Coarse-ground silverside trim, coriander and cider vinegar, stuffed into natural sheep casing and hung to dry. Snappy on the outside, still soft in the middle. See how it is made
Grass-fed silverside ground at 8mm — fatty enough to stay tender, lean enough to dry clean.
Stuffed by hand, then hung on racks. The casing gives droëwors its snap; nothing plastic about it.
Dried at ambient temperature in a controlled room. Never cooked, never smoked, never extruded.
We dry to demand, so bags leave the rack within days of being cut and packed.
✔ Pickup available at 417 N West St · Usually ready in 24 hours
Whole-muscle beef trim in natural casing — not a slurry pressed into a plastic tube.
Sheep casing dries tight around the sausage, so it bites like the real thing should.
We dry to demand. Bags ship within days of coming off the rack, not out of a warehouse.
Eight ingredients, all of them food. No sugar, no nitrates, no maltodextrin.
Cider vinegar, coriander, cloves and time — the method our families used, unchanged.
Beef that tastes like beef, because there is no sauce or smoke covering it up.
Four steps, seven days, no shortcuts. This is the same method our families used on the farm — vinegar, spice, casing, air.
Grass-fed silverside trim, hand-checked and coarse ground the same morning it is spiced.
Coriander, black pepper, nutmeg, cloves and a splash of cider vinegar — weighed, not guessed.
Hand-stuffed into sheep casing and linked, which is where the snap comes from.
Seven days hanging in a controlled room. Time does the work heat would ruin.
Silverside trim, coarse ground for texture instead of paste.
Edible, traditional, and the only reason droëwors snaps.
The cure. Draws moisture out and keeps the meat safe as it dries.
Toasted and cracked — the smell every South African recognises.
A touch of umami richness that rounds out the flavor profile.
Not All Beef Sticks Are Created Equal. The difference is real ingredients, a real process, and a real recipe.
We're two South Africans who grew up eating droëwors — not as a trend, but as part of everyday life.
After moving to the U.S., we were floored by what passed for a "beef stick" here. Processed. Artificial. Nothing like what we knew.
So we went back to our roots — using a traditional South African recipe and the same air-drying method our families used to make droëwors the way it's meant to be. That's how Howdysnax started: real meat, done right.
Overall rating: 4.7647057 / 5 from 51 reviews.
Wagyu Traditional Droëwors 4oz, produced by RHN Wagyu in Florida, is celebrated for its exceptional taste and healthiness, making it a favored choice among customers. The flavor is highly praised, and the product is protein-packed, offering a tender and buttery experience.
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"Being in the beef fabrication business myself I Have Become a big enjoyer of good beef products as well as a bit of a snob. and I have to say that this product is definitely the real deal and you can definitely taste the wagyu."
"I really love bolting and droerwors however I found the Wagyu wors toooo spicy and didn’t get any of the meat flavor. I suggest less spice (as an ex SAfrican)."
"This stuff is gold. Pure gold!!!!"
"The product is so delicious that I will buy it again."
"Best beef snack"
"I really like the Wagyu sticks. Great flavor"
"Great product"
"Hits the spot for a healthy snack that brings back childhood memories. My go-to snack on a weekly basis."
"Amazing product."
"best meat stick on the market hands down!!"
Join thousands discovering what snacking should be — simple, satisfying, and genuinely nourishing.
