Biltong strips typically run 2 to 8 inches long and 0.5 to 1 inch thick, with individual pieces weighing anywhere from 0.5 to 3 ounces (14–85 grams). That range is wide because size depends on the cut, how the meat was sliced before drying, and how long it dried. What you won't find is biltong that's thin, flat, or crumbled into bits. It comes from whole muscle meat, which means the finished piece has real substance to it.
That thickness is the real difference between biltong and American beef jerky. Jerky is usually sliced to about 0.125–0.25 inches before drying. Biltong is cut 0.5 to 1 inch thick, which means more chew, more time in your mouth, and a texture that's closer to a tender dried steak than a flat meat chip. It's not a cosmetic choice. Thicker cuts are the traditional way biltong has been made, and they produce a different eating experience entirely.
The minimum coherent size of a biltong piece lands around 1.5–2 inches, because biltong is cut from whole muscle cuts like beef topside, brisket, or silverside. You can't meaningfully produce a smaller piece from those cuts without losing the structural integrity that makes it biltong rather than meat crumble. Slabs and full strips sit at the longer end of that 2–8 inch range, while minis and sliced pieces land at the shorter, lighter end.
If you're deciding between sliced biltong and slabs, the size difference matters more than it sounds. Slabs are the full uncut strips, closer to that 4–8 inch range, and you tear or cut them yourself. Sliced biltong comes pre-cut into thinner rounds or strips, which are closer to the mini end of the size scale and easier to share or snack on straight from the bag. You can explore the difference between sliced biltong and our biltong slabs to figure out which format fits how you eat it. If you're new to biltong, the sampler pack is a reasonable way to see both sizes side by side before committing to a larger order.
