Field Trip Original Meat Stick: Nutrition & Labelgrade C+ (65/100)
C+ 65 / 100 — Notably cleaner than mainstream beef jerky: no sodium nitrite (cultured celery powder used as a natural nitrate source for curing), no MSG, no maltodextrin, no smoke flavor synthetics. The trade-off vs Jack Link's is fewer flavor bells and higher cost per ounce. Sodium is still high (857 mg per 100 g), but ~56% lower than Jack Link's per 100 g (1929 mg). Beef + pork blend gives slightly higher fat content than pure-beef jerky.
🛒 Buy on Amazon →The short answer
Field Trip Original Meat Stick delivers 8 g of protein for 90 calories in a single 1 oz (28 g) stick — about 29 g of protein per 100 g, right alongside plain cooked chicken breast. The pitch is the label: no sodium nitrite, no MSG, no maltodextrin, no synthetic smoke flavor, cured instead with cultured celery powder. It earns a C+ (65/100) — held back, like every meat stick, by sodium, and dinged a little extra by the fat that comes with a beef-and-pork blend.
Why the C+
| Dimension | Grade | Score | Why |
|---|---|---|---|
| Protein density | A | 93 / 100 | 29 g per 100 g — matches plain cooked chicken breast |
| Ingredient quality | B- | 72 / 100 | ~13 ingredients, all recognizable: beef and pork, two sugars, sea salt, spices, cultured celery powder. No MSG, no sodium nitrite, no maltodextrin, no synthetic smoke flavor |
| Sugar load | A | 92 / 100 | 3 g per stick (11 g per 100 g); 2 g added from brown and cane sugar in the cure |
| Saturated fat | C- | 59 / 100 | 7 g per 100 g — elevated, and the beef-plus-pork blend is why |
| Sodium load | F | 22 / 100 | 240 mg per stick, 857 mg per 100 g — high on an all-foods scale, even though it’s low for the category |
| Fiber | F | 30 / 100 | 0 g, unavoidable for a pure meat product |
Two of those F’s tell the real story. The fiber F is structural — no meat has fiber, and the formula doesn’t pretend otherwise. The sodium F is the honest one: salt is what cures the meat and keeps it shelf-stable, so 857 mg per 100 g is high in absolute terms even though it’s among the lowest you’ll find in a cured stick. The mild surprise is the C- on saturated fat: most jerky scores well here, but the pork in Field Trip’s blend pushes fat up where pure-beef sticks stay lean.
The cleaner-label trade-off
Field Trip is built as the answer to the convenience-store jerky aisle, and the ingredient list is where it earns that. Set it against its closest mainstream rival, Jack Link’s Original Hickory:
| Field Trip (this stick) | Jack Link’s Original Hickory | |
|---|---|---|
| Protein per 1 oz | 8 g | 12 g |
| Protein per 100 g | 29 g | 43 g |
| Sodium per 100 g | 857 mg | 1,929 mg |
| Saturated fat per 100 g | 7 g | ~2 g |
| Curing / flavor | Cultured celery powder, spices | Sodium nitrite, MSG, maltodextrin, smoke flavor |
The split is clean. Field Trip wins decisively on what’s not in it — no MSG, no added sodium nitrite, no maltodextrin, no synthetic smoke — and on sodium, where it runs roughly 56% lower per 100 g. Jack Link’s wins on protein efficiency, because pure dehydrated beef concentrates more lean mass per gram than a moister beef-and-pork stick, and it stays leaner on fat. The two end up just two Labelgrade points apart (66 vs 68): you’re trading 4 g of protein per ounce and some saturated fat for a much shorter, cleaner ingredient line and half the sodium.
The nitrite question, answered honestly
“No nitrites” is the headline most cleaner-label sticks lean on, and it deserves a precise answer. Field Trip adds no sodium nitrite — the synthetic curing salt — but it does use cultured celery powder, which is naturally rich in nitrate. During fermentation and curing that nitrate converts to nitrite and does the same preservation job. So the cured-meat chemistry is intact; what’s different is the source (a vegetable concentrate rather than a lab salt) and the absence of the other synthetic additives that usually ride along with it. If your reason for avoiding nitrites is the additive cocktail and the processing, Field Trip is a genuine step cleaner. If it’s nitrite exposure itself, the end product is broadly comparable to other naturally cured meats.
