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Drying parameter settings Preheating stage: Preheat the drying equipment to 40-45 ℃, then place the processed beef into the drying equipment and maintain this temperature for 1-2 hours. This stage mainly involves gradually adapting the cow to the drying environment while removing some surface moisture. Heating and dehumidification stage: gradually raise the temperature to 55-60 ℃ and maintain it for 3-4 hours. During this process, attention should be paid to controlling the humidity inside the drying equipment, and timely removing moisture through the dehumidification system to accelerate the evaporation rate of moisture. At this stage, the water content of cows will rapidly decrease. Constant temperature drying stage: Adjust the temperature to 50-55 ℃ and continue for 4-6 hours. As the moisture content further decreases, the drying speed will gradually slow down. At this time, maintaining a constant temperature can evenly spread and evaporate the moisture inside the cow, avoiding the situation of excessive surface drying while the interior is not dry. Cooling and softening stage: When the moisture content of the cow reaches around 12% -15% (which can be detected by a moisture analyzer), the temperature is lowered to 35-40 ℃ and maintained for 1-2 hours. This stage can make the internal moisture distribution of the Niu Dali more even, while making the texture of the Niu Dali slightly softer, making it easier for subsequent packaging and storage.