Our Process

At JustBeef, quality starts with process. Every batch of biltong is made using traditional South African methods, refined through years of hands-on experience and careful experimentation. We focus on doing fewer things but doing them properly.

Our biltong is produced in a dedicated, purpose-built facility designed for cutting, curing, spicing, and air-drying beef in a clean, hygienic, and fully controlled environment. The facility holds a 5-Star Food Hygiene Rating, reflecting the standards applied at every stage.

Premium Beef Selection

We use only prime cuts of beef selected for flavour, texture, and consistency. Choosing higher-quality beef is a deliberate decision, even when it impacts profit margins. The quality of the finished biltong depends entirely on the quality of the meat it starts with.

Traditional Curing & Air-Drying

Out biltong is cured using a blend of malt vinegar-based cure and select spices. The final product is then created by hanging the beef to slowly air dry with the use of moderate temperature of not much above room temperature and good airflow.

Clean, Honest Ingredients

Our recipes are intentionally simple. We use fresh spices and avoid artificial additives, fillers, and unnecessary ingredients. What you taste is the result of beef, spices, time, and personal attention and care.

Crafted With Care

We work in small batches to prioritise quality and consistency. Every slice is handled with attention, and quality is checked throughout the process. We believe biltong is best enjoyed fresh, not stored for long periods of time.

Our focus on consistency, honesty, and control is what sets JustBeef apart.