top of page

The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

FoodBev Media Logo
Access more as a FoodBev subscriber

Sign up to FoodBev and unlock more insights from the international food and beverage industry. Subscribers have access to webinars, newsletters, publications and more...

Nov - Food Bev - Website Banner - TIJ vs TTO 300x250.gif
FoodBev Media

FoodBev Media

17 January 2024

Country Archer Provisions launches meat stick line made from organ meats

Country Archer Provisions launches meat stick line made from organ meats

Country Archer Provisions has launched a new protein-packed meat stick line: Ancestral Beef Blend. Ancestral Beef Blend meat sticks are made using grass-fed beef combined with a blend of liver and heart meat. The range is available in two flavours: original, which is infused with cracked pepper and garlic, and spicy, a blend of red and white pepper, habanero and chilli powder. According to the company, these nutrient-rich components offer a wide range of health advantages by delivering essential nutrients like iron, zinc and vitamins A and B12, which are crucial for immune function, cognitive health and red blood cell production. Moreover, they provide high levels of healthy fats and protein, "making organ meats a valuable and enriching supplement to any diet". Country Archer Provisions' co-founder and CEO, Eugene Kang, said: "At Country Archer, our aim is to produce better-for-you snacks made from only the highest quality and nutrient-dense ingredients, featuring bold flavours and textures, often venturing into uncharted territories". "Considering the rise in demand for organ meats, we set out to create a delicious and nutrient-rich snack specifically for these consumers. Packed with beef liver and heart, low in sugar, and abundant in protein, this meat stick offers a protein-packed punch." Country Archer Ancestral Blend meat sticks are available at Sprouts stores for $1.99 per 24g stick, with additional retailers to follow this March.

bottom of page