An automated method for producing whole-muscle jerky slices using bulk form processing, and further provides jerky slices of novel composition resulting from the practice of such a method. The automated method forms a chilled bulk form of meat from multiple pieces of meat having intact muscle fiber and slices the chilled bulk form. This bulk form processing reduces raw material and labor costs relative to conventional methods for producing whole-muscle jerky slices that require large slabs of meat as input to the production process and substantial human intervention in the production process (e.g., hand-loading and placement). The jerky slices comprise integrated portions of dried meat having intact muscle fiber sourced from multiple animals and cut from a single bulk form.
