Let's get fit with M-EAT! biltong

Keeping fit doesn't necessarily mean exercising and denying yourself food that you love. Here at M-EAT! we believe in a rather more sustainable way of living and staying fit. We choose healthy balanced meals and regular exercise over fad diets and exercise bandwagons any day.

Nutrition of course is key to staying healthy and keeping fit. Eating unprocessed food and enjoying a diet that is rich in high quality meat, fish and veg is a great life hack for getting fit. Whole grains such as brown rice and quinoa may have been ruined by overexposure in hipster circles but it would do well to remember that they're also very good for our health. 

So you'll be pleased to know that there's nothing in M-EAT! that you can't pronounce. Every 100 grams contains nothing but 100% pure British beef sourced from farmers we have built relationships with over a long time. Nutritionally broken down there's 54% protein, and less than 1% fat and carbohydrates in our biltong. We cut extra lean beef into strips and cure it according to a 400 year old recipe. Coriander, ground pepper and chilli, known for their antibacterial properties, are used for flavouring. We are happy to say that you can rest assured that our biltong is what we consider to be clean food.

So if you're all about getting fit you can confidently add biltong to your diet as a snack. Here are a few ways to eat super healthy M-EAT! Biltong more creatively to tingle your taste buds:

African biltong stew

• 1 tablespoon peanut oil

• 11 ounces M-EAT! biltong

• 1 chopped onion

• 2 cloves garlic

• 1 teaspoon grated ginger

• 2 tablespoons tomato puree

• 2 tablespoons peanut butter

• 2 chopped tomatoes

• cayenne pepper (optional)

• 1/2 cup water

• Fry the chopped onions, garlic and ginger in the oil for a couple of minutes or until translucent.

• Add the biltong and stir around for a few seconds. Now add the tomato puree and peanut butter and stir to coat the biltong.

• Add the chopped tomatoes and cook for five minutes until slightly reduced. Pour in the water and simmer for ten minutes until the stew has reduced to a very thick sauce.

Biltong, watermelon and manchego canapés:

• M-EAT! biltong

• Watermelon

• Mancehgo cheese

• Remove pips and cut watermelon and cheese into bit-size chunks or triangles.

• Stack watermelon, piece of biltong and cheese and hold together with a toothpick.

Biltong dip:

• 1 T canola oil

• 125g bacon

• 1 cup cream cheese

• 6 T biltong powder

• 2 t Dijon mustard

• Heat the canola oil in a pan over a medium heat.

• In a food processor, blend the cream cheese, biltong and the Dijon mustard until well combined.

• Spoon into a serving dish, garnish with the remaining biltong and serve with breadsticks.