Private Labeling FAQ

Private Label

Do you LOVE homemade jerky but you’re disappointed with the typical carry out selection? Katie’s original recipe, quality standards, and process has not changed from the way it all started over 21 years ago!

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We have amazing recipes that are available for you.  We will produce the jerky with the same superior quality standards that apply to everything we produce.  It will be packed and labeled with your brand.  You don’t have to pay for development.  You are only responsible for your labels (and we will guide you through this).

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If the meat was butchered and processed in a federally licensed meat processing plant, and can be shipped directly to us, unadulterated, we should be able to use it.

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Yes!  We understand how easy it is to cross contaminate and want to ensure that it never happens!  Every recipe we use, even outside recipes, must be gluten free!

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Vacuum packaging removes all of the air from the bag and keeps it fresh. We don’t back fill with gasses or add artificial preservatives! Take a few bites, zip up the bag, and stash it for later! The protein will help you feel full while the low fat and calories makes it guilt free!

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You will decide what kind of packaging you would prefer.  We can vacuum pack one ounce to two pound packages.  Our in house packaging options are always available to you and will yield the best pricing, quality and convenience:

  • 6”x10” 4 mil, zipper bag, hang hole (Recommended)
  • 5”x7” 3 mil, no zipper or hang hole
  • 7”x9” 3 mil, no zipper or hang hole

You may choose other options:

  • Product weight/bag
  • Bag dimensions
  • Plastic thickness
  • Zipper bag options

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We have an amazing in-house graphic designer that can help for a small additional fee.

The majority of our customers combine their label printing with ours in order to take advantage of volume discounts in lieu of placing a small individual order at much higher prices.  The printing company we use does a phenomenal job.  The print is very clear and the labels do not fall off as they do with many other printing companies.

You may choose your own designer and/or printer.  We offer these services as a convenience.

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Proper Labeling is required.  All labels have minimum design requirements:

  • Product Name
  • List of ingredients in descending amounts with all allergens properly declared (we provide this)
  • USDA inspection legend (we provide this)
  • Manufacturing information (manufactured for, prepared for, etc.)
  • Final packaging weight as agreed upon.
  • Nutrition Facts (we provide this)

Katie’s Snack Foods reserves the right to approve or require changes in order to meet USDA Guidelines.

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We use the cook process to kill harmful bacteria so that the extra chemicals aren’t needed.  We make sure it is dry enough (but not too dry!) to prevent mold.  Finally, we vacuum seal the bags and add oxygen absorbers so it will be as fresh as the day we pack it!

We do not use any preservatives in any of the products we produce.

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To start with, WE TAKE OUR TIME.  We trim and slice the meat then soak it in the marinade. That’s where it STAYS for DAYS! Then it goes in the dehydrator while our experienced jerky experts watch over it until it reaches perfection. Each and every piece is hand selected for packaging.

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The meat we use is always fresh! It’s trimmed so our jerky is 97% fat free. It’s USDA Choice grade beef which is the same quality you would serve up for dinner to your most honored guests! It’s cut with precision so that the slices are consistent, not too thick and not too thin. This allows the jerky to be perfectly tender with the right amount of moisture to hold in the natural beef flavor amidst all of the other seasonings.

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They are BIG and BOLD! The first flavor you will ALWAYS get is fresh BEEF! After that, it’s whatever the package says and a LOT of it! Our recipes are honed to perfection, and when you find the perfect flavor the challenge will be trying to make it last! Why fight it?

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The shelf life of this product will vary depending on the recipe, but is typically one year when stored properly in a cool, dark place.  Refrigeration is not required.

 

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The most dangerous bacteria found in meat products is killed during our cook cycle.

Mold comes from a different source.  Since we don’t use chemical preservatives, mold is possible.  Vacuum packing, using oxygen absorbers, and proper storage conditions reduce the possibility of mold significantly.  It is very important that you store your product in a cool and dark place.  It does not need to be refrigerated.

You will need to provide these instructions to your customers and consumers.  You will also want to pay close attention to product rotation. 

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