About Us
Locally Sourced
All our biltong is produced from 100% Australian grass fed beef. The flavour and nutrition value of grass fed beef can not be understated. In addition to being packed with B vitamins, grass fed beef has been found to be higher in vitamins A, E, and other antioxidants compared to grain fed beef.
Grass-fed beef also has significantly lower levels of saturated fat compared to grain-fed beef.
Try Original Bull biltong for yourself to get a taste of history and savor the flavor that has stood the test of time.
Lasting Recipe
Our recipe has been around for 300 years. Passed down as a favourite from generation to generation, with simple herbs, spices and salt creating key flavour profiles. Unlike other biltong makers, we don't add sugar to the process so you'll never get a 'sweet meat' taste with Original Bull biltong.
We love biltong, really really love biltong. But we got sick and tired of our only option being the chewing endlessly on tough sweet meat. So we looked to our elders and asked to be taught the way of multi generational biltong making. Once we had learned hard lessons and done hard yards in the drying rooms we understood that the result of this process could not be kept secret, we had to share this biltong with the world. We believe everyone should have this delicacy available to them, so we created Original Bull biltong and we have stayed true to that 300 year old recipe so you can enjoy our biltong just as much as we do, and savor the same flavors that were enjoyed by our ancestors.
History of biltong
Meat preservation as a survival technique dates back to ancient times.
Meat was preserved by curing it in salt, brine, or vinegar and in this regard nothing much has changed. The antimicrobial properties of certain spices have also been drawn upon since ancient times. The spices introduced to biltong by the Dutch include pepper, coriander, and cloves.
The need for food preservation in Southern Africa was pressing. Iceboxes and refrigerators had not been invented yet, and building up herds of livestock took a long time. With game in abundance in Southern Africa, however, traditional methods were called upon to preserve the meat of large African animals including the eland.
The meat was prepared with vinegar and spices then hung to be air dried for a fortnight during the winter, when the colder temperatures further inhibited bacterial and fungal growth. Once suitably dried, the biltong was ready for packing in cloth bags which allowed air circulation to help prevent mould.