About Route 66 Beef Jerky
Matthew Chavez started making the best
beef jerky in 1988 at
the meat market where he worked
in the North Valley area of Albuquerque. To keep up with the ever-increasing
demand, his operation has since
moved into a facility that employs nine people, who now produce
more than a ton of beef jerky each month for both the retail operation
at Route 66, and the Old Santa Fe Trail wholesale label.
products from Route 66 Beef Jerky are all natural, with no preservatives,
and made with U.S.D.A inspected meat.
uses red and green chiles from one of the most famous and best
chile producing areas, the Hatch Valley of southern New
Mexico for flavoring two kinds of beef
and course-ground black pepper for
the third. His original
flavor beef jerky is only lightly salted
before going through the dehydration process. This drying method
creates a lightweight product that doesn't require refrigeration.
The top round cut of beef is the only one Matthew uses in order
to provide his customers with impeccable quality and value.
"Get your kicks" on Route 66 by sampling the hot
and tasty red chile beef jerky, green
chile beef jerky, peppered
beef jerky or the best original
Stop in to the storefront for Route
66 Beef Jerky located at 7500 Central SE, in Albuquerque,
New Mexico. If you can’t make it down to Route
66 for your jerky kicks, you
can place a mail order for the best
beef jerky around.