Beef Jerky Around the world


Around the world, besides traditional meat being used for jerky, meat from domestic and wild animals is also used. These meats include beef, pork, goat and mutton or lamb. Wild animals including deer, kudu, springbok, kangaroo, and bison are also used. Recently, other animals such as turkey, ostrich, salmon, crocodile/alligator, tuna, emu, horse, and camel have also been used.

There are many products in the marketplace which are sold as jerky which consist of highly processed, chopped and formed meat, rather than traditional sliced, whole-muscle meat.

In the United States and Canada, traditional jerky, made from sliced, whole muscle meat, is readily available in varying meats.  A similar, less expensive, product is made with finely ground meat, mixed with flavours, then processed into thin dried strips. The finished item may be labelled as jerky, but is followed with the words, “ground and formed”.   Also popular is shredded dry jerky (meat floss).

In Australia, New Zealand and the United Kingdom, as above, jerky products are available and becoming more common.  In Australia, besides the regular beef, you’ll also find other meats such as kangaroo, crocodile and emu used for jerky.

In China, in addition to the more traditional forms of jerky, there is also a similar product which is usually made from pork called pork chip.

In Rome, Italy, and remote areas, a similar product is quite popular. It is called coppiette and was originally made with horse or donkey meat, but it is now generally made with pork, and seasoned with red pepper and fennel seeds.

In Tamil Nadu, India the dish is known as uppu kandam which forms part of authentic non-vegetarian cuisine.

In Ethiopia, jerky is called qwant’a. In addition to salt, it is seasoned with black pepper and either berbere or awaze (blends of spices).

In South Africa, a similar product, biltong, is common; however, it differs very much in production process and taste, as it uses the acid in vinegar rather than salt to stop bacterial growth when drying the meat.

In Hausa cuisine, kilishi is a form of dried meat, similar to jerky, that is heavily spiced with peppers.

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At Branxton Beef Jerky, we offer a range of flavours, including garlic, satay, sweet chilli, smoky BBQ, and hot chilli. Our jerky is oven cooked and traditionally smoked, and combined with our secret sauces and marinades.

Ring us on (02) 4938 1435, or fill in your details on our “Contact” page, and we will be in touch.

Remember, we offer super-fast delivery via fastway courier (same day dispatch), with free delivery to most areas of the Hunter Valley, Upper Hunter, Lower Hunter, Newcastle, Cessnock and Maitland.