In the arid northern cattle region of Mexico. a large roast of beef is butterflied until it is several feet long. It is rubbed with a dry marinade. salted and sprinkled with lemon juice. It is then rolled up so the meat will absorb the salt and spices for a few hours, then hung in the cool shade to air dry.  It is then pounded to tenderize it and folded back up for future use. The meat takes on a chipped beef texture, but has the slightly sour scent and flavor of well-aged beef. This unusual dish is know as Cecina.