Meat

Ribeye

Eland ribeye is rib-section meat that may show more intramuscular fat than centre loin when the animal has any marbling. Large African antelope yields lean mild venison-like meat suited to steak and biltong. Render exterior fat with high heat; reverse-sear thick pieces; rest before slicing. On very lean game, expect less fat than beef ribeye.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Bone InBraisedDry AgedGrilledPan FriedRoastedSmoked

Traits

BeefyBone In OptionJuicyPremiumRichSteakTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 200

Amount per 100 g

Total Fat 11.5 g
Saturated Fat 5.07 g
Trans Fat 0.2 g
Monounsaturated Fat 5.11 g
Polyunsaturated Fat 0.94 g
Cholesterol 66.5 mg
Sodium 60.3 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.5 g
Water 57.1 g

Detailed nutrients

Energy 200 kcal
Water 57.1 g
Protein 22.5 g
Fat 11.5 g
- Saturated Fat 5.07 g
- Monounsaturated Fat 5.11 g
- Polyunsaturated Fat 0.94 g
  - Omega-3 0.09 g
- Trans Fat 0.2 g
Vitamins 39.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.1 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
Minerals 464 mg
- Major Minerals 462 mg
  - Calcium 61 mg
  - Sodium 60.3 mg
  - Potassium 341 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 66.5 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: 6.1 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·

Minerals

Sodium: 60.27 · Potassium: 341 · Calcium: 61 · Iron: 1.5 ·

Ribeye of Eland: composition reflects this culinary part relative to the whole ingredient.

History

1000 BCE

Southern African hunters valued eland as large antelope meat; ribeye of eland took a named place in that kitchen trade.

1900

Game ranches portioned eland like beef for local markets. Cooks treated ribeye of eland as a cut with its own timing and sides.

1950

As eland cookery specialised, ribeye was portioned and sold ready for the pan. Safari-lodge and nose-to-tail menus featured eland fillet and shank.