Chris Whitehair - 12 Jun 2025 Form 4 Insider Report for STRYVE FOODS, INC. (SNAX)

Source evidence Original filing metadata and source links for verification. 4 source fields
SEC form
4
Accepted by SEC
16 Jun 2025, 18:09:26 UTC
Prior SEC filing
05 Feb 2025
Source filing
View source filing
Reporting owner 1 detail
Reporting owner signature
/s/ Chris Whitehair by John J. Wolfel, Power of Attorney

Key filing fact

Chris Whitehair filed Form 4 for STRYVE FOODS, INC. (SNAX) on 16 Jun 2025.

Key facts

  • This page summarizes Chris Whitehair's Form 4 filing for STRYVE FOODS, INC. (SNAX).
  • 1 reported transaction and 0 derivative rows are listed below.
  • Accepted by SEC: 16 Jun 2025, 18:09.

Change

  • Previous filing in this sequence was filed on 05 Feb 2025.
  • Current net transaction value: $0.

Research use

  • This tells you what this filing adds before you inspect full transaction and derivative tables.
  • You can trace every row back to the original SEC filing document.

Evidence

Filed on Form 4

Ownership activity is grounded in SEC Form 4 disclosures.

View source filing

Reporting Owners (1)

CIK 0001730700 Primary reporting owner

Whitehair Chris

Relationship
Director
Address
C/O STRYVE FOODS, INC., POST OFFICE BOX 864, FRISCO
Signature
/s/ Chris Whitehair by John J. Wolfel, Power of Attorney
Signature date
16 Jun 2025

Reported non-derivative transactions

Shares, units, or other non-derivative securities reported in this filing.

SNAX transaction

Class A Common Stock

Award

Transaction value
$0
Shares
+5,500
Change %
+57%
Price
$0.000000
Shares after
15,088
Date
12 Jun 2025
Ownership
Direct
Footnotes
F1
* marks a reported price that did not pass the local price check.

Additional SEC filing notes

Filing notes and footnotes

Explanation of responses 1 footnote

Footnote F1

Award of restricted stock under the Stryve Foods, Inc. 2021 Omnibus Incentive Plan. Shares vest in equal increments of 5,500 shares on June 30, 2025, September 30, 2025, and December 31, 2025, subject to continued service.

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