A premium training aid...
Description: Inspired by Biltong the South African beef snack, ByBenji Training Treats are high quality, natural dog treats, made from pure beef, dry cured in England. DEFRA approved.
Why did you agree to review this product?
Tell us a bit about your experience
with this product?
We used the ByBenji training treats as a high value reward in recall and distraction training with excellent results. The treats were given when the dogs saw a distraction such as a cat. For this to be effective it has to be really high value. The Biltong really fitted the bill.
Who knows... Maybe it even helped Adrian to get two 1st places with Galilea and a 2nd and a 6th with Kibulu at the BATS Agility Show.
What did you like about this product?
As we raw feed for the dogs' main meals, we are careful about what treats we use - this fits the bill perfectly.
We were especially pleased that it doesn't contain sugar.
It was also really easy to break into smaller bits for training.
What do you think could be improved?
The text could be bigger on the back of the package.
Packaging: We really liked the packaging, a great quality product all round.
Instructions: Instructions were easy to follow - as long you can see them. I read them, but my husband didn’t. He found the text too small.
Price: £5.99 for 80g bag
Value for money: To be honest, at £72 a kilo, it is a bit pricey. While we loved it, we’d probably use our own dehydrated treats as they have similar results and are obviously a lot cheaper. We do, however, acknowledge that the two are not the same. ByBenji Biltong Training Treats are made of pure, air-cure silverside of beef. Comparable dehydrated treats can be found for sale, costing in excess of £100 a kilo for chicken or liver.
Overall rating: 10/10 because we loved it and the dogs loved it, too.
Would you recommend this product to your
friends and family?
They are active family - two dogs do agility and flyball - and they committed to 24/7 training and lifelong learning.
Helen and Adrian live in Harrow.
First published 25 May 2017
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