Meat
Biltong Cut
Springbok biltong-cut is lean muscle prepared for vinegar-spice cure and air drying in the Southern African tradition. Small African antelope yields lean, fine, slightly sweet game meat. Choose low-fat strips, season with coriander and pepper, hang until the desired dryness. Slice thin to serve. Central to South African braai and biltong culture.
Track this ingredient
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 11.7 g
- Saturated Fat 5.2 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 68.1 mg
- Sodium 61.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 61.6 g
- Energy 204 kcal
- Water 61.6 g
- Protein 21.4 g
- Fat 11.7 g
- Saturated Fat 5.2 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 5 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.3 µg
- Minerals 399 mg
- Major Minerals 398 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 68.1 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: 5 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.3 ·
Minerals
Biltong Cut of Springbok: composition reflects this culinary part relative to the whole ingredient.
History
Springbok became a braai and restaurant game staple in South Africa; biltong cut of springbok took a named place in that kitchen trade.
Fine dining plated springbok carpaccio and rare loins. Cooks treated biltong cut of springbok as a cut with its own timing and sides.
As springbok cookery specialised, biltong cut was portioned and sold ready for the pan. Trekboer cookery dried springbok into everyday biltong.