Meat
Rump
Eland rump is rear-leg meat—leaner than shoulder, fine for roasting and grilling when not overcooked. Large African antelope yields lean mild venison-like meat suited to steak and biltong. Roast to juicy medium or slice for steaks, rest, cut across the grain. Marinate if the animal is very lean.
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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 12.3 g
- Saturated Fat 4.8 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.04 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 73.8 mg
- Sodium 63.3 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 60.6 g
- Energy 194 kcal
- Water 60.6 g
- Protein 22.6 g
- Fat 12.3 g
- Saturated Fat 4.8 g
- Monounsaturated Fat 5.04 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 5 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 295 mg
- Major Minerals 293 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 73.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 5 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Rump of Eland: composition reflects this culinary part relative to the whole ingredient.
History
Trek and farm cookery dried eland into biltong and pot stews; rump of eland took a named place in that kitchen trade.
Export game meat listed eland steaks for specialty European buyers. Cooks treated rump of eland as a cut with its own timing and sides.
As eland cookery specialised, rump was portioned and sold ready for the pan. Trek and farm cookery dried eland into biltong and pot stews.