Meat
Biltong Cut
Eland biltong-cut is lean muscle prepared for vinegar-spice cure and air drying in the Southern African tradition. Large African antelope yields lean mild venison-like meat suited to steak and biltong. Choose low-fat strips, season with coriander and pepper, hang until the desired dryness. Slice thin to serve. Central to Southern African game and biltong traditions.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.1 g
- Saturated Fat 4.75 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.07 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 65.8 mg
- Sodium 61.8 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 57.9 g
- Energy 209 kcal
- Water 57.9 g
- Protein 21.1 g
- Fat 12.1 g
- Saturated Fat 4.75 g
- Monounsaturated Fat 5.07 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.03 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 293 mg
- Major Minerals 292 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 65.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.03 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Biltong Cut of Eland: composition reflects this culinary part relative to the whole ingredient.
History
Game ranches portioned eland like beef for local markets; biltong cut of eland took a named place in that kitchen trade.
Safari-lodge and nose-to-tail menus featured eland fillet and shank. Cooks treated biltong cut of eland as a cut with its own timing and sides.
As eland cookery specialised, biltong cut was portioned and sold ready for the pan. Trek and farm cookery dried eland into biltong and pot stews.