City: Plano, TX,
About Us
Meet Warren. He is our CBO… you know Chief Biltong Officer. Born and raised in Johannesburg, South Africa, he’s been eating biltong since before he had teeth and has been making it himself for nearly 30 years.

How did you get into making biltong?
We had made it a few times at home in SA, but honestly, it is just easier to buy it from your favorite local butcher in South Africa. When I moved to the USA in 2001 - I missed it so much that I started making my own in earnest. I had to get refresher courses from my family and from my wife’s family on how to best make Biltong. We finally settled on a hybrid method developed from my father-in-law’s family recipe that has been passed down for many generations.
Biltong is a centuries old process of preserving meat that originated in South Africa. This unique, air-dried process ensures that our beef always retains full flavor and tenderness. Our biltong also boasts an exceptionally clean nutrition fact panel, so we invite you to snack guilt free!

Biltong is better than jerky, it’s what jerky wants to be! Biltong is NEVER injected with sugar-laden marinades or nasty preservatives, and it’s NEVER dehydrated over high heat. Instead it’s air dried, resulting in a tender, flavorful beef snack with a texture similar to prosciutto.

Each bag of biltong has 50% more protein than jerky, 0g sugar, and nothing artificial. There are no nitrates, no artificial colors, no preservatives, no MSG, and it’s totally gluten free.

Top round beef is seasoned with vinegar and dry rubbed with simple spices before it is hung to air dry at room temperature for up to two weeks. Once dried, we slice it ultra-thin for easy to eat tender pieces every time. Season, dry, slice, that’s it!