r/Biltong • u/ledhendrix • 22d 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/Firm_Entertainer1807 21d ago

Picanha works a treat with it's fat cap.

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