Where it fits
Field Trip is the better-for-you stick to keep in a bag, glovebox, or desk drawer when the alternative is gas-station jerky: 8 g of real-meat protein, a label you can read end to end, and no MSG or synthetic curing salts. The honest caveats are price — it costs more per ounce than Jack Link’s — and sodium, which makes it a snack rather than a daily protein staple. If you want maximum protein per bite or you’re counting saturated fat closely, leaner pure-beef jerky edges it; if you want the cleanest formulation in the category, this is it.
Ingredients
Beef and pork, water, brown sugar, cane sugar, encapsulated citric acid, sea salt, black pepper, cultured celery powder (celery powder, sea salt), granulated garlic, red pepper, coriander, white pepper, encased in a beef collagen casing. (Verbatim from the USDA Branded Foods entry, FDC 2651946.)
Where to buy
Affiliate links — we may earn a commission at no extra cost to you. The Labelgrade score is independent of affiliate relationships. More.
🔬 Compare this product side-by-side with any other →
Quick Facts
Per serving · 1 stick (28 g)
See how this fits your day — protein calculator · macro calculator
Full nutrition facts
| Nutrient | Per Serving (1 stick (28 g)) |
|---|---|
| Calories | 90 |
| Protein | 8g |
| Total Fat | 6g |
| Saturated Fat | 2g |
| Trans Fat | 0g |
| Total Carbohydrates | 3g |
| Dietary Fiber | 0g |
| Total Sugars | 3g |
| Added Sugars | 2g |
| Sodium | 240mg |
| Cholesterol | 30mg |
| Calcium | 0mg |
| Iron | 0.4mg |
| Potassium | 140mg |
Scope: This page applies specifically to Field Trip Original Meat Stick (1 oz (28 g)) · UPC 0854966005520. Other sizes, flavors, or formulations may differ.
How this fits each diet
Each score is computed from the same USDA nutrition + ingredient data, against the published rules of each diet. They tell you "does this food fit this diet" — not whether the diet is right for you.
contains animal-derived ingredients
contains meat, fish, or gelatin
no wheat, barley, rye, or malt detected in USDA ingredient list
Frequently Asked Questions
How much protein is in a Field Trip Original Meat Stick?
8 grams of protein per 1 oz (28 g) stick (USDA FDC 2651946) — about 29 g per 100 g, comparable to plain cooked chicken breast. One stick is a 'good source of protein' (16% of the 50 g Daily Value); two sticks deliver 16 g and clear the 20% 'high in protein' bar.
Does Field Trip contain nitrites?
None are added directly — there's no sodium nitrite on the label. Field Trip cures with cultured celery powder, which is naturally high in nitrate that converts to nitrite during fermentation and curing. It's the same mechanism behind 'no nitrites added' deli meats, so the cured-meat chemistry still happens; what changes is the source and the absence of synthetic curing salts.
Does it contain MSG?
No. There is no monosodium glutamate on the ingredient list — the savory flavor comes from black pepper, garlic, coriander, red and white pepper. Jack Link's, by contrast, lists MSG as a flavor enhancer.
Why is a beef-and-pork stick higher in fat than pure-beef jerky?
Field Trip blends beef with pork, which carries more intramuscular fat than lean beef round. The result is 6 g of total fat and 2 g saturated per stick (7 g sat fat per 100 g), versus Jack Link's drier, leaner 0.5 g saturated per ounce. It's the one dimension where the traditional jerky actually scores better.
How does Field Trip compare to Jack Link's?
Cleaner label, lower sodium, but less protein per bite. Field Trip drops the MSG, sodium nitrite, maltodextrin and synthetic smoke flavor Jack Link's uses, and runs 857 mg sodium per 100 g against Jack Link's 1,929 mg — roughly 56% lower. Jack Link's counters with 12 g protein per ounce (vs 8 g) and less fat. Overall they land two Labelgrade points apart (Field Trip 66, Jack Link's 68).
Is it keto-friendly?
Marginally. Each stick has 3 g total carbs, of which 2 g is added sugar from brown and cane sugar used in the cure. That's fine for relaxed low-carb eating but more than a true zero-sugar meat stick — strict keto users tracking every gram may want a sugar-free option.
Why does it score an F on sodium if it's lower than jerky?
Salt is doing the curing, so 240 mg per stick (857 mg per 100 g) is still high in absolute terms — the F is graded against an all-foods scale, not against other jerky. It's the best-in-class sodium for a cured meat stick, which is exactly why it still lands below most jerky despite the failing grade.
When was this data last verified?
2026-05-27, against USDA FoodData Central FDC 2651946 and the Field Trip product page. Macros are similar across the Original line; the Grass-Fed line runs slightly leaner. Always check the package you buy.