Picanha beef biltong 200 gram

Delicious and extremely exclusive beef biltong. Only from me of course.

The price is €14.95 per 100 grams. The weights vary from 200 to 350 grams with most weights around 290 grams. Do you want it? Please order it via the webshop and fill in the "comments" how heavy it may be, then I will look in my stock what comes closest to that.

And why is picanha beef biltong so tasty? Because the original meat is so divinely tasty.
This is what the site "The Meatlovers.nl" says about picanha:

The Picanha or the Tailpiece is in the buttock on the outside against the tail. It is the extension of the Flat buttock, the large muscle that you see on the outside of the buttock of the cow. The Picanha is a large thick, triangular muscle, the top is covered with a thick layer of fat. The characteristics of a Picanha:

Marbling: Depending on type, breed and feed, the Picanha is less or more marbled. However, most of the fat and juiciness comes from the thick fat edge on the top of the meat.
Taste: The Picanha is a tasty piece of meat, especially when it is prepared in the South American way on the BBQ.

Depending on the breed, age and maturation, the Picanha is wonderfully tender. The point is more tender than the side where it is cut from the flat buttock. On that cutting edge, the grain of the meat also turns a bit, which means you have to look carefully to be able to cut this part nicely across the grain. This is important for tenderness. The firmer side must therefore be cut into thin slices across the grain. The point may be cut thicker.
Other characteristics: the fat cap on the meat is nice and thick, but sometimes too thick on one side. This excess fat can be better removed before preparation. This fat can then be cut into small cubes and stored in the freezer to be able to fry other steaks (see my other blogs about cuts).

Text from the site "The meatlovers.nl". They sell damned nice meat there.

And what is biltong?
Biltong is a large piece of meat taken from the back (buttock) of the animal and in the shape of a large tongue (tongue): biltong. 'Invented' by the Dutch colonists in Africa (the 'farmers') who had to dry their meat a few hundred years ago because they could not find electricity for their refrigerators.
It starts as a very thick piece of meat, is marinated with those typical South African herbs and spices and then it is dried for about 4 days. The end result compared to jerky is thicker, more tender and also "softer" in taste. "But when I ate biltong in Africa, it was dry as leather", you might say..? Well, you are no longer in Africa. There everyone and their mother makes biltong in their backyard and dries it there too and after production -before it found its way to you- it continued to dry. That's why they even sell special "biltong cutters" in Africa that work with long handles so that you can use more force when cutting that bone-dry biltong.
In the Netherlands you don't need that because you have me. Immediately after production I make sure that the biltong is vacuum sealed to ensure that you can enjoy fresh biltong, as if it was made yesterday. Just get out your favorite knife and cut off a piece and you can start enjoying.
You're welcome ;-)

Storage advice: If the packaging is open and the portion is not finished the same day (congratulations on your self-control) remove the biltong from the original plastic packaging and wrap it once in cling film if necessary and store it in the refrigerator. The biltong can be stored in the fridge, but it should preferably be a dry fridge where no moisture can get to the biltong.

An opened portion should always be stored dry and "breathable".

It takes about 200 grams of beef to make 100 grams of beef biltong.

My beef biltong is free from artificial preservatives, is sugar-free, soy-free and gluten-free and is wonderfully organic meat.