We only ever use top quality, 100% prime beef, made with recipes that have been honed over the years, to make our award-winning biltong. No messing, just the very best we can do. This commitment to quality and the highest standards for our products is why we only use the finest herbs and spices. The very best, always!
QWHAT IS BILTONG ?
ABiltong is dried, cured meat from South Africa; the word ‘biltong’ originates from the Dutch words ‘bil’, meaning rump or hindquarter, and ‘tong’, meaning ‘strip’. Indigenous peoples from South Africa, such as the Khoikhoi, found that slicing the meat into strips, curing it with salt and hanging it up to dry was an effective way of preserving the meat. European settlers arrived in Southern Africa in the early 17th century, and experimented with the curing process, bringing in vinegar, saltpetre and spices including pepper, coriander and cloves.
QWHAT IS JERKY ?
AJerky originates back from Native Americans in the 1500’s, it has been around for hundreds of years. A lot of time has passed since the first jerky was made. Recipes and methods have been changed and modified within those years. Jerky is made using beef silverside which gets marinated and then slowly cooked at the right temperature, once that process is done the jerky gets sliced and packed into our bags ready to be shipped to you.
QWHY DO WE USE PRESERVATIVES ?
ASimply because it is a dried unprocessed product which over time will eventually mould (just like fruit if cut open). Therefore, to increase the shelf life, Potassium Sorbate has to be added. That’s not to say we do not use the smallest amounts possible (six hundredths of one gram per bag of BEEFit Biltong). Sodium Nitrate is used to prevent the colouring of the meat darkening over time. It has a bad name in itself, however, biltong is dried and not cooked, and sodium nitrate only becomes carcinogenic when cooked or heated to above 65˚C.
ADeliveries will be made by Royal Mail to the address stipulated on your invoice/packing slip. You must ensure that all these details are correct including business names, flat numbers, building names etc. otherwise our courier may not be able to complete the delivery and you will incur another postage charge for re-delivery. For more info please see shipping policy tab in the footer.
AWe are very proud of our biltong! So much so, that if the quality is not as described on our website, please contact us to let us know and we can discuss how to resolve your issue. However, please be careful and store your biltong correctly. Our courier Royal Mail will try to deliver your item(s) to you as quickly as they can however, if your items are returned to us for one of the following reasons: failure to collect from depot, address incomplete or any other reason stated in our delivery terms and conditions, you will incur a charge of £3.95 postage again to have your items re-sent.
A30g bag can be eaten in one sitting and unopened bags have a shelf life of 12 months. For the bigger bags, once opened, put the biltong in an open bowl (i.e. with nothing covering the bowl) in the fridge and mix it up a bit. Eat within 4 to 6 days. Never store in a sealed container, it will sweat. This can lead to mould. Biltong/jerky needs to ‘breathe’.