The most important difference is the process. Biltong is air-dried. Jerky is cooked with heat in a dehydrator or oven.

That single difference changes everything. When beef is heat-processed, the protein structure changes and moisture is driven out quickly. The result is a tougher, chewier texture that needs additional flavourings, sugars, and marinades to make it palatable.

Biltong air-dries slowly. Allowing the natural beef flavour to develop over several days. Overall there is less moisture loss so the end product is much more tender and juicy. 

Biltong also uses thicker cuts of beef rather than the thin slices necessary when making jerky. This gives it a tender, almost melt-in-your-mouth quality that heat-dried jerky cannot replicate.

The short version: jerky is cooked, biltong is cured. 

It means no heat is applied to the slab of beef at any point during the biltong-making process.

Traditional biltong relies entirely on air circulation, salt, vinegar, and time to cure and dry the meat. The vinegar lowers the pH to prevent harmful bacterial growth. The salt draws out moisture. The airflow slowly dries the surface while the inside cures over several days.

The result is a texture you cannot achieve with heat. The outside develops a slight firmness while the inside remains tender. When you bite through it, the beef has a depth of flavour that only comes naturally with time and patience. 

Because the protein in biltong comes from actual beef. Not from highly processed plant based protein sources like pea protein or protein isolates like whey powders which are classified as supplements not real food. 

Whole food vs. ultra-processed: Most protein bars are built from protein isolates (powders) held together by industrial glues like palm oil and xanthan gum. Biltong is simply premium beef, vinegar, and spices.

Sweeteners: Low carb bars rely on sugar alcohols (Maltitol/Erythritol) and artificial sweeteners (Sucralose), which are linked to bloating, gut inflammation, and cardiovascular concerns. Traditional biltong is naturally sugar-free and low-carb friendly. 

Superior bioavailability: The protein in biltong comes from high-quality animal sources containing all nine essential amino acids in their most absorbable form. Protein bars often use cheaper plant-based blends (pea/soy) that the body may not process as efficiently.

Lower heavy metal risk: Recent 2025/2026 studies have flagged protein bars including plant-based ones for high levels of lead and cadmium absorbed from the soil into protein isolates. Because biltong uses whole cuts of beef, it avoids the concentration risks found in highly processed powders.

Real satiety: Because biltong requires chewing, it stimulates "fullness hormones" better than a soft, processed bar. You get the same 25g–35g of protein per 100g without the blood sugar spikes or "crash" associated with the fillers found in bars.

Biltong starts with beef. The protein is high because beef is naturally high in protein. There is nothing added to inflate the number. When the label says 50g protein, that protein came from the beef you are eating.

In the health food space there is a popular marketing strategy of highlighting no refined sugar. Which is good, except that usually isn’t where the conversation ends. There are plants of other sugar options available. 

• Artificial sweeteners like sucralose, aspartame, and acesulfame potassium, which are 200 to 600 times sweeter than sugar and trigger the same sweet taste receptors without the calories.
• Sugar alcohols like erythritol, xylitol, and sorbitol, which are partially absorbed and can cause significant gastrointestinal discomfort, bloating, and digestive issues, particularly when consumed in larger amounts.
• 'Natural' sweeteners like stevia and monk fruit extract, which are marketed as healthy but still activate sweet taste receptors and may affect insulin response in ways that are still being studied.

The problem is not just the sweetness. Research increasingly suggests that these 0 calorie alternatives are not the free lunch the marketing implies. Several studies have linked artificial sweeteners and sugar alcohols to negative changes in gut microbiome composition. The idea that you get all the sweetness with none of the consequences is not supported by the growing body of evidence.

We use a very small amount of brown sugar in some of our recipes to balance the flavour. We keep it small because the flavour comes from the beef, the vinegar, the spices, and the curing process. That’s the difference between a high protein snack which is naturally high in protein and every other snack out there.

Because most snacks are full of highly processed simple carbs that cause a rapid spike in blood glucose followed by an equally rapid crash. That crash is the 3pm energy slump most people have learned to accept as normal. It is not normal. It is a direct consequence of what you are eating. When you eat a carb-heavy snack, your blood glucose rises quickly and your body releases insulin to manage it. Blood glucose drops, and you feel tired, unfocused, and hungry again within an hour or two. The snack did not solve the hunger. It postponed it. 

Protein has a fundamentally different effect. It is digested more slowly, it does not cause the same blood glucose spike, and it signals satiety through a different hormonal pathway. The result is that a high protein snack keeps you feeling full and focused for significantly longer than an equivalent calorie snack built on carbohydrates.

This is why muesli bars, rice cakes, crackers, and even fruit-based snacks all produce the same pattern. They provide a short burst of energy followed by a return of hunger. If you find yourself reaching for snacks frequently throughout the day, the type of snack is likely the problem, not the quantity.

Biltong satisfies. Everything else just delays the next craving.

Yes. Most of our Biltong flavours contain around 2g of carbohydrates depending on the spice mix. It is one of the most genuinely low-carb diet compatible snacks available because it is simply beef, salt, spices, and vinegar.

