One of the most popular ways of preserving meat and meat products is by reducing its moisture content by drying and/or smoke-drying. This study was carried out to process chevon into meat product; danbun nama and to determine the organoleptic (sensory) characteristics of the product. The product was prepared with chevon, while beef was used as the control. The already cut beef and chevon were mixed separately with the condiments and allowed to boil until tender.