Biltong can be defined as cured meat that is made typically from raw fillets of meat, usually cut into strips. It has its roots from South Africa. In its production, a variety of meat types may be used. This range from beef, game meats and ostrich fillets obtained from farms that are by nature commercial. This type of meat has a similarity with jerky in that both of them can usually be spiced and dried. The main difference is seen in their production process, which produces thicker product as opposed to jerky which is usually thin as compared to it. Besides, jerky is known to exhibit a sweeter taste.

The most popular ingredients for making it include meat, coriander, salt, black pepper and other additives such as malt vinegar, chili peppers, garlic among others depending on the taste of the consumers and the availability of additives.

This product has for a long time been made from meat varieties. This has been possible due to the availability different meat types. However, beef meat has taken over all the other meat types, including the game meat since it is easily acquired due to it low price. The fillets and sirloin used therein are normally cut from the hips thus giving good cuts. Moreover, chicken and fish meats are at times used in making this product.

When preparing the product, meat is soaked in a vinegar solution for a couple of hours. The meat is then removed from the liquid and flavored. A traditional way for flavoring is by use of spice mix made from black pepper, brown sugar, coriander and salt. The meat is flavored by sprinkling the spice mix all over it, then left to refrigerate overnight. Later, any extra liquid is gotten rid of the meat and dried.

Cold settings are ideal for drying meat in the countryside, whereas, card-boards and wooden boxes are suitable for urban settings. However, climate controlled rooms are normally used for drying meat meant for business. Normally, the traditional method of drying takes a relatively longer time compared to electric method, which takes less than four hours. The merit for the traditional method, which dries slowly, is that the product tastes yummy. For the electric method, in which oven is normally used, the product does not taste as yummy as the latter though it dries faster.

What follows after drying is selling the meat to the final consumers. In South Africa where the roots of this product are traced, there are several retailers dealing in it. Several butcheries and groceries have sprung up for the same purpose. Specialized retail shops specifically for the product do also exist.

It can serve both as a snack and stew and can be added bread. It also has substantial benefit in that it is usable as a teething aid for babies. Some retailers offer it for this sole purpose.

World over, the popularity of biltong, its preparation, benefits and other attributes have continued to spread. For instance, in countries like Canada, Australia, United Kingdom, and India there have been widespread use of this type of meat.