Mixtures of corn meal, corn flour, and corn starch and dried, semi-dried or fresh beef were extruded to produce snack model products high in protein (15%), relative to similar all-corn products. Maximum beef content in mexes before extrusion was 20% (w/w). The new products were microbiologically shelf stable when packaged in air or nitrogen and could be produced by using twin- or single-screw extruders. Single-screw-extruded snacks, however, were prone to higher rates of lipid oxidation upon prolonged storage.