Should biltong be oily? A guide to fatty vs. lean cuts

December 4, 2025 •

4 min read

According to nutrition data, a standard 100g serving of biltong can contain anywhere from 5g to 16.7g of fat, making the question of whether biltong should be oily a common debate. The answer comes down to personal taste, the type of meat, and how the snack is prepared and dried.

Quick Summary

The oiliness of biltong is a matter of preference, tied directly to the meat's fat content. Fatty varieties yield a juicy, soft texture, while lean cuts produce a firmer, drier chew. Factors like the cut of meat, fat distribution, and drying conditions all influence the final product's texture and flavor profile.

Key Points

Personal Preference: Whether biltong is oily depends on personal taste; some prefer fatty for flavor, others prefer lean for health.
Cut of Meat: The oiliness is determined by the fat content of the meat cut used, such as silverside (lean) or cuts with generous fat caps.
Drying Process: A shorter drying time results in wetter, moister biltong that can feel more oily, while longer drying creates a firmer, drier product.
Storage Matters: Storing biltong improperly, especially in airtight plastic, can trap moisture and cause the fat to become rancid or oily.
Safety: While some oiliness from fat is normal, an off smell or rancid taste indicates spoilage, which is a different issue entirely.
Flavor Profile: Fatty biltong offers a rich, buttery taste, while lean biltong provides a pure, concentrated beef flavor.

Fatty vs. Lean: Understanding the Biltong Spectrum

For many, biltong isn't complete without a rich, buttery fat cap, while others insist on a clean, lean chew. This fundamental difference stems from the cut of meat and how it is prepared before the drying process begins. Those who leave a generous layer of fat on the meat will find their biltong has a moister, more tender mouthfeel, while biltong made from leaner cuts will be firmer and have a more concentrated, beefy flavor.

The Allure of Fatty Biltong

Fatty biltong enthusiasts appreciate the extra flavor and tenderness that the fat provides. Here's why some prefer it:

Enhanced Flavor: Fat acts as a flavor carrier, distributing the savory spices and meaty notes throughout the biltong.
Improved Texture: The creamy fat balances the chewiness of the dried meat, creating a richer, more melt-in-your-mouth experience.
Higher Satiety: Since fat is more calorie-dense, fatty biltong can feel more satisfying and keep you full longer.
Keto and Low-Carb Friendly: For those on low-carb or ketogenic diets, the fat content is an important part of their macronutrient intake.

The Case for Lean Biltong

On the other hand, many prefer biltong with very little or no fat. Their reasons include:

Healthier Snack Option: Lean biltong is lower in saturated fat and calories, making it a better choice for those watching their fat intake.
Firmer Texture: The absence of a fat layer results in a more uniformly chewy texture throughout the piece, which many find more satisfying.
Pure Beef Flavor: Without the dominant flavor of the fat, the spices and the pure taste of the cured beef shine through more prominently.
Longer Shelf Life: Excess fat can go rancid during the drying process, so a lean cut is more stable and less prone to spoilage, especially in warmer climates.

The Role of Meat Selection and Drying

The amount of oiliness in biltong is largely a result of the meat cut and the preparation process. Certain cuts are naturally leaner than others and thus produce a less oily final product. The choice of meat is one of the most critical factors in determining the final result.

Common cuts used for biltong include:

Silverside: Often considered the gold standard for biltong due to its lean profile and exceptional texture.
Topside: A great alternative to silverside, offering a good balance of tenderness and flavor.
Rump: A tender and flavorful cut, especially for those who prefer their biltong on the wetter side with some fat.

Conversely, some cuts are considered less suitable for biltong because of their high fat content or gristly texture, which can lead to an unpleasantly oily or tough result. These include brisket, shank, and chuck.

Biltong Texture: Wet vs. Dry

Beyond just oiliness, the moisture content also plays a huge role in the biltong experience.

Wet/Moist Biltong: Dried for a shorter period, this biltong is more tender and juicy, preserving more of the natural oils and spices.
Dry Biltong: Dried for a longer time, this is firmer, more concentrated in flavor, and chewier. It has a significantly lower moisture content.

Comparison of Fatty vs. Lean Biltong


Feature	Fatty Biltong	Lean Biltong
Primary Flavor	Rich, buttery, and savory	Pure, concentrated beef and spice
Texture	Softer, juicy, melt-in-the-mouth	Firmer, chewier, denser
Appearance	Often features a distinct, creamy fat cap	Uniformly lean, without a thick fat layer
Ideal For	Flavor-seekers, those on keto diets	Health-conscious snackers, lovers of a firm chew
Shelf Life	Shorter, higher risk of rancidity	Longer, more stable
Satiety	More filling due to higher calorie density	Lighter snack, high in protein

Proper Storage Prevents Unwanted Oiliness and Spoilage

For optimal results, especially with fattier cuts, proper storage is crucial. Incorrect storage can cause moisture to build up, leading to mold or rancidity, which can manifest as unwanted oiliness. Here are some key storage tips:

Allow for Air Circulation: Never store biltong in a sealed plastic bag. This traps moisture and promotes spoilage. Use a brown paper bag or a ventilated container.
Keep it Cool and Dry: Store biltong in a cool, dark, and dry place, away from heat and direct sunlight.
Refrigeration: For wetter biltong or for storage in humid climates, the fridge is an option, but only in a ventilated container or paper bag to prevent the fat from taking on a strange taste.
Freezing: For long-term storage, freezing is the best option. Use a vacuum-sealed bag or a freezer-safe zip-top bag to preserve the texture and flavor for up to a year. For more detailed information on proper storage, see this guide to storing biltong correctly.

Conclusion

Ultimately, there is no single right answer to the question of whether biltong should be oily; it is entirely a matter of personal preference. Whether you desire the rich, buttery flavor of a fatty cut or the firm, concentrated flavor of a lean slice, biltong can be tailored to your taste. The key to ensuring a high-quality product is to select the right cut of meat and adhere to proper drying and storage techniques. Both fatty and lean biltong have their loyal fanbases, each offering a distinct and delicious snacking experience. By understanding the nuances of how different cuts and preparation methods influence the final product, you can better appreciate this traditional South African delicacy and choose the variety that best suits your palate. It is the choice of the craftsman and the eater that determines the perfect biltong.

Frequently Asked Questions

Yes, biltong with natural fat content is generally safe to eat. However, if the oily texture is accompanied by a rancid or off smell, it may be spoiled and should be discarded.

Biltong becomes oily primarily due to the fat content in the meat. The fat does not dry out at the same rate as the muscle, and in moist or warm conditions, it can sweat and release oil.

To make non-oily biltong, use lean cuts of beef such as silverside or topside. You can also trim away excess fat before curing and ensure a longer drying time.

Wet biltong refers to the moisture level of the meat's interior, while fatty biltong describes the amount of fat present. A biltong can be wet and lean, dry and fatty, or any combination in between.

No, biltong with higher fat and moisture content has a shorter shelf life than drier, leaner versions. The fat can go rancid more quickly, especially if not stored correctly.

Store fatty biltong in a brown paper bag in a cool, dry, and well-ventilated area. Avoid plastic containers, as they trap moisture and can cause spoilage.

Yellow fat on biltong, particularly from C-grade beef, comes from beta-carotene in the grass-fed diet of the cattle. This type of fat can appear translucent and oily, and is often considered a sign of high quality.