It all started with Chef Blair feeling unsatisfied after scanning the shelves for a high protein snack to fuel his long rounds as a golf caddie. The jerky he found was leather and the protein bars were loaded with artificial ingredients and junk he’d never use in his own kitchen. So that’s where he went, like any great chef would – Chef Blair started making jerky his way using premium cuts of meat and simple ingredients. He packed it for the golf course, and after sharing his homemade jerky with co-founder Dennis Riedel while the two were caddying together, Chef’s Cut was born! The pair began marinating, smoking, and selling Chef’s Cut, which can still be found in golf and country clubs across the U.S.
ON THE COURSE FAVORITES