Biltong paprika, lemon juice, garlic, bicarbonate of soda, Worcestershire sauce, onion powder, and saltpetre. Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in South Africa. However, biltong is most commonly made today from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin, or steaks cut from the hip such as topside or silverside are used. Other cuts can be used, but are not as high in quality. Biltong can also be made from: Traditionally biltong was only made during the cold winter
Horse meat Japan include horse as one of the ingredients. Aside raising local draft horses for meat, Japan imports living horses (from Canada) and meat from several countries - five largest are Canada, Mexico, Italy, Argentina and Brazil. In Kazakhstan and Kyrgyzstan, horse meat is a large part of the diet, due mainly to the nomadic roots of the population. Some of the dishes include sausages called "kazy" and "chuchuk" or "shuzhyk" made from the meat using the guts as the sausage skin, "zhaya" made from hip meat which is smoked and boiled, "jal (or zhal)" made from neck fat which is