Choosing Meat for Biltong

Almost any cut of beef may be used to make biltong, but the round is best.

We recommend using a top round roast.

There are 3 round cuts: top round ("topside", sometimes called London Broil), eye of round and bottom round ("silverside"). Top round is the most tender, followed by eye of round and then bottom round. Eye of round is the most lean, followed by top round and then bottom round. Traditionally, biltong is made with bottom round.

We recommend roasts (especially if you are buying your meat prepackaged instead of from a butcher) because they are ideal for cutting into long strips with the grain. Most prepackaged steaks are cut against the grain, which is not ideal. Thick steaks may be used if they have been cut with the grain.