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Borts

Borts is a traditional Mongolian preserved meat product, consisting of air-dried strips of livestock meat such as beef, camel, goat, horse, sheep, or reindeer, designed for long-term storage without refrigeration in the harsh continental climate of the region.^[1]^[2] The preparation involves slicing fresh meat into long, thick strips—typically 2-3 cm thick and 5-7 cm wide—then hanging them in the shade under a yurt roof or in a cool, windy area for about a month until they harden into brittle, brownish sticks that can be broken or ground into powder for easier use.^[2]^[3] Originating as a staple of nomadic life, borts has been essential since at least the 13th century, providing lightweight, portable nutrition for herders, travelers, and even the armies of Chinggis Khan during extended campaigns across the steppes.^[1] Its cultural significance lies in enabling survival through Mongolia's severe winters, where temperatures can drop to -20°C, allowing families to store sufficient protein-rich food for months—1 kg of fresh meat yields 200-300 g of dried borts, which remains edible for 4-5 months.^[1]^[2] Nutritionally, it is highly concentrated, offering 3,600-4,000 calories per kg with about 80% protein and low fat, making it a dense energy source that rehydrates up to 2.5 times its weight after soaking.^[1]^[4] In modern Mongolian cuisine, borts is consumed as a chewy snack, often paired with tea, or reconstituted in boiling water to form the base for soups, dumplings like buuz or bansh, and fried dishes such as khuushuur.^[2]^[3] While traditional methods emphasize homemade production for superior flavor, industrially processed versions are now available, though purists prefer the artisanal approach using horse meat for its warming qualities from the yellowish fat.^[2] As a symbol of resilience, borts also serves as a popular souvenir for visitors, highlighting Mongolia's enduring pastoral heritage.^[2]

Overview

Definition and Characteristics

Borts is a traditional Mongolian preserved meat produced by air-drying long, thick strips, typically 2-3 cm thick and 5-7 cm wide, cut from the flesh of animals such as beef, camel, goat, horse, sheep, or reindeer, which are then hung in shaded areas to dehydrate naturally without salt, smoke, or other additives.^[1]^[2] This method leverages the region's environmental conditions to create a durable foodstuff essential for nomadic lifestyles.^[5] The drying process results in up to 80% weight loss, yielding a lightweight, compact product with a leathery, chewy texture that facilitates easy transport and storage.^[1] Borts is highly shelf-stable, remaining viable for years when kept in cool conditions below 10°C, and features a high protein content of around 80%, making it a nutrient-dense staple.^[6]^[7] Unlike other dried meats that often incorporate seasonings, curing agents, or smoking for preservation, borts depends entirely on Mongolia's cold, arid climate to achieve natural dehydration and inhibit microbial growth through low moisture levels.^[8] In nomadic diets, it serves as a reliable, portable protein source during extended travel or harsh winters.^[5]

Historical Origins

Borts, or air-dried meat, emerged among the nomadic peoples of the Central Asian steppes during the 13th century, coinciding with the expansion of the Mongol Empire under Genghis Khan. This preservation technique produced portable provisions essential for warriors on extended campaigns and herders during long migrations, allowing them to carry lightweight, non-perishable sustenance across vast territories without reliance on fresh supplies. Known historically as si'usun, the dried meat strips were a staple that supported the mobility of Mongol armies, which could number over 100,000 and travel hundreds of miles in rapid succession.^[9] The method adapted to the steppe's extreme environmental conditions, including brutal winters with temperatures dropping below -40°C and arid summers that facilitated natural drying. By slicing meat into thin strips and hanging them in shaded, windy areas, nomads prevented spoilage and ensured year-round availability, tying directly to their pastoral lifestyle centered on livestock herding. Evidence from primary historical accounts, such as The Secret History of the Mongols—a 13th-century chronicle—references dried mutton as a prepared food in early tribal settings, where it was boiled for consumption during family gatherings and journeys, underscoring its role in daily survival and unity among clans.^[10] In the 20th century, borts production evolved amid Soviet influences on Mongolian herding, as collectivization policies from the 1930s onward restructured livestock management to prioritize export commodities like wool. This led to a relative decline in horse populations to about 9% by the 1980s—while cattle numbers grew to over 10% of herds, alongside stable camel holdings at 2-3%. Consequently, traditional borts shifted from heavier reliance on mutton and occasional horse meat to incorporating more beef and camel, aligning with modern economic herding patterns that emphasized diverse meat sources for preservation.^[11]

