Beef Jerky vs. Plant-Based Jerky: What You Need to Know
Written by Evan Arndt , Owner, Stoney Point Snacks – specializing in jerky and snack manufacturing for 10+ years.
Beef jerky is a popular, high protein snack that is growing in popularity. It’s convenient, high in protein, and has a long shelf life. Traditional beef jerky continues to dominate the market. However, consumers are beginning to seek out other options, including plant-based, vegan, and vegetarian options. As the industry grows, brands, manufacturers, and co‑packers face new opportunities and decisions when creating jerky products. Let’s take a look at the key differences between beef and plant‑based jerky manufacturing.
Beef Jerky Manufacturing
Traditional beef jerky manufacturing is a carefully controlled process that begins with selecting high-quality beef cuts. At Stoney Point Snacks, we provide private-label beef jerky services, offering everything from custom recipes to small and large-batch production and packaging support. After selecting the meat, the preparer trims and slices it into uniform strips to ensure consistent cooking and drying. They then marinate or season the strips to achieve the desired flavor. Finally, they dry, smoke, or dehydrate the jerky to remove moisture and create a chewy texture so it can move into packaging, inspection, and shelf-life testing, all under strict USDA-regulated quality control standards. Working with a manufacturer like Stoney Point Premium Snacks allows you to bring products to market without investing a lot of money into equipment and resources
Plant-Based Jerky Manufacturing
Plant-based jerky uses plant proteins and other ingredients to replicate the texture, chew, and flavor of traditional beef jerky. The manufacturing process begins with selecting the right plant substrate and preparing it through hydration, slicing, or forming to achieve the desired texture. The pieces are then marinated or seasoned. Then the jerky is dehydrated, baked, or dried to remove moisture, extend shelf life, and lock in flavor. After that, the team packages, labels, and tests the product for stability, paying close attention to allergens and dietary claims such as vegan or plant-based. Plant-based jerky can be challenging for manufacturers to achieve the right taste and texture.
Co-Packing vs. Private-Label Manufacturing
When starting a jerky business, there are usually two ways you can choose to manufacture your products. Working with a private-label manufacturer like Stoney Point Snacks allows brands to get their jerky products on store shelves without having to deal with production. Co-packing offers more flexibility and customization. Brands can work closely with manufacturers to develop unique flavors, textures, or product formulations, giving them greater control over the final product.
Benefits and Challenges For Both
Benefits of beef jerky manufacturing
- Consumers are familiar with the flavor and texture of traditional beef jerky
- Established supply chains, equipment, co‑packers, and regulatory pathways.
- Clear positioning
- Easy to launch private-label
Challenges of beef jerky manufacturing
- Meat costs can fluctuate
- Stricter regulations
- Crowded market
- Quality control is critical
Benefits of plant-based jerky manufacturing
- Large area for growth in the new market
- Easier to stand out
- Some ingredients can be more cost-effective depending on what you use
- Appeals to a broader audience
Challenges of plant-based jerky manufacturing
- It can be difficult to match the flavor and texture of traditional beef jerky
- Ingredient sourcing could be more challenging
- Fewer co-packers/ manufacturers specialize in plant-based beef jerky
- Allergen/labeling constraints
Ingredient & Manufacturing Challenges: Beef vs. Plant-Based Jerky
| Category | Beef Jerky Challenges | Plant-Based Jerky Challenges |
| Raw Material Variability | Differences in meat quality, cut size, and fat content affect drying and chew. | Different plant substrates (soy, lentil, mushroom, jackfruit, etc.) change texture, absorbency, and flavor. |
| Texture and Chew | Long-established processes guide slice thickness, drying times, and chew consistency. | Harder to mimic meat-like chew; may require extrusion, binders, or texturizing methods. |
| Moisture Control and Shelf Stability | Must maintain low water activity for safety and chew quality. | Similar requirements, but drying behavior varies depending on the plant substrate. |
| Flavor Absorption | Natural beef flavor provides built in umami | Often needs additional umami sources, such as miso, mushroom extract, or soy sauce |
| Allergens and Labeling | Fewer allergen concerns, but must avoid cross-contact. | Ingredients may include soy, wheat, nuts, and require clear vegan/vegetarian or gluten-free labeling. |
| Manufacturing Line Considerations | Meat lines must meet strict sanitation and safety standards. | May need dedicated equipment or separated runs to prevent meat/allergen cross-contact. |
| Supply Chain and Cost Fluctuations | Beef prices can shift due to livestock, feed, or regulations. | Plant substrates vary in cost based on sourcing and scale |
| Regulatory and Safety | USDA/FSIS oversight with strict facility inspections. | FDA-regulated; still requires strong documentation and accurate claims. |
| R&D and Consumer Acceptance | Consumers already understand beef jerky’s texture and flavor. | Must prove texture and taste can satisfy both plant-based and traditional jerky buyers. |
| Equipment and Scale-Up | Uses standard slicing, marinating, and drying equipment. | May need specialized extrusion or forming equipment; scaling up can require adjustments. |
How Stoney Point Snacks Can Help
Stoney Point Snacks makes it easy for brands to enter the jerky market by offering private-label beef jerky services that include unique product development, quality assurance, personalized branding, and expert guidance. If you want to launch quickly without building your own facility, partnering with Stoney Point Snacks can take your product from concept to shelf quickly.
Ready to get started? Contact us today!
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