At The Herd Biltong, our biltong is made from beef (we use an outside flat – a part of the silverside) which is cut into strips, marinated in a vinegar mixture and seasoned. We keep it traditional. Salt, pepper and coriander seeds are our base flavours – just like it was 400 years ago.

After we cut and season, we hang the meat in our stainless-steel biltong cabinets in our drying room. The cabinets have an extraction fan on the top of the cabinet which ensures even air flow throughout the cabinet. We have designed our drying room so the air that is pulled in is filtered 4 times (pre filter, HEPA, charcoal and UV) ensuring no airborne bacteria can enter the room, a fresh air intake which means the air is replaced every 40mins, it is positively pressured meaning when the door to the drying room is opened air is forced to exit the room (similar to what a hospital operating room has) to make sure no bacteria or dust particles can enter the room and then the room is dehumidified and temperature controlled.

It is then dried for up to 5 days and then sliced into bite sized pieces and bagged ready for consumption!

All of our biltong flavours use the following ingredients:

• Beef
• Vinegars
• Worcestershire sauce
• Salt
• Pepper
• Coriander seeds

Our garlic (Garlic Salt & Chilli Garlic) flavours use dehydrated garlic powder, and our Chilli Falvours (Chilli Garlic & Chilli Salt) use crushed birdseye chilli’s.

We do not use any preservatives in our product. All killer, no filler!

No, the worcestershire sauce we use contains gluten.

Yes, we do not add any additional sugar to our products! The only sugar found would be the natural sugar from the beef.

You might not know this but because Australia has a huge export market for its beef, most (about 90%) abattoirs process their beef according to halal guidelines. Our meat supplier is halal certified, however, our business is not certified. There is no pork or boar product that goes through our kitchen but as stated we are not halal certified.

We provide paper bags when purchasing online and when you visit us at events or markets. Apart from keeping it in a vacuum sealed bag, in the paper bag is the next best way to store it.

Paper bags in refrigeration will last up to 7 days, though the meat will dry out.

Paper bags stored in cool/dry spot will last up to 3-5 days. Relative humidity will affect this, if you live in a humid environment this will adversely affect the product.

Mould poses the greatest threat to biltong. Mold thrives in conditions with moisture and limited air circulation surrounding the biltong. To prevent mold growth, it is recommended to periodically mix the biltong to disturb the environment (every 2 days or so) and promote fresh air circulation. Since mould can develop rapidly, it is important to monitor your biltong closely.

Keep in mind that biltong is a perishable/fresh item, and if not properly cared for, it will spoil. It’s similar to leaving fruit or vegetable in direct sunlight or forgotten at the rear of the refrigerator—it will spoil under those conditions.

Overseas – best to check with quarantine authority of the country you’re visiting. Each country has different regulations as to what kind of food products you’re allowed to bring in.

Interstate – Yes. There should not be an issue with taking biltong (especially if it’s vacuum sealed) interstate.

Another pretty popular question! Biltong is becoming a very popular choice for health conscious individuals because of the following:

– Super high protein. Our product has 41g+ of protein per 100g. To put that in perspective – chicken breast has 31g and steak has 25g.

– No added sugar and super low carbohydrates.

– Very low in saturated fats – think 2%.

Based on the latest research, sugar and carbs make you fat. Our biltong has no added sugar and is around 1% carbs making it a super healthy snack for those health conscious individuals.

Yes – HACCP (Hazard Analysis Critical Control Point) is a system of managing food safety that involves analyzing and controlling potential hazards, including biological, chemical, and physical risks, at every stage of the food production process. This includes activities such as sourcing and handling raw materials, manufacturing, distribution, and consumption of the final product.

We are audited regularly (internally and externally) to ensure we maintain a high level of compliance to confirm we continuously deliver a safe, consistent and high quality product.

We do not recommend biltong for pregnant women. As the meat is not cooked, pathogens which can harm the unborn child may still be present.

Yes! You may find biltong useful if your child is a fussy eater and doesn’t like to consume a lot of cooked meat. The nutrient dense biltong can serve as a good replacement for protein or iron.

It’s even safe for babies! In South Africa, it’s very common to see ‘teething biltong’ in supermarkets. It’s essentially a small stick of meat with salt that the baby can gnaw on and the salt would heal the wounds in their mouths from teething.

Generally up to 2 business days.

We get daily business day pick ups from Sendle and (most of the time) the first thing we do when we get into the factory is pack the online orders so it can be sent off ASAP. We do not want to keep you waiting!

We package our product in 2 sizes, 100g and 250g packets.

All 500g and 1kg orders will come as 2x 250g and 4x 250g packets respectively (unless otherwise specified).

If you want all 100g bags just leave us a note on checkout.

We offer free shipping for all orders over $100 (excluding the shipping cost). Simply add $100 worth of products to your cart and the free shipping option will appear upon checkout.

Delivery is generally 2-6 business days. Regional and rural areas can take a bit longer.

Majority of our orders are sent via Sendle.

In areas that Sendle does not service, we use Australia Post.