When it comes to high-protein, flavour-packed beef snacks, I Am Carnivore offers two customer favourites:
🔥 I Am Carnivore Steak Strips
🌬️ I Am Carnivore Biltong Sticks

At a glance, they look similar—they’re both made from quality UK beef, expertly seasoned, and packed with natural protein. But their textures, flavours, and production methods are completely different.

This guide breaks down everything you need to know so you can choose the perfect Carnivore snack for your taste and lifestyle.

1. The Drying Method: Heat-Dried vs. Air-Cured

🔥 I Am Carnivore Steak Strips – Dehydrated at 70°C

Our steak strips are thin, hand-cut slices of beef that we marinate and dehydrate at around 70°C for several hours.

This controlled heat-drying process results in:

• A traditional jerky-style chewy texture

• A cooked, savoury flavour

• A firm bite with a classic “tear”

• Strong surface-level marinade flavours

If you enjoy bold flavour hits and a rugged, chewy snack, our steak strips are built for you.

🌬️ I Am Carnivore Biltong Sticks – Air-Cured at 20°C for 7 Days

Our biltong follows authentic South African curing traditions.
We air-cure whole pieces of beef at around 20°C for 5–7 days—no heat, no cooking, just natural drying.

This gives biltong its signature:

• Tender, marbled texture

• Deep, rich flavour that penetrates the whole meat

• Slight tanginess from vinegar curing

• Soft bite that slices beautifully

If you prefer a softer, gourmet texture with natural beef flavour, biltong is your winner.

2. Texture: Chewy vs. Tender

I Am Carnivore Steak Strips

• Firm, chewy, and jerky-like

• Great for snacking on the go

• Ideal for people who love a satisfying tear

I Am Carnivore Biltong

• Naturally tender and dense

• Breaks apart easily

• A more premium “charcuterie-style” experience

Both are delicious—just very different in feel.

3. Flavour: Marinade vs. Traditional Cure

Steak Strips

Since the beef is marinated before dehydration, the flavour sits mainly on the surface.
Expect strong, bold, savoury profiles such as:

• Smoked Paprika

• Garlic & Fennel

• Chilli

The heat intensifies the seasoning for a punchy flavour.

Biltong Sticks

Our biltong uses a traditional Southern African-style cure:

• Black Pepper & Coriander

• Garlic

• Chilli
  

The slow curing process allows the seasoning to infuse deeply, creating a rich, slightly tangy flavour without added sugars.

4. Nutrition: Both High-Protein, Just Different Styles

Both snacks are:

• High-protein

• Low-carb

• Made from 100% quality beef

• Perfect for keto, paleo, and carnivore diets

Steak Strips

• Lower moisture = slightly higher protein per gram

• Marinades may add flavour variations

Biltong

• Air-curing preserves more nutrients

• Slightly higher natural fat content for tenderness

• No cooking = clean, nutrient-rich profile

Choose based on your nutritional goals—or enjoy both depending on the day.

5. Which One Is Right for You?

Here’s the quick breakdown:

6. Why Choose I Am Carnivore?

Whether you prefer the satisfying chew of steak strips or the tender depth of biltong, every product we make follows the same principles:

✔ Premium UK beef
✔ High-protein, low-carb
✔ Crafted with care—not mass-produced
✔ Authentic curing and drying methods
✔ No shortcuts, no nonsense

At I Am Carnivore, we don’t just make snacks.
We make proper meat, prepared the way it’s supposed to be.

Final Thoughts

Both I Am Carnivore Steak Strips and I Am Carnivore Biltong Sticks offer incredible flavour and nutrition—but they’re crafted for different tastes and textures.

If you want rugged, chewy, and bold, go steak strips.
If you want tender, rich, and traditional, go biltong.

Or do what many of our customers do:
Keep both on hand and enjoy the best of both worlds.