Meat
Shoulder
Kudu shoulder is collageneous forequarter meat—best braised, pulled, minced or slow-roasted until yielding. Prized African antelope with fine-grained lean meat excellent for steak and biltong. Brown well, add liquid and aromatics, cook until a spoon meets little resistance. Deep flavour for ragù, curry and pies 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 11.3 g
- Saturated Fat 5.03 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 69.9 mg
- Sodium 57.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 61.9 g
- Energy 205 kcal
- Water 61.9 g
- Protein 21.1 g
- Fat 11.3 g
- Saturated Fat 5.03 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.15 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 399 mg
- Major Minerals 397 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.15 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.2 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Shoulder of Kudu: composition reflects this culinary part relative to the whole ingredient.
History
Butchers ranked kudu among top game-meat species for tenderness; shoulder of kudu took a named place in that kitchen trade.
Restaurants plated kudu loin rare with local fruit reductions. Cooks treated shoulder of kudu as a cut with its own timing and sides.
As kudu cookery specialised, shoulder was portioned and sold ready for the pan. Butchers ranked kudu among top game-meat species for tenderness.