As a butcher, and also a son of a butcher, meat is in my blood. Not in a weird, Netflix serial-killer documentary kind of way—just in a "my dad handed me a cleaver before I could walk" kind of way. And as such, I bring you Biltong. Yeah, odd name - I didn’t come up with it. Some old Dutch guys did. "Bil" means beef and "tong" means strip. It's a centuries-old way of preserving beef by air-drying it. Unlike jerky, which is cooked and often pumped full of sugar and other stuff, Biltong is JUST beef, vinegar, and spices. Then we hang it and let the air do the work for up to 10 days. That means it stays tender, rich, and packed with flavour. It’s like beef going into a sauna, but instead of coming out like an angry pink Russian oligarch, it becomes the perfect savoury steak snack. It’s perfect for hikes, the gym, or the just-get-me-through-to-dinner. It's a pure, flavour-packed beef snack like no other.