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 West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a "Khashi", a castrated goat with a meat that has richer taste and a milder, less gamey flavour. In Indonesia, goat meat is popularly skewered and grilled as "sate kambing", or curried in soups such as "sup kambing" and "gulai kambing". Goat meat is also a major delicacy in Nepal, and both castrated "(Khashi-ko-masu)" and uncastrated "(Boka-ko-masu)" goats are sacrificed during Dashain, the largest annual celebrations in the country, as well as on other festive occasions. There are many separate dishes, which together include all