The invention relates to a production process for dried cattle beef. The production process comprises a raw meat soaking and blood removing step, a raw meat segmenting step, a cropping step, a cutting step, a preparing and frying step, a baking step, a cooling step, a high-temperature sterilizing step, a vacuum packaging step and a storing step. In the steps, the added spice comprises the following raw materials in parts by weight: 10-12 parts of amomum, 10-12 parts of cardamom, 10-12 parts of clove, 10-12 parts of costus root, 10-12 parts of cinnamon, 10-12 parts of amomum tsao-ko, 2-4 parts of rhizoma kaempferiae, 20-22 parts of anise, 20-22 parts of spikenard, 20-22 parts of patchouli, 20-22 parts of sinomenium acutum aroma, 1-3 parts of lithospermum, 1-3 parts of Ricepaperplant Pith , 1-3 parts of lysimachia foenum-graecum, 1-3 parts of licorice root, 10-12 parts of lysimachia sikokiana, 20-22 parts of fennel, 1-3 parts of dried orange peel and 2-4 parts of bay leaf. Compared with the prior art, the production process disclosed by the invention has the advantages the fishy flavor removing and refresh keeping effects can be enhanced, the excellent mouthfeel of the dried cattle beef can be still maintained after the dried cattle beef is stored for six months; and the used spice is lower in cost and natural in components, has a dietary therapy function and anti-oxidation function and benefits the health.