Carnal Beef Sticks

“You won’t find a better beef jerky” — Seattle Met

When three chefs with a combined three decades in Michelin‑starred kitchens left New York for Bellingham in late August 2020, they lit a hardwood fire that still burns. James Zamory, Aaron Saurer, and Sean McDermott turned a pandemic gamble into a small empire: the wood‑fired flagship Carnal, burger‑centric Accomplice, and the French‑leaning bistro Estelle. Each dining room hums, proof that rigor, patience, and a little smoke can thrive far from big‑city spotlights.

In 2025 the trio distilled everything they know about flavor into a four‑ounce stick of jerky. Carnal Black Truffle & Black Garlic Beef Sticks start with 100 percent grass‑fed Washington beef, fermented black garlic, and real black truffle. The meat is seasoned, slow‑dried, and finally brushed with a glaze rendered from the bone marrow of Carnal’s signature short ribs — a chef’s hack that amplifies umami while keeping the texture lush. It’s hard to imagine a better protein-rich, low-calorie snack this tasty and this convenient.

“It’s all grass‑fed Washington beef, no nitrates or GMOs or any of that crap. And it’s just damn good jerky. It’s glazed in bone marrow… They’re just wizards — they really know their food,” said Eric Jackson, a pro snowboarder & Bellingham resident. Chef Zamory puts it more clinically: “Our training and the techniques of flavor development we’ve learned over the years have all been distilled into this product. You’re going to taste the difference.”

Our verdict: Really good beef sticks, people…like, really good.