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 16 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.
All products from Old Santa Fe Trail Beef Jerky are all natural, with no preservatives, and made with U.S.D.A
Old Santa Fe Trail Beef Jerky storefrontMatthew 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 jerky, 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 beef jerky. 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 the store for your
jerky kicks, you can place a mail order for the best beef jerky around.