Meat
Backstrap
Kudu backstrap is the long loin muscle prized by hunters—clean, tender, excellent as steaks or a short roast. Prized African antelope with fine-grained lean meat excellent for steak and biltong. Remove silver skin, sear or grill quickly, rest, slice. Do not treat like a pot roast. Ideal showcase cut with coriander, black pepper, vinegar cure, berry sauces and wood smoke.
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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 12.6 g
- Saturated Fat 4.95 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.25 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 70.2 mg
- Sodium 61.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 63 g
- Energy 204 kcal
- Water 63 g
- Protein 21.4 g
- Fat 12.6 g
- Saturated Fat 4.95 g
- Monounsaturated Fat 5.25 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.03 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 437 mg
- Major Minerals 435 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.2 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: 6.03 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Backstrap of Kudu: composition reflects this culinary part relative to the whole ingredient.
History
Butchers ranked kudu among top game-meat species for tenderness; backstrap of kudu took a named place in that kitchen trade.
Butchers ranked kudu among top game-meat species for tenderness. Cooks treated backstrap of kudu as a cut with its own timing and sides.
As kudu cookery specialised, backstrap was portioned and sold ready for the pan. Settler hunters cured kudu into celebrated biltong.