High Protein Beef Snacks

Drying meat under natural temperatures, humidity and circulation of the air, including direct influence of sun rays, is the oldest method of meat preservation. It consists of a gradual dehydration of pieces of meat cut to a uniform shape that permits the equal and simultaneous drying of whole batches of meat. The secret of correct meat drying lies in maintaining a balance between water evaporation to the meat surface and migration from the deeper layers.

All our products are made from Irish beef, traceable to the farm. It is a high priority that raw material for the manufacture of dry meat is examined carefully for undesirable alterations such as discoloration, hemorrhagic spots, off odours, manifestation of parasites etc. Because meat is always consumed slightly salted, the raw material is pre salted before drying. This procedure not only contributes to a more tasty product, but also desirable from a technological and hygienic standpoint.

In many countries, “semi dry” products such as un smoked and smoked raw hams (e.g. Parma ham, jamon serrano or smoked hams of the Central European type), un smoked or smoked dry sausages (e.g. salami, dry chorizo) or dried cured beef (Bundnerfleisch of Switzerland) are not only popular because of the product’s durability but particularly because they are delicious, high quality meat specialities.