Well, enough about jerky, let’s talk about these new burgers. Where did the filet burger idea come from?
Jordan: You know, at the end of the day, we make beef jerky but we’re a filet mignon business. What we do is look for ways to apply filet mignon – which is this super premium meat that you eat at Christmas or on special occasions – and apply it to things that we eat every day.
So we started with jerky and then we were like “what else do we eat every day that we want to apply this fantastic meat to?” And burgers was the next extension for us. So it’s really just a way to take this super luxurious product and bring it to everyday use. A burger is the perfect application for it.
Some people might say that grinding up a filet is a crime. Obviously you guys don’t hold that belief.
Jordan: And those people probably haven’t tried the filet burger [laughs]. Honestly, I think it’s a crime only eating filet five times a year on holidays and special occasions. I mean, if it’s that good and that holy, we should have it every day.
Amen! So you offer a 100% filet version, and a 60% filet, 40% pork belly version. Any plans to expand on those offerings in the future?
Jordan: Yeah, we have another sku that we’re developing right now. So we’ll see how these go, learn a little bit from it, then plan our third sku after we launch. Make whatever tweaks we need to.
So what’s next after burgers?
Jordan: We’re gonna launch them on our website on August 31. And really, we want to get them out there, see what people think about it, gauge their responses, then go from there. We don’t really have a full blown plan other than getting these things available. We’ve been eating it ourselves, savoring it, and we want to share it. Once we get it out there and see if we can sell it, we’ll figure out what’s next after that.
Will these burgers also be included in your expansion plan to bigger retailers, or is that just the jerky?
Jordan: Yeah, it’s part of the plan. But it’s not really planned out yet. Honestly, we’ll see. We just want to get it out there and go from there.
Well, I’m certainly looking forward to trying them myself!
Jordan: We’re looking forward to you trying them! If you look at our jerky, we do some fun stuff using jerky in different recipes. We are looking to do the same with the burgers. We just did an event in LA, and we made the filet mignon burger with a mushroom and madeira sauce that was just killer.
Daniel: Then there’s another one that I had in mind. I haven’t had a chance to throw it together yet, but it was to make a bahn mi burger with the pork belly blend. I think that would just be killer with a little vinegar, carrots, cilantro. Put the burger on a french roll and just go to town.
That concludes our interview but we’d like to thank Daniel and Jordan very much for talking with us. Be sure to stay tuned for our full review of the new Three Jerks burger, coming soon!