Meat
Springbok
Springbok is a fine-grained, lean antelope meat prized in southern Africa for its mild sweetness and excellent suitability for biltong, carpaccio, and quick-grilled steaks. The meat is darker than lamb and lighter in flavour than many larger game species. Loin and fillet are restaurant favourites; trim becomes mince or dried strips. Commercial supply comes from free-range game ranches and regulated wild harvest across South Africa and Namibia.
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History
Khoisan and other indigenous peoples hunted springbok across the Karoo and Kalahari for meat and hide.
Settler and trek traditions made springbok a staple of dried meat and camp cookery.
Game ranching professionalised springbok meat production for domestic and export markets.
Springbok biltong and loin steaks became signature South African specialty products abroad.