Meat sticks are basically tubes of ground meat; the meat (beef, pork, chicken, or turkey) is first seasoned and then stuffed into a casing. Meat sticks like biltong and droëwors are a type of dried meat snack, but they differ in several aspects, including their texture, flavour, ingredients, and production methods.

Texture: Meat sticks typically have a softer and more moist texture compared to biltong. They are often ground meat mixed with seasonings and other ingredients, then encased in a casing before being cooked, smoked, or dried.

Flavour: Meat sticks come in a variety of flavours, depending on the seasonings and ingredients used. They can have a wide range of flavour profiles, including spicy, savory, sweet, or smoky.

Ingredients: Meat sticks are made from ground meat mixed with seasonings, spices, and other ingredients such as binders, fillers, and preservatives. The exact ingredients can vary depending on the recipe and manufacturer.

Production: Meat sticks are usually produced by grinding meat, mixing it with seasonings and other ingredients, and then stuffing the mixture into casings. The meat sticks are then cooked, smoked, or dried to achieve the desired texture and flavour.

Appearance: Meat sticks are cylindrical in shape and resemble sausages or slim sticks. They often have a uniform appearance due to being encased in casings.