Alamo Protein was born from a belief that food should be honest. Before beef jerky became soft, sweet, and overly processed, dried beef was a source of real nourishment — preserved naturally, respected culturally, and crafted with purpose.

Our roots trace back to the ranches of Northern Mexico and South Texas, where beef was traditionally sun-dried and slow-dehydrated to preserve it without sugar or preservatives. These methods were
shaped by Native American and Native Mexican practices, refined over generations on working ranches.

Co-founder Luis Angel Zuazua grew up surrounded by this way of life. From ranching traditions to years of experience operating dried meat manufacturing plants in Mexico, he developed a deep respect for how beef should be treated — not rushed, not masked, not altered.

Together with his son, David A. Zuazua, Alamo Protein was founded in 2018 in the outskirts of San Antonio, Texas. Their shared goal was clear: create a product that honors tradition while serving the needs of modern life.