As a consumer you have way too many “healthy” snacks to choose from. And then there’s the confusing jargon, outlandish claims and impossibly perfect models. Well, we're here to clear something up once and for all. A question that is often asked is what is the difference between jerky and biltong? Surely, they're the same thing? They look the same. Well, looks can be deceiving. Let us explain how.
Jerky and biltong come from very different parts of the world. Beef jerky originates from the Native American Quechua tribe of South America. However, commercial production of jerky does not use the methods of Native Americans. Mass-produced beef jerky is made using altogether more industrial processes.
Biltong's origins are rooted in Southern Africa; inherited from pioneering South African forefathers who sun-dried meat during their treks across the subcontinent. The word biltong is thought to derive from the blend of the words bil (rump) and tong, meaning strip.
Commercial beef jerky lends itself to any cut of meat. So there is little need to use the best meat that is available for it. When producing jerky the beef is separated from the bone, stripped of fat and salt and large amounts of sugar are added. It's cured either by injecting a curing solution or dipping meat in the solution. Tenderising happens in industrial machines before being cut into strips, heated and dried. The aim of which is to bring the product to market as quickly as possible. The addition of extra heat and sugar means that any old cut of poor quality meat can be used. Even if you still want to go down the jerky route make sure that you check the sources – it has to be grass fed and certified prime. Anything else would be subpar. Your body deserves better so should demand more.
In comparison, M-EAT! biltong is produced at a much slower pace as our ancestors would have wanted it. We use only the best, grass-fed British beef which is flavoursome, rich in texture and lean. Nothing other than traditional natural spices such as coriander seeds, cider vinegar and black pepper go into curing M-EAT! Once seasoned our biltong is air-dried. It is only then cut into strips and then put into packets for you to tear open. The process of producing M-EAT! honours traditional South African methods. It’s a superfood – pure, succulent beef rich in minerals and nutrients.
As far as taste and texture goes you will find that biltong is cut thicker, tender and tastes more succulent. Jerky most certainly is drier and tougher having been cut into far thinner strips. Nutritionally, biltong packs a bigger punch too with M-EAT! containing a whopping 60% protein and less than 4% salt and zero added sugar.
Finally, we'd like to add that we will deliver our award-winning biltong straight to your door with free delivery in the UK and great global rates. One bite into our heavenly biltong and you’ll never want to try jerky again.