Important Notice: Our web hosting provider recently started charging us for additional visits, which was unexpected. In response, we're seeking donations. Depending on the situation, we may explore different monetization options for our Community and Expert Contributors. It's crucial to provide more returns for their expertise and offer more Expert Validated Answers or AI Validated Answers. Learn more about our hosting issue here.
Only first grade lean beef is suitable for the preparation of our Biltong, which requires the removal of all sinew and visible fat. Preferred cuts are topside and similar lean flesh varieties. Poor quality and marbled flesh meats would be too labour intensive and therefore uneconomical to prepare.
