Meat
Steak
Kudu steak is a portioned slice for pan or grill—cut from loin, haunch or other suitable muscles depending on the butcher. Prized African antelope with fine-grained lean meat excellent for steak and biltong. Pat dry, season simply, cook hot, rest. Lean game steaks want rare to medium-rare and a sauce or fat. Backstrap and loin are premium rare steaks; shoulders braise or dry.
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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 10.6 g
- Saturated Fat 5.21 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.77 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 71.9 mg
- Sodium 61.6 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.5 g
- Water 61.8 g
- Energy 210 kcal
- Water 61.8 g
- Protein 23.5 g
- Fat 10.6 g
- Saturated Fat 5.21 g
- Monounsaturated Fat 4.77 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.97 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 471 mg
- Major Minerals 470 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.97 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Restaurants plated kudu loin rare with local fruit reductions. Cooks treated steak of kudu as a cut with its own timing and sides.
As kudu cookery specialised, steak was portioned and sold ready for the pan. Settler hunters cured kudu into celebrated biltong.
Restaurants plated kudu loin rare with local fruit reductions; steak of kudu took a named place in that kitchen trade.