Xundian Beef Jerky

Xundian Beef Jerky

Xundian Beef Jerky is a protected geographical indication product.

Xundian Beef Jerky is a certified geographical indication trademark.

　　The Hui ethnic community in Xundian has long maintained the traditional handicraft of raising beef cattle and making halal beef jerky. Thanks to its delicious taste, ease of preservation and transport, and convenient preparation, Xundian beef jerky is highly favored by consumers.

　　The Hui people in Xundian have extensive experience raising cattle and sheep over the years. To make beef jerky that is both flavorful and visually appealing, it is essential to first raise strong cattle. Between the first and second lunar months each year, the Hui community begins purchasing older cattle or penning their own cattle that are about to be culled for feeding. They initially fatten the animals with tender grass, while also using appropriate traditional Chinese herbal medicines based on the cows’ dental age and physical condition to treat illnesses, strengthen the spleen and stomach, and boost appetite. Gradually, the cattle’s health improves, after which they are given finer feed such as broad bean flour and bran made from broad bean stalks. Experienced Hui elders also frequently groom the cattle, use straw bedding in the stables, and ensure the animals sleep comfortably. They often tell the younger generation, “A dry stable and full belly make cattle grow fat.” With careful rearing, even the weakest old cows gradually become sleek and plump under their care. When the Cold Dew solar term arrives, they begin slaughtering the cattle and making beef jerky.

　　Slaughtering the cattle is traditionally done by an imam according to Islamic custom. After bloodletting, skinning, evisceration, and splitting the carcass into front and back halves, the meat is hung up. It is then cut along the muscle seams into 24 pieces of “bone shist” (i.e., clean meat), which are laid out in a ventilated area to cool. The meat is then salted. Typically, 6% to 8% salt is rubbed into the meat, which is then placed in large clay jars for curing. The jar openings are tightly covered and sealed with thick paper or linen, and the meat is cured for 20 to 30 days before being taken out to air-dry until the surface becomes hard and takes on a chestnut color.

　　Each cow yields 24 pieces of beef jerky, or 12 pairs, each with its own name: lunchbox, inner thigh, sickle, fire fan, outer white, mortar mouth, charging mouth, chest, bony heart, melon seed, and two pairs of ribs. The ribs are further divided into first-cut and second-cut. Among them, “lunchbox” and “inner thigh” are considered premium, with tender meat that is easy to slice and can be either fried or boiled—especially delicious when pan-fried in sesame oil. The fried jerky slices are fragrant, crisp, and rich without being greasy, making them an excellent dish for banquets. The other cuts are slightly inferior; for example, the ribs, which are richer in fat and tendons, are delicious when stewed.

　　Xundian beef jerky is widely known and hits the market in large quantities during autumn and winter. In 1991, the county food company began developing and producing small-packaged beef jerky to meet market demand. With an investment of over 410,000 yuan, they purchased 240 clay jars, one semi-automatic slicer, two packaging machines, and built workshops and cold storage facilities. They started producing refined “Rende Brand” halal vacuum-packed beef jerky. Thanks to plastic bag vacuum packaging, the product is hygienic, fresh, attractively packaged, and convenient to eat. Upon hitting the market, it gained consumer approval and achieved strong economic and social benefits.