Our Story
It Started With a Roast
Years ago, my dad — Jess "Ben" Mellor — was asked to prepare 500 pounds of roast beef for our hometown community event in Cody, Nebraska. Dad was no stranger to feeding a crowd. He had served as an Army cook, and his love for food and feeding people never left him.
Faced with the challenge, he and my mom Patricia dove into what we now call a "seasoning frenzy" — pulling spices from the cupboard, experimenting until they struck the perfect balance. The result was a simple, handcrafted blend that enhanced the natural flavor of the meat without overpowering it, keeping it juicy and tender from the first bite to the last.
That roast was a huge hit. Dad received so many compliments that he continued preparing it for the annual community event for the next 30 years.
The Man Behind the Name
The name "Sandhill Ben's" tells you everything about who my dad was. Ben was what most people called him — a rancher through and through, rooted in the Nebraska Sandhills, one of the most unique and beautiful landscapes in America.
Dad and Mom were passionate ranchers who adored their cattle and horses. In our family of five girls, it was a running joke that Dad treated his cows better than his daughters! But that deep respect for quality meat shaped his entire philosophy: season to complement, never overpower. He never allowed us to put anything on our meat growing up except Sandhill Ben's Seasoning — because it enhances the natural flavors, it never masks them.
Word of Mouth
For nearly twenty years after that first community roast, people began stopping by just to ask for his seasoning. Dad was always happy to mix up a fresh batch and give it away. We didn't realize it at the time, but he was our best marketing agent — and he never went anywhere without a case of seasoning in the trunk of the car.
After about twenty years of sharing it freely, we — his five daughters — along with friends and neighbors, finally convinced him to bottle it and sell it. With guidance from the University of Nebraska-Lincoln's Entrepreneurship Department, my parents found a food processor to bottle the seasoning and began converting the recipe from kitchen measurements to commercial quantities.
Taking It to Nebraska
Once production was underway, my parents hit the road. UNL suggested they approach Hy-Vee, known for supporting Nebraska-made products. That led to their first placement at the Hy-Vee on 50th and O Street in Lincoln — a store that still carries Sandhill Ben's today.
Closer to home in Valentine, local grocery stores became some of their biggest champions. One owner was a longtime friend of Dad's, and they both loved supporting local business. Those stores still carry our seasoning today and remain among our most loyal retail partners, stocking both our 6 oz and 26 oz bottles.
From Concession Stand to Community Sampling
Since Dad always felt more at home around fellow ranchers and farmers, my parents signed up for a booth at the Bassett Ranch Expo. For the first two years they ran a concession stand, grilling hamburgers and pork chops seasoned with Sandhill Ben's. The food was a hit — but they quickly realized that running a busy kitchen left little time to actually talk to people about the seasoning itself.
So they made a smart shift. Instead of running a concession, they focused on sampling — handing out bite-sized seasoned burgers and engaging directly with people. This simple change made all the difference. People could taste the flavor, ask questions, and take a bottle home.
The success at Bassett opened the door to other farm and ranch shows including the Black Hills Stock Show, the Nebraska State Fair, and a variety of craft fairs, where they continued building relationships and growing the brand one sample at a time.
At the Denver Stock Show — where Dad was showing bulls — they didn't even have a booth. But around 6 p.m. Dad would fire up his grill, and the smell alone drew people in. He made many friends, shared stories, and sold a few bottles of seasoning too.
What Makes Our Seasoning Different
Sandhill Ben's is crafted with natural ingredients and contains no MSG, no preservatives, and no artificial flavors. We use kosher salt, which grips the meat better and delivers a cleaner, less salty taste — allowing you to season generously without overpowering your dish.
Our blend contains approximately 50% salt, compared to the 75–90% found in typical seasoning salts. That means more real flavor in every jar, and a healthier choice for your family's table.
We offer two sizes — a 6 oz bottle perfect for everyday home cooking, and a 26 oz bottle ideal for frequent grillers, caterers, and anyone who just can't get enough.
Carrying the Legacy Forward
I lost my dad during COVID, and not a day goes by that I don't think of him — standing there with a little smile on his face, handing someone a bottle of Sandhill Ben's Seasoning.
By day I work as a software engineer, but my love for cooking and this brand keeps me deeply involved in everything we do. About ten years ago I started helping Mom and Dad at the Nebraska State Fair. As I kept working alongside them, my passion grew into something I hadn't expected — and now I carry it forward every day, proud to continue what Dad started in that kitchen in Cody nearly fifty years ago.
From our family to yours — we hope you enjoy every bite.
—Terri Mellor