilling.
A shaitel is usually a round piece made up of two parts separated by a single tendon.
Our jerkies are wide and short in form, and especially soft in taste.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Shaitel Jerky (small) — 39 nis
85 g
Beef No. 13 Shaitel (rump)
The shaitel (rump) is located on the back of the cow in the area between the fillet and the tail. This is a relatively soft and not very greasy cut, especially suitable for grilling.
A shaitel is usually a round piece made up of two parts separated by a single tendon.
Our jerkies are wide and short in form, and especially soft in taste.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Shaitel Jerky (large) — 69 nis
160 g
Beef No. 13 Shaitel (rump)
The shaitel (rump) is located on the back of the cow in the area between the fillet and the tail. This is a relatively soft and not very greasy cut, especially suitable for grilling.
A shaitel is usually a round piece made up of two parts separated by a single tendon.
Our jerkies are wide and short in form, and especially soft in taste.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Shaitel Jerky (small) — 39 nis
85 g
Beef No. 13 Shaitel (rump)
The shaitel (rump) is located on the back of the cow in the area between the fillet and the tail. This is a relatively soft and not very greasy cut, especially suitable for grilling.
A shaitel is usually a round piece made up of two parts separated by a single tendon.
Our jerkies are wide and short in form, and especially soft in taste.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Chuck (flank) Jerky (large) — 79 nis
160 g
Beef No. 15: Chuck (flank)
Juicy rectangular cut from the back of the leg, weighing 3 to 4 kg, with a distinct taste. Typically, has fat on one side only, and on the other side, is smooth and thin.
This No. of beef has a subgroup called Spitz Chah, which, unlike the main cut, requires aging and is completely suitable for grilling.
Chuck jerky is made up of long, narrow strips of meat and is easy to chew.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Chuck (flank) Jerky (small) — 49 nis
85 g
Beef No. 15: Chuck (flank)
Juicy rectangular cut from the back of the leg, weighing 3 to 4 kg, with a distinct taste. Typically, has fat on one side only, and on the other side, is smooth and thin.
This No. of beef has a subgroup called Spitz Chah, which, unlike the main cut, requires aging and is completely suitable for grilling.
Chuck jerky is made up of long, narrow strips of meat and is easy to chew.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Chuck (flank) Jerky (large) — 79 nis
160 g
Beef No. 15: Chuck (flank)
Juicy rectangular cut from the back of the leg, weighing 3 to 4 kg, with a distinct taste. Typically, has fat on one side only, and on the other side, is smooth and thin.
This No. of beef has a subgroup called Spitz Chah, which, unlike the main cut, requires aging and is completely suitable for grilling.
Chuck jerky is made up of long, narrow strips of meat and is easy to chew.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Chuck (flank) Jerky (small) — 39 nis
85 g
Beef No. 15: Chuck (flank)
Juicy rectangular cut from the back of the leg, weighing 3 to 4 kg, with a distinct taste. Typically, has fat on one side only, and on the other side, is smooth and thin.
This No. of beef has a subgroup called Spitz Chah, which, unlike the main cut, requires aging and is completely suitable for grilling.
Chuck jerky is made up of long, narrow strips of meat and is easy to chew.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Kaf (topside) Jerky (large) — 69 nis
160 g
Beef No. 16 Kaf. The upper part of the back, located closer to the tail.
The cut is characterized by a low percentage of fat, which is usually removed before serving.
It is made up of long meat strips of a unique taste. When cut into thin slices, it is extremely soft.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Kaf (topside) Jerky (small) — 49 nis
85 g
Beef No. 16 Kaf. The upper part of the back, located closer to the tail.
The cut is characterized by a low percentage of fat, which is usually removed before serving.
It is made up of long meat strips of a unique taste. When cut into thin slices, it is extremely soft.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Kaf (topside) Jerky (large) — 69 nis
160 g
Beef No. 16 Kaf. The upper part of the back, located closer to the tail.
The cut is characterized by a low percentage of fat, which is usually removed before serving.
It is made up of long meat strips of a unique taste. When cut into thin slices, it is extremely soft.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Kaf (topside) Jerky (small) — 49 nis
85 g
Beef No. 16 Kaf. The upper part of the back, located closer to the tail.
The cut is characterized by a low percentage of fat, which is usually removed before serving.
It is made up of long meat strips of a unique taste. When cut into thin slices, it is extremely soft.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
- About us
-
- Shop
- Delivery
- Beef Jerky
Beef Jerky Kito
A few facts about the much-loved snack:
Jerky is made from lean cuts of beef that have been cooked and dehydrated in a special way. The delicious dried meat becomes a shelf-stable quick snack, but can also make a nutrient-dense main dish.
In fact, the process of dehydrating meats is one of the oldest methods of food preservation for survival. The word “jerky” can be traced back to the ancient Indian word “ch’arki” meaning “dried meat”. The Spanish conquistadors picked up the term, referring to it as charqui for lack of a better translation. As they moved their way into North America, the Spanish brought charqui along with them. And soon enough, for the reason of different accents, Spanish charqui became a widely known jerky. Jerky has become a staple food for American pioneers and cowboys. In Europe, producing dried meats was on the rise after The Napoleonic Wars. And now, beef jerky is an extremely popular snack across the USA and Western Europe.
Over the years, people have discovered that meat can be made softer and tastier by adding different spices, so different flavours, styles of cooking, and types of meat are used today to make up a huge variety of the world’s leading snacks.
