Wholesale

Looking for more than a pound or two? You are in the right place. The Grub Company supplies South African style biltong and Meat Candy beef jerky to kosher groceries, delis, caterers, shuls and offices across the United States — in cases, on standing orders, and under your own timetable rather than ours.

What you would be stocking

Biltong is not jerky, and the difference is the whole business case. Jerky is cooked. Biltong is whole-muscle beef, cured in vinegar and salt, spiced with coriander and air-dried without heat — which is why it stays tender instead of turning to leather. Customers who try it once tend to come back for it specifically, because there is no shelf-stable substitute that tastes the same.

Everything we make is Certified Glatt Kosher by the R.C.F. and the Aleph K., made from premium grass-fed beef, and contains zero chemicals, soy, dairy, eggs, nuts or fish. For a kosher grocery that matters twice over: it clears the certification question at the door, and it is one of the few high-protein snacks you can put next to the register without an allergen conversation.

The range

Product	Format	Retail	Flavours
Bulk Biltong	1 lb of sliced biltong	$58.00	Original, Peri Peri, Loaded Garlic
Biltong Slabs	Whole slab, uncut	$58.00	Original, Peri Peri, Loaded Garlic
Sliced Biltong	3 oz bag	$11.99	Original, Peri Peri, Loaded Garlic
Sliced Biltong Mini’s	1 oz bag	$4.99	Original, Peri Peri, Loaded Garlic
Biltong Sampler Pack	Mixed	$12.99	All three
Meat Candy (aka Beef Jerky)	Bag	$7.99	Hickory Kickory Dock, Baa-Baa BBQ Sheep

The three flavours, and what each one is for

Original is the reference point. Beef first, then the warm citrus of coriander, then salt — no smoke, no sweetness. If a customer has never had biltong, this is the one to judge every other flavour against, and the one that suits a table. It is the safest opening order for a shelf that has not carried biltong before.

Peri Peri is proper heat, and it builds rather than announcing itself. The same coriander and cracked pepper underneath, with red pepper and a little brown sugar over the top. Good for entertaining at home; divisive at a kiddush, which in our experience means people have an opinion about it and come back for more of it.

Loaded Garlic is three forms of garlic, one of them roasted — which is what makes it round rather than sharp. Savoury instead of hot, with tomato powder sitting behind it. It is the one people underestimate and then finish.

For a first order, most stockists take all three. The split matters less than having the three on the shelf together, because customers choose biltong by flavour the way they choose crisps, and a single-flavour facing reads as a trial rather than a range.

Slabs, sliced or minis — choosing for a shelf

Sliced is the workhorse. A 3 oz bag is the format most people picture when they think of a biltong purchase, it merchandises flat, and it is the easiest thing to sell to somebody who is trying the category for the first time.

Minis at 1 oz are an impulse buy. They belong at the register, in lunchboxes, and in gift baskets, and they are the format that gets a customer to try a second flavour without a second full-price decision.

Slabs are the enthusiast purchase — a whole uncut piece for somebody who wants to slice it themselves, thick for chewing or thin for sharing. They also photograph better than anything else we make, which matters if you post your shelves.

Bulk 1 lb is what caterers, offices and larger families actually want, and it is the natural answer for anyone who has already bought the 3 oz bag twice in a month.

Where it already sells

Grub biltong is on shelves in seven states. Among them: Kahan’s Superette on Kingston Avenue in Brooklyn, Village Jerk in New York, and PensaKosher in Pensacola, Florida, alongside stores in Massachusetts, Georgia, Arizona, California and Texas. The full list, with addresses and phone numbers, is on our Buy in store page.

If you are near one of them and want to taste before you commit, go and buy a bag from them. We would rather you did that than take our word for it.

Common questions before a first order

Our guides answer most of what stockists ask us, and they are written for customers rather than for us, so you can point buyers at them too:

• What biltong actually is — the explanation to give a customer who has never seen it.
• Slab vs sliced vs mini — how the formats differ in practice.
• Choosing a flavour for a crowd — useful for caterers and kiddush orders.
• Storage and freezing — what to tell a customer who buys in quantity.
• What the Glatt Kosher certification means — the certification question, answered properly.

How to order

Talk to a person. It is faster than a form, and you get a straight answer the same way you asked the question:

• WhatsApp: 347-464-9770
• Phone: (877) 322-8291, option 3
• Email: info@thegrubcompany.com
• Or the contact page, if that is easier.

Tell us three things and we can put real numbers in front of you: what you sell now, roughly how much shelf you can give biltong, and where you are. That is genuinely all we need — everything else is a conversation.

How pricing works

Wholesale pricing runs on two things: how much you take, and which formats you take it in. A wall of 3 oz bags prices differently from a standing bulk order. A mixed first order — three flavours, a couple of formats, enough to find out what your customers actually reach for — prices differently again from the repeat order that follows it.

So we do not publish a price grid, because it would be wrong for most of the people reading it. We quote against the order you actually want. Describe the shape of it and we will come back with the number, the case configuration and what it costs to get to you.

If you are not sure what shape you want yet, say so. We have watched enough shelves to have an opinion about what a first order should look like for a grocery, a caterer or an office, and we would rather you ordered the right thing than the biggest thing.

Lead time, and why it matters here

We make in batches in Ormond Beach, Florida. Biltong is air-dried rather than cooked, which means the drying room sets the pace and not us — that is exactly why it tastes the way it does, and it is also why the calendar is worth a conversation.

A standing order is straightforward: we build you into the run. A large one-off is straightforward too, as long as we know it is coming — a holiday push, a Purim run, a school or shul event, a corporate gifting order. Tell us the date you need it in hand and we will tell you plainly whether it works, before you commit to anything.

The short version: the earlier you talk to us, the more we can do for you. That is true of most people who make food properly, and it is certainly true of us.

Start here

Send one message with what you stock, what your customers keep asking for that you cannot currently sell them, and where you are. Email us, WhatsApp us, or call (877) 322-8291 and press option 3.