Ready to hang

Yes, you can pause or cancel anytime. Visit your Member Account on our website and scroll to “Need to pause or cancel?” to view your options.

Note: any orders already processed will ship as scheduled, and your pause or cancellation will apply to future orders.

Every week, every 2 weeks or every 4 weeks. Change it whenever you like.

Not yet. Right now we are rolling out our Ready to Hang service to urban addresses in the North Island only. We can’t ship to rural addresses or the South Island. Pop your postcode in at the top of the page and leave your email if you live in a rural area or in the South Island, and we’ll see what we can do.

We supply pre-cut, ready-to-cure meat prepared specifically to fit your Kalahari drying chamber, eliminating home prep, cutting and cleanup.

Our bulk meat packs include:

• Biltong slabs (10kg and 20kg packs): sliced to a consistent 20mm thickness for an even cure. Custom-sized to fit your chamber: up to 30cm for the KK11, up to 40cm for the KK12 and up to 60cm for the KK16.
• Snapsticks (10kg and 20kg packs): pre-cut to 10mm thickness and supplied in lengths matched to your specific chamber.
• Dry sausage and cabanossi (10kg packs): 20–22mm diameter, cut to lengths suited to your chamber.
• Beef trim / sausage mince (10kg and 20kg packs): fresh bulk trim for making your own custom sausage blends or mince at home, available in two lean-to-fat ratios: 90/10 (90% lean meat, 10% fat) and 80/20 (80% lean meat, 20% fat).

Use the beef trim with your sausage making equipment like the KK meat mixers and KK sausage press, or your hamburger patty press.

Every order travels in a meat-safe, insulated box designed to keep your cuts chilled at optimal temperatures. To give you complete peace of mind, we include an active USB Fresh Tag 1 temperature logger inside every single box.

Here is how the guarantee works from dispatch to delivery:

• Continuous tracking: before sealing your box, we activate a USB Fresh Tag 1 logger (rated for -30°C to 70°C). It records internal temperatures continuously throughout transit until you open the box.
• 1-hour unpacking window: our insulated packaging maintains optimal chill temperatures for up to 1 hour after courier drop-off. To uphold the food safety guarantee, you must open your box within 1 hour of delivery.
• If something is wrong: contact our team within 2 hours of delivery. Make sure to plug the USB Fresh Tag into your computer immediately. Plugging the tag in stops the temperature recording and locks the temperature history in for us to verify.
• Immediate replacement or refund: we will review the tag’s recording to determine if the internal temperature of the box rose above 4.0°C during transit. If it did, our risk-free policy activates immediately: we will send a replacement box or issue a full refund.

Your Ready to Hang order should arrive refrigerator cold (below 4.0°C) as measured by the USB Fresh Tag included inside every box. Our specialised delivery boxes are designed to safely sit for up to 1 hour outside your home post delivery without risk.

To uphold the food safety guarantee, you must open your box within 1 hour of delivery.

We recommend checking the internal temperature of any meat that isn’t solid and, if the temperature is above 4.0°C, immediately get in touch with us within 2 hours of receiving your order.

Under MPI regulations and the Australia New Zealand Food Standards Code (Standard 3.2.2), meats that are refrigerator cold, partly frozen (solid) or frozen (solid) can safely be placed into the freezer for later use. You should immediately discard any meat that’s above 5.0°C, or meat that is exactly 5.0°C that may have been so for more than 2 hours.

If any of your items don’t meet these guidelines, please let us know so we can make this right.

We cut our Ready to Hang meat to very specific dimensions because thickness directly controls your drying time, airflow efficiency and the final texture of your biltong when using Kalahari Khabu chambers.

Here is why we use these specific measurements:

Biltong slabs (20mm thickness): we slice our slabs to a consistent 20mm because it is the optimal thickness for the airflow dynamics of the KK range. At 20mm, the meat cures evenly from the outside in without trapping raw moisture in the centre. When hung in a Kalahari chamber, this thickness guarantees a predictable drying time of 72 to 96 hours (3 to 4 days) while minimising any risk of mould growth.

Snapsticks (10mm thickness): snapsticks are meant to be a fast-drying, crunchier and more intensely flavoured snack. By cutting them exactly in half to 10mm, the surface-area-to-volume ratio increases dramatically. This allows them to dry much faster than full slabs, giving you a quick turnaround time and the perfect “snap” texture.

Dry sausage / droëwors and cabanossi (20–22mm diameter): dry sausages require a delicate balance for optimal results. If it is too thick, the casing dries out and hardens before the inside cures, leaving the middle still raw. When we designed our chambers, the preset settings were optimised for a 20–22mm casing diameter. It is the right balance, letting the airflow in your chamber penetrate the meat evenly so the inside dries thoroughly while the casing remains tender.

Each slab is a long strip of silverside, 20mm thick and cut along the grain. KK11 slabs are up to 30cm long, KK12 slabs up to 40cm, and the KK16 and bigger cabinets get up to 60cm. You hook one end and hang it.

Not before it dries. Once it’s dry, you slice it thin to eat, by knife or with the Heritage Biltong Slicer.

Grass fed NZ silverside. It’s one of the two cuts our recipe page says works best for biltong.

Yes. Pick your model and we cut to fit. KK11 slabs are up to 30cm, KK12 slabs up to 40cm. The KK16 and bigger cabinets get slabs up to 60cm.

A good butcher can cut it for you. You still have to get there, ask for the right cut, and hope every piece is even. We cut every slab 20mm thick and send it to your door.

Your KK cabinet, vinegar, salt and spice. Your first subscription box comes with free spice and the Beyond the Slab recipe book.