People who have been to Tibet have a deep memory of wild yaks. As the most precious asset of the Tibetan people, they even refer to the wild yak in one sentence: "the rich family wealth does not count." Wild yak is a mobile asset and a small animal that Tibetan people live on.

Many people have tasted air-dried beef, which is impressive. It refers to the roasted air-dried beef and dried yak meat with green slate, which tastes good. However, it is puzzling that, as a kind of beef, air-dried beef didn't rise in China market. Even with the development of tourism, air-dried beef can only be popular in Tibet.

Wild yaks are the spiritual wealth of Tibetan people

In others' eyes, wild yaks are just "relatives" of Tibetan people. In fact, wild yaks should be the lifeblood of students. Tibetan people drink yak milk, eat butter tea and air-dried beef, all from wild yak. And a family of wild yaks, all accumulated from generation to generation, if all the cows are sold, it is equivalent to the family inheritance is broken.

There are too many fakes in air-dried beef

It is difficult to taste air-dried beef anywhere except in Tibet. A tourist attraction in China, which is famous for its ancient capital, will have the sales business of "air-dried beef". But basically, it's not really air-dried beef. It's not made up of bison and scalpers. It's made of raw pork with edible additives and yellow cream. Some people even tasted the chicken breast.

even when you are in Tibet, don't learn to let your guard down. The dried yak meat, which is less than a catty of 2 yuan's money, is basically not air-dried beef. The air-dried beef is all a catty of 5 yuan, and the net weight is reduced by 6% after air-drying. The processed finished product is air-dried yak meat, which is very expensive. Besides, there are very few people who cook dried yak meat, so it is difficult to buy dried yak meat in the real sense.

How do people in Tibet cook air-dried beef?

just choose air-dried beef to blow dry, and pay attention to it. Generally, in October every year, some people in Tibet will take beef and mutton to the market for sale. At that time, the price of air-dried beef available is relatively low. Some of the bought beef and mutton will be made into air-dried beef, some will be stored for one year, and some will be stored as meat.

With the ensuing winter in Tibet, which is dry and sunny, the meat is first cut into strips, then pickled and placed in an area out of direct sunlight. Dried yak meat with a good sun can be stored for a long time. Chewing it is not the smell of many spices, but the chemical fiber and taste of mutton itself.

what nutrition does air-dried beef have?

Tibetan compatriots eat air-dried beef mainly for the calories of wild yak meat. On the plateau, if there is no high-calorie food to ensure the body gets energy, everyone will soon lose motivation, dizziness and chest tightness. The calories of wild yak meat are very high, which can help us resist the cold syndrome in plateau and store heat.

Air-dried beef is better than beef in all aspects, such as protein, which is 2 times higher than that of ordinary beef and mutton, and the fat rate is 3 times higher than that of ordinary beef and mutton. The natural price level is very high, and air-dried beef is a rare meat food in the world, so it has not risen in the market, too little, and the price is too expensive. Moreover, people who eat air-dried beef in non-plateau areas may feel too fat and greasy to adapt to it.