Meat
Loin
Eland loin is the premium back muscle—usually tender, fine-grained, suited to roasting whole or cutting into chops and medallions. Large African antelope yields lean mild venison-like meat suited to steak and biltong. Avoid overcooking; residual heat finishes the centre. Rest and slice across the grain. Lean meat wants quick steaks or long braise; it dries superbly as biltong. Pairs with pepper, coriander seed, chilli, bush spices and red wine.
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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 8.59 g
- Saturated Fat 3.85 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.9 g
- Polyunsaturated Fat 0.84 g
- Cholesterol 73.3 mg
- Sodium 57 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 61.2 g
- Energy 169 kcal
- Water 61.2 g
- Protein 23 g
- Fat 8.59 g
- Saturated Fat 3.85 g
- Monounsaturated Fat 3.9 g
- Polyunsaturated Fat 0.84 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 40.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.24 mg
- Vitamin B3 — Niacin 6.43 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.7 µg
- Minerals 464 mg
- Major Minerals 463 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.24 · vitamin-b3-niacin: 6.43 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.7 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
As eland cookery specialised, loin was portioned and sold ready for the pan. Southern African hunters valued eland as large antelope meat.
Game ranches portioned eland like beef for local markets; loin of eland took a named place in that kitchen trade.
Safari-lodge and nose-to-tail menus featured eland fillet and shank. Cooks treated loin of eland as a cut with its own timing and sides.