From Tech to Clean Meat: How Two Entrepreneurs Are Revolutionizing Healthy Snacks - 167
Two entrepreneurs created a preservative-free, clean meat snack company -Joburg Meats - that produces traditional South African biltong using only beef, apple cider vinegar, salt, and spices - making it ideal for low-carb and health-conscious consumers.
Jon Engleson and Yusef Baumgarten, the founders of Joburg Meats are bringing traditional South African biltong to the American market with a focus on clean ingredients and quality sourcing.
Unlike conventional jerky, which is cooked with sugars and preservatives, their biltong is naturally cured for two weeks using only beef, apple cider vinegar, salt, and spices. The meat comes from pasture-raised, grass-fed cattle from South America, where traditional farming practices are still the norm.
The conversation takes an interesting turn when Yusef shares his personal experience of losing 10 pounds in one week simply by switching from eating babka (a sweet bread) to biltong for breakfast. The company is expanding their line to include new flavors like Korean BBQ and truffle, plus developing clean versions of traditional salamis without nitrates or preservatives.
Did You Know...?
One of the founders was originally a tech professional who also practiced as an energy healer and EMT for 15 years. This unexpected background led him to be particularly conscious about creating clean, additive-free products, as he had developed sensitivity to testing food quality through his healing work.
NOTABLE QUOTE
"You kind of muscle test each product. You're like, is this really good? Is this really not good? And you test and nope, no good. I'm like, okay I'm going to need it anyway. Okay. When it came to this built tongue, I was introduced to it. And I don't know why subconsciously I did a muscle test and ask, is this a good product? Is this healthy for me? And I got a confirmed solid yes."
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Joburg Meats
Keto/Carnivore-friendly meat snacks. Tasty+Clean. 4 ingredients. Use code “iFixHearts” to save 15%.
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