Traditionally known in Kerala as Beef Idichathu,  Beef Idiyirachi, or Unakka Irachi. The meat is thoroughly cleaned and washed, they are chopped into small pieces in hygienic surroundings. The meat strips are later dried inside a smokehouse at low temperatures in a controlled environment to avoid over-drying it to the point where it becomes brittle. The Meat is seasoned with salt to improve the flavor as well as to preserve the meat better.