Biltong Often, 200 g of beef are required to make 100 g of biltong, and the process of making biltong preserves most of the protein content. Some biltong can have up to 67% protein content. Biltong's popularity has spread to many other countries, notably Canada, the United Kingdom, Australia, New Zealand, Ireland and the United States which have large South African populations, and also to India. Biltong is also produced within South African expatriate communities across the globe, for example in Germany, Ireland and even South Korea. Biltong produced in South Africa may not be imported into Britain, according to rules
White meat White meat White meat is meat which is pale in color before and after cooking. The most common kind of white or light meat is the lighter-colored meat of poultry, coming from the breast, as contrasted with dark meat from the legs. In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals (in particular veal and lamb), and pork. In nutritional studies however, white meat includes poultry and fish, but excludes all mammal flesh, which is considered red meat. The United States Department of Agriculture classifies meats as red meats if the myoglobin level is higher