Preparation Methods

Meat Selection and Preparation

The production of borts begins with careful selection of meat from healthy animals to ensure the final product's quality and safety. Traditionally, lean cuts are chosen from yaks, camels, goats, sheep, or horses, as these provide the necessary protein content while minimizing fat that could lead to rancidity during storage.^[12]^[2] Animals are typically slaughtered in late summer or autumn, particularly October or November, when they have accumulated the most fat after grazing on summer pastures, allowing for optimal meat yield before the harsh winter sets in.^[13]^[14] Diseased or contaminated animals are strictly avoided to prevent spoilage and health risks in the preserved meat. Following selection, the meat undergoes initial butchering to remove excess fat, bones, and connective tissues, which are trimmed away to focus on the lean portions that dry evenly and preserve well.^[15] The cleaned meat is then sliced into strips approximately 2-3 cm thick and 20-50 cm long, often cut against the muscle grain to promote uniform dehydration and tenderness upon rehydration.^[15]^[16]^[2] No salt or preservatives are used, relying on natural drying in the cold, arid conditions.^[17]

Drying Techniques

The traditional drying technique for preparing borts involves slicing lean meat into long strips, typically 2-3 cm thick, and hanging them on strings, poles, or rafters in shaded, well-ventilated areas such as the interiors of gers (traditional Mongolian tents) or beneath yurt roofs to protect from direct sunlight while promoting airflow.^[18]^[19]^[2] This method leverages natural evaporation, resulting in meat that becomes hard and brittle after drying. No salt or preservatives are used, relying on natural drying in the cold, arid conditions.^[17] The process generally requires about 3 to 4 weeks, or up to a month, depending on strip thickness and weather conditions, during which the meat is periodically turned to ensure even exposure to air on all sides and prevent uneven drying or spoilage.^[2]^[19] Mongolia's continental climate plays a crucial role, with low relative humidity (typically 50-70% in the drying season) and temperatures ranging from -20°C to 10°C enabling efficient moisture removal through a combination of air-drying and natural freeze-drying effects, without the need for artificial refrigeration.^[8]^[20] These conditions are most favorable from late autumn through winter, when cold, dry air minimizes bacterial growth and preserves nutritional integrity. Once fully dried—indicated by a firm, lightweight texture that snaps when bent—the borts is broken into smaller pieces or ground into a coarse powder for easier handling.^[2] It is then stored in breathable linen bags hung in cool, dry locations to allow air circulation while blocking moisture and pests, enabling shelf life of several months to years in Mongolia's arid environment.^[2]^[8]

Culinary Applications

Rehydration and Cooking

To rehydrate borts for consumption, crumbled or powdered forms are typically soaked in warm water for 30 minutes to several hours until sufficiently softened, allowing the dried meat to absorb liquid and expand in volume—often up to 2.5 times its original size.^[1]^[21] Following rehydration, the meat is boiled for 18–30 minutes to achieve tenderness, restoring a more pliable texture while eliminating any potential contaminants introduced during soaking.^[21]^[19] Once rehydrated, borts is commonly simmered in broths alongside vegetables or dairy products, such as in simple soups, producing a chewy yet flavorful result akin to jerky but with greater versatility for incorporation into various dishes.^[19] This process yields a protein-dense ingredient that retains much of its original nutritional value, with air-drying resulting in a product that is approximately 80% protein.^[21]^[4] For example, it may be briefly referenced in preparations like borts soup. Post-rehydration, borts must be cooked immediately, as the restoration of moisture elevates water activity levels, creating conditions conducive to bacterial growth and negating the preservative effects of drying.^[22]^[23] Uncooked rehydrated borts should not be stored without refrigeration, to prevent spoilage from pathogens that thrive in moist environments.^[22]

Traditional Recipes

Buuz with borts represents an adaptation of the classic steamed dumpling, incorporating rehydrated borts into the filling alongside onions and spices, and is particularly favored during festivals like Naadam for its hearty, shareable nature. The preparation starts with rehydrating strips or pieces of borts in water for 10 minutes or longer to restore tenderness, then finely chopping or mincing the softened meat and combining it with minced onions, garlic, salt, and occasionally cumin or black pepper for flavor. This filling is then enclosed in thin dough wrappers made from flour and water, pleated at the top to form small pouches, and steamed in a traditional steamer or over boiling water for 15-20 minutes until the dough is cooked through and the filling is hot. Buuz filled with borts offers a convenient, long-lasting alternative to fresh meat, preserving the dish's cultural importance in communal gatherings.^[24]^[25]

Cultural and Nutritional Role

Significance in Mongolian Culture

Borts holds a central place in Mongolian nomadic society, serving as an indispensable source of portable nutrition that sustains herders during seasonal migrations, winter grazing, and participation in major festivals like Naadam.^[26] In the vast steppes, where fresh food is scarce, its lightweight and long-lasting form allows nomads to travel light while ensuring energy for arduous tasks such as herding livestock across long distances or enduring the extreme cold of winter months.^[2] This practicality underscores borts' evolution from ancient preservation techniques rooted in the challenges of steppe life.^[1] Beyond its utilitarian role, borts carries deep symbolic value in Mongolian traditions, often gifted as souvenirs to travelers or during rituals to symbolize resilience and hospitality.^[2] Such cultural motifs highlight borts not merely as food, but as a emblem of communal bonds and national identity. In contemporary Mongolia, borts has adapted to modern contexts, commonly sold in urban markets as a convenient snack paired with tea, appealing to both locals and tourists seeking authentic flavors.^[1] It is also exported globally as a unique product, carried by Mongolians abroad to combat homesickness and shared as a cultural token.^[2]

