Salted and Dried Beef
Salted and dried beef is bovine meat that has been preserved by adding salt and removing moisture. It is commonly stored and transported in a dried form for extended shelf life.
Prices, specifications and international trade for salted and dried beef under HS 021020.
Salted and Dried Beef Price
Published reference · Jul 1, 2026
Salted and dried beef is quoted in USD/t at ITA. Historical customs values may differ from the headline reference.
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Italy led reported salted and dried beef exports in 2025, at $117M.
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Salted and dried beef grading factors include Salt content, Moisture level, and Color and appearance.
Grading Factors
Quality assessment for salted and dried beef considers Salt content, Moisture level, and Color and appearance.
- Salt content
The amount of salt determines preservation efficacy and flavor intensity. Too little salt risks spoilage, while excessive salt can make the product unpalatable or require soaking before use.
- Moisture level
Residual moisture affects texture and shelf stability. Lower moisture inhibits microbial growth but can lead to hardness, while higher moisture may result in a chewier product but increases spoilage risk.
- Color and appearance
A consistent deep red to dark brown color indicates proper curing and drying. Discoloration or uneven color may signal inadequate processing or beginning of spoilage.
- Fat content and distribution
The amount and marbling of fat influence flavor and mouthfeel. Leaner cuts dry faster but may be tougher, while moderate fat provides tenderness and richness but can become rancid if not properly stored.
Common Defects
Recorded defects for salted and dried beef include Surface mold, Rancidity, and Hard or brittle texture.
- Surface mold
Visible white, green, or black fungal growth on the surface, often due to high humidity or improper drying. It can indicate spoilage and may impart off-flavors.
- Rancidity
Oxidation of fats leads to a stale, cardboard-like or paint-like odor and taste. This occurs when the product is exposed to oxygen and light over time, especially in warm conditions.
- Hard or brittle texture
Excessive drying or low fat content can make the meat extremely hard, difficult to chew, and less palatable. This may result from over-drying or using lean cuts without proper moisture control.
Salted and Dried Beef Facts and HS Code
Salted and dried beef belongs to cattle and beef within protein and dairy. Its customs classification covers HS 021020.
Salted and Dried Beef HS Code
| Also known as | salted beef, dried beef, beef jerky |
|---|---|
| Product type | Intermediate |
| Form | Dried |
| Position in the chain | Processed |
| Category | Cattle and beef — Protein and dairy |
| HS codes | 021020 |
| HS6 description | Meat; salted, in brine, dried or smoked, of bovine animals |
| Quoted in | USD/t |
| Reference location | ITA |
Production & Handling
Salted and dried beef storage guidance: Store in a cool, dry, and dark place with low humidity. Once opened, keep refrigerated and consume within a short period to maintain quality.
Production and Storage
| Perishability | Low |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Store in a cool, dry, and dark place with low humidity. Once opened, keep refrigerated and consume within a short period to maintain quality. |
| Production methods | Farmed |
| Processing steps |
|
Packaging
Typical salted and dried beef packaging includes Vacuum-sealed pouch, Modified atmosphere pack, and Bulk bag with liner.
- Vacuum-sealed pouch
Removes air to slow oxidation and moisture loss, extending shelf life. Suitable for retail portions and long-term storage.
- Modified atmosphere pack
Replaces air with inert gases like nitrogen to reduce oxygen and slow spoilage. Common for sliced or portioned products in food service.
- Bulk bag with liner
Large quantities packed in food-grade plastic liners inside woven bags for industrial use. Provides protection from moisture and pests during transport.
Uses & Risks
Salted and dried beef is used in Snack product, Culinary ingredient, and Charcuterie board component.
End Uses
- Snack product
Consumed directly as a protein-rich snack, often in strips or bites, valued for its portability and long shelf life.
- Culinary ingredient
Rehydrated or used as a flavoring agent in soups, stews, and rice dishes, where it adds savory depth and texture.
- Charcuterie board component
Sliced thinly and served with cheeses, fruits, and bread as part of a cured meat selection, appreciated for its intense flavor.
- Trail mix or meal replacement
Included in high-protein snack mixes or emergency food kits due to its lightweight, nutrient-dense nature.
Uses and Related Commodities
| Downstream industries | Meat snack manufacturing, Food service and catering, Retail grocery and specialty food stores, Outdoor and military ration production |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Pathogen survival Food safetyHigh Insufficient salt or drying may allow harmful bacteria like Salmonella or Listeria to survive, especially if the meat is not properly cured or dried at safe temperatures. | Follow validated curing and drying processes, ensure adequate salt concentration, and monitor water activity levels during production. |
Moisture reabsorption LogisticsMedium Exposure to humid air during transport or storage can cause the product to absorb moisture, leading to softening, mold growth, or reduced shelf life. | Use moisture-barrier packaging, avoid temperature fluctuations, and store in low-humidity environments. |
Insect infestation PestMedium Dried meat can attract pantry pests such as beetles or moths if not stored in sealed containers, leading to contamination and product loss. | Use airtight packaging, maintain clean storage areas, and inspect incoming materials for signs of pests. |
Salted and Dried Beef Questions
- What is salted and dried beef?
- Salted and dried beef is meat from bovine animals that has been treated with salt, placed in brine, and then dried or smoked to preserve it. It is classified under HS code 02102000 as meat of bovine animals, salted, in brine, dried or smoked.
- How should salted and dried beef be stored?
- The product should be kept in a cool, dry environment away from direct sunlight to maintain its quality. Proper packaging that prevents moisture ingress helps preserve flavor and prevents spoilage during storage and transport.