Meat
Kudu
Kudu is a large African antelope yielding lean, dark red meat with a mild game flavour and fine texture highly valued for steaks, roasts, and premium biltong. Greater kudu is the main commercial species on southern African game ranches. Backstrap and fillet reward careful searing; larger muscles suit roasting or drying. The meat is lower in fat than beef and benefits from not being overcooked.
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Breeds, cuts & preparations
Variety
BullCowGreater KuduLesser KuduRanch RaisedWild Harvested
Source
Outdoor FarmedWild
Provenance
Antibiotic FreeFree RangeGame RanchHormone FreePasture RaisedSeasonalSingle OriginTraceable RanchWild Harvested
Preparation
BraisedChilledCuredDicedDriedFreshFrozenGrilledGroundMarinatedMincedRoastedSaltedSlicedSmoked
CommonCharacteristic
CleanDarkFineLeanLow FatMildSlightly SweetTender
History
ZA
Indigenous hunters prized kudu across woodland savanna for meat, hide, and horn.
ZA
Sport hunting and later game ranching established kudu as a premier southern African venison.
ZA
Commercial kudu meat and biltong entered wider retail and export channels.
Specialty restaurants and dried-meat brands featured kudu as a flagship African game product.