Meat

Ground

Ground kudu is minced meat for burgers, sauces, meatballs and pies. Prized African antelope with fine-grained lean meat excellent for steak and biltong. Very lean species need added fat for juiciness. Keep cold, season boldly with coriander, black pepper, vinegar cure, berry sauces and wood smoke, do not overwork patties, cook thoroughly in mixed dishes.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedCookedFreshGrilledPan FriedSimmered

Traits

BindsBinds WellConvenientEvenFine TextureQuick Cook

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 189

Amount per 100 g

Total Fat 11.6 g
Saturated Fat 5.13 g
Trans Fat 0.2 g
Monounsaturated Fat 5.14 g
Polyunsaturated Fat 0.99 g
Cholesterol 68.7 mg
Sodium 57.9 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.6 g
Water 59.2 g

Detailed nutrients

Energy 189 kcal
Water 59.2 g
Protein 22.6 g
Fat 11.6 g
- Saturated Fat 5.13 g
- Monounsaturated Fat 5.14 g
- Polyunsaturated Fat 0.99 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 39.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.15 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
Minerals 423 mg
- Major Minerals 422 mg
  - Calcium 67 mg
  - Sodium 57.9 mg
  - Potassium 297 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 68.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.15 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·

Minerals

Sodium: 57.93 · Potassium: 297 · Calcium: 67 · Iron: 1.5 ·

Ground of Kudu: composition reflects this culinary part relative to the whole ingredient.

History

5000 BCE

Trophy and cull meat entered regulated game-meat trade; ground of kudu took a named place in that kitchen trade.

1900

Trophy and cull meat entered regulated game-meat trade. Cooks treated ground of kudu as a cut with its own timing and sides.

1950

As kudu cookery specialised, ground was portioned and sold ready for the pan. Trophy and cull meat entered regulated game-meat trade.