Waleed Saab loves to cook. The first business he began after he and his family moved to the United States from Syria was a restaurant, where Waleed was the head chef involved in every aspect of the business, from cooking down to dish washing. When he founded Beef Jerky Factory in 2009, he brought his passion for quality, sustainable processes and foods to jerky for both humans and pets. The company’s Vice President, Harry Kammerzell II, was already a trusted partner from the years when he worked for Wet Noses, one of our biscuit companies. So when he reached out about collaborating on a wild-caught Alaskan sockeye salmon jerky we already knew we could trust Beef Jerky Factory to share our core values.
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Solar Powered, USDA Organic Production
Beef Jerky Factory sources 20% of the electricity for their production plants from solar panels installed on the plant’s roof. Their facility is certified USDA organic, and an on-site USDA inspector tours the plant each day to ensure production is up to standard. They are following USDA Organic, British Retail Consortium and Marine Stewardship Council requirements in their facility and undergo third-party auditing each year.
Sustainably Caught Wild Alaskan Sockeye Salmon
When Mud Bay began working with Beef Jerky Factory, we knew that they purchased their sockeye salmon from a trusted supplier, who also makes our Mud Bay Salmon & Pollock oil. We knew that the sockeye salmon is sustainably harvested and requested that Beef Jerky Factory become Marine Stewardship Council certified. The process requires a third-party certifier to review the sourcing, chain of custody and production processes of a manufacturer to ensure that the fish purchased has been sustainably certified.
Collaborative Formula with Mud Bay’s On-Staff Veterinarian
When we first approached Beef Jerky Factory about producing our salmon treats, we were delighted to find that they were willing to collaborate with us on tweaking their original formulas. Dr. Katy, Mud Bay’s on-staff veterinarian in charge of research and development, replaced vegetable glycerin with honey to keep the treats soft and moist, apple cider vinegar with white vinegar to add more nutritional value and help gastrointestinal issues, and citric acid with celery powder because it’s a natural preservative. The improved formula is exclusive to Mud Bay.
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