BEEF JERKY CHOPPED FORMED

Brand Owner (click to sort) Address Description
CHARQUI BRAND Overseas Food Imports Corp. 6090 N.W. 84th Avenue Miami FL 33166 beef jerky (chopped and formed, natural style) beef steak jerky, beef snuff (consisting of beef jerky shredded very finely to resemble powdered tobacco), beef sausage, beef stick, summer sausage, buendnerfleisch (consisting of airdried, cured beef covered with a thin crust of spices), jerked meat, namely, beef, lamb, mutton and pork, chicken jerky, turkey jerky, machaca (consisting of cured beef or beef jerky shredded semi-fine and used as an ingredient in Mexican cooking), pastrami, pastroma (consisting of meat cured with salt and covered with a thin layer of oriental spices), tasajo, aporreado de tasajo (consisting of desalted tasajo shredded into long strands), corned beef, corned beef hash, corned lamb and mutton, roast stew, luncheon meat, cubed beef, beef extract, frankfurters and vienna sausages;The English translation of CHARQUI in the mark is JERKY.;
CHARQUI BRAND Overseas Food Imports Corp. (U.S.A.) 6090 N.W. 8th Avenue Miami FL 33166 beef jerky (chopped and formed, natural style), beef steak jerky, beef snuff (consisting of beef jerky shredded very finely to resemble powdered tobacco), beef sausage, beef stick, summer sausage, buendnerfleisch (consisting of air-dried, cured beef covered with a thin crust of spices), jerked meat, namely beef, lamb, mutton and pork, chicken jerky, turkey jerky, machaca (consisting of cured beef or beef jerky shredded semi-fine and used as an ingredient in Mexican cooking), pastrami, pastroma (consisting of meat cured with salt and covered with a thin layer of Oriental spices), tasajo, aporreado de tasajo (consisting of de-salted tasajo shredded into long strands), corned beef, corned beef hash, corned lamb and mutton, roast stew, luncheon meat, cubed beef, beef extract, frankfurters and vienna sausages;CHARQUI BRAND;
PARTY STIX CHARQUI, INC. C/O TROLLI, INC. 7951 S.W. 6TH STREET, SUITE 600 PLANTATION FL 33324 beef jerky (chopped and formed, natural style), beef steak jerky, jerkabob, beef snuff (consisting of beef jerky shredded very finely to resemble powdered tobacco), beef sausage, beef stick, summery sausage, buendnerfleisch (consisting of air-dried, cured beef covered with a thin crust of spices), jerked meat; namely, beef, lamb, mutton and pork, chicken jerky, turkey jerky, machaca (consisting of cured beef or beef jerky shredded semi-fine and used as an ingredient in Mexican cooking), pastrami, pastroma (consisting of meat cured with salt and covered with a thin layer of oriental spices), tasajo, aporreado de tasajo (consisting of de-salted tasajo shredded into long strands), corned beef, corned beef hash, corned lamb and mutton, roast stew, luncheon meat, cubed beef, beef extract, frankfurters, and vienna sausages;PARTY STICKS;STIX;
SNAX STIX Overseas Food Imports Corp. 6090 N.W. 84th Avenue Miami FL 33166 beef jerky (chopped and formed, natural style), beef steak jerky, jerkabob, beef snuff (consisting of beef jerky shredded very finely to resemble powdered tobacco), beef sausage, beef stick, summery sausage, buendnerfleisch (consisting of air-dried, cured beef covered with a thin crust of spices), jerked meat; namely, beef lamb, mutton and pork, chicken jerky, turkey jerky, machaca (consisting of cured beef or beef jerky shredded semi-fine and used as an ingredient in Mexican cooking), pastrami, pastroma (consisting of meat cured with salt and covered with a thin layer of oriental spices), tasajo, aporreado de tasajo (consisting of de-salted tasajo shredded into long strands), corned beef, corned beef hash, corned lamb and mutton, roast stew, luncheon meat, cubed beef, beef extract, frankfurters, and vienna sausages;SNACK STICK;STIX;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A jerky dehydrator comprises several baskets for receiving and retaining the product to be dehydrated and a racking grid for retaining several baskets in a vertical orientation. The racking grid is inserted into a metal tray, and the tray is inserted into the oven of a household range. The oven is preheated, prior to inserting the tray and its contents. Subsequently, the oven is maintained at a low temperature, about 200°, and the door of the oven is held open, slightly, to allow moisture to escape. Each basket comprises a first grate and a second grate, retained in pivotal relation by a pair of hinge clips. Tension springs, secured to an anchor on one grate and an extension on the other grate, urge the grates togther to form a basket and retain the jerky therebetween during the dehydration process. Receptacles at the trailing edge of one grate slip over upstanding pins on the racking grid and lock each basket in its vertical orientation. A form may be used to mold the jerky into a patty or square, of desired dimensions, prior to inserting same into the basket.