Matthew Chavez started making the best beef jerky in 1988 at the meat market where he worked in the North Valley area of Albuquerque. To keep up with the ever-increasing demand, his operation has since moved into a facility that employs 16 people, who now produce more than a ton of beef jerky each month for both the retail operation at Route 66, and the Old Santa Fe Trail wholesale label.All products from Old Santa Fe Trail Beef Jerky are all natural, with no preservatives, and made with U.S.D.A inspected meat. Matthew uses red and green chiles from one of the most famous and best chile producing areas, the Hatch Valley of southern New Mexico for flavoring two kinds of beef jerky, and course-ground black pepper for the third. His original flavor beef jerky is only lightly salted before going through the dehydration process. This drying method creates a lightweight product that doesn't require refrigeration. The top round cut of beef is the only one Matthew uses in order to provide his customers with impeccable quality and value.