Nutritional Profile and Health Aspects

Borts, a traditional Mongolian air-dried meat primarily made from beef, camel, or goat, exhibits a concentrated nutritional profile due to the removal of water during the drying process, resulting in high protein content of approximately 60-80 grams per 100 grams depending on the meat source and drying method.^[13]^[22] Fat content remains low at 3-25% owing to pre-drying trimming of excess fat.^[22] Carbohydrates are minimal, typically under 5% and mostly absent in unsalted varieties, making borts a low-carb food suitable for energy-dense diets. Additionally, it retains significant micronutrients from its red meat origins, including iron, B vitamins such as B12 and niacin, zinc, and phosphorus, which contribute to oxygen transport, energy metabolism, and immune function.^[22] The health benefits of borts stem from its nutrient density and preservation qualities, offering sustained energy through its high protein and moderate calorie content (approximately 350-400 kcal per 100 grams), which is ideal for physically demanding lifestyles like nomadic herding.^[13] Its extended shelf life, often lasting years without refrigeration due to low moisture content, helps reduce food waste in resource-scarce environments.^[12] Traditional unsalted borts has low sodium levels. However, potential drawbacks include partial nutrient loss during air-drying, particularly heat-sensitive vitamins like B1 and C, though low-temperature shade drying preserves more than high-heat methods.^[22] Borts is unsuitable for vegetarians or vegans as it is entirely animal-derived, and its concentrated purines from red meat sources may exacerbate gout in susceptible individuals by elevating uric acid levels.^[27] Moderate consumption is recommended to balance these benefits with overall dietary variety.

