WTF IS BILTONG? - What is Biltong?

Biltong is a traditional South African food, where large beef steaks are marinated in vinegar, spiced and then hung to air dry in a controlled environment at ambient temperatures.

Oh, so it's like beef jerky right?

Hell no!! Most beef jerky is very processed, where thin strips of meat are covered in artificial sauces and then dried at high temperatures over a few hours. To be frank, we've never been beef jerky fans as most jerky is loaded with preservatives, sugars, and other bad stuff. Barbell Biltong is healthier and tastier than beef jerky and contains no preservatives, dairy, gluten, soy or added sugar.

It takes 10 days to dry our biltong to perfection and no heat is used to cook the meat during this process. This gives it a much softer texture than jerky. During this time, the steaks lose most of their weight from water evaporation and at least 2.6kg of organic grass-fed Australian beef is used to make 1kg of Barbell Biltong. What's left is a convenient and dense source of protein that tastes great.

By sourcing the healthiest beef possible and by avoiding preservatives, our biltong differs from most in that it's made with a health focus in mind. We use biltong to compliment our own lifestyles as the perfect high protein, low carb, real food.


We source our meat in a way that is environmentally and ethically responsible.

Early on in our journey as we started to learn about the beef industry, we made a decision that above all else; the welfare of the animals we’re eating and the sustainable nature in which they are farmed, must come before profits. Simply put, the success of our business must work to support better farming practices or else we were willing to walk away. We’re proud to have found these suppliers who share our values.


Australia’s largest organic cattle farming operation, OBE have been at the spearhead of organic cattle farming in Australia. Their farm’s are absolutely humongous! Located in wetlands of central Queensland, OBE’s cattle graze on land larger than the size of Tasmania. Stockmen on motorbike and horseback; drive cattle onto new; fertile land, where they are left to graze on 250 species of native grasses and herbaceous plants. No Fences, with land as far as the eye can see; free from synthetic chemicals, herbicides and pesticides. The images speak for themselves.   


A kickass startup; Provenir supply us with Regeneratively Farmed Beef, but that’s the half of it. Having built Australia's first mobile-abbatoir, Provenir are making waves in the meat and farming industry, pushing the envelope in making on-farm-slaughter a reality. Meaning cattle remain on-the-farm, where they are familiar and comfortable in their environment. No longer are cattle put through the unnecessary stress of transporting them hundreds of kilometres for processing. This is a huge step forward for the industry and animal welfare. The beef we receive from Provenir come from farmer’s practicing regenerative agriculture and is also farmed organically. Here’s some of the farms that Provenir obtain meat from. Of those, we've so far received meat from MulgoaBibbaringa and Gundilliwah

Regenerative Agriculture is the way forward and we are behind it in every way we can.


Kangaroo meat is ethically harvested in the wild and is some of the most nutrient dense meat available. With the overpopulation of kangaroos placing increasing stress on Australia's fragile ecosystems, a shift towards eating kangaroo meat will help restore their numbers to sustainable levels. 

Indigenous Australians and the early settlers relied on eating kangaroo as a vital source of protein and it was only until recently that eating kangaroo came out of fashion. Now with the loss of natural predators, greater availability of pasture and less hunting pressure, kangaroo population numbers have grown out of control in some areas.

Although they are native, overabundance of kangaroos threatens biodiversity and degrades forest understory through their competition with our other native species. Many people are surprised to hear that kangaroos aren’t farmed in Australia but instead are harvested from the wild. We believe that if you choose to eat meat, then ethically harvesting from the wild is one of the most humane ways to source it. 

Furthermore, population management means that those kangaroos that aren’t harvested will experience less suffering through decreased competition for scarce resources. Sadly it’s not uncommon for millions of kangaroos to starve to death in periods of drought.  

The lean meat from kangaroo is considered exceptionally healthy and being naturally organic is also high in protein, minerals and vitamins (compared to beef it has double the amount of iron). 

Most of the kangaroo meat harvested in Australia is exported and as such we’d like to help shift the current cultural perspective on eating kangaroo and hope more Australian’s see it as our healthy, sustainable resource. Our meat sticks (made with wild kangaroo and beef sourced from regenerative farmers) is the healthiest and most sustainable meat snack on the market.

If you’re looking to eat meat that is responsibly sourced; both environmentally and ethically, then eating kangaroo meat and beef sourced from regenerative farmers is your best option.

If you'd like to read more, we'd recommend these resources:

1. Improving kangaroo management

2. Kangaroo population control leads to better animal welfare, conservation outcomes and avoids waste

3. At high densities kangaroo grazing can reduce biodiversity

4. Kangaroo myths & realities