Biltong is one of South Africa’s most loved snack foods – whether you’re watching the rugby, soccer, or cricket, or putting together a charcuterie board or gathering at a family braai. But if you’ve ever wondered why some biltong has a golden layer of fat while other varieties have a bright white edge, the answer comes down to more than just appearance.
We’re breaking down what sets them apart, why geelvet is so highly prized, and which option might suit your taste and lifestyle best.
Geelvet vs white fat biltong
There are many types of biltong on the South African market. Wet. Dry. Lean. Moderate white fat content. But the most revered is a high geelvet to slightly wet meat ratio. And while this may come at a price, any bowl filled with this type of biltong will disappear in just about 5 minutes. But why is that?
Types of beef
First things first: the type of beef used to make biltong is important. And in SA, we have graded beef that helps us discern which type of graded beef to choose when frying a steak, making a stew, or making biltong. The grade refers to the age of the cattle when slaughtered and has three main groups: A-grade, B-grade, and C-grade.
- A-grade beef: young cattle aged between 6 and 18 months, producing tender meat with a lean white fat content
- B-grade beef: slightly older cattle aged between 2.5 and 3.5 years, producing more developed, stronger-tasting beef meat with moderate fat content than A-grade beef
- C-grade beef: older cattle aged between 3.5 and 6 years, with tougher meat, but with a thick, golden layer of fat (i.e. geelvet)
Since biltong is heavily spiced, aged and dried, it makes sense to use B- and C-grade beef, keeping tender A-grade beef for lunch and dinner.
Geelvet biltong
Geelvet is Afrikaans for “yellow fat”, which refers to the layer of golden-coloured fat found on C-grade beef. It’s prized for its intense, buttery flavour and slightly firmer, oilier texture. When paired with slightly wet meat, you get biltong that has a melt-in-your-mouth texture. The vibrancy of the fat layer depends on the type of cattle, its age, and its diet, and because of this, each heifer will produce varying thicknesses and hues of geelvet.
Because the cattle are much older when slaughtered (ranging from 3 to 6 years), compared to A- and B-grade beef, it becomes slightly more expensive due to more food, care and labour the farmer has to provide. This is why certain geelvet biltong is much more expensive than ‘younger geelvet’, regular or lean biltong.
White fat biltong
White fat biltong is biltong made from younger cattle that’s usually A- or B-grade beef. The meat is more tender and the fat much brighter or whiter in colour, producing a more meaty, firmer and cleaner taste compared to the rich geelvet biltong.
Which is healthier?
As with anything in life, moderation is key. However, the obvious answer is that white fat biltong is the healthier alternative, with a low- to no-fat layer, compared to a thick fat layer in geelvet biltong. Biltong as a whole is a high-protein, low-carbohydrate food, perfect to eat as a snack.
So if your palate prefers a richer and fuller flavour, geelvet is your choice – but just keep snacking to a minimum. Thus, white fat or leaner biltong can be eaten slightly more. Speak to your dietician or GP for a more comprehensive discussion on the health benefits of biltong.
Why is geelvet biltong so hard to find?
While geelvet biltong is prized for its flavour, it can be pretty tricky to find at your local store. Why is that? The way South African beef is processed and supplied is the main factor. After cattle are graded at the abattoir, the meat is processed into cuts and then sold in bulk to wholesalers who then supply producers across the country (unless, of course, the cattle are processed in-house).
So when biltong producers place a bulk order, the shipment will usually contain a mix of cuts and grades. And as with anything, the best cuts with geelvet are usually sold out first to producers and eventually to customers, too.
Another reason why geelvet biltong is tricky to source is the price of beef – the fluctuations in our economy directly affect the decisions farmers make. Many farmers sell younger cattle to make more of a profit, or for better cash flow, and keeping cattle on for another 5 years before selling could be risky for certain farmers.
Also See: The supermarket label guide: What “organic” and “free-range” actually mean
The supermarket label guide: What “organic” and “free-range” actually mean
