Meat
Rump
Kudu rump is rear-leg meat—leaner than shoulder, fine for roasting and grilling when not overcooked. Prized African antelope with fine-grained lean meat excellent for steak and biltong. Roast to juicy medium or slice for steaks, rest, cut across the grain. Marinate if the animal is very lean.
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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 11.3 g
- Saturated Fat 5.19 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.08 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 72 mg
- Sodium 63.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 61.4 g
- Energy 187 kcal
- Water 61.4 g
- Protein 21.2 g
- Fat 11.3 g
- Saturated Fat 5.19 g
- Monounsaturated Fat 5.08 g
- Polyunsaturated Fat 1.06 g
- Omega-3 0.16 g
- Trans Fat 0.2 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.79 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 357 mg
- Major Minerals 355 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.79 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Rump of Kudu: composition reflects this culinary part relative to the whole ingredient.
History
Settler hunters cured kudu into celebrated biltong; rump of kudu took a named place in that kitchen trade.
Trophy and cull meat entered regulated game-meat trade. Cooks treated rump of kudu as a cut with its own timing and sides.
As kudu cookery specialised, rump was portioned and sold ready for the pan. Settler hunters cured kudu into celebrated biltong.