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HomeFarming NewsCompany turning cowhides into edible snacks  
Catherina Cunnane
Catherina Cunnane
Catherina Cunnane hails from a sixth-generation drystock and specialised pedigree suckler enterprise in Co. Mayo. She currently holds the positions of editor and general manager at That's Farming, having joined the firm during its start-up phase in 2015.
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Company turning cowhides into edible snacks  

As demand for leather plummets due to cheaper alternatives in the US, thousands of cowhides are being thrown away daily.

Instead of doing so, Holy Snacks’ founders are working with farmers to reduce their waste and transform beef skins into a nutrient-dense snack.

Co-founder, Javon Bangs, explained: “Sustainability was our focus from day one. By upcycling cowhides, we’re reducing waste and emissions, so we have a strong planet for future generations.”

Grass-fed beef skins 

Holy Cow makes its one-of-a-kind beef rinds from 100% grass-fed beef skins which they source from sustainable, regenerative farms throughout the Pacific Northwest.

Currently, Holy Cow’s Holy Snacks come in four flavours: chilli & sea salt, lime zest, hot pepper and unsalted.

According to the company, the products contain 8g of protein, 7,000mg of Bovine Collagen, 0 carbs (keto & paleo-friendly), 80 calories and are rich in beneficial amino acids.

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The founders of Holy Snacks also set out to attack another huge problem, a bankruptcy crisis, impacting many small farms across the United States.

In the Pacific Northwest, there was a 109% increase in farm bankruptcies from 2019 to 2020. The company believes this is only set to worsen as small farms struggle to stay afloat during the Covid-19 pandemic.

“By partnering with small farms for sourcing, we are setting out to help them generate revenue from a waste product and gain their economic independence back,” said Javon.

Co-founder Nikk Wong, said: “Everything is connected. Our communities thrive when its members work in tandem to protect each other and future generations.”

“We believe this can be achieved by encouraging healthy eating habits and supporting small businesses, whom adopt sustainable practices.”

“We have found a food category that has yet to be explored, one in which improves the health of our customers, our economy, and our environment,” Wong concluded.

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