Meat
Bone
Eland bones and frames build stock—collagen, residual meat and savoury juices. Large African antelope yields lean mild venison-like meat suited to steak and biltong. Roast first for brown stock or simmer gently for a lighter pot; strain and cool. Essential base for sauces in 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 16.3 g
- Saturated Fat 6.51 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.51 g
- Polyunsaturated Fat 3.25 g
- Cholesterol 74.2 mg
- Sodium 58.4 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.2 g
- Water 48.4 g
- Energy 267 kcal
- Water 48.4 g
- Protein 30.2 g
- Fat 16.3 g
- Saturated Fat 6.51 g
- Monounsaturated Fat 6.51 g
- Polyunsaturated Fat 3.25 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.85 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 517 mg
- Major Minerals 515 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 74.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.85 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.2 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As eland cookery specialised, bone was portioned and sold ready for the pan. Safari-lodge and nose-to-tail menus featured eland fillet and shank.
Trek and farm cookery dried eland into biltong and pot stews; bone of eland took a named place in that kitchen trade.
Export game meat listed eland steaks for specialty European buyers. Cooks treated bone of eland as a cut with its own timing and sides.