Note there are some flavours and brands out there where this isn’t the case so always read the label and do your research.

Most packaged snacks that market themselves as low-carb friendly still contain some level of carbohydrates, often from the sweeteners and bulking agents used to improve texture and taste. Biltong doesn’t need these extra ingredients because it is real food. 

High protein snacks support weight management through satiety. When you eat enough protein, the hormonal signals for hunger are suppressed more effectively and for longer than with carbohydrate-based foods. You eat less overall because you are genuinely less hungry.

That’s why low protein diets tend to create a cycle of frequent hunger and snacking. High protein eating breaks that cycle. Biltong is not a diet product and some people are probably even scared to eat it because it is relatively high in calories. However, because it is real food that is high in protein, very low carb, and is genuinely satisfying, we say don’t knock it until you try it.

The difference between a snack that leaves you hungry again in an hour and a snack that keeps you going until your next meal is why biltong is the perfect snack.

Traditional biltong made with quality beef and patience does not need chemical assistance. The issue is that commercial production at scale creates pressure to speed up the process, extend shelf life, and reduce production risk. 

Here is what the commercial shortcuts look like:

• Antimicrobial dips and acidulants: Some producers dip meat in lactic acid, acidic calcium sulfate, or other food-grade antimicrobial solutions before drying. These are used to speed up surface decontamination and reduce pathogen risk in environments where hygiene controls are less rigorous.
• Chemical preservatives: Potassium nitrite and sodium benzoate extend shelf life in products where the drying process has not been sufficient to naturally preserve the meat. These appear in some commercial biltong products, particularly wet-style biltong, where residual moisture creates preservation challenges.
• High heat: Rather than letting airflow slowly cure the meat, commercial brands apply temps above 30°C to speed up the drying process. This matters because the secret to biltong is the slow curing process. By applying a heat sauce you aren’t creating biltong anymore. It becomes jerky.
• Sodium phosphates and binding agents: Used in some processed meat products including certain jerky and sausage stick formats to improve water retention and texture in ways the natural process would not produce.

None of these approaches are used at The Biltong Butcher. Our process relies on grass-fed NZ beef, real ingredients, proper marinating time, and purpose-built drying conditions between 20°C and 30°C that replicate a traditional South African dry season. 

Traditional biltong takes time (72-96 hours using our Kalahari Khabu cabinets). Commercial brands speed up the process by applying heat and by adding artificial ingredients to extend shelf life.

Smoke Flavoring / Liquid Smoke: Traditional biltong is never smoked; it is air-dried. Adding smoke chemicals provides an instant "cured" flavor without the wait.

Nitrates/Nitrites (E250): These are used to fix the pink color of the meat and prevent spoilage instantly. Traditional biltong relies on vinegar and salt for this, which is a slower, natural cure.

Sugars & Starches (Dextrose, Maltodextrin, Maize Starch): These act as "binders" and "humectants," keeping the meat heavy and moist. Since biltong is sold by weight, manufacturers want to retain as much water as possible while still calling it "dry."

Traditional biltong air-drying requires a dry season. New Zealand does not really have one.

The humidity that makes New Zealand so green and lush is precisely what prevents traditional outdoor air-drying from working. When we first tried making biltong using outdoor methods, every batch ran into the same two problems. Either case hardening, where the outside surface dries and seals too fast, trapping moisture inside and preventing the inside from curing properly. The exterior would be extremely tough while the interior remained raw. Or mould would grow on the surface of the meat before it could cure properly. 

The solution was to remove the New Zealand climate from the equation entirely. We designed and built purpose-engineered drying cabinets that replicate the exact temperature, airflow, and humidity conditions of a traditional South African drying environment. Same traditional process, same authentic result, regardless of what the NZ weather is doing outside.

Those cabinets are also available for people who want to make their own biltong at home. You can find them at kalahari.nz.

Grass-fed beef means cattle raised on open pasture eating grass and other foraged plants throughout their lives rather than being finished on grain. We are very lucky here in New Zealand as most cattle is grass-fed. Overseas that often isn’t the case. 

Grass-fed beef provides a fundamentally different nutritional and culinary experience than standard grain-fed  beef.

• The "Golden Fat" Advantage: Grass-fed biltong often has a signature yellowish tint to the fat. This isn't spoilage; it’s Beta-Carotene (Vitamin A) from the fresh grass the cow ate. Grain-fed fat is stark white and nutritionally "empty" by comparison.
• Anti-Inflammatory Properties: Biltong is a favorite for post-workout recovery, but grain-fed beef is high in pro-inflammatory Omega-6. Grass-fed beef has an Omega-6 to Omega-3 ratio of 3:1, whereas grain-fed can be as high as 20:1.
• Metabolic Boost (CLA): Grass-fed beef contains up to 5 times more Conjugated Linoleic Acid (CLA) than grain-fed beef. CLA is a fatty acid scientifically linked to fat loss and lean muscle retention—making grass-fed biltong a legitimate "functional food."
• Cleaner Muscle Tissue: Grain-fed cattle are often treated with preventative antibiotics and growth hormones to survive dense feedlot conditions. Grass-fed cattle live naturally, resulting in a "cleaner" protein source with a more robust, mineral-rich flavor.

