Our Story
Not Your Average Jerky
Bogeys Beef has earned its place at some of America’s most celebrated golf clubs, courses, and resorts.
Today, you’ll find Bogeys Beef at more than 50 of the country’s Top 100 golf courses, alongside legendary destinations including Oakmont, Oak Hill, Torrey Pines, The Breakers, Sea Island Resort, Whistling Straits, Bandon Dunes, Chambers Bay, and many more.
That didn’t happen by accident.
Bogeys Beef won over executive chefs at some of the most exclusive clubs and resorts in the country—professionals who are routinely presented with new products and jerky samples.
They’ve tasted the competition. They know quality. And time after time, they chose Bogeys Beef.
We earned our place one tasting, one chef, and one account at a time.
Built to Be Different
Bogeys Beef began with Doug Bogumill experimenting with sauces, spices, rubs, and homemade jerky recipes. A gifted dehydrator turned that curiosity into a serious craft, and friends and family kept asking for more.
Grayson Gordon saw the opportunity to build something larger around Doug’s recipes. Together, they began turning a favorite homemade snack into Bogeys Beef.
Our exceptionally tender texture and bold, unmistakable flavor separate Bogeys Beef from ordinary mass-market jerky. It is a distinctive, premium product made for people who want something memorable—and something they cannot simply pick up everywhere else.
Premium Taste. Everyday Fuel.
On the course, on the trail, at the office, or on the road, Bogeys Beef delivers satisfying flavor wherever the day takes you.
Give Bogeys Beef a try. We’ll let the beef do the talking.
