The Commodity Default
Most protein bars are built from commodity ingredients: whey protein from a pooled dairy supply, palm oil from a bulk trader, "natural flavors" from a flavor house. The brand never touches the raw material. They receive finished ingredient inputs and hand them to a contract manufacturer.
We built the opposite of that.
Step 1: Ranch to Harvest Facility
Our bison are harvested at two USDA-inspected facilities—one in Nebraska, one in Wyoming—that are within 200 miles of the source ranches. This reduces transport stress on the animals and ensures the meat is processed as fresh as possible.
The fat fraction (tallow) is separated at the harvest facility. It is rendered on-site in a low-temperature rendering process and packaged in food-grade containers for transport to our co-packer.
The lean protein fraction is dried and ground into bison protein concentrate at a separate processing facility in Colorado that specializes in low-temperature preservation of meat proteins. The temperature-sensitive amino acids—particularly tryptophan and methionine—degrade at high processing temperatures. We run below 140°F throughout.
Step 2: Co-Packer Integration
Our co-packer is located in the midwest, chosen for three reasons:
1. Proximity to our ingredient supply chain (minimizes transit time) 2. GFSI-certified facility (SQF Level 3) 3. Experience with fat-containing bars (their other clients include several premium nutrition brands)
All ingredients are received, tested for heavy metals and microbiological load, and quarantined for 48 hours before production.
Step 3: Packaging and Oxygen Barrier
Once the bars are formed and cooled, they go into individual oxygen-barrier wrappers within 20 minutes of leaving the production line. The oxygen absorber in each wrapper is sized to the bar's fat content—tallow oxidizes differently than plant oils and requires a more aggressive oxygen barrier.
The secondary packaging (the box) is also sealed with a desiccant card to control moisture inside the carton.