STEVE?
He remains a man of mystery to Barbell, but when Steve does emerge from the sunburnt NT landscape to share with us glimpses of his latest endeavours, it serves a poignant reminder to train hard, breathe in more fresh air, and appreciate biltong in a way that brings tears to our eyes. As mum always says, seize the day - you don't know how many you have left.
BILTONG VS JERKY
Biltong is slowly air dried in a whole steak form. Airflow and low ambient temperatures (20 - 25 Celsius) dry the meat over a long period of time (often 7 to 10 days). The slower drying process gives it a softer texture and a more natural flavour compared to beef jerky.
Modern beef Jerky is thinly sliced, marinated and then rapidly dehydrated in a few hours inside a drying oven. The high temperatures (usually around 70 Celsius) essentially cooks the beef jerky compare to the slow drying and aging of biltong...
DO YOU REALLY NEED TO READ MORE?
STEAK YOUR CLAIM!
Our biltong and meat sticks make it easy to eat well and keep hunger at bay when you're on-the-go. Jump on our website and sort yourself out with your snacking needs for the month ahead.
10% off for orders over $50
20% off for orders over $100
30% off for orders over $200
Keep fighting the good fight,
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