Step Six: Grinding the steak
It’s finally time to grind our steaks into recognizable bite sized biltong pieces. Once we send them through the grinder they’ll be ready for packaging.
The grinder is a big circular blade that is extremely sharp and that spins at deadly speeds. It splices the hell out of anything in its path and we’re proud to say that we still have all of our fingers attached. That piece of blurry biltong is shooting out of the grinder at such high speeds it could barely be captured.
Unfortunately, our grinder sounds even louder than 10,000 jet engines. To avoid going deaf and insane we must wear heavy duty earmuffs all day. We ingeniously tuck a pair of earphones underneath so that we may listen to a podcast or an audiobook as we work.
Thanks to our noisy grinder we’ve learned a great deal about business, health, history and philosophy. We’ll each listen to something different and our lunchtime chats are fuelled by an assortment of new ideas.
So, rather than letting the meat bog us down, we are able to walk out of the kitchen at the end of the day with an enriched mind. If we’re lucky, we’ll fall asleep and dream about something besides bulk meat processing. Here are our audio recommendations:
Podcast recommendation: Waking Up by Sam Harris
Audiobook recommendation: The Adventures of Huckleberry Finn by Mark Twain
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Also in How We Make Biltong
Step five: Biltong steaks
The sad reality here is an underlying issue of steak inequality.
Step Four: Hanging the steaks
Small pieces go up the top of our cabinets and the monsters reside down the bottom. If you’ve got a mixed tub you’ll find yourself squatting up and down repeatedly.
