On 23 Apr 2004 18:34:58 GMT, PENMART01 wrote:

>>Ugh, no wonder why I never liked it. Sounds like a heart attack waiting to
>>happen.
>>
>>kili
>
> Actually chipped beef is meant to be used more as a seasoning/condiment, kinda
> like bacon... in fact chipped beef contains very little fat and no more salt
> than most cold cuts. A ham sandwich is more inclined to be detrimental to ones
> circulatory system. Chipped/dried beef is made from whole beef rounds, mildly
> cured, seasoned, and dehydrated (usually hot smoked, but some companys take
> short cuts with seasoning and drying) until quite dry, then sliced paper thin.
> The better quality brands must be kept refrigerated, same as bacon.
> Chipped/dried beef is just another method for preserving food. At better than
> $15/lb creamed chipped beef is the costliest meal the US military serves, which
> is why it's not served all that often, not becsause it's not like, in fact it's
> one of the most desireable breakfasts. Many a navy cook hit the liberty boat
> with a can of chipped beef stuffed in his sock, better than money at the local
> whore house.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

I don't know the Armour Chipped Beef that I typically use is very salty.
It has to be washed thoroughly before it can be used. I'd agree that there
is very little fat in it.

--
JakeInHartsel

Food the only art form that you can eat