A new dried meat product was developed from beef using a modified process of Katsuobushi (dried-skipjack) manufacturing, in which mild enzymatic proteolysis and steaming are introduced to the ordinary process instead of molding and boiling. Semi-tendinosus muscle was used in this research because its low fat content is suitable for Katsuobushi manufacturing' The glutamic-acid content of the new product is 10 times that of the ordinary manufactured product' 12 times that of commercial Katsuobushi and 3 times that of Sababushi (dried- mackerel). Meat discoloration was prevented by shading and nitrogen substitution. The new dried meat product has strong umami and a good flavor similar to beef jerky. It is expected to be used for soup stock and meal toppings such as pizza and Pasta.