Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Isolate Powder
Flavoring (optional)
Method
Preparation of Beef
- 1
Select Quality Beef
Choose high-quality grass-fed beef from a reputable source, ensuring it is fresh and free from additives.
- 2
Trim the Beef
Trim any excess fat from the beef to ensure a lean product that will yield a pure isolate powder.
- 3
Cut into Small Pieces
Cut the trimmed beef into smaller, uniform pieces to facilitate the drying process.
Drying the Beef
- 4
Dehydrate the Beef
Use a dehydrator or an oven set to the lowest temperature (around 140°F or 60°C) to dry the beef pieces thoroughly, ensuring they become completely moisture-free.
- 5
Check for Doneness
Ensure that the beef is fully dehydrated by checking that it breaks easily and has a brittle texture.
Grinding into Powder
- 6
Grind the Dried Beef
Once the beef is fully dried, use a high-powered blender or a meat grinder to grind the dried beef into a fine powder.
- 7
Sift the Powder
Use a fine mesh sieve to sift the ground beef powder to ensure a uniform consistency, removing any larger pieces.
Flavoring (optional)
- 8
Mix in Flavorings
If desired, mix in sea salt, garlic powder, onion powder, and black pepper to enhance the flavor of the beef isolate powder.
- 9
Store Properly
Once mixed (or plain), store the beef isolate powder in an airtight container in a cool, dry place to preserve freshness.