Meat
Bone
Kudu bones and frames build stock—collagen, residual meat and savoury juices. Prized African antelope with fine-grained lean meat excellent for steak and biltong. Roast first for brown stock or simmer gently for a lighter pot; strain and cool. Essential base for sauces in Namibian, South African and safari cookery.
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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 16.1 g
- Saturated Fat 6.45 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.23 g
- Cholesterol 67.6 mg
- Sodium 60.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.1 g
- Water 48.2 g
- Energy 265 kcal
- Water 48.2 g
- Protein 30.1 g
- Fat 16.1 g
- Saturated Fat 6.45 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.23 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.64 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 550 mg
- Major Minerals 549 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 67.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.64 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As kudu cookery specialised, bone was portioned and sold ready for the pan. Restaurants plated kudu loin rare with local fruit reductions.
Settler hunters cured kudu into celebrated biltong; bone of kudu took a named place in that kitchen trade.
Trophy and cull meat entered regulated game-meat trade. Cooks treated bone of kudu as a cut with its own timing and sides.