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Smoked string cheese and smoked beef sticks

Common questions

Is Smoked string cheese and smoked beef sticks healthy?

Smoked string cheese and smoked beef sticks scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This product contains beneficial ingredients like pasteurized part skim milk and cheese culture, which provide protein and calcium.

How processed is Smoked string cheese and smoked beef sticks?

Smoked string cheese and smoked beef sticks is NOVA Group 3: Processed Foods.

Which ingredients drive Smoked string cheese and smoked beef sticks' score?

In Scout's ingredient-by-ingredient analysis, Pasteurized Part Skim Milk, Cheese Culture, Beef count in its favor; Dextrose, Sugar, Sodium Erythorbate are flagged as ingredients of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Smoked string cheese and smoked beef sticks

Country Fresh Meats
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 4
Harmful ingredients 4
Category Cheese
Summary

This product contains beneficial ingredients like pasteurized part skim milk and cheese culture, which provide protein and calcium. However, it also includes dextrose, sugar, and sodium nitrite, which are concerning due to their potential health impacts, such as increased blood sugar levels and the formation of nitrosamines. The product is processed, which limits its score due to the presence of these additives and preservatives.

Key ingredients 13

Pasteurized Part Skim Milk
Good

Quality dairy source providing complete protein and calcium.

See more about Pasteurized Part Skim Milk →
Cheese Culture
Good

Beneficial live bacteria used in traditional cheese fermentation.

See more about Cheese Culture →
Beef
Good

Whole food protein source providing essential amino acids and nutrients.

See more about Beef →
Lactic Acid Starter Culture
Good

Beneficial culture used for safe meat fermentation and preservation.

Salt
Neutral

Standard culinary salt used for flavor enhancement and preservation.

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Enzymes
Neutral

Natural agents used to curdle milk during the cheese-making process.

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Water
Neutral

Essential moisture used in processing.

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Flavors
Neutral

Added components to enhance the taste profile.

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Granulated Garlic
Neutral

Natural spice used for seasoning.

See more about Granulated Garlic →
Dextrose
Bad

Refined added sugar.

See more about Dextrose →
Sugar
Bad

Refined added sugar.

See more about Sugar →
Sodium Erythorbate
Bad

Synthetic antioxidant and curing accelerator used in processed meats.

Sodium Nitrite
Bad

Chemical preservative and curing agent commonly used in processed meats.

See more about Sodium Nitrite →

Processing

Group 3 · Processed

Processed Foods

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