The Meat Makers Dried Marble Beef Steak 200g

The Meat Makers Dried Marble Beef Steak 200g — a slab you carve yourself

Dried marble beef in one whole piece, made by The Meat Makers in Lithuania. Marble beef is cut so the fat runs through the muscle rather than sitting in a band around the outside, and that matters once it goes into a dryer: the meat stays supple where a leaner cut stiffens up. It arrives uncut, which is deliberate — you decide how thick a piece of beef you are in the mood for.

Why this one

• Not a strip, a steak: nearly everything else on the shelf reaches you pre-sliced. This one has not been, so the texture is still the producer's rather than a slicing machine's.
• The marbling does the work: fat running through the muscle keeps the chew soft from the inside, instead of leaning on a heavy marinade to fake tenderness.
• High in protein, unmistakably beefy: it tastes like the animal it came from, which is more than most savoury snacks manage.

How The Meat Makers make it

The Meat Makers season marbled beef lightly and dry it slowly, so the spice sits behind the meat rather than over the top of it. The drying is gentle enough that the piece stays pliable rather than something you need a saw for. The same producer runs the Sports and Gourmet jerky ranges; this is the corner of their catalogue where the beef is left more or less alone.

Taste and texture

Deeply savoury and beef-forward, with a faint sweetness under the spice. Firm on the first bite, then it gives — a chew, not a fight. Cut thin across the grain and it turns delicate; cut it thick and you are closer to eating cold roast beef. Set against the Sports jerky strips from the same producer, this one is slower, richer and considerably less portable.

Who it's for

Anyone who would rather put something on a board than tip a bag into a bowl. It holds its own next to pickles and a dark beer, goes into a salad if you cut it fine enough, and is entirely reasonable to work through across three or four evenings with a sharp knife and no plan.

Frequently asked

Does it need refrigerating? Not before opening — keep it sealed somewhere cool and dry. Once cut into, wrap the cut face and finish it over the next few days.

Is it sliced? No. It comes as one whole piece and you cut it yourself, ideally across the grain with a sharp knife.

How does it differ from the Original and Peppered steaks? Those two are leaner topside pieces in a smaller format. The marbled one is richer and softer because of the fat threading through it.

Order The Meat Makers Dried Marble Beef Steak 200g at Jerky Store Europe

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