14 years.
One family.
A new chapter.
Nomads didn't begin as a jerky company. It started with our family making brisket in Texas, selling it locally, and learning the craft one batch at a time.
What you're buying today comes from that same story.
It started
with brisket.
Around 14 years ago, our family started making and selling brisket locally in Texas.
It wasn't a branding exercise or a business plan. It was food first — learning how to smoke beef, serve people, and make something worth coming back for.
The food worked.
The overhead didn't.
Eventually, the family took the next step and opened a restaurant.
But restaurants are expensive businesses to run. Rent, labor, equipment, utilities, inventory and everyday operating costs added up.
The restaurant chapter ended — but the craft didn't.
Same roots.
New form.
Years later, the next generation stepped in and started asking a different question:
How do we take what this family already knows about beef and build something that can reach people far beyond a local restaurant?
That evolution became Nomads — taking real beef, small-batch production and the lessons learned over years of cooking, and turning them into jerky built around actual steak cuts.
Still a
family business.
The scale is different now, but the mindset isn't. We still obsess over the beef, make it in small batches, and work side by side.
Nomads is the next chapter of something our family started long before the name existed.
Come with us.
Fourteen years got us here. We're still building the next chapter.