Check the listing for details. Freeze-Dried 25 Year Shelf Life --COOKED-- Pulled Boneless Clod Shoulder Beef. Condition: New. Listed at 34.99 USD. Pulled CLOD SHOULDER BEEF 6oz Freeze-Dried makes 1.8 lbs. Hydrated. 25-year Shelf Life. Designed for Backpackers, Campers, Survivalist and Emergency Preparedness. Looking for a long-lasting and delicious meal for your next camping trip or outdoor adventure? Look no further than this freeze-dried pulled boneless clod shoulder steak. Made with high-quality beef and cooked to perfection, this meal is sure to satisfy even the pickiest eaters. With a shelf life of 25 years from the date on the packaging, you can be confident that this meal will be fresh and tasty whenever you decide to enjoy it. This meal is perfect for lunchtime and is packed with flavor. It is also free from common allergens, such as nuts and dairy, making it a great option for those with food sensitivities. So whether you're hitting the trails or setting up camp, this freeze-dried meal is a must-have for any outdoor enthusiast. *Shoulder Clod is an excellent choice for trail tacos and camp burritos! Clod comes from the shoulder area and yields cuts known for their rich, beefy flavor. 6oz of freeze-dried clod produces 1.8lbs just add water. Can be consumed right away or use it in recipes. To add a little flavor, you can rehydrate in heated broth. Or, it can go right into your pot of tomato sauce, allowing it to absorb the tomato sauce as it warms. It will burst with flavor! You can also warm the meat in the microwave, a slow cooker, on the stovetop or in the oven. There are so many ways to rehydrate in whatever way works best for you. 1 oz of freeze-dried chicken will produce on average, 5 oz of hydrated meat. Place product in a cool dry place away from sunlight. You can be confident that it will be good to eat 25 years. Freeze Drying process requires allot of energy. Our power is generated using solar. Thus, reducing our carbon footprint significantly. *DO YOU USE CHEMICALS TO PRESERVE? Nope! we use ZERO chemical preservatives or additives in our beef. *DO YOU SOURCE YOUR BEEF OUTSIDE THE U.S.A? Nope, we source Beef from local suppliers in the USA where it is inspected by the U.S.D.A. I buy in small batches to immediately cook and freeze dry within a few days. *DO YOU USE THE INDUSTRY STANDARD 3mil/5mil PACKAGING? Nope again, we use 7mil thick round corner packaging as preferred by survivalist and backpackers out there! Very robust and lightweight. 100% MONEY BACK IF NOT SATISFIED. Produced in Small Batches to Preserve Quality. Not Sitting Around on Factory Floor/Table. It is Immediately Packed Within a Few Minutes After Drying. Solar is used to Power Production Decreasing Carbon Foot Print. All Packaging MADE IN USA and we do not use clear/see through bags like some of our competitors prone to failure. Veteran owned/ We do not share your information/ We only supply to the private consumer.A Food grade oversized Oxygen absorber and desiccant (absorbs any residual moister) placed inside resealable 7 Mil 1 quart bag. *do not eat. WHAT IS FREEZE DRYING? ACCORDING TO THE FDA: “LYOPHILIZATION" OR FREEZE DRYING IS A PROCESS IN WHICH WATER IS REMOVED FROM A PRODUCT AFTER IT IS FROZEN AND PLACED UNDER A VACUUM, ALLOWING THE ICE TO CHANGE DIRECTLY FROM SOLID TO VAPOR WITHOUT PASSING THROUGH A LIQUID PHASE. THE PROCESS CONSISTS OF THREE SEPARATE, UNIQUE, AND INTERDEPENDENT PROCESSES; FREEZING, PRIMARY DRYING (SUBLIMATION) AND SECONDARY DRYING (DESORPTION)” (FDA INSPECTION GUIDES, 7/93, UPDATED 2014). FREEZE DRYING TAKES ADVANTAGE OF THE SCIENTIFIC PRINCIPLE OF “SUBLIMATION,” THE DIRECT TRANSITION OF A SOLID TO A GAS, BY REMOVING ICE (THE SOLID) FROM FROZEN FOOD AS WATER VAPOR (A GAS). Food retains much of its original texture, flavor, and nutrition when rehydrated. Freeze drying is broken down into two simple processes: freezing and vacuum drying. Foods are first frozen to well below 0°F. The colder the freeze the more efficient the next step will be. Once frozen, foods are subjected to vacuum drying. The air and water vapor (gas) are removed from the food processing chamber using a vacuum pump. This includes removing the water vapor that was once inside of the foods. When these two steps are properly completed, the food is dry enough to allow for safe storage at room temperature.