If you’ve tried biltong before, you know it’s unlike anything else — savoury, tangy, and packed with flavour. But when you make it from premium wagyu beef, you take it to a whole new level. At Bracko’s, we use 6–7 score marbled wagyu, and here’s why that makes all the difference.
Marbling = Flavour
The secret to wagyu’s magic is marbling — the fine web of fat that runs through the meat. Unlike big chunks of fat you trim away, marbling melts during drying, soaking each bite with rich, buttery flavour. It’s why wagyu steaks are prized around the world, and that same decadence carries over into wagyu biltong.
Texture You Can Taste
Because of the high marbling, wagyu biltong has a softer bite. It’s tender without losing that satisfying chew. Instead of drying into something tough, it stays silky and indulgent — a snack that feels more like a luxury cut than jerky’s rugged cousin.
A Cut Above the Rest
Most biltong is made from leaner cuts. That works well for preservation, but wagyu changes the game:
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Richer flavour thanks to fat that melts during the drying process.
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Juicier texture that doesn’t dry out.
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A gourmet edge that turns everyday snacking into a premium experience.
Why Choose Wagyu Biltong?
It’s simple: you get all the tradition and protein-packed goodness of classic biltong, with the added indulgence of wagyu. It’s the difference between a regular coffee and a barista-made flat white — once you taste it, you won’t want to go back.
From the South Coast to Your Snack Stash
At Bracko’s, we’re proud to use wagyu with a 6–7 marbling score, carefully air-dried and seasoned to bring out the best in every bite. It’s biltong, but better — made for meat lovers who want a little extra luxury.