Step Six: Grinding the steak

Step Six: Grinding the steak

It’s finally time to grind our steaks into recognizable bite sized biltong pieces. Once we send them through the grinder they’ll be ready for packaging.

The grinder is a big circular blade that is extremely sharp and that spins at deadly speeds.

Read More

Step five: Biltong steaks

Step five: Biltong steaks

Ten days have passed and our steaks are now hard and beautiful like diamonds. These steaks are a one of a kind; they’ve undergone a profound transformation from red meat flesh, to rock hard biltong bars.

The sad reality here is an underlying issue of steak inequality.

Read More

Step Four: Hanging the steaks

Step Four: Hanging the steaks

Now that our meaty steaks have been spiced, pressed, and pierced with hooks, they are ready to be hung.

Small pieces go up the top of our cabinets and the monsters reside down the bottom. If you’ve got a mixed tub you’ll find yourself squatting up and down repeatedly.

Read More


Step Three: Spicing & Pressing the Steaks

Step Three: Spicing & Pressing the Steaks

This is the most physically demanding day by a long shot. In the first few hours of the day we lug over 1000 kilos of tubs filled with steaks, vinegar, spices and love. We pour out all but the steaks. The 50 kg tubs are delicately farmers-walked down a slippery set of stairs.

Read More

Step Two: Slicing & Marinating the Steaks 

Step Two: Slicing & Marinating the Steaks 

Once the ol’lumpa meat’s been cleaned up and the eye’s been removed, we now cut our steaks. For a few pseudo-reasons it’s essential the steaks be cut with the grain, the main reason being that once the steaks are dry, they're put through the slicer and cut across the grain, meaning the final slices of Biltong are easy to tear and chew.

Read More

Step One: Removing Sinew and the Eye

Step One: Removing Sinew and the Eye

This first step in our process is very labour intensive. Fortunately, we all wanted to work in an abattoir when we grew up, so it’s a dream come true. Tom and Luke's double degree in economics and finance are true assets, they never lose count of how many cuts we’ve gone through. I’ve even once heard Tom count to well over 100!

Read More