About Greeff's Beef Biltong

Our Business

Nick had learnt how to make biltong from an early age on his families ranch in Zimbabwe. Ever since childhood, its always been his favourite food. Now residing in Seaview, on the Isle of Wight, Nick creates a lean, medium dry biltong, ready sliced and delicious to eat. He uses only natural ingredients so you won’t find msg, nitrates, emulsifiers or colours.

This biltong has a soft, tasty chew of the spices and, when combined with the high quality beef, its not very salty. He used to love eating his biltong while on safari in Africa and now enjoys it on the Island everyday.

Who We Are

We have won three Great Taste Awards and have Mary Portas to thank for our quirky label. We are very proud to have been sold in Selfridges Food Hall, London for three years.

Our packets are 30g each, equating to only 88.5 calories.
The Biltong is really high in protein: 59.4g per 100g the perfect amount of protein to digest at a time.

You can treat yourself to a packet a day  of our delicious biltong totally guilt free. It’s 100g of steak in a bag!

“IOW Oak Smoked Biltong has been an excellent addition to our Biltong category. This product has a great texture with a well balanced flavour.” – Adrian Boswell, Cheese & Deli Buyer, Food B&M, Selfridges

Nick Greeff

I was born in Bulawayo, Zimbabwe and grew up on my fathers cattle farm in Plumtree. This was where at my grandfathers knee I learnt how to make biltong the Greeff way. This same biltong is what was sold from The Tilbar Butchery – famous among the community. Growing up in the bush instilled a love of nature that grew so that my career choice was obvious. Training for the Zimbabwean Professional Safari Guides Licence takes many years, a lot of them grafted as an apprentice.

It was during my time at Spurwing Island that I met Sarah when she worked in Zimbabwe. She agreed to continue working within the safari industry and together we managed National Parks and Game ranches for 8 years before deciding to come back and live in her home on the Island in 2011. Since then we have been working hard to develop our own business. One of my favourite highlights was being filmed for James Martin Home Comforts on the BBC.

Sarah Greeff ne Harrison

Growing up on the Isle of Wight my first love was art and textiles, which I studied at college. In 1997 I applied to Voluntary Service Overseas who sent me as a Clothing Technology trainer to Zimbabwe and my joy of living in the bush was born. As safari manager my main job was running the camps which meant learning how to cater in difficult situations and produce top quality meals. In the Save Conservancy with a country in meltdown we had to turn to our own resources.

We could eat the game that Nick shot, and had huge vegetable gardens and several orchards which meant we spent a lot of time preserving food the old fashioned way. All these home made delicacies delighted our clients but the favourite snack was always Nicks biltong. Conditions in Zimbabwe continued  to be challenging and finally at the end of 2010 we decided to leave and come and make Nicks biltong here. My highlights have  been meeting Mary Portas and taking her advice and appearing live on The One Show.