Tibetan Food – Dried Beef and Mutton

Tibetan Food – Introduction of Dried Beef and Mutton

The dried beef and mutton is a very distinctive Tibetan food. In the end of every year, when the temperature is under zero, Tibetans will cut beef and mutton into pieces and hang them in shade places to dry them. In February and April of next year, the dried meat is very crisp and with special flavor.

In Tibet, you can taste dried beef and mutton everywhere. They are made up of fresh meat. It may scare you when you just hear this. In fact, the climate in Tibet is very dry, the meat can be dried very quickly, and the meat will not appear very tough or hard to chew. On this point, the taste of dried beef and mutton is more pure than cooked meat, and easier to chew. When you use Tibetan knife to cut the meat into pieces of died beef and mutton, the fat meat is white and the lean is red and bright. Dip the meat in chili sauce before sending into mouth, it is very crisp and flavorful. To have a cup of barley wine or butter tea, the taste will linger in your mouth for a long time.

Tibetan Food – Making Process of Dried Beef and Mutton

In the end of every year, almost in the end of December when the temperature is under zero, Tibetans will cut beef and mutton into small pieces to let it dried by wind, to remove its moisture and keep it fresh. Until February or March in next year, the dried meat can be used to grill or eat fresh. The taste is flavorful. The dried beef and mutton is with crisp meat quality and special flavor, and the aftertaste will linger in the mouth for long time.

Tibetan Food – Culture of Dried Beef and Mutton

Tibetans commonly like to eat meat, and mainly are yak meat and sheep meat. Tibetans almost kill animals in early of winter, when the yak and sheep are fat, which is useful for freezing in the cold winter. The way to kill animal is to stifle it, aiming at leaving blood in the animal. When kill sheep, first tie up its four legs, and then use short knife pierce into its heart. The ways of eating meat includes fresh meat, dried meat, fry meat, steam meat and so on. In the face of a piece of fresh beef or leg of lamb, Tibetans will unsheathe sharp Tibetan knife to cut at the most delicious part, and use the knifepoint to put the meat into mouth. People who often eat fresh meat is skillful, and with rhythm. Now, less people eat fresh meat, but dried beef and mutton is still very popular. The climate in Tibet is very cold, which can keep the dried meat for several times. The most famous Tibetan dried beef and mutton are produced around Yamdrok Lake. To eat the dried beef and mutton with pure ghee and chili powder will be an unforgettable experience in your life.