About Centennial Cuts
Some jerky brands start in a test kitchen; this one starts on horseback. Centennial Cuts is a family-owned Colorado company founded by Luke and Kate Larson, whose family has worked in the beef industry for generations. Their cattle roam the Apishapa Ranch south of Fowler, Colorado, a working ranch in the Arkansas River Valley since 1990. Three pillars guide the operation: animal welfare, environmental welfare and great-tasting beef. The herd is raised on Colorado grass and finished on locally grown grains, which the Larsons credit for the marbling and texture of their beef. Each steer and heifer is tended on horseback, a practice the family sees as preserving Western heritage, open spaces and wildlife habitat. Today the lineup runs from fresh cuts and beef sticks to summer sausage, tallow and jerky, sold online, at the Centennial Cuts Mercantile in Old Colorado City and at farmers markets around the state.
What makes Centennial Cuts different
Every bag traces back to the brand's own cattle. Centennial Cuts says all of its beef is sustainably raised and harvested in Colorado, and every jerky flavor carries a Made in Colorado tag alongside the Colorado Proud badge. The recipes are tied to places and people across the state: a sweet Korean barbecue named for the red-rock park in Colorado Springs, a carne asada built on Southern Colorado's Hispanic food culture, a sea salt, honey and pepper flavor sold in the Mile High City, and a sweet-and-spicy profile named for a famous Western sharpshooter. Anchoring it all is Cowboy Style, the brand's highest seller: three ingredients, beef, salt and pepper, with no preservatives.
Centennial Cuts flavors we carry
If you want sweet without heat, Mile High Rodeo is mostly sweet with black peppercorns to balance it, and Telluride Teriyaki is billed as super sweet, with savory soy and ginger that lands both tangy and sweet; you'll find its neighbors in our teriyaki beef jerky collection. Campfire BBQ delivers a smoky barbecue taste, and Garden Of The Gods is sweet and moist with rugged smoke, both worth comparing against the rest of our barbecue beef jerky. Craft Bourbon is made with real whiskey, savory and smoky sweet, and one of the brand's more moist flavors. The citrus, cilantro and lime of Spanish Peaks sits naturally among our carne asada beef jerky.
Prefer a drier, old-school chew? Cowboy Style keeps a classic black pepper flavor, and Serrano Stampede is Cowboy Style with a spicy Serrano kick, four ingredients and zero sugar according to the manufacturer. Both belong alongside our peppered beef jerky lineup. For heat, Blazing Saddles Jalapeño is more moist and soft in texture and made for people who like spicy, Annie Oakley is mostly sweet with a kick at the end, and Ghost Town, made with real ghost pepper, is the brand's hottest flavor to date, sweet at first with intense heat at the finish. Size them up against the rest of our spicy beef jerky. Everything currently in stock is in the grid above.
Who it's for
This is a lineup for you if you want to know where the beef came from before you care what's on it. Heat runs from none called out on the sweet, barbecue, bourbon and carne asada flavors to the real ghost pepper in Ghost Town, so read each description before you buy. Texture varies just as much, from the drier Cowboy Style and Serrano Stampede to the softer Blazing Saddles and Craft Bourbon. On allergens, the teriyaki is soy-based and ingredient lists differ from bag to bag, so check the label on each flavor rather than assuming one applies to all.
