Jekl 'Steak on the Go' Combines Slow-Cooked Prime Beef & Seasonings
Laura McQuarrie — March 20, 2019 — Lifestyle
References: getjekl & packagingoftheworld
Steak is commonly served on a plate and consumed with a knife and a fork but Jekl Steak on the Go offers consumers a way to enjoy the prime beef in a travel-friendly snack format. The beef snacks are offered in varieties like Spiced Teriyaki, Honeyed Jalapeno and Pineapple & Orange, each of which features a recipe that's high in protein and free from gluten. Each of the seasoned beef snacks features a hint of some heat, incorporated in the form of spicy peppers, chiles and hot spices, although these flavors are well balanced by other ingredient inclusions.
While there are many beef jerky snacks that have come to be known for their poor-quality and low-cost ingredients, these snacks set themselves apart with gourmet recipes and hand-seasoned pieces of meat.
Image Credit: Design Happy
While there are many beef jerky snacks that have come to be known for their poor-quality and low-cost ingredients, these snacks set themselves apart with gourmet recipes and hand-seasoned pieces of meat.
Image Credit: Design Happy
Trend Themes
1. Portable Snacks - Opportunity for creating innovative, travel-friendly snack options that can be enjoyed on the go.
2. Gourmet Beef Snacks - Disruptive potential in the beef snack market by offering high-quality, hand-seasoned pieces of meat with gourmet recipes.
3. Flavorful Protein Snacks - Creating protein-rich snacks with diverse flavors and seasonings to cater to consumers looking for variety and nutritional value.
Industry Implications
1. Food & Beverage - Opportunity for companies to introduce innovative portable snack options and gourmet beef snack products.
2. Snack Food - Disrupting the beef jerky market by offering gourmet beef snacks with high-quality ingredients and unique flavor profiles.
3. Health & Wellness - Creating flavorful protein snacks that appeal to health-conscious consumers seeking nutritious and convenient options.
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