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US consumers are eating more beef than they have in a decade and as the demand for leather plummets due to cheaper alternatives, millions of cowhides are being thrown away annually. 

What was once a main source of income for small farmers is now costing them money to be thrown away in landfills. This is a pain-point affecting the cowhide industry and it's important to address critical waste issues like by attempting to elevate cowhides to their highest and best use. Instead of throwing away cowhides we're working with small farmers to reduce their waste output and transform cowhides into an environmentally friendly, tasty, and nutrient-dense snack, beef rinds!


In the past, beef skins have accounted for 50% of the value of the animal's by-products, this has since fallen to about 5%. There are many skins that have no value, so they're forced to throw a natural product in the garbage. We’re setting out to help small farmers generate more revenue from a waste product and gain some of their economic independence back.

Our one-of-a-kind beef rinds are made from 100% grass-fed beef skin sourced from sustainable, regenerative farms throughout the Pacific Northwest. Currently, Holy Cow Beef Rinds come in 4 flavors: Himalayan Spice, Lime Zest, Hot Pepper and Original. Containing:

• 8g of Protein
• 7000mg of Bovine Collagen
• 0 Carbs
• 80 Calories
• Rich in beneficial amino acids

We have found a food category that has yet to be explored, and one in which that will improve the lives of farmers and our environment alike. Not to mention the health benefits to our customers.

Would you try these as a healthier alternative to pork rinds? Possibly a replacement?

Meet us

javon bangs holy cow beef rinds co-founder

Hi all! My name is Javon Bangs and I'm one of the Co-Founders of Holy Cow. I grew up in rural Washington State and I'm an accountant by trade, but I have always been an environmentalist and foodie at heart. Sustainability was our focus from day one; when we saw a huge waste problem affecting the cattle industry we knew we needed to address this issue head-on. After talking to farmers in our area who are encountering waste issues, we decided to team up with them to eliminate their waste and boost their income by upcycling beef skins into beef rinds. We've spent countless hours perfecting our recipe and we are so excited to share this with you. If you ever want to reach us simply email one of us as we'd love to hear from you. You can reach me at: javon@holycow.eco

nikk wong holy cow beef rinds co-founder

Hello! My name is Nikk and I'd like to echo much of what Javon mentioned. By trade I'm a software engineer and I grew up in-between my family's farm in California and rural Washington State, where I met Javon. We are two high school buddies who are spearheading this mission against waste and would love for you to join us. We encourage any and all feedback so please don't hesitate to reach out to one of us. Happy snacking! Reach me at: nikk@holycow.eco