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 the country, in Granville Island Market in downtown Vancouver, where according to a "Time" magazine reviewer who smuggled it into the United States, it turned out to be a "sweet, rich, superlean, oddly soft meat, closer to beef than venison". Horse meat is also available in high-end Toronto butchers and supermarkets. Aside from the heritage of French cuisine at one end of the country, most of Canada shares the horse meat taboo with the rest of the English-speaking world. This mentality is especially evident in Alberta, where strong horse racing and breeding industries and cultures have existed since the province's