Borts
Borts (Mongolian борц ) referred to in Mongolia, dried meat, which is usually made from beef or yak meat, but also camel and horse are processed. The meat is dried in narrow streaks in air and crushed to a fibrous powder. Borts is used as an ingredient in soups and other dishes (eg Zuivan ), and has historically been a key component in the travel provisions of the Mongols.
Today the nomads have little ways to market surplus cattle in the peripheral regions of Mongolia. Slaughterhouses exist only in larger cities. A bustle of the herds would be connected due to the large distances with a significant weight loss. At the same time excess animals must be slaughtered before the winter because in the winter there is little food available. Meat has a high importance in the diet as a farming in many regions is very limited. Meat is not eaten fresh, is therefore processed into Borts. It has a high quality and light weight. It is durable for years and can be transported easily.