Whole biltong steaks are for those who like to slice their own.

Cutting bitlong is strangely satisfying, plus you're less likely to gulp down the entire bag in one go.

The benchmark is our classic biltong spice and when we first tasted this recipe our faces were beaming with grins - we had struck gold.We nicknamed this spice, the benchmark, as it well and truly set the standard for the best biltong we had ever had

Biltong is best cut against the grain by placing the knife on the short side of the steak. This will make the biltong pieces softer to chew.


Organic grass-fed & finished Australian beef, gluten-free white vinegar, sea salt, coriander seeds, black pepper, cloves and cayenne pepper.

Free from preservatives, dairy, gluten, soy and sugar, our burn biltong has a 12 month best before date and is best kept in the pantry or fridge.

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