Biltong is a variety of cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is usually thicker (from cuts up to 1" (25 mm) thick), while jerky is rarely more than 1/8" (3 mm) thick. Also, biltong does not have a sweet taste.