I think there is another way to eat beef besides hoarding, which is also y popular, and that is to air-dry it and then eat it directly, or to process it again, which tastes so good. Beef jerky will go through high temperature, curing and other processes during processing, so it will lose some of the original nutrients of beef. For example, during the process of making beef jerky, some of the rich vitamin C contained in the beef will disappear with the high temperature. Therefore, in terms of nutritional value, beef in stir-fry is not overly processed and does not lose much in terms of nutrient types and content, and has a higher nutritional value than beef jerky. Therefore, although beef jerky is delicious and nutritious, but the nutritional value is not as good as beef that has not been made through multiple processes, we can not eat beef jerky as a dish. Beef jerky nutrients are still relatively retained, but the same, beef jerky cholesterol and fat content is also very high, so it is not suitable for nourishment, each time you eat, remember not to overdo it. Nutrition experts suggest that it is best not to eat more than 50 grams of beef jerky a day, otherwise it is not only easy to get fat, but also prone to some health problems.1, Qinghai air-dried hand-torn yak jerky

The ecological environment of Qinghai is particularly good, and the yak here is particularly suitable for the production of beef jerky. With good raw materials, and then cut it into strips for marinating flavor, and then the marinated air-dried for 72 hours, and finally roasted, the beef jerky flavor is strong, especially chewy. This Qinghai air-dried hand-torn yak jerky is particularly rich in meat flavor in your mouth, and by naturally air-drying it and then baking it, it maximizes the taste of the beef.

2, Inner Mongolia air-dried beef jerky

Chifeng City, Inner Mongolia, where the cattle raised for the Inner Mongolian steppe cattle, its meat will be tighter, the texture will be more powerful, the biggest feature of beef flavor is very strong. This beef after the entrance, spicy flavor is relatively strong, and is the kind of salty and spicy, so we eat, with a little bit of boiled water, eat some boiled water, you can taste the beef that natural flavor, eat in the mouth the more you eat the more flavorful, let a person aftertaste.

3, Tibet specialties air-dried yak meat dry

Tibet area farmed cattle, belonging to the yak, free-range semi-wild yak meat, the meat is quite delicious, when you use this yak meat to make beef jerky, you will find that the taste is a little bit different from the other, it is just the entrance to the time there is a kind of slight sweetness, and then it is the more you eat the spicier, the more spicy the more you want to eat, simply can not stop. Tibetan air-dried yak jerky, its raw materials are very authentic, plus the use of traditional technology, no additives, through the natural air-drying and become so the flavor is also relatively high quality, it is a collection of sweet, spicy, fragrant, numb, fresh and one, really let a person eat after a long time. Beef jerky is a dried product of beef, containing a variety of minerals and amino acids needed by the human body, moderate consumption of health benefits are many. Eating beef often and is not excessive consumption for some diseases also has a very good auxiliary therapeutic effect. The reason why beef jerky is so popular is not only because it tastes good, but also because it has a high nutritional value. Beef jerky contains a variety of minerals and amino acids needed by the human body, not only to maintain the chewy flavor of beef, but also can be stored for a long time without deterioration. Beef itself has a tonic, nourish the spleen and stomach, strengthen the muscles and bones, phlegm and wind, thirst and salivation effect, beef jerky is refined beef, but it is very good to retain the nutritional elements of beef.