Not All Protein is Equal

Biltong retains its nutrition far better than cooked steak or most other high-protein snacks because it is air-dried, not cooked.

The traditional air-drying process used to make biltong preserves the natural structure of proteins and essential nutrients, rather than breaking them down through heat as in grilling, frying, or oven-cooking.

This means biltong keeps more of its original vitamins, minerals, and amino acids intact.

Why biltong is nutritionally superior

• No heat damage: Cooking steak at high temperatures can destroy heat-sensitive nutrients (like some B vitamins), denature proteins, and reduce the bioavailability of key minerals. Biltong’s curing and air-drying method avoids this, so you get more nutrition per gram.
• Concentrated protein: Because biltong loses most of its water during drying, its protein content is much higher by weight—around 47g per 100g, compared to about 25g per 100g for cooked steak.
• Rich in essential nutrients: Biltong is an excellent source of iron, zinc, vitamin B12, and other B vitamins, all of which are crucial for energy, muscle recovery, and immune function.
• Minimal ingredients: Unlike many high protein foods/products or other dried meats, Runder biltong contains no artificial preservatives, flavour enhancers, or excessive ingredients. It's made simply with recognisable ingredients: Meat, salt, pepper, spices and vinegar.