Air-dried beef and mutton

Air-dried beef and mutton

　　Tibetans enjoy eating air-dried beef (or mutton). The drying process is generally carried out in winter, usually towards the end of November when temperatures are quite low, often below zero. The beef or mutton is cut into pieces and hung in a cool, shaded area to air-dry and remove moisture. Tibetans cut the meat into small chunks, thread them onto skewers, or hang them in bamboo baskets under the eaves of tents or houses. After March of the following year, the well-dried meat is taken down to be roasted or eaten raw. It is tender yet chewy, with no bits getting stuck between the teeth. In Tibet’s high-altitude and cold regions, food is less prone to spoilage or mold. By removing moisture, the meat is both preserved and kept fresh. To this day, the tradition of eating air-dried beef remains very popular. The meat has a crisp texture and a unique flavor that leaves a lasting impression.