Meat
Heart
Kudu heart is dense lean muscle—slice thin for grill or braise until tender. Meaty, less metallic than liver. Trim vessels and sinew, marinate if grilling, avoid dry leatheriness. Excellent skewered or diced into stews.
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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 6.32 g
- Saturated Fat 2.53 g
- Trans Fat 0.13 g
- Monounsaturated Fat 2.21 g
- Polyunsaturated Fat 1.58 g
- Cholesterol 144 mg
- Sodium 59.5 mg
- Salt 0.15 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 72.1 g
- Energy 133 kcal
- Water 72.1 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.32 g
- Saturated Fat 2.53 g
- Monounsaturated Fat 2.21 g
- Polyunsaturated Fat 1.58 g
- Omega-3 0.24 g
- Trans Fat 0.13 g
- Vitamins 249 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 1.45 mg
- Vitamin B3 — Niacin 11.5 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 27.9 µg
- Vitamin B9 — Folate 184 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 477 mg
- Major Minerals 476 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 144 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 1.45 · vitamin-b3-niacin: 11.51 · vitamin-b5-pantothenic-acid: 3.8 · vitamin-b6: 0.38 · vitamin-b7-biotin: 27.9 · vitamin-b9-folate: 184.1 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Butchers ranked kudu among top game-meat species for tenderness. Cooks treated heart of kudu as a cut with its own timing and sides.
As kudu cookery specialised, heart was portioned and sold ready for the pan. Restaurants plated kudu loin rare with local fruit reductions.
Settler hunters cured kudu into celebrated biltong; heart of kudu took a named place in that kitchen trade.