Meat
Loin
Kudu loin is the premium back muscle—usually tender, fine-grained, suited to roasting whole or cutting into chops and medallions. Prized African antelope with fine-grained lean meat excellent for steak and biltong. Avoid overcooking; residual heat finishes the centre. Rest and slice across the grain. Backstrap and loin are premium rare steaks; shoulders braise or dry. Pairs 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 8.23 g
- Saturated Fat 3.83 g
- Trans Fat 0.16 g
- Monounsaturated Fat 3.69 g
- Polyunsaturated Fat 0.71 g
- Cholesterol 66.8 mg
- Sodium 62.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.9 g
- Water 63.4 g
- Energy 170 kcal
- Water 63.4 g
- Protein 23.9 g
- Fat 8.23 g
- Saturated Fat 3.83 g
- Monounsaturated Fat 3.69 g
- Polyunsaturated Fat 0.71 g
- Omega-3 0.11 g
- Trans Fat 0.16 g
- Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.22 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.7 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 332 mg
- Major Minerals 330 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 66.8 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: 6.22 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
As kudu cookery specialised, loin was portioned and sold ready for the pan. Southern African peoples hunted kudu for meat and hide.
Butchers ranked kudu among top game-meat species for tenderness; loin of kudu took a named place in that kitchen trade.
Restaurants plated kudu loin rare with local fruit reductions. Cooks treated loin of kudu as a cut with its own timing and sides.