Beef Biltong
Every pouch here starts as 100% Australian grass-fed beef topside and ends as biltong you can read the label of. Five ingredients: beef, vinegar, salt, coriander, black pepper. No sugar. No preservatives. No fillers. Nothing you need a chemistry degree to pronounce.
Slow-dried, never rushed
Ours is slow-dried over 7 to 14 days, hung in a temperature and humidity controlled cabinet and flipped every few hours so it dries evenly.
Why a range rather than a fixed number of days? Because airflow direction and intensity change how quickly moisture leaves the meat. Two batches hung on the same morning can finish days apart. A batch comes out when it reaches the right texture, not when a timer says so. Judging that is the skill, and it is why biltong is still made by people rather than machines.
Most mass-market meat snacks are heat-dehydrated at 60-70°C in six to eight hours. That cooks the meat, seizes the muscle fibres and drives the water out before the salt and vinegar have done their work, which is why those products then need chemical preservatives. Ours never goes above 25°C. It is cured, not cooked.
What you actually get per serve
A 50g serve of Aussie Biltong delivers:
- Around 30g of complete protein, all nine essential amino acids
- Under 2g of carbohydrate, and zero added sugar
- Naturally occurring iron, zinc, B12 and creatine
- No nitrates, nitrites, MSG or preservatives of any kind
High protein, low carb, keto and paleo friendly, and made from beef raised on open pasture rather than in a feedlot. Grass-fed carries a better fat profile, deeper flavour, and a supply chain we can actually name.
Choosing your size
Biltong is concentrated beef. Roughly 3kg of raw topside becomes 1kg of finished biltong, because about 65% of the starting weight leaves as moisture during the slow-dry. That yield is what drives the price, and it is why buying bigger saves you so much per kilo.
Nine sizes across both flavours, so you can match the pack to how you actually eat.
| Size | Price | Price per kg |
|---|---|---|
| 100g | $18.00 | $180.00 |
| 250g | $34.99 | $139.96 |
| 500g | $64.99 | $129.98 |
| 750g | $92.99 | $123.99 |
| 1kg | $114.99 | $114.99 |
| 1.25kg | $139.99 | $111.99 |
| 1.5kg | $164.99 | $109.99 |
| 1.75kg | $189.99 | $108.57 |
| 2kg | $215.99 | $108.00 |
Buying by the kilo costs 36% less per kilogram than buying 100g packs. Same beef, same batch, same spice.
New here? Start with 250g. Enough to know whether you like the cure, small enough that you have not overcommitted.
Eat it regularly? The 1kg is where the economics turn, and it is the size most of our subscribers settle on.
Every size ships as resealable 250g pouches
Not one large bag. A 1kg order arrives as four separate sealed pouches, a 1.5kg as six, a 2kg as eight. You open one at a time and the rest stay factory-sealed in the pantry until you get to them.
So buying the better per-kilo rate costs you nothing in freshness. The last pouch of a two kilo order is as fresh as the first.
Two cures
Original is the traditional South African profile: coriander, cracked black pepper, sea salt and vinegar. Nothing else. This is the one to start with, because there is nowhere for the beef to hide.
Paprika is the same base with smoked paprika and garlic layered over it. Warmer, rounder, a little more going on. Most people who try both end up keeping both in the cupboard.
Delivery and the guarantee
Free express delivery Australia-wide on orders over $150. Dispatched fast, sealed in barrier pouches, no refrigeration needed in transit.
Every one-off order gets 5% off automatically. Subscribe and it is 10% off every order, for as long as you stay, with no obligation, no minimum term, and you can pause or cancel anytime.
And if you are not 100% satisfied, we offer a 100% money-back guarantee. The risk is ours, not yours.
Frequently asked questions
Is biltong healthier than beef jerky?
On the metrics that matter, yes. Most jerky carries 6-12g of added sugar per 100g plus soy filler and chemical preservatives. Ours has none of those. The headline protein numbers are similar. The rest of the label is not.
Does your biltong really contain no sugar?
None added. The full ingredient list is beef, vinegar, salt, coriander and black pepper, and it is printed on the back of every pouch. Many biltong producers add sugar to the marinade, so it is always worth checking.
How much protein is in a serve of biltong?
Around 30g of complete protein in a 50g serve, with under 2g of carbohydrate and no added sugar. That is roughly the protein of a small steak in something you can keep in a glovebox.
What sizes do you sell?
Nine sizes on both Original and Paprika: 100g, 250g, 500g, 750g, 1kg, 1.25kg, 1.5kg, 1.75kg and 2kg. Every size above 250g ships as multiple resealable 250g pouches.
What size biltong should I buy?
250g if you are trying us for the first time. 1kg or 1.25kg if biltong is already part of your week, since it drops the per-kilo rate substantially against small packs. 1.5kg through 2kg for families, gyms, offices, or anyone sharing.
How long does biltong last?
Unopened pouches keep for months at room temperature in a cool dark cupboard, with no refrigeration required. Once you open a pouch, reseal it between servings. If a single 250g pouch will take you more than a couple of weeks, move that one to a paper bag so it can breathe.
Is biltong keto and paleo friendly?
Yes. Under 2g of carbohydrate per 50g serve, no added sugar, no seed oils, no grain fillers. Single-ingredient meat with traditional spice.
Where does your beef come from?
100% Australian grass-fed topside. No imported meat, ever. Grass-fed beef has a better fat profile and deeper flavour than grain-finished feedlot beef, and it slow-dries more evenly.
