Beef Biltong


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SKU: Biltong Category: Tags: , ,


Beef Biltong from the Carmarthenshire hills

OK, because none of you wants to make our fantastic silverside into boiled beef and carrots during the glorious Welsh summer (and who can blame you?) we asked our friends at ‘From Our Farm’ in Pembrokeshire to turn it all into gourmet super-aged Beef Biltong for us.

And they’ve done a fantastic job. It’s delicately seasoned with garlic, coriander and black pepper to their secret original recipe. In 2018 their Original Biltong received a prestigious 2 Star Great Taste award. Here’s what the judges had to say:

‘The subtle flavours persist to the end, at which stage you can still taste the pleasant beef as well as the subtle spicing. We feel this is a cut above.’
Another said: ‘Succulent, moist and full of flavour. The beef has an incredible depth of taste to it and to survive the process of making Biltong and still have this amount of flavour shows that the original beast was fabulous. Perfectly seasoned and executed with care, love and dedication. Clever.’

But using our super-aged silverside gives an extra depth. There’s a more ‘gamey’ flavour which is only what you would expect from a product made from Grey Alders super-aged beef.

* The drying process means this is the highest protein snack you can buy. It’s nudging 20g of protein per 40g pack.
* 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 (doesn’t need to be refrigerated).
* Traceability all the way.
* Available in generous 40g pre-sliced packs.

From Our Farm say: ‘It makes the 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, zero preparation required and no refrigeration needed. Get some for your kit bag today!’

Available from our stall in 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

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1, 4


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