Texture & "The Chew": Because grass-fed cows are active, their muscle fibers are more developed. This creates a firm, satisfying texture when dried, whereas grain-fed meat can sometimes feel "mushy" or excessively greasy due to high levels of soft, intramuscular fat.

High protein snacks support weight management through satiety. When you eat enough protein, the hormonal signals for hunger are suppressed more effectively and for longer than with carbohydrate-based foods. You eat less overall because you are genuinely less hungry.

That’s why low protein diets tend to create a cycle of frequent hunger and snacking. High protein eating breaks that cycle. Biltong is not a diet product and some people are probably even scared to eat it because it is relatively high in calories. However, because it is real food that is high in protein, is low carb, and is genuinely satisfying, we say don’t knock it until you try it.

The difference between a snack that leaves you hungry again in an hour and a snack that keeps you going until your next meal is why biltong is the perfect snack.

Unopened biltong has a shelf life of 30 days. We make it daily in Matakana without artificial preservatives, so unlike commercial biltong it is not built to sit on a shelf for months.

Once you open the pack, we recommend transferring any leftovers into the brown paper bag included with your order and storing it in the fridge. The paper bag lets the biltong breathe rather than sweat, which keeps the texture exactly where it should be. Stored this way it will stay fresh for up to 7 days.

We include the brown paper bag with every order because it genuinely makes a difference. Plastic traps moisture. Paper manages it. That is the whole reason traditional biltong has always been stored and sold in paper.

One thing to avoid regardless of where you store it: sealed plastic containers or zip-lock bags. Any environment where condensation can form will speed up mould. Paper and airflow are your friends.

Yes. Most of our biltong flavour range is gluten free. Our products are suitable for people following a gluten-free diet.

There are some flavours which may include gluten and we are carefully to include this on the package. 

If you have a severe gluten intolerance or coeliac disease, please review the full ingredient list on the product packaging as it will carry the most current and accurate allergen information.

Yes but with an asterisk. While biltong is the perfect snack for all 3 we want to make it clear that there is still a small amount of carbohydrates coming from the spice mix and depending on the flavour a small amount of unrefined brown sugar. 

Always check the ingredient list before choosing which option is right for your diet. If you have any questions please contact us or hit us up on WhatsApp.

Biltong is made from whole cuts of beef that are marinated and air-dried in slabs. The result is a sliced, tender snack with a firm exterior and a softer interior.

Droewors is a dried sausage. The beef is minced, seasoned with coriander, cloves, pepper, and salt, then hand-stuffed into a natural casing and hung to dry. The texture and eating experience are completely different from sliced biltong. Droewors is firmer throughout, slightly snappier, and has a more pronounced spice profile from the coriander and cloves.

Both are traditional South African snacks. Both are made without heat. Both are high in protein and free from preservatives. The choice between them comes down to personal preference for texture and flavour profile.

High protein snacks support weight management through satiety. When you eat enough protein, the hormonal signals for hunger are suppressed more effectively and for longer than with carbohydrate-based foods. You eat less overall because you are genuinely less hungry.

That’s why low protein diets tend to create a cycle of frequent hunger and snacking. High protein eating breaks that cycle. Biltong is not a diet product and some people are probably even scared to eat it because it is relatively high in calories. However, because it is real food that is high in protein, has zero sugar, and is genuinely satisfying, we say don’t knock it until you try it.

The difference between a snack that leaves you hungry again in an hour and a snack that keeps you going until your next meal is why biltong is the perfect snack.

Orders are made to order within 48 hours.

Estimated delivery times

North Island: 1 to 2 working days. South Island: 3 to 4 working days. Rural addresses: Allow a day or two extra on top of the above.

You will receive a tracking number by email once your order has been dispatched. If you have not received your order within the expected timeframe, contact us at contact us or hit us up on whatsapp and we will sort it out.

Yes. Free shipping on all NZ orders over $95. Orders below this threshold are charged a flat rate of $15.

Subscription orders receive free shipping on every delivery regardless of order value.

Orders can be changed or cancelled within [CLIENT TO CONFIRM] hours of placement by contacting us at [CLIENT TO CONFIRM: email]. Once an order has been processed and dispatched we are unable to cancel it, but our return policy applies if you need to send it back.

For subscription orders, changes to flavour selection, pack size, delivery frequency, and billing can all be managed through your account portal at any time.

Everything about your subscription can be managed through your account portal. You can change your flavour selection, adjust your delivery frequency, skip a month, pause your subscription for up to 60 days, or cancel entirely up to 7 days before the next delivery date.

Depending on the subscription pack there may be a lock-in period. Check the terms and conditions of the subscription you are considering purchasing before buying. If you are unsure then please contact us.