Taste and texture will vary enormously with the quality and cut. The best meat does not necessarily make the best Biltong: so choose wisely. Beef or game is best-liked and the larger muscles make the choicest Biltong. Ask your butcher for his advice. Topside of beef is generally recommended and 3 to 5 kilos (6 to 10 lb.) is the recommended batch quantity for your Sonbesie.
Use a sharp knife and cut with the grain of the muscle Cut into strips 4 cms. Thick and up to 30 cms. long. Cut away sinew, skin and bulk fat. Do not wash in water; if necessary use vinegar. Do not lie the meat in a metal container as it may be unhygienic and impart a metallic taste.