Shipping & Returns
How Ridge & Range shows up.
And what happens if it doesn't.
The plain-English version of where the bags go, how they travel, and what we do when a bag misses the mark. No legal copy, no fine print — just a maker answering the questions we hear every week.
Before the Details
The same promise, on every bag.
Everything below comes back to those three lines — to the recipe we publish on the bag, and to the maker who actually picks up the email.
U.S.-raised beef, bison, and venison
Imported meat, mystery additives
Real ingredients you can read
Pasture-raised American cattle, processed by a domestic co-packer we vetted end to end — we'd rather put that on the record than dress it up. The bag in your hand came from a real decision tree, and we're not trying to hide any part of it.
Shipping Scope
Nationwide, and only nationwide.
We ship to every U.S. state and to D.C. Because we only use U.S.-raised meat and only ship within the U.S., there's no cross-border timing or hold to plan around — bags ride USPS or UPS ground out of our kitchen.
We make jerky in small batches, so most orders leave the kitchen within a few business days of landing. Once the bag is on the truck, standard ground gets it around the country in days, not weeks.
Days in transit for a specific address? A delivery-by date for a gift? A shipping quote before you place the order? Email us and we'll quote.
Packaging
How a bag leaves the kitchen.
Every bag is sealed at the line, packed to ride a standard parcel, and handed to the carrier ready for the trip. There's no refrigeration, no cold pack, no special handling to worry about — see the next section for why that's safe.
Questions about the box, the inner seal, or weight for a specific order? Drop us a line.
Ambient Storage
Shelf-stable in transit. Cool and dry at home.
Short version: Ridge & Range jerky is shelf-stable ambient— it does not need a reefer, a cold pack, or any chill chain in transit. Your bags ride the truck just like any other parcel, and they'll be fine on the porch when they arrive.
That's possible because we keep the recipe clean and the moisture right at the line, with no artificial preservatives. Once the bag is in your hands, keep it sealed, cool, and dry. Unopened, it stays good on the shelf for months. Popped open, refrigerate it and eat it within a few weeks — and don't leave it baking on a dashboard.
A real person will answer any per-batch or seasonal storage question. Email us.
Returns & Exchanges
If a bag doesn't live up to the label, we make it right.
What we cover
Tough, dry, off-flavor, anything that wouldn't pass our own taste test. If a bag misses the mark for any reason that has to do with how we made it, the fix is on us — no paperwork, no fine print.
What isn't covered
Bags that already got eaten, opened-and-finished, or sat in a hot car all summer and arrived off because of how they were stored. Bottom line: if our kitchen missed it, we own it. If storage did, we'll still talk, but the full replacement isn't the default.
How to start
Email us. Optionally include a photo of the bag and the batch code printed on the back — that lets us trace the run and flag anything else from the same day. From there, the team decides case by case: a replacement, a refund, or credit toward the next order.
Window specifics, return shipping labels, and the exact next step are worked out by email — we'll send them once we know what we're looking at.
Send Us a Note
Questions about shipping or a specific order?
Drop the basics below and we'll get back to you with a real answer — usually within a business day, occasionally faster when we're between batches.
- Schedule & cost— a delivery-by date for a gift, a transit window for a specific address, or a quote before you place the order.
- Returns & exchanges — a bag that didn't pass your taste test or ours, with a photo and the batch code from the back of the bag.
- Storage & shelf life — a per-batch question, a recipe idea, or a way you're planning to use the jerky.
Prefer Email?
Or just hit reply on the inbox.
If a form feels like too many steps, the inbox is wide open — a real person on our team reads it, the same person who actually eats the jerky.