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And welcome to Fox Business live I'm Adam Shapiro -- -- and Eddy at nights which -- today you get the pretty -- back.
Next week -- -- stuck with me for the -- it's not so bad were up on the Dow right now roughly eighteen points.
We might -- the the trading session today in positive territory which would be good.
-- really -- about a couple of things which are definitely good especially if you love beef jerky.
I was amazed at what this is one point six billion dollar industry in the United States we've more than 350 different companies.
Which make different kinds of beef jerky and I was thinking back to the days and slim Jim was big step you know you -- quarter and that's -- him.
But we have with us right now lives.
A true -- success story.
One of the most popular brands of beef -- in the United States.
Joining us right now to discuss all of this is.
And a con and she is we have.
Golden idol in jerk you're probably familiar with some of these -- -- we've got them here on set I've got that.
Hickory black -- I've got the chili lime the -- barbecue yes I have been nibbling.
Because I do love spices and I love this stuff.
Your family's story starts in Singapore exactly right -- Taiwan started -- sixty years in Kauai and tell -- How did how did you become the fourth largest producer of -- in the United States and where do you go from here.
Well for so my thanks for having -- Adam.
Well you know we just had a great product that we've -- -- around for a long time and you know.
Getting into people's -- as we hopefully -- -- -- -- and and people just love it is something different that they haven't seen.
It's flavor phone it's soft it's everything that that people didn't like about -- -- that turn around.
Men better and so so that's where growth has really come from -- and we really expensive.
To continue to climb that.
That latter and and and.
You need to get it into my distribution into my department did did I get that right your fourth largest producer in the United States -- -- that worldwide.
Now in the United States in the united did you sell though in other parts of the world but it does but that outside the united down -- right now while yet yet the United States and we're doing very well on Canada and I'm -- let me like America -- happen.
Well see -- -- so so this is a true family visits there eight if you roughly who are involved in running this.
Yeah we have this.
This businesses started with my grandparents on their generation.
Catholic ourselves that G three and there's five of us at the G -- -- -- And my mother and onto my Andy downs and you know what we would -- the G two is also involved in the business -- -- a big family affair but your president and CEO buck stops to view is that correct.
I thought well -- -- -- a family business it never stops with me.
We always try to go over consensus because you know -- -- -- -- Thanksgiving table otherwise huh.
I can -- I would love to be by the way to Thanksgiving table if it.
If the food and that tables as good as what we've got here on set I'm going to get a lot of weight.
But let me ask you you know have -- -- a lot of entrepreneur lowers family businesses are are probably more common than we think.
A lot of you leave you should never do business with -- offense because of that.
Confrontations that might arise I imagine you guys have had disagreements how do you resolve those how do you keep the success going forward without letting those disagreements and here.
Well that's a good question you know army now leadership would tell you that that a healthy dose of conflict is it is good for the company and then we certainly have my share of that.
You know we always just try to keep that behind that.
Complected -- well it is just pure passion you know everyone of -- to -- it's hardly passionate about this business and and with that you know we all have strong wells and then and then -- it is there's no question about it but ultimately what's good for the business.
That I think you know after a good healthy dose of of discussion generally reveals itself what is the right course and so we we did we do pretty well.
Yet but you've got like twenty different varieties of gore made beef jerky to -- -- -- in your industries.
Business I'm watching someone.
By the way in studio calling on the floor over there I think we might need that -- from security to take this out.
-- you know your business.
You know -- major -- what's the difference between -- manhunt after he.
And non gourmet beef jerky and I'm not joking about the person calling on the -- but one would address this issue.
Well you know.
Jerry -- has been around for along time and what's you know you mentioned there's we had fifty rounds out there in the marketplace that the frankly at the end of the day.
We think it all kind of face the same there's I'm a lot of drive product different station you know I can't get peppered unitary accurate and -- And it's salty it's hard each July and then after a while ago pretty much since the saying that I gave -- bag of Jackie.
I'm gonna guess you probably couldn't tell me what flavor it was -- -- the bag.
What I was -- -- -- -- -- -- I think it's what I I tasted which I love dad does so used to this kind of actually salty beef jerky that's it.
And then when I'm not going to dig into the barbecue by the way just a minute.
Well I think you know the -- and I'm and that's the that's the when I take some people ask me all the time which went on to become and that's -- what I take -- and you know.
My husband -- and and we haven't with.
Chile say a alcoholic drink and you know -- NN pipeline open and and it's great and you take -- wasn't that and it's just.
You know without seeing the bag you'll know that that's a Chilean mine he has -- -- -- it's often.
And on the -- anomaly do you know the flavor is just intense and on top of -- It's about 50% of less sodium that you traditionally Turkey because of the proprietary practices that we have.
We don't need -- that -- it's it doesn't just need salsa flavor has all kinds of intensity than an outside the layers of flavor -- and that goes along with every single product that we have until we have a lot of fun and I ND half.
How many ever thought I beg your recent developments -- how many fulltime employees yeah.
Just under 200% of what it but how come so I don't know but -- sampled.
Would be the word two different types of the Turkey that you guys make.
And I'm noticing that it's easy to eat and some time to get that really tough jerky.
What why is yours yours is an unpleasant experience sometimes the -- so argued gave -- to -- Yeah I appreciate that and and that is one of our specialties there's no doubt that that it's got a very soft texture and heavy haven't tried that in the mansion aren't getting it almost like -- off.
Your hands it's so soft and moist it's because of our proprietary processes went to proprietary process the cattle.
The cattle process and the growth process which is just make completely different than your tradition -- -- -- again and allows us to have a different texture.
Really infused the flavors and be able to do it in an all natural way without preservatives and and not loaded with -- is so all the kind of stereotypes.
About what you think -- as we are kind of -- and and that you know that's why we I think have a great.
Growth as well because we've really been able to expand -- -- I think additionally of course that male dominant.
You know take a piece of of need and and horror you know IQ guidance what we're able to it to expand that demographic women don't wanna do act in -- we don't want it to the big -- for -- and even try to should have a and it's.
-- -- I and an even chosen AME might my daughter just loves the Jerry he had and my -- -- all the time -- the -- -- -- -- six -- -- used to -- finance.
You know who would give a piece of day because it's my -- to tape.
But that you can did -- -- -- you without having to worry about it choking up and.
It would you know great for camping too because if you ever -- it has some other dried meals you have to make -- -- this would be great you don't even have to you don't have -- it's ready to come out of back.
-- quick given a website I understand -- you.
We did know we do we have -- left -- -- is go to an island -- dot com and you can order all the different flavors last -- put on there.
Every once in -- unique flavors that just came out of buying -- and we're really trying to to listen to our customers.
And and and get their ideas -- -- always -- to develop new flavors.
Being -- -- ms.
Khan and the jerky that I -- is wonderful I look forward to purchasing some of this.
And I -- I -- -- too much weight because I imagine it's high in protein.
And he looks like it's got very low fat contents so it taste one and is high in protein and low -- -- absolutely so it's a great snack.
All right all the best you continued success and you keep those other family members -- -- when you know those rare confrontations do arrive.
Thank you -- take.
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