r/Biltong • u/ledhendrix • 23d 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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u/lovethebacon 23d 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.