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Beef Biltong (Original) – Wagyu | Singapore | 50g
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Wagyu beef biltong made in Singapore by Baggie's Deli. The same traditional South African air-drying method applied to grass-fed Wagyu beef: richer, more marbled, with a deeper flavour and a slightly softer chew. 50g pack, shelf-stable.
Description
About this biltong:
Wagyu beef biltong, 50g, made by Baggie's Deli, Joo Chiat, Singapore. The same air-dried South African style as the Original: no added sugar, high protein, ready to eat, but made from grass-fed Wagyu beef for a richer flavour and softer texture.
Where it comes from:
Made by Baggie's Deli at their Joo Chiat kitchen in Singapore, using grass-fed Wagyu beef.
How to use it:
Eat straight from the pack. Pairs well with cheese, a cold beer, or wine. Shelf-stable; store in a cool dry place and refrigerate after opening once started.
Good to know
- Made by Baggie's Deli, Joo Chiat, Singapore
- Grass-fed Wagyu beef; air-dried; no added sugar
- 50g per pack; ambient; no refrigeration until opened
- Protein content per 100g from Baggie's Deli's own stated estimate (50 to 55% protein by weight); fat, carbohydrate and fibre figures are estimated from a reference dried-beef biltong composition, adjusted for Wagyu's higher marbling. Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Pantry & Protein Snacks range.
Frequently asked questions
Biltong is a South African air-dried beef snack, cured with a spice and salt marinade and then hung to dry slowly at ambient temperature rather than heat-treated. That slow process gives it a denser, more tender bite than beef jerky. Baggie's Deli makes theirs in small batches at their own kitchen in Singapore, following the traditional method.
Not before opening. An unopened pack is shelf-stable and just needs a cool, dry spot out of direct sunlight. Once you break the seal, move it to the fridge and finish it within a few days, since the cut surface picks up moisture from the air faster than a sealed pack does.
The Wagyu variant swaps in grass-fed Wagyu beef in place of the standard grass-fed beef used in the Original. Wagyu carries noticeably higher marbling, which produces a richer flavour and a softer, moister chew once air-dried, compared to the leaner bite of the standard cut.
Like the Original, this is a concentrated protein source once air-dried, since the process removes most of the water weight while leaving the protein content roughly intact. Baggie's Deli states their biltong runs at approximately 50 to 55% protein by weight, with a slightly higher fat content here due to the Wagyu marbling.
