Llama is the meat of the domestic Andean camelid Lama glama (and, interchangeably in the kitchen, its wild cousin the guanaco, Lama guanicoe), the staple red meat of the high Andes of Peru, Bolivia, Chile and Argentina. It is a deep, dark red, remarkably lean and low-fat meat with a mild, faintly sweet, grassy-gamey savour close to lean beef or venison — eaten fresh in stews and grills, and, above all, salted and sun-dried into charqui, the Quechua-named jerky that gave English the word "jerky."