Baldy's Biltong Melbourne
Beef biltong hanging from steel hooks in a drying cabinet, crusted with coriander.

Melbourne · Fresh to order · Halal beef

It's biltong.
Not jerky.

Air-dried over days, not hours. Made in batches, sliced when you want it, packed in kraft, and handed over still smelling like coriander and vinegar.

Order a bag Which side are you?

Day 2 of the air-drying process.

Where

Melbourne

Locally made, near you. Not shipped in from a factory line.

When

Fresh to order

Hung, dried, sliced and packed for you. No stale bags sitting on a shelf.

What

Halal beef

Black Angus or silverside. High protein. Beef, certified halal.

How

Air-dried

Days in the cabinet. Never cooked. That's why it stays tender.

The only choice that matters

Which side are you?

Same spice. Same beef. The hang time is the difference. Pick wet if you want it juicy this week. Pick dry if you want it in the glovebox next month.

Tap a side. It carries through to your order.

On the rack

Seven flavours.

Traditional is the house. Chilli truffle is the one people come back for. The rest rotate through the cabinet: chipotle, lemon pepper, salt and vinegar, chilli, and now cajun pepper. Ask what's hanging this week.

Traditional biltong strips with coriander seeds on butcher paper.

House

Traditional

Coriander, vinegar, salt, pepper. The original.

Chilli truffle biltong with chilli flakes and black truffle.

Most popular

Chilli Truffle

Heat, then earth. The one Baldy gets asked for.

Chipotle biltong with a dried chipotle pepper, onion and garlic.

New drop

Chipotle

Smoke and a slow burn. Onion, garlic, dried chilli.

Lemon pepper biltong with lemon halves and cracked peppercorns.

New drop

Lemon Pepper

Sharp citrus over cracked pepper. Bright, not sweet.

Salt and vinegar biltong with coarse salt and a glass of vinegar.

New drop

Salt & Vinegar

Tang first, beef after. The snack-attack bag.

Chilli biltong strips dusted with crushed red chilli.

Heat

Chilli

Straight chilli. No truffle, no smoke. Just fire.

Cajun pepper biltong with paprika, cracked peppercorns, garlic and dried cayenne.

New drop

Cajun Pepper

Paprika, cayenne, cracked pepper. Louisiana heat.

Patience is the ingredient

Hung. Not cooked.

Most “jerky” is heat-dried in hours. Biltong takes the slow road: a vinegar wash, a coriander crust, then days of cool air in the cabinet until the beef is ready to slice.

  1. 01

    Cut

    Black Angus or silverside, sliced for the hook.

  2. 02

    Wash

    Vinegar first. That's the biltong, not the jerky.

  3. 03

    Spice

    Coriander, salt, pepper, then the flavour of the batch.

  4. 04

    Hang

    Steel hooks. Cool air. Four to eight days.

  5. 05

    Slice

    Wet at 4–5 days. Dry at 7–8. Packed in kraft.

Coriander seeds, salt, peppercorns, vinegar and a cut of beef on a steel table.
Coriander, salt, pepper, vinegar, beef. That's the whole pantry.

On the ticket

The meat. The price.

Black Angus

$15 / 100g

The premium bag. Richer beef, worth the extra hang.

Silverside

$10 / 100g

The everyday bag. When there's a silverside batch on the rack.

Bulk

DM

Parties, gym bags, weekly standing orders. Ask for a price.

Prices as posted on Instagram. Confirm when you order. Batches change.

Holla

DM the order.

Baldy's doesn't run a checkout. You pick your bag here, copy the message, and send it on Instagram. He'll confirm the batch, the weight, and where to collect.

  1. Fill this in.
  2. Copy the message.
  3. Send it to @baldysbiltong.
Wet or dry 


          

            
            
              Just open DMs