Meat
Carcass
Kudu carcass is the full or partial frame for butchery, roasting whole in small animals, or stock after meat is taken. Fabricate into primals while cold, or simmer bones after roasting for deep game stock. Label portions clearly—lean game rewards careful trim.
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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 16.3 g
- Saturated Fat 6.52 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.52 g
- Polyunsaturated Fat 3.25 g
- Cholesterol 70.5 mg
- Sodium 57.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.8 g
- Water 47.6 g
- Energy 266 kcal
- Water 47.6 g
- Protein 29.8 g
- Fat 16.3 g
- Saturated Fat 6.52 g
- Monounsaturated Fat 6.52 g
- Polyunsaturated Fat 3.25 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.73 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.5 µg
- Minerals 549 mg
- Major Minerals 548 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.5 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: 5.73 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.5 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Southern African peoples hunted kudu for meat and hide; carcass of kudu took a named place in that kitchen trade.
Butchers ranked kudu among top game-meat species for tenderness. Cooks treated carcass of kudu as a cut with its own timing and sides.
As kudu cookery specialised, carcass was portioned and sold ready for the pan. Restaurants plated kudu loin rare with local fruit reductions.