I grew up in Argentina, where steak finds its way onto the plate almost every day. Then I moved to NYC—long workdays, longer workouts—and the hunger hit harder than ever. I reached for “high-protein” snacks, but jerky felt like shoe-leather and birthday-cake protein bars tasted like lab experiments. So I did what any homesick carnivore would: sliced steak super thin, dried it till it crisped, and kept the ingredient list to four words I can pronounce. Rodeo Snacks was born.