Signature Wagyu Biltong

Our flagship cut. Marbled, tender, unhurried.

From $14.95

Whole-muscle Australian Wagyu, cured in vinegar and sea salt, hand-coated in roasted coriander and cracked black pepper, then hung in cool moving air until it has lost close to half its weight. No heat, no smoke, no sugar, no nitrates. The marbling renders gently through the cure, which is what gives this biltong its tenderness — lean beef simply can't do it.