Making authentic biltong at home starts with choosing the right cut of beef. Unlike American jerky, biltong is sliced thick, air-dried slowly, and relies on the natural texture of the muscle to develop its signature chewy bite. The cut you choose determines everything from drying time to final texture.
Comparison Table
| Product | Best For | Key Feature |
|---|---|---|
| Silverside (Top Round) | Traditional SA biltong | Tight grain, clean slicing |
| Topside (Inside Round) | Lean biltong with no waste | Minimal connective tissue |
| Eye of Round | Uniform thick-cut sticks | Perfectly round, even drying |
| Knuckle (Round) | Large biltong pieces | Natural beefy flavor |
| Cape Town Biltong Spice Kit | Home curing and spicing | Authentic coriander blend |
Silverside (Top Round) - Best Traditional South African Biltong Cut
Silverside is the gold standard for South African biltong and has been used by home curers and commercial producers in Cape Town and Johannesburg for generations. The tight, parallel muscle fibers allow you to slice with the grain in long, thick strips that dry evenly and deliver that satisfying chewy pull. It holds the coriander-and-vinegar marinade beautifully without becoming mushy, and the minimal fat content means no rancidity during the multi-day drying process.
Pros: Authentic traditional choice; fine grain for clean slicing; excellent marinade absorption; widely available at most butchers
Cons: Can be slightly tough if over-dried; less forgiving than fattier cuts for beginners
Topside (Inside Round) - Best Lean Biltong Cut
Topside sits on the inner thigh of the hindquarter and is arguably even leaner than silverside with noticeably less connective tissue. The result is biltong that slices cleanly, dries without much shrinkage waste, and has a mild, clean beef flavor that lets the spice rub take center stage. South African butchers often recommend topside for those who find silverside slightly too chewy, as the finer muscle structure produces a more tender finished product.
Pros: Very lean with minimal waste; tender bite compared to silverside; excellent spice absorption; beginner-friendly cut
Cons: Can dry out too quickly if airflow is too aggressive; slightly less robust flavor than fattier alternatives
Eye of Round - Best for Uniform Thick-Cut Biltong Sticks
Eye of round is the leanest muscle in the hindquarter and forms a perfect cylinder - which makes it ideal for cutting consistently sized biltong sticks of identical thickness. This matters because uniform thickness means uniform drying: every piece finishes at the same time with the same moisture content. The extremely tight grain means almost zero sinew or gristle, and the finished sticks have a firm, snappy texture that many biltong enthusiasts rank as their favorite.
Pros: Perfectly uniform cuts for consistent drying; zero waste with no sinew; firm, satisfying texture; holds shape during long drying times
Cons: Very lean - can be dry if over-cured; less traditional flavor profile than silverside
Knuckle (Round) - Best for Large Biltong Pieces
The knuckle - also called the round tip - is the large muscle group at the front of the hindquarter and is popular for making wide, flat biltong pieces rather than round sticks. The natural marbling and occasional pockets of intramuscular fat give knuckle biltong a richer, beefier flavor than the leaner cuts. South African braai culture loves thick-cut knuckle biltong as a snack alongside beer, and its generous size makes it ideal when you want impressive centerpiece cuts.
Pros: Rich, naturally beefy flavor from light marbling; large pieces ideal for thick-cut biltong; great value per pound; excellent for sharing
Cons: Slightly longer drying time due to fat content; inconsistent thickness requires more attention during cutting
Cape Town Biltong Spice Kit - Best Complete Spice Kit for Authentic Biltong
Even the best cut of beef produces mediocre biltong without the right cure. A proper Cape Town-style biltong spice kit includes cracked coriander seed (the defining flavor), coarse salt, brown sugar, black pepper, and dried herbs - everything pre-measured to balance the cure without guesswork. Quality kits include instructions for the vinegar wash that acts as both a flavor boost and a food-safe surface treatment before the dry rub is applied. These kits bridge the gap for first-time home biltong makers who want authentic results.
Pros: Includes all traditional spices pre-measured; removes guesswork for beginners; authentic coriander-forward flavor profile; typically makes 2-3 lb batches
Cons: Some kits include added preservatives not found in traditional South African recipes; coriander intensity varies between brands
What to Look For
When selecting beef for biltong, prioritize grain tightness - you want parallel, close-set muscle fibers that hold together when sliced thick and air-dried. Choose cuts with minimal fat and connective tissue unless you specifically want the richer flavor that intramuscular fat provides. For beginners, topside or silverside from a butcher who can cut the meat to your preferred thickness is the safest starting point. Always ask for grass-fed or pasture-raised beef where possible, as the leaner, firmer muscle structure of grass-fed cattle produces biltong that more closely resembles what you would find in South Africa.
Final Thoughts
South African biltong is one of the most rewarding home-curing projects you can undertake, and the cut of beef is the single most important decision. Silverside remains the traditional champion for its authentic texture and flavor, while eye of round wins for consistency and uniformity. If you are new to making biltong, pair topside with a quality Cape Town spice kit for the most forgiving and delicious first batch. Once you have the basics down, experiment with knuckle for richer, large-format pieces that make for impressive sharing platters.
Frequently asked questions
What is the best cut of beef for biltong?+
Silverside (top round) is the traditional South African choice for biltong. Its tight, fine grain allows for clean slicing along the muscle fibers, holds marinades well, and dries evenly without excessive fat. Most Cape Town butchers and home biltong makers default to silverside for authentic results.
Can I use eye of round for biltong?+
Yes - eye of round is excellent for biltong, especially if you want uniform, round sticks of consistent thickness. The muscle is very lean with almost no internal fat or sinew, which means even drying and a clean bite. It's slightly firmer than silverside once dried, which many enthusiasts prefer.
Does the cut of beef affect drying time for biltong?+
Absolutely. Leaner, tighter-grained cuts like eye of round and topside dry faster and more uniformly. Cuts with more connective tissue or fat - like knuckle - take longer and need more airflow. Always cut biltong with the grain, not against it, for the traditional chewy texture South African-style biltong is known for.