Our Story

Our Story

Where it all began: at the roadside stand.

In 1977, a butcher and artisan named Celestino “Charlie” Mirarchi started making jerky. Charlie was definitely a hustler. In fact, he was so busy making jerky that he couldn’t devote much time to selling it. So, his beef jerky remained a hidden gem—until Eugene and Susan Kang discovered it at a roadside stand on a trip to the Grand Canyon. They loved the jerky so much they decided to track down the maker. Soon, the trio went into business together as Country Archer —with a mission to share their meaty secret with the world.

Who We Are

Who We Are

Slowly but surely, more and more people found Country Archer grass-fed beef jerky, and our meat snacks found their way into grocery stores nationwide. Even though we’ve grown, we’re using the same jerky recipe and still craft each batch of jerky in-house. The only change is our commitment to using only 100% grass-fed beef, natural turkey, antibiotic-free pork, and real ingredients. We also taste our jerky every day and put it through the same rigor since day one because we’re serious about our meat snacks (but never too serious about ourselves).

Who We Are
 

We’re on a mission to craft real food to craft a better world.

We’re committed to our three main pillars: real ingredients, authenticity, and sustainability.

 

Core Values

Real Ingredients

Real Ingredients

Real, simple ingredients that are easy to understand and pronounce. That’s why you’ll never see preservatives, nitrates, nitrites, or msg in our ingredients.

Authenticity

Authenticity

While we’ve grown since our early days, we’re still crafting our jerky the same way since our start. That’s why we’re committed to continuing to make our jerky in-house and holding it to the same quality standards since day one.

Authenticity
Sustainability

Sustainability

We’re committed to limiting our carbon footprint. That’s why we only use 100% grass-fed and-finished pasture-raised beef. We’re continuing to find ways to reduce our impact on the environment.

How It’s Made

How It’s Made

1
Grass-Fed Beef & 100% Natural Turkey
Grass-Fed Beef & 100% Natural Turkey
♦♦♦♦♦♦
2
Lean Cuts For Maximum Protein
Lean Cuts For Maximum Protein
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3
Simple, Honest Organic Ingredients
Simple, Honest Organic Ingredients
♦♦♦♦♦♦
4
Slowly Marinated to Absorb the Most Flavor
Slowly Marinated to Absorb the Most Flavor
♦♦♦♦♦♦
5
Slow-Cooked to Keep the Meat Moist and Delicious
Slow-Cooked to Keep the Meat Moist and Delicious
♦♦♦♦♦♦
6
Packaged and Sent Out to You
Packaged and Sent Out to You

Eugene Kang

Co-Founder

Susan Kang

Co-Founder

Jeremy White

COO/CFO

Tim Bateman

VP Of Sales

Jeff Wong

VP of Marketing

Eric Glenn

Controller

Load More

Francis Suh

Director of Finance

Brandon Bayman

Director of Sales East - Grocery

Cameron Sanchez

Director of Sales - Southwest

Ron Mills

Director of Sales National Accounts

Mike Williams

Director of Operations

Ryan Ivkovich

Director of Field Marketing

Ryan Crnic

Director of Sales - Convenience

David Brand

Senior Regional Sales Manager - Convenience

Mariela Lee-Sanchez

Senior Brand Manager

Jen Swift

Brand Manager

John Farese

Regional Sales Manager - Northeast

Eric Kim

Accounting Manager

Bryan Lu

Supply Chain Manager

Elena Pierce

Plant Manager

Eva Martinez

Human Resources Generalist

Heriberto Solis

Quality Assurance Manager

Blair Turner

Field Marketing Manager - So Cal

Jeantel Williams

Regional Sales Manager

Joseph Gaite

Marketing Associate

Chris Lopez

Customer Service Coordinator

Nicole Beaumont

Accounts Receivable Specialist

Danitza Lloren

Inventory Specialist

Jenny Turner

Assistant Buyer