Biltong biltong was made during the cold winters of the South African Highveld for best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavor and dark colour. Heat has only been introduced into the process in recent years, and traditional biltong makers maintain that heat makes for an inferior end result. Due to increased risk of bacterial and fungal growth, the heated method, such
Goat meat 40 pounds of meat, however, which is much less than from cattle or pigs, often making goats unsuitable for modern meat processors. Goat meat Goat meat or goat's meat is the meat of the domestic goat "(Capra aegagrus hircus)". Goat meat from adults is often called chevon and "cabrito", "capretto", or "kid" when it is from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from "chèvre"), since market research in the United States suggests that "chevon" is more palatable to consumers than