Our Process

We use high-quality, grass-fed beef topside in order to make our premium halal biltong. Each topside joint is cut and broken down into sticks and steaks by hand. Hours and hours of repetition have taught us to efficiently trim away any nasty silverskin and hard fat from the meat, allowing us to provide you with a premium quality product. 

 

Once our raw, halal beef is cut it is then left to marinate overnight in our carefully curated homemade biltong spice. Our biltong spice is 100% natural and contains no preservatives or additives. We believe in providing a natural product, and we take great pride in the moorish-taste that we have achieved without the addition of flavour enhancers or preservatives.

 

The marinated beef is then left to hang in our biltong chamber to dry for 4-6 days until it is ready to eat. At this point we remove the biltong and run it through our moisture distribution process until it reaches the desired consistency, where we then slice and pack the biltong ready for distributing out to our customers.