Bangin Beef Biltong
Our Biltong
A South African tradition with an English twist – Bangin Beef takes pride in our influences and truly believe that our Scottish Angus beef and drying methods make for some Bangin Biltong!
Don’t believe us? Try it for yourself.
We air dry our biltong, using only single muscle beef silverside cuts to ensure that our biltong is a high protein snack alternative.
Thinking about our amazing beef jerky and biltong?
WE THOUGHT SO.
Place an Order
Looking to get yourself some tasty treats, or perhaps buy a loved one some mouth-watering meaty goodness? Get in touch to order your jerky or biltong now.
Please be aware that we make all of our product’s fresh weekly, so there may be a slight delay in postage depending on when you make your order.
Frequently Asked Questions
How are orders sent out?
Postage for UK customers starts at £4.95 for up to 1.5kg of product (including weight of packaging), anything above 1.5kg will be priced accordingly. Please be aware that we make all of our product’s fresh weekly, so there may be a slight delay in postage depending on when you make your order. All orders are sent in heat sealled bags or vacuum sealed bags.
How do I store my Bangin Beef products?
All products are ambient products and are to be kept in an air tight container, dark cupboard or other cool area out of direct sunlight.
Do Bangin Beef products have a shelf life?
All products are subject to industry standards and are to be consumed within 3 days once opened. Certain products have now been microbiology tested and have longer shelf life, please contact us for more information. Currently, our biltong has a 2 week use by date from cutting.
Food allergies and intolerances?
Allergens are present across a majority of our products. Please contact us for specific allergen details and requirements. We cannot guarantee that our products are free from traces of allergens due to manufacturing.
If you would like to order from us, or to find out more about our beef jerky and biltong, feel free to get in touch.
