Beef Biltong

£3.50£10.00

We’ve taken our super-aged beef silverside and converted it into this delicacy invented by the South African Voortreckers. We marinate slices of tender meat in crushed coriander seed with cider vinegar. The biltong slices dry gently in the air over a week to ten days. They lose half their weight in the process: As the protein content of beef and mutton is around 25%, the protein in Biltong nudges 50%. That makes it the perfect post-workout supplement or pre-dinner snack. And our super-ageing gives it a superb spicy, gamey taste.

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Description

Scroll down for information about our beef.

Scroll down for information about our beef.

Beef Biltong from the Carmarthenshire hills

Benefits:
* The drying process means this is the highest protein snack you can buy. It’s nudging 20g of protein per 42g pack (that’s one-and-a-half ounces).
* Low in sugar (not a fraction of an ounce, not a single one of those gram things is added).
* No artificial colours or flavourings. As if…
* Zero preparation required, just open and enjoy.
* Can be stored at ambient temperatures (but better in the fridge).
* Traceability all the way.

A perfect healthy snack for when you’re out and about or need something good to graze on at work. The high protein and low sugar content also make this biltong the ideal post exercise recovery food with zero preparation required.

Available from our stall in Mumbles Market every second Saturday, Uplands Market on the last Saturday and Carmarthen Farmers Market most Fridays.  Leave your name and contact details on the pop-up and we’ll let you know when we’ll be there.

Our approach

Our aim is to bring you the best beef and mutton you will ever taste.  The secret is (1) older animals, (2) grass-feeding and (3) super-ageing after slaughter.  Wernlwyd (Eng: Grey Alders) is not certified organic but we employ organic principles.  Our pasture has not been reseeded for years, most of it for generations.  Over that time it has become naturalised with wild grasses and flowers.  That brings higher welfare and improves quality.

Our beef

We look for a minimum of five years of age before slaughter.  That’s twice as old as most beef around.  Slow growth means a better joint of meat.  Not only that, but we hang each side of beef in the chiller for no less than fifty-six days. At that point something extraordinary begins to happen.  The increase in tenderness is dramatic.  The taste becomes deeper and more complex.  The meat enzymes have done their work! We begin to approach, if you will forgive the expression, ‘meatopia’.

Our Environment

Contrary to what you might hear, environmentally the impact of raising sheep and cattle is low. Our animals hang out in fields during the summer and eat silage, harvested grass, in winter.  They are NEVER ‘finished’ on grain in ‘feed-lots’.  After all, sheep and cattle are grazing animals.  Their ruminant digestive system has four stomachs, far more complex than ours.  They are inefficient at digesting grain but perfectly-designed to extract every last ounce of nutrition out of grass and meadow flowers.  26% of the earth’s surface is pasture. By the grace of God ruminants convert what we cannot eat slowly but surely into something for our table we can delight in.

Here’s another point.  These days produce can be flown half-way around the world to satisfy modern food fads. When you choose our super-aged beef or mutton, you are buying local, from farm to fork, and keeping those food miles to the bare minimum.

Additional information

Weight N/A
Packs

1, 2, 4

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