Step five: Biltong steaks

Step five: Biltong steaks

Ten days have passed and our steaks are now hard and beautiful like diamonds. These steaks are a one of a kind; they’ve undergone a profound transformation from red meat flesh, to rock hard biltong bars.

The sad reality here is an underlying issue of steak inequality. From an early age, every steak dreams of becoming a piece of biltong. Sadly, only a gifted few ever have the opportunity to reach this fortune. Our steaks are the 1% who have been born into aristocracy. Barbell Biltong is on a mission to break the class struggle between steaks. We’ll do this, simply, by marinating and hanging more steaks. It feels good having a philanthropic motive.

Our biltong was originally created to fuel our own extended camping trips. Back then, we ate our biltong in this steak form. It was rather fun to hold a steak and to chew through it with all your jaw’s might. In reality however, this was a messy animalistic practice and it was only acceptable doing so whilst hidden in the Australian wilderness. These days we grind our steaks into bite sized pieces for general convenience.



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Also in How We Make Biltong

Step Six: Grinding the steak
Step Six: Grinding the steak

It’s finally time to grind our steaks into recognizable bite sized biltong pieces. Once we send them through the grinder they’ll be ready for packaging.

The grinder is a big circular blade that is extremely sharp and that spins at deadly speeds.

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Step Four: Hanging the steaks
Step Four: Hanging the steaks

Now that our meaty steaks have been spiced, pressed, and pierced with hooks, they are ready to be hung.

Small pieces go up the top of our cabinets and the monsters reside down the bottom. If you’ve got a mixed tub you’ll find yourself squatting up and down repeatedly.

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Step Three: Spicing & Pressing the Steaks
Step Three: Spicing & Pressing the Steaks

This is the most physically demanding day by a long shot. In the first few hours of the day we lug over 1000 kilos of tubs filled with steaks, vinegar, spices and love. We pour out all but the steaks. The 50 kg tubs are delicately farmers-walked down a slippery set of stairs.

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