Abstract: After yak beef was treated with meat tenderizer, yak beef jerky with the best organizational flexibility, tenderness, color and taste was prepared through cooking, adding ingredients, recooking, baking and molding. The L9（34） orthogonal test was used to obtain the best process parameters. They are as follows： yak beef clod, 25.00 g; tenderizing time, 15 min; meat tenderizer, 0.86 g; cooking time, 50 min; and baking time, 180 s. The best formula is as follows： soy sauce/salt, 24.00 g/0.08 g; yellow wine/ginder, 8.00 g/1.00 g; refined white sugar/monosodium glutamate, 48.00 g/0.03 g; and compound condiment, 0.50 g. Yak beef jerky should be preserved in 0.25 mm thick flexible packages at 25 °C. It should be enclosed with vacuum sealing machine at 60 °C. The best process, formula and flexible package have been optimized through the trial.