Local beef jerky business Nick’s Jerky donating 50% of profits to mental health support

Two businessmen have put their heads together in the name of mental health to create a social enterprise that leaves punters with a tasty snack and the knowledge their money is going toward helping others.

Kwinana Meat and Poultry owner Adam Grizich and Accumulate Accountants and Business Advisors director Greg Mawer have created Nick’s Jerky after recognising both shared a passion for food and putting good back into the world.

Named in honour of Mr Grizich’s late friend, Nick, the social enterprise donates 50 per cent of its profits to mental health support organisations Beyond Blue and Mawer Money.

A brainchild of Mr Mawer, the Mawer Money vision is to ensure that every person in the country has a basic level of financial literacy.

“We wanted to do something to make a difference, so we made the decision to become a social enterprise to do our part with a mandate to donate 50 per cent of our profits to organisations helping with mental health,” Mr Grizich said.

Nick’s Jerky is made locally in small batches and is dehydrated in-store at Kwinana Meat and Poultry.

Mr Mawer and Mr Grizich have tried and tested countless iterations to make what they believe to be Australia’s best beef jerky.

There are 12 varieties of Nick’s Jerky available, including unique flavours such as Maple Bacon, Tequila & Lime, Vegemite and American Sting, a blend of bourbon, honey, ghost peppers and a few other secret ingredients.

The pair also recently launched their online store after a successful crowdfunding campaign and are offering jerky subscriptions for the truly jerky-obsessed.

To find out more, visit the Nick’s Jerky website or follow on social media.

Lifeline 13 11 14

Beyond Blue 1300 224 636