What Kind of Meat Is Biltong?

December 3, 2025 •

4 min read

While most biltong is made from beef today, historically, it was prepared from a wide array of game meats native to Southern Africa. This beloved South African delicacy is not defined by a single type of meat but rather by the unique curing and air-drying process that gives it a distinct flavor and texture.

Quick Summary

Biltong can be made from various meats, most commonly beef, using specific cuts like silverside or topside. Historically, game meats such as kudu and ostrich were traditional choices. The meat is air-dried after marinating in vinegar and spices, resulting in a protein-rich snack with a unique, savory taste.

Key Points

Primary Meat Source: Biltong is most commonly made from beef, particularly lean cuts from the hindquarter like silverside and topside.
Traditional Game Meats: Historically, biltong was made from a variety of game meats such as kudu, springbok, and ostrich, which offer a more intense, gamey flavour.
Lean vs. Fatty Cuts: The choice of cut, from lean to fatty, influences the final texture of biltong, with leaner cuts producing a drier result and fattier cuts yielding a softer product.
Not Jerky: Biltong differs from jerky in its preparation; it is air-dried without heat after curing in vinegar, while jerky is typically cooked or dehydrated.
Health Benefits: A natural, high-protein, and low-carb snack, biltong's curing process helps preserve essential nutrients like iron and B vitamins.
Variety of Options: Modern biltong can also be made from other meats like chicken, Wagyu beef, or fish, catering to a wide range of tastes and preferences.

The Traditional Meat: Game and Beef

Historically, the indigenous peoples of Southern Africa and later Dutch settlers used a variety of meats that were readily available to create this cured snack. The practice began as a necessary way to preserve meat during journeys and through drier seasons.

Traditional Game Meats

Before refrigeration, hunters often prepared biltong from game animals common to the region. The dense, lean meat of wild animals was ideal for curing. These varieties offered a robust, earthy flavor that modern beef biltong often aims to emulate.

Kudu: A type of antelope, kudu biltong is known for its distinctly rich, gamey flavor.
Springbok: Also an antelope, springbok biltong is prized for its strong flavor and tender texture.
Ostrich: This provides a very lean, deep red biltong with a taste sometimes compared to game.
Wildebeest: Known for its strong, slightly earthy flavour profile.

The Rise of Beef

Over time, as cattle farming became more widespread, beef took over as the most common and accessible meat for biltong. Today, beef is the foundation for the vast majority of commercial biltong sold globally. The consistent quality and lower cost of beef made it a staple, though many enthusiasts still prefer the traditional game versions for their unique character.

The Best Cuts for Biltong

Not all cuts of meat are created equal when it comes to making biltong. The best cuts are typically lean, with some fat left on for flavour if desired, and minimal connective tissue. The cut and preparation directly influence the finished product's moistness and chewiness.

Popular Beef Cuts

Silverside: This is one of the most popular and traditional cuts for beef biltong. It comes from the hindquarter and has the ideal texture and lean-to-fat ratio.
Topside: Also from the hindquarter, topside is another excellent, lean choice for biltong.
Sirloin: Offers a very tender, high-quality result, sometimes used for premium biltong.
Eye of Round: A very lean cut that produces a drier biltong with a strong, beefy flavour.

Modern and Specialty Biltong Meats

As biltong's popularity has spread beyond South Africa, so have the types of meat used to create it. Innovative producers are experimenting with different sources to create new flavour profiles and cater to specific dietary needs.

Wagyu Beef: Known for its rich marbling, Wagyu beef creates a luxurious, exceptionally tender, and flavorful biltong.
Chicken: A milder, leaner alternative that provides a lower-fat biltong option.
Fish: In some South African traditions, fish like dried, salted bokkoms are used to make a unique type of biltong.

Biltong vs. Jerky: A Comparison

Many people confuse biltong with beef jerky, but the two snacks are fundamentally different in their preparation and result. The type of meat and how it's handled is a key differentiator.


Feature	Biltong	Beef Jerky
Origin	South Africa	North/South America
Preparation	Marinated in vinegar and spices, then air-dried in thick strips.	Typically marinated, then cooked or dehydrated at low temperatures in thin strips.
Primary Curing Agent	Vinegar	Salt
Texture	Generally more tender and moist, with a softer feel.	Drier and chewier, often leathery.
Flavor	Savory and meaty, with a distinctive tang from the vinegar and coriander.	Often sweeter and smokier due to added sugars and cooking.
Meat Cut	Can use leaner or fattier cuts for different textures.	Almost always made from very lean cuts.
Final Slicing	Sliced after the curing and drying process is complete.	Cut into thin strips before being dried.

The Art of Biltong and Its Meat

The wide variety of meats that can be turned into biltong demonstrates its versatility and rich history. The key to the process lies in selecting a high-quality cut, whether it's grass-fed beef, lean game, or a modern alternative. The choice of meat, combined with the traditional curing and air-drying process, is what allows biltong to achieve its unique and complex flavour profile. From a hard, dry finish using a lean cut to a moist, succulent result from a fattier one, the meat is the foundation of this artisanal snack.

For those interested in exploring this culinary art, understanding the different types of meat available is the first step toward finding your preferred biltong style. Whether you're a purist seeking a traditional gamey flavour or a modern snacker interested in a new alternative, the world of biltong offers something for everyone. You can read more about biltong from its traditional roots to modern production methods at reputable sources online, such as this helpful guide: What is Biltong? 10 Facts About Biltong.

Conclusion: A Diverse and Delicious Heritage

Ultimately, what kind of meat is biltong depends on tradition, taste, and availability. While most people associate it with beef today, its roots trace back to various game meats. The core principle remains the same: a meticulous air-curing process that transforms a simple piece of meat into a tender, flavorful, and protein-packed delicacy. From the earthy richness of kudu to the popular familiarity of beef silverside, the meat provides the canvas for biltong's signature taste. This diversity is why biltong continues to thrive, enjoyed by a growing global audience for its distinct character and nutritional benefits.

Frequently Asked Questions

No, while beef is the most common and widely available meat used for biltong today, it can be made from many other meats. Traditionally, game meats like kudu, springbok, and ostrich were frequently used, and some modern varieties include chicken and fish.

The most popular and recommended cuts of beef for making biltong are silverside and topside. These cuts are from the hindquarter and offer an ideal balance of leanness and texture for the drying process.

Biltong is often considered a healthier alternative to many commercial jerkies. It is typically lower in sugar and carbohydrates because it doesn't use the sugary marinades common in jerky production. The cold, air-drying process also helps preserve more of the meat's natural nutrients.

No, biltong and beef jerky are different snacks. The key differences lie in their preparation methods, curing agents, and final texture. Biltong is air-dried and cured with vinegar, resulting in a softer, tangier product, while jerky is cooked or dehydrated, making it drier and chewier.

Biltong is not eaten raw in the traditional sense, as it is a cured and air-dried product. The curing process with vinegar and salt, combined with the drying, preserves the meat safely and gives it a distinct flavour and texture, similar to other cured meats like prosciutto.

Biltong has a rich, meaty flavor with a savory, sometimes tangy, taste from the vinegar and spices like coriander and black pepper. Its texture can range from tender and moist (wet biltong) to firm and dry (dry biltong), depending on the cut and drying time.

Game meat biltong is less common commercially today primarily due to the widespread availability and lower cost of beef. While still highly sought after for its unique flavor, especially in South Africa, beef has become the staple meat for most commercial production.