Beef is not so commonly cured as pork; but when corned it takes the place of fresh beef during periods of the year when fresh beef does not keep well, and also offers a method of preserving part of the meat until it is needed and thus saving a waste or loss of meat, since it is impossible for one family to use an entire beef carcass in the fresh state. Dried beef commands a high price on the market. It also offers a method of preserving meat for future use. Jerked beef is made in the drier regions of the West. The climate of the eastern states is not dry enough nor warm enough to cure it successfully, and it is not so palatable as dried beef.