Love Jerky? Try South African Biltong
There’s ups and downs to the beef business. For the farmer, one challenge is finding a way to use the parts left over from the premium cuts; bacon trimmings, brisket, round, ground beef. For the butcher, it’s getting the beef you need to make signature products. Enter Phil Baggett of Tennessee Grass Fed Farm in Clarksville and the Botha’s of Carnivore Meat Company in Franklin.
Run by SJ and Virginia Botha, Carnivore Meat Company (started in 2016) was the realization of a dream. SJ had been making his native South African biltong at home for years when they figured they could start doing it officially. They were in search of 100% grass-fed beef (meaning grass-fed and grass-finished) and found Phil. A Godsend to Phil as he needed a place for his less tender cuts of round. Grass-fed biltong was born.
Dried meats and sausage are big business in South Africa, and for the Botha’s too. They make more than 9 types of dried meats and over 15 types of sausage (including the African classic Borerwors). Over 75% of their space is dedicated to the drying of biltong. What is biltong? Think jerky, but better. The beef round is cut into big strips, cured for a day in a mixture of coriander seeds, salt, and pepper, then hung in a (USDA regulated) 68 degree dry room for 7-10 days. This “air-drying” is old school and produces a premium biltong, compared to that which is heated (a shortcut often used by other producers). Biltong made with grass-fed beef is leaner than that made with grain-finished beef.
Is it popular? You bet. Every person who tries it, buys it. “My entire family is addicted to it,” says Virginia. We see why; it’s salty, beefy, and chewy yet tender. In South Africa, “they do everything with biltong—put it in soups and salads, on pizza, and in sandwiches,” says SJ. We think once folks discover biltong, they will to. We left with a bag of freshly shaved biltong, and after eating it in the car, we immediately sprinkled on our lady pea salad for dinner.
Biltong is just the beginning for this team. Stay tuned.
