One sun-dried beef and the story of livelihoods in Gia Lai province

In Gia Lai province, there are many establishments processing sun-dried beef, bringing consumers a specialty dish of the highlands. The ingredients to make “one sun beef” are taken from cows that are naturally grazed. People use the tenderloin and thigh meat, cut into slices, combined with different spices and then dried in the sun and wind typical of the Central Highlands. It is the natural sun and wind that allow the surface of the meat to firm up without the need for industrial processing. After drying, the beef tightens, fully absorbing the marinade and developing a uniform red hue on both sides; the resulting texture is dry yet chewy, while the meat retains its natural sweetness and distinctive beef flavor. This process demands meticulous care, experience and unique techniques to produce delicious, richly flavored “one-sun dried beef”.

“One sun-dried beef” can be grilled, fried, or steamed depending on your preference, but grilling it over charcoal yields the best results, allowing you to savor the mouth-watering aroma of the meat mingling with the marinade. Once grilled, shred the meat along the grain and dip it in yellow weaver ant salt; when wrapped with wild greens, fresh herbs, or rice paper, you will experience the natural sweetness of the beef harmonizing with the unique, tangy and spicy notes of the ant salt - a combination that leaves a truly unforgettable aftertaste.

It is worth noting that yellow ant salt is the soul of “one sun-dried beef” - a unique seasoning found only in the Ayun Pa and Krong Pa regions. To produce this special salt, locals must venture deep into the forest in search of large yellow ants with plump abdomens. It is these very ants that create a tangy, spicy flavor profile that blends perfectly with the rich sweetness of one sun-dried beef.

Facilities in Gia Lai province producing OCOP-certified “one sun-dried beef” now operate using clean production methods and hold food safety certifications that safeguard consumer health, aiming to establish the product as a signature specialty gift representing the Central Highlands. Yet, behind this dried beef product lies a story of livelihoods directly linked to local ethnic minority communities. In Gia Lai province, cattle rearing has long served as a vital means of asset accumulation for many households belonging to ethnic minority groups such as the Bana, Gia-rai, and E-de… According to the Gia Lai Provincial Statistics Office, the province's total cattle herd is estimated to reach approximately 808,020 head by October 2025, a 3.5% increase year-on-year confirming cattle's status as a key local livestock and placing the province among those with the largest herds in the Central Highlands. This growth reflects not only market demand but also a shift from small-scale, fragmented farming toward integrated production, processing, and consumption chains. Facilities processing “one sun-dried beef” have helped secure stable market outlets for livestock farmers, elevating the value of their cattle beyond the sale of fresh meat through deep processing. This enables local residents, particularly ethnic minority communities to participate directly in the economic value chain. At the same time, this specialty product serves as a vital link connecting agriculture, culture, and tourism. Visitors to the Central Highlands not only enjoy the unique delicacy but also gain insight into local community life, natural grazing practices, and the ways in which residents preserve their long-standing production traditions…

From the pasture to the consumer’s table, every piece of “one sun-dried beef” not only embodies the flavors of Gia Lai province’s sun and wind but also reflects the local people’s efforts to transform their livelihoods. Each year, sun-dried beef processing facilities in Gia Lai province generate revenues amounting to tens of billions of dong. Yet, perhaps the product’s greatest value lies in demonstrating that when traditional livestock farming connects with modern markets, local specialties can truly become a driving force for the sustainable socio-economic development of ethnic minority communities./.