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
Meat a view to improving meat production. The animals which are now the principal sources of meat were domesticated in conjunction with the development of early civilizations: Other animals are or have been raised or hunted for their flesh. The type of meat consumed varies much between different cultures, changes over time, depending on factors such as tradition and the availability of the animals. The amount and kind of meat consumed also varies by income, both between countries and within a given country. Modern agriculture employs a number of techniques, such as progeny testing, to speed artificial selection by breeding animals