Drake family generations.


Est. 1949

Small-Town Roots

Our business is built on two things: great meat and great people.

It was what first drove the opening of a community meat locker in Drake, Saskatchewan (pop. 250) all the way back in 1949. And four generations later, it’s still the reason why we continue to produce premium protein, by hand, in the same small town.

A lot has changed in the 70 years since we first opened our doors, but one thing that hasn’t is the secret to great jerky. It’s a time-honoured tradition, one that requires expert technique, great ingredients, and good old-fashioned hard work.

Kelly working
Drake Meats original locker plant.
Cashier Norm at the register.
Drake Beef Jerky with spices.

Our Method

You see, we know that what we put in has a direct impact on what you get out of our small-batch jerky. That’s why we only use 100% local Canadian beef, closely-guarded family marinade recipes, and our signature hardwood smoke. It’s also why our family-run facility is staffed by people who are passionate about producing extraordinary jerky, master craftsmen and women who have honed their talent over generations.

Premium Protein

Just as it was in 1949, we’re all about great products and great people. So when it came to getting our jerky into the hands of consumers like you, we decided to let our meat do all of the talking for us. No fads, no gimmicks, no clever marketing. Just extraordinary jerky, in a box. 

It really is that simple…