The longest way to preserve animal meat is to cut and dry. Pour the lambs with sheep, cows, camels and goats. At temperatures below 10 degrees, it usually occurs at the end of November and early December. Meat 2-4 centimeters thick, 15-30 centimeters long, cut into strips and squeeze between 2 centimeters. Cattle and camel meat jams are better quality. It does not lose the quality of preserving the mint for 1-3 years. It takes about 4 times less lightweight than bone meat, so it is beneficial to transport and storage, which is beneficial to the growth of livestock, not only economic but hygiene. Scientists have shown that about 80% of the borts is protein and that there are many amino acids needed for life.