We recently ordered a range of Australian made biltong to size up our competition. This morning we took a break from our daily hustle and sat down to try and compare brands. This may have been the best business meeting ever. It was at least the most salivating.
Here's a photo fresh from the scene. Our Biltong rests on the left side, untroubled by the meats on the right who lie in no particular order. We’ll leave our competitors here unnamed. This should save them any potential embarrassment. Furthermore, doing so will prevent a nasty biltong fuelled vendetta.
It was clear that most of the Biltong we tried contained nitrates. Nitrates are used to increase shelf life and they make meats appear overly red. Unfortunately they are no good because they can lead to types of cellular damage and an increased risk of cancer.
Some of the foreign biltong also had discoloured fat. This is a clear sign that the beef was not grass fed. If cattle are fed grain - fat shaming is necessary.
When you aim to be the best, you need to know where your competition stands. Some brands are making decent biltong but we'd prefer a piece of the Barbell variety any day. We have set very clear goals to never compromise on the quality of our biltong - no matter where the meat game takes us.