Our Beef

1

The South African Grading System

Abattoirs in South Africa make use of a grading system that is determined by the age of the animal and the quantity of fat present.

Grade Description
A Young adult with tender meat
B Adult with less tender meat but more flavour
C Older adult with least tender meat but most flavour
Fat Description
0 No fat
1 Very lean fat
2 Lean fat
3 Medium fat
4 Fat
5 Over fat
6 Excessively fat

2

Meat Cuts

Beef Cuts Diagram

3

What We Use

At Crackly's, we pride ourselves on quality biltong. Our products are crafted from A2 Grade beef resulting in a tender product with a balanced amount of fat. We only use the "round" piece, more commonly referred to as the "buttock" or "hind quarter". The "round" consists of 3 main cuts, all of which we use:

  1. Silverside
  2. Topside
  3. and Thick flank

We also only make use of the "good fat" or outer fat in all our products. It is when biltong makers use the "bad fat" or inner fat when you never get that unpleasant fatty layer in your mouth.

When combining these "Perfect for Biltong" cuts, Our secret brine recipes and over 20 years worth of experience in Biltong, the results are a premium biltong product that we believe is one the best in South Africa. If you feel that your experience does not live up to this expectation, we urge you to let us know.