Biltong before and after!
The beef I use is the traditional silverside. I buy it in in whole slabs and trim it up as per individual requirements. I find that people who have been eaters of Biltong for many years want theirs with a strip of fat whilst those new to biltong can be put off by the fat and prefer theirs trimmed and fat free. What ever the request we can do it, no trimmings are wasted as I either mince it up for home, or if it's to fatty chopped up for the dogs who are ever grateful
From the quality cut above we get a quality product below.