Today, beef jerky is a healthy snack and excellent source of lean protein, low in fat, calories, and carbohydrates.
It goes well with alcohol and makes a convenient energy-fuelling food for on-the-go activities, such as hiking, picnics and walks.
High-quality meats and special, secret spices will make you fall in love with the unforgettable taste of jerky.
Come and enjoy the excellent quality jerky in a local boutique!
- Products
-
Spicy Beef Jerky Mix — 79 nis
Spiced dried cuts of beef from different parts: chuck (flank), kaf (topside), and shaitel (rump).
You will fall in love with this Jerky mix!
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Beef Jerky Mix — 79 nis
Spiced dried cuts of beef from different parts: flank, sirloin, and shaitel (rump).
You will fall in love with this Jerky mix!
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Shaitel Jerky (large) — 69 nis
160 g
Beef No. 13 Shaitel (rump)
The shaitel (rump) is located on the back of the cow in the area between the fillet and the tail. This is a relatively soft and not very greasy cut, especially suitable for grilling.
A shaitel is usually a round piece made up of two parts separated by a single tendon.
Our jerkies are wide and short in form, and especially soft in taste.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Shaitel Jerky (small) — 39 nis
85 g
Beef No. 13 Shaitel (rump)
The shaitel (rump) is located on the back of the cow in the area between the fillet and the tail. This is a relatively soft and not very greasy cut, especially suitable for grilling.
A shaitel is usually a round piece made up of two parts separated by a single tendon.
Our jerkies are wide and short in form, and especially soft in taste.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Shaitel Jerky (large) — 69 nis
160 g
Beef No. 13 Shaitel (rump)
The shaitel (rump) is located on the back of the cow in the area between the fillet and the tail. This is a relatively soft and not very greasy cut, especially suitable for grilling.
A shaitel is usually a round piece made up of two parts separated by a single tendon.
Our jerkies are wide and short in form, and especially soft in taste.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Shaitel Jerky (small) — 39 nis
85 g
Beef No. 13 Shaitel (rump)
The shaitel (rump) is located on the back of the cow in the area between the fillet and the tail. This is a relatively soft and not very greasy cut, especially suitable for grilling.
A shaitel is usually a round piece made up of two parts separated by a single tendon.
Our jerkies are wide and short in form, and especially soft in taste.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Chuck (flank) Jerky (large) — 79 nis
160 g
Beef No. 15: Chuck (flank)
Juicy rectangular cut from the back of the leg, weighing 3 to 4 kg, with a distinct taste. Typically, has fat on one side only, and on the other side, is smooth and thin.
This No. of beef has a subgroup called Spitz Chah, which, unlike the main cut, requires aging and is completely suitable for grilling.
Chuck jerky is made up of long, narrow strips of meat and is easy to chew.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Chuck (flank) Jerky (small) — 49 nis
85 g
Beef No. 15: Chuck (flank)
Juicy rectangular cut from the back of the leg, weighing 3 to 4 kg, with a distinct taste. Typically, has fat on one side only, and on the other side, is smooth and thin.
This No. of beef has a subgroup called Spitz Chah, which, unlike the main cut, requires aging and is completely suitable for grilling.
Chuck jerky is made up of long, narrow strips of meat and is easy to chew.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Chuck (flank) Jerky (large) — 79 nis
160 g
Beef No. 15: Chuck (flank)
Juicy rectangular cut from the back of the leg, weighing 3 to 4 kg, with a distinct taste. Typically, has fat on one side only, and on the other side, is smooth and thin.
This No. of beef has a subgroup called Spitz Chah, which, unlike the main cut, requires aging and is completely suitable for grilling.
Chuck jerky is made up of long, narrow strips of meat and is easy to chew.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Chuck (flank) Jerky (small) — 39 nis
85 g
Beef No. 15: Chuck (flank)
Juicy rectangular cut from the back of the leg, weighing 3 to 4 kg, with a distinct taste. Typically, has fat on one side only, and on the other side, is smooth and thin.
This No. of beef has a subgroup called Spitz Chah, which, unlike the main cut, requires aging and is completely suitable for grilling.
Chuck jerky is made up of long, narrow strips of meat and is easy to chew.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Kaf (topside) Jerky (large) — 69 nis
160 g
Beef No. 16 Kaf. The upper part of the back, located closer to the tail.
The cut is characterized by a low percentage of fat, which is usually removed before serving.
It is made up of long meat strips of a unique taste. When cut into thin slices, it is extremely soft.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Classic Kaf (topside) Jerky (small) — 49 nis
85 g
Beef No. 16 Kaf. The upper part of the back, located closer to the tail.
The cut is characterized by a low percentage of fat, which is usually removed before serving.
It is made up of long meat strips of a unique taste. When cut into thin slices, it is extremely soft.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Kaf (topside) Jerky (large) — 69 nis
160 g
Beef No. 16 Kaf. The upper part of the back, located closer to the tail.
The cut is characterized by a low percentage of fat, which is usually removed before serving.
It is made up of long meat strips of a unique taste. When cut into thin slices, it is extremely soft.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
Spicy Kaf (topside) Jerky (small) — 49 nis
85 g
Beef No. 16 Kaf. The upper part of the back, located closer to the tail.
The cut is characterized by a low percentage of fat, which is usually removed before serving.
It is made up of long meat strips of a unique taste. When cut into thin slices, it is extremely soft.
Contains: soy, black pepper, mustard, cilantro, chili, garlic, honey, and flavourings.
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