What is Biltong?

 

Biltong is an air-dried, cured meat from Southern Africa; the term comes from Afrikaans bil (“rump/buttock”) + tong (“strip”).  Drying and salting meat long predates colonisation; 17th–19th-century Dutch/Boer settlers popularised curing with vinegar, salt, coriander and pepper to travel inland and during events like “Die Groot Trek” (the Great Trek). 

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How it differs from Jerky. 

Biltong is traditionally air-dried (not cooked) and cut thicker; jerky is typically heat-dried. This gives biltong a softer, steak-like chew when sliced.

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How biltong is made

 

Only select meat is used  - lean beef (silverside/topside)

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Slice, cure & spice - marinade 

Air-dry – the meat is then removed from the cure and air dried  where both temperature and humidity are monitored whilst there is continuous air flow

 

How it’s enjoyed in the Southern African context

As an everyday snack & at the braai - it’s a staple “padkos” (road-trip food), a pre-braai nibble, and a go-to during sports (rugby/cricket). A healthy alternative to the many highly processed snack foods available.

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JustBeef is the brain child of Paul. A local man who makes Bilton in small batches, then package it in specially designed packs to maintain its taste and flavour.

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​Food-safety - JustBeef Biltong has been through a stringent food safety regime. Food shelf-life and nutritional analysis has been carried out by well know food laboratories and has been certified by the local authority as a reputable HACCP-compliant supplier (5 Star rating)

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