References

[1]
Air Dried Meat Borts 4 season Mongolian snack
Jun 11, 2025 · Mongolian air-dried meat, or borts, is a traditional food of the Mongolian people. The meat is usually beef, camel, or goat and is cut into thin strips.
[2]
Borts - Dried Meat - Mongolian Recipes
Borts is dried meat, cut in strips or ground to powder, often made from horse meat, and stored in a linen bag. It is used in soups or as a souvenir.
[3]
Borts Dish | Mongolian - World Food Guide
Borts is a Mongolian dish made of meat and salt. The meat is first to cut into long, thick strips, then hanged on a rope to dry until it develops a slightly ...Missing: What | Show results with:What
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Borts - Mongolia Guide
Borts is dried, cut meat from lambs, sheep, cows, camels, and goats, preserved at temperatures below 10 degrees. It is 80% protein.<|control11|><|separator|>
[5]
https://digitalcollections.sit.edu/isp_collection/1067
[6]
Must try foods in Mongolia - Geru Travel
Dec 17, 2021 · About 80 percent of borts meat is high in protein and rich in many essential amino acids. Marmot meat. Marmot meat is fatty, delicate ...
[7]
[PDF] Camel secrets to reality life eng.indd
b) Camel dried meat or “borts” named by Mongolian no- mads. In Mongolia camel meat is also dried, especially during winter and spring. During winter, if ...Missing: definition | Show results with:definition
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Yak in Mongolia by A. Magash[10]
... percent water, 19.5 percent protein, 14.5 percent fat and 0.9 percent ash. ... Because of the seasonal slaughter, yak meat is dried in thin slices, called Borts ...
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Food & Drink in the Mongol Empire - World History Encyclopedia
Sep 26, 2019 · Dried meat (si'usun) was an especially useful staple for travellers and roaming Mongol warriors. In the harsh steppe environment, nothing was ...
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[PDF] The Secret History of the Mongols: The Life and Times of Chinggis ...
kumiss, and a quantity of cured meat. A Mongol soldier had three or four spare geldings, and would not ride a ... 300 THE SECRET HISTORY OF THE MONGOLS.
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HISTORY OF ANIMAL HERDING IN MONGOLIA | Facts and Details
Livestock Herding in Soviet-Era Mongolia; Brutal Collectivization in ... Livestock products included meat and fat from camels, cattle, chickens, horses ...Livestock Herding In... · Organization Of Animal... · Impact Of Mining On...
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Borts | Traditional Meat Dish From Mongolia, East Asia - TasteAtlas
Dec 6, 2016 · Borts is a Mongolian dried meat dish from cows, goats, or camels, preserved by drying meat in long strips. It is prepared by powdering and ...Missing: What | Show results with:What
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mongolian meat - View Mongolia Travel
As well as, you may see their pictures first when you surf the internet and search Mongolian cuisine. However, those meals are rarely used by Mongolians after ...Missing: definition characteristics
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Mongolian Dried Beef Recipe | Smoking Meat Forums
May 22, 2021 · Bortz is Mongolian jerky meat from camel, horse or cattle. Begin to make harvests somewhere in November or October, when the cattle have grown and gained good ...
[15]
Biosecurity: Your Role in Protecting Oregon's Livestock
Sep 3, 2025 · By properly cleaning and disinfecting boots, you minimize the risk of transferring pathogens between areas on your farm, such as pastures, ...
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Meat, milk and Mongolia: Misunderstood and often maligned, the ...
Sep 18, 2024 · Borts is made from the meat of cows, goats and camels. Here is a recipe for camel borts presented by Dr. Sh. Tserenpuntsag who engages in the ...
[17]
Slicing Meat for Beef Jerky - Jerkyholic
I use a Westin Jerky Slicer to get even sized strips which is fantastic when drying your jerky. Since the strips are the exact same size, they dry evenly. This ...
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2. Simple techniques for production of dried meat
Dried meat must be continuously examined for spoilage-related off-odour ... Thereafter the meat strips are washed and air-dried for two to three days ...
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Mongolian traditional food and beverage - Discover Mongolia Travel
The most widespread one is air - drying or bortsloh. Beef is cut into long strips that are hung in the shade. The meat dries very quickly, becoming so hard that ...
[20]
Food Preservation the Nomadic Way - Judds in Mongolia
Sep 14, 2020 · In Mongolian cooking, borts is often rehydrated in water for a few hours to a day before being incorporated into meat dishes. A recipe for camel ...
[21]
Mongolia climate: average weather, temperature, rain, when to go
The seasons Winter in Mongolia is very cold, especially in the north. The average temperature in January ranges from around -32 °C (-26 °F) in the coldest ...
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PressReader.com - Digital Newspaper & Magazine Subscriptions
### Summary of Preparing, Rehydrating, and Cooking Borts
[23]
A comprehensive review of drying meat products and the associated ...
Nov 28, 2022 · Controlling the moisture content and water activity of dried meat is important to avoid a favorable environment for microbial growth in the meat ...
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Guriltai Shul - Noodle Soup - Mongolian Recipes
Meat or Borts, Cut meat in small pieces stripes. Soak Borts at least 10 min in water (the longer the better). 300, g, Tasalsan Guril, Fried noodles. Water. Salt
[25]
Buuz - Steamed Filled Pockets - Mongolian Recipes
Mongolian Cuisine: Buuz, Filled pockets with meat filling, steamed ... Borts can also be used. 1, p. Onion, Minced. 2, p. Garlic cloves, Minced. 3-5 ...
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Mongolian Meat and Caraway Pockets Recipe | Epicurious
Dec 9, 2011 · Fresh mutton or air-dried meat called borts is traditionally featured in the filling, but beef or lamb is a fine substitute. The wrapper fries ...<|control11|><|separator|>
[27]
Mongolian Food and Traditional Cuisine - View Mongolia Travel
Borts is air-dried goat, camel, and cow flesh that can be stored without a refrigerator all year. Mongolians use Borth in almost all dishes. Dried Beef Noodle ...
[28]
Everything you Need to Know (and didn't) on Mongolian Food (2021)
Apr 21, 2020 · The production of borts is quite simple. The meat will be sliced into long strips tied together with string then hung under the Ger roof.
[29]
Exploring the Rich Mongolian Food Culture and Tradition
The preservation methods like drying (borts) and fermentation (airag) were developed to adapt to the scarcity of fresh produce and the need for longevity in ...<|control11|><|separator|>
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Steppes and the city: rural to urban migration in Mongolia
After the collapse of the Soviet Union, Mongolia began its transition to a market-based economy and livestock quickly fell almost entirely into private ...
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Mar 13, 2020 · Beef jerky is a good source of protein and high in many vitamins and minerals, including zinc, iron, vitamin B12, phosphorus, and folate.
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How does borts not go bad without salt? : r/mongolia - Reddit
Jan 28, 2020 · It is dried in thin stripes during winter at very cold temperatures. It is almost like freeze-drying. The dry air in Mongolia helps as well.TIL Mongolia has a traditional type of air dried meat called borts. The ...Curious to buy Borts : r/mongolia - RedditMore results from www.reddit.com
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Gout diet: What's allowed, what's not - Mayo Clinic
Apr 2, 2025 · Don't eat meats such as liver, kidney and sweetbreads. They have high purine levels and add to high blood levels of uric acid. Red meat. Limit ...