忘了是在哪里看到的，古代的游牧民族，匈奴还是啥的，宰杀牲畜后把生肉放在马鞍下，靠骑马的时候不停挤压，把肉里的汁水榨出来，一天下来就可以吃了，这是最早的肉干，行军粮食，可以节省做饭时间，这是游牧民族的骑兵能够长时间都在马背上生活作战的技能之一。 据说现在还有用这种方法制作的牛肉干，据尝过的人说味道及其恐怖，跟现在流行的草原风干牛肉干是两回事。 根据大家的回复，我google了一下，找到了： http://www.romanarmytalk.com/25-allies-a-enemies-of-rome/322068-huns-tenderizing-meat-under-saddle.html I was reading Otto J. Meanchen-Helfen's book The World of the Huns he mentioned Ammianus Marcellinus's description of the way the Huns warmed raw meat while on horseback he mentioned that this theory has been rejected as a misunderstanding of a widespread steppe practice; the Huns are supposed to have used raw meat for preventing healing the horse's wounds caused by the pressure of the saddle. He did add that at the end of fourteenth century a Bavarian soldier named Hans Schiltberger who probably never heard of Ammianus, reported that the Tartars of the Golden Horde, when they were on a fast journey, “took some meat cut it into thin slices put it into a linen cloth put it under the saddle rode on it." http://cookingrosemary.hubpages.com/hub/steak-tartar The origin of Steak Tartar is one of the great old food myths, it is not certain when or where it was first created, but legend has it that Mongolian horsemen would place steaks under their saddles to cushion and soothe their mounts during days of riding, when they retrieved the meat, it would be so tenderized from the saddle’s friction that they could eat it raw (as be fitting for barbarians).
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