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CANDY AND CATTLE

By: Dave Gordon



Billy Schweky has introduced boutique beef jerky to the kosher market.

He started in his kitchen in October of 2015, and launched in March 2016. Eight months later, the line was in four dozen stores and supermarkets. The products were so much a hit he says it has been a challenge to keep up with the demand! In recent weeks, though, he’s resupplied.

His company, Candy and Cattle, began when his wife Frieda wanted to sell and make candy – and he wanted to sell beef jerky. First, it was an enjoyable side hobby for those who were in his innercircle. But then word spread, and Billy felt
it was possible – and in some ways necessary – to take things to the next level.

To start, he visited Kosherfest, the annual kosher food exhibition in New Jersey, where he learned more about the foodindustry. Then he sought advice from the Exceed Network and received an invitation to work in their incubator program, which provided him with an office. Next, he leased kosher kitchen space, found collaboration with a food manufacturing plant, created packaging, sourced ingredients, and set out to create beef jerky. (The homemade sweets remained his wife’s passion independently).

Each flavor of beef jerky emanatesfrom a specialty marinade, developed, overseen and produced by Billy. Creativitycomes naturally to him; having worked for SM Stitches, a needlepoint business focused on hand painted
and embroidered items.

 “Creativity is part of who I am, and now my Instagram account is an outlet I have to express my original ideas, as well as visuals of the food products I’m proud to make,” he says, adding his products have “gourmet flavors with quality ingredients.”

This spring, Billy’s products are expected to fan out to a hundred stores and supermarkets in the area.The Kashrut is twofold – Star-S under Star-K(Star-S is a division of Star-K for Beit Yosef meat products), and Arugat Haboshem from Rabbi Taub in Baltimore. Currently, the flavor offerings are Sesame Teriyaki, Apricot Corned Beef, Honey Sriracha, and Cranberry Pastrami. Soon to launch are tamarind and maple bourbon.

“I’m trying to have fun with it, and stand out and give people opportunities to try interesting flavors,” Billy adds. “I hope to inspire other creative entrepreneurs in
the community.”

“I’m trying to have fun with it, and stand out and give people opportunities to try interesting flavors. I hope to inspire other creative entrepreneurs
in the community.”