Biltong governing the importation of meat-based products from non-EU countries laid down by HM Customs and Excise and its successor HM Revenue and Customs, thus it is made in the UK. In the United States, biltong is relatively rare as beef jerky has been traditionally the more popular dried meat snack. Within the last five years, biltong has begun a small emergence within the United States, particularly from South African immigrants who have brought their local culture and foods with them. This has been most common in affluent areas of major cities where the local population can afford to experience a
Jerky highly processed, chopped and formed meat, rather than traditional sliced, whole-muscle meat. These products may contain more fat, but moisture content, like the whole-muscle product, must meet a 0.75 to 1 moisture to protein ratio in the US. Chemical preservatives can be used to prevent oxidative spoilage, but the moisture to protein ratio prevents microbial spoilage by low water activity. Some jerky products are very high in sugar and are therefore very sweet, unlike biltong, which rarely contains added sugars. Around the world, meat from domestic and wild animals is used to make jerky. Meats from domestic animals include beef,