Today, beef jerky. Tomorrow … “The possibilities are endless,” said Bobby Kokinda who, along with partner Shannon Nault, is all in with Ocean Beach Meat Company. “If it exists, we can make it happen. We can get absolutely anything.”
“If somebody has the meat, and they want it prepped and cooked — we’ll do it,” said Nault about their online retail meat sales business run out of their OB home since mid-June. 
“We’re actually registered as a mobile food service,” added Kokinda.
Jerky would seem a slim thing to hang your hat on. But not if it’s done right. OBMC claims their jerky, and all their meats and other products as well, are a cut above. 
Why?
“There’s no preservatives, no junk,” said Nault. “It’s not like chewing on a piece of aged leather. Ours is not like anybody’s else’s.”
“It actually tastes like meat,” said Kokinda.
OBMC carries eight flavors of jerky — smoked OG, black pepper, three-pepper, hot stuff, kalbi and brisket rub — $5 for a 2-ounce bag.
And if you like OBMC’s jerky, you’ll like their other products too.
“Bobby does ribs that do not require sauce,” said Shannon. “They literally melt in your mouth. Then we have bacon-wrapped chicken.”
Ribs sell for $10 a half rack, $20 for a full rack. Brisket burnt ends are $10 for a half-pound, $20 a pound. A full bacon-wrapped chicken is $25.
Bobby shared his process for processing and distributing meat.
“With jerky, the main thing is keeping everything cold, even the marinade, before you put it in the dehydrator at 160 degrees,” he said. 
Bobby noted experimentation is also key. “Every time we’ve cooked, we do a little more,” he said. “We test the waters.”
The fledgling company’s turnaround times are also quick.
“If we advertise 10 racks of ribs, or 10 pounds of brisket burnt ends, within half an hour or 45 minutes of us posting that, we’re sold out,” said Shannon.
The price is right too at OBMC.
“We’ve been told our prices are very reasonable,” said Shannon. The first-time entrepreneurs are still working things out.
“It’s just been baby steps, but everything is happening,” noted Bobby.
Part of their early success comes from their simple business model.
“It’s not glitzy. It’s not glamorous,” said Shannon. “It is what it is.”
Their business logo is a cow’s head between two cleavers.
“We do all the prep in kitchens and then we package and put everything together,” said Shannon. “We’re looking for a local kitchen here in OB, that doesn’t use theirs at certain times, where we can come in. We hope by this time next year, we’ll have a storefront.”
“If there’s a local kitchen here that reads this and wants to help us out, we’ll pay a bit of your rent,” said Bobby. “Let’s work together. Let’s make something happen.” Ocean Beach Meat Company
619-405-8678
www.obmeatco.com