Angus refers to the breed of cattle — originally from Aberdeenshire, Scotland — known for its naturally robust, meaty flavour.

"Grass-fed" means the cattle are raised on pasture their whole lives rather than being finished on a grain diet in a feedlot. Together, it means our biltong starts from lean, pasture-raised Angus beef rather than grain-fed, mass-produced meat.

Biltong relies on lean, well-structured cuts that dry evenly without turning greasy or spoiling. Grass-fed Angus is naturally leaner than grain-fed beef, which makes it ideal for the drying process, while the breed's natural marbling still gives it more depth of flavour than a generic lean cut.

Grass-fed beef tends to be leaner and is generally higher in omega-3 fatty acids and beta-carotene than grain-fed beef, since the cattle's diet is entirely pasture rather than grain. It's not a "health food" claim so much as a difference in fat composition and how the animal was raised.

Grass-fed farming generally means cattle spend their lives grazing on open pasture rather than being confined to a feedlot for finishing, which most people associate with a more natural, lower-stress way of raising cattle.

They're different breeds bred for different things. Angus is a hardy, all-purpose breed valued for solid marbling and a robust beefy flavour — it's the standard for quality everyday beef. Wagyu ("wa" = Japanese, "gyu" = cattle) is a Japanese breed bred specifically for extreme marbling, giving it a much higher fat content, a softer, buttery texture, and a richer, sweeter taste.

Wagyu is typically grain-finished to maximise marbling. In short: Angus is leaner, meatier, and more versatile; Wagyu is fattier, richer, and more of a luxury/occasion product.

Yes — our biltong is made entirely from Australian-raised Angus cattle, grass-fed from paddock to processing.