The selection of a suitable beef portion is paramount to producing high-quality dried meat. Certain portions, due to their inherent lean muscle structure and minimal fat content, yield a more desirable texture and shelf-life in the finished product. An example would be meat derived from the flank or round areas of the animal.
Employing the appropriate starting material greatly enhances the final products palatability and reduces the risk of spoilage during preservation. Historically, lean muscle tissue has been preferred for preservation techniques such as drying, as fat content significantly reduces the duration for which the foodstuff remains edible and safe for consumption. The proper selection process ensures a desirable texture and a prolonged storage lifespan.