Weighted as processed meatLow confidence · Scored on 4 of 11 inputs, 6 claims verified
Nutrition facts not available. Scored on its ingredients, processing, sourcing and transparency; the Nutrition part is neutral until we can read the label.Your product? Claim this listing to add the label and it’s scored in full.
Nutrition · counts 20%50
Ingredients · counts 25%90
Processing · counts 25%58
Sourcing · counts 15%88
Transparency · counts 15%85
Why it scores 69
Nutrition 50 · No nutrition facts available; scored mid-range
Ingredients 90 · Celery powder or juice (natural nitrite) (additive, −10); no dyes or artificial sweeteners
Processing 58 · A seasoned, fermented meat stick with sugar, celery powder and collagen casing
Sourcing 88 · The brand says its beef is 100% grass-fed and finished and livestock are raised on its land
Transparency 85 · Complete ingredient list and specific beef-raising claims from the named farm
Contains turbinado sugar
Evidence behind the Ingredients deductions
Varies by additive−10 for celery powder or juice
Capped at 69 · Processed meat (bacon, deli meat, sausage, jerky)
Scored Oct 25, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed
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Similar, for lessSame kind of food, scoring about as well or better, for less than $3.14/oz here
Meat snack sticks made from Pat's Pastured, grass-fed and finished beef. No nitrates or nitrites. Each 1.75 oz package contains two snack sticks.
Ingredients: Beef, Red wine, Water, Sea Salt, Chili, Cayenne Pepper, Turbinado Sugar, Ginger, Celery Powder, Black Peppercorn, Garlic Powder, Cinnamon, Allspice, Cherry Powder, Starter Culture, Clove; in Collagen Casing
Additives2 additives · 1 moderate risk
Celery powder or juice (natural nitrite)Curing agentModerate risk
A natural source of nitrite: it cures meat the same way as sodium nitrite, even when the label says “uncured”.
Added sugarSugarLimited risk
Added sugar; the WHO and the US Dietary Guidelines advise keeping added sugars under 10% of daily calories.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.
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