With 30 years of cattle management under his belt, Ifor Humphreys from Montgomeryshire has just the right knowledge and experience to raise his Japanese Wagyu cattle on the family farm. Following the regime practised in Japan which produces the famous Kobe beef, but with a lovely Welsh twist to the tale, Ifor feeds his lucky cattle on four pints of beer a day from the wonderful local Monty's Brewery, accompanied by an occasional massage - many would envy the lifestyle!! These contributing factors give us a buttery, tender biltong that literally melts in the mouth.

We utilise the best part of the traditional Silverside for our biltong. This means trimming off the Salmon (Eye) of the silverside leaving us with the much more tender bed (flat). We then slice the best biltong steaks and ready them for marinade.

We perform all our own butchery on site in our certified butchery in Shropshire. We personally hand pick the finest marbled silversides which gives us the advantage in ensuring only the best results. Once selected they are dry-aged for 30 days and prepared for the marinading process. This is what gives us our distinct flavour that wont be forgotten.

Just check out that marbling !!