But What If Jerky Was Never the Best Way to Snack on Meat?

For decades, Americans have accepted jerky as the meat snack.

Gas stations. Big brands. Sugary marinades. Tough, overcooked strips.

But something unexpected is happening.

Across the U.S., more and more people are discovering Biltong and Droëwors — and once they do, they rarely go back.

Not because it’s trendy.
Not because it’s marketed louder.
But because it’s fundamentally better.

It’s a Completely Different Food

Jerky and Biltong may look similar on the surface, but nutritionally and structurally, they are worlds apart.

That single difference changes everything.

Why Biltong Is Being Called a Superfood

Biltong is the closest meat snack to beef in its natural state.

It’s not blasted with heat.
It’s not over-processed.
It’s not loaded with sugar or artificial fillers.

Instead, it’s:

Cured, not cooked

Air-dried at room temperature

Preserved slowly to protect nutrients

This method locks in what beef already has, instead of destroying it.

The Result?

Up to 50% more protein than most American meat snacks

Naturally occurring amino acids and fats preserved

No sugar crashes

No artificial preservatives

A tender, juicy texture that eats like steak — not leather

This isn’t protein powder pretending to be food.
It’s real food, respected.

Why Americans Are Falling in Love With It

The first reaction most people have when they try Biltong is surprise.

Not shock. Not confusion.

Surprise. Because it doesn’t taste “dead.”

Jerky is often dried past the point of pleasure.
Biltong is dried to the point of perfection.

It’s rich. Juicy. Satisfying. It feeds hunger — not just cravings.

Once people experience it, jerky suddenly feels like an outdated solution.

Droëwors: Quietly Disrupting the American Meat Stick

While Biltong is disrupting jerky, Droëwors is quietly doing the same to American meat sticks.

And one detail makes all the difference.

The Grind Tells the Truth

Droëwors uses a coarse grind.

That means you can see the meat.
You can feel the texture.
You can taste the quality.

Many mass-market meat snacks rely on super-fine grinds — not for texture, but to hide low-quality meat, fillers, and inconsistent cuts.

A fine grind smooths everything out.

A coarse grind exposes everything.
 
Droëwors doesn’t hide. It doesn’t need to.

It’s made from real beef, seasoned simply, and air-dried the way it’s always been done.

No sugar bombs.

No filler-heavy sticks.

No mystery ingredients.

Just honest meat, respected.

This Isn’t New — It’s Just New to America

Biltong and Droëwors didn’t come from a lab.
They weren’t invented by food scientists.

They’ve been staples for over 400 years — perfected by people who depended on meat for survival and understood one truth deeply:

America didn’t lose meat snacks.

It just forgot there was a better way.

A Word From the Founders

“We started HowdySnax because we genuinely believe America deserves better food. Not louder food. Not trendier food. Just better food. When we looked for answers, we didn’t look forward — we looked back. To methods that worked for over 400 years. Ancient wisdom over modern junk. Biltong and Droëwors aren’t new to us — they’ve been part of our lives for centuries. What excites us most is seeing Americans fall in love with these foods the same way we always have — not because they’re fashionable, but because they’re real.”

Nick & Pieter

Founders of HowdySnax

Why HowdySnax Is Leading This Shift

HowdySnax isn’t trying to make jerky “less bad.”

We’re reintroducing America to a different category altogether.

Premium beef cuts only

No shortcuts

No fillers

No sugar

Small-batch, handcrafted

Biltong and Droëwors aren’t trends for us.
They’re our heritage.

The Bottom Line

If jerky is cooked meat made shelf-stable…

That’s why it’s disrupting the market.
That’s why Americans are switching.
That’s why people call it a superfood.

Once you try it,

you don’t snack the same way again.