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
Crab meat and it is commonly used by manufacturers. The "back fin" portion consists of flakes of white meat, coming both from the special meat and the jumbo lump. Back fin is a popular crab meat for Chesapeake Bay, Maryland style crab cakes. The "special meat" is shreds and small flakes of white meat from the body cavity of the crab. It is generally used for all dishes in which white crab meat is used. "Claw" meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive