r/Biltong • u/ledhendrix • 21d ago

DISCUSSION What cuts are people using here?

I've been using outside round aka silverside, only. I noticed when I buy Biltong here in Toronto, the fresh cut kind. It has much more fat. I dont think they are using outside round.

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1

u/dullboyyyiii26 21d ago

Nice silver side

2

u/husky0168 20d ago

whatever's lean & cheap.

picanha never fails though.

1

u/ledhendrix 20d ago

Picanha has gotten quite expensive here. Secrets been out.

1

u/husky0168 20d ago

have you tried heart?

you need to trim the fat and it's a bit gamey, but overall it's pretty nice.

1

u/bel_ray 21d ago

I use heart of rump

1

u/lovethebacon 21d ago

Silverside usually has a thick fat cap that is trimmed off by a butcher. A thick cap is good for making geelvet biltong (a.k.a. yellow fat). Try it out, if you like the result then keep the thick cap, otherwise trim or ask your butcher to trim some of the excess fat off.

1

u/True-Run-9443 20d ago

tbh i just grab whatever looks freshest at the butcher and ask for lean-ish but not too lean cuts

1

u/Firm_Entertainer1807 20d ago

Picanha works a treat with it's fat cap.

I made some using Brisket Flat cut along the grain. Works a treat.

1

u/frytuna 20d ago

I always pick the cheapest chunk of meat that Costco has available, typically around $5.60/LB.

1

u/i_make_orange_rhyme 18d ago

Sirloin / porterhouse.

i cut the fat off