Meat
Carcass
Springbok carcass is the full or partial frame for butchery, roasting whole in small animals, or stock after meat is taken. Fabricate into primals while cold, or simmer bones after roasting for deep game stock. Label portions clearly—lean game rewards careful trim.
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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 16.1 g
- Saturated Fat 6.43 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.43 g
- Polyunsaturated Fat 3.22 g
- Cholesterol 68.3 mg
- Sodium 60.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30 g
- Water 47.9 g
- Energy 265 kcal
- Water 47.9 g
- Protein 30 g
- Fat 16.1 g
- Saturated Fat 6.43 g
- Monounsaturated Fat 6.43 g
- Polyunsaturated Fat 3.22 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.28 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 570 mg
- Major Minerals 568 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.28 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Khoisan and later peoples hunted springbok across the Karoo and Kalahari; carcass of springbok took a named place in that kitchen trade.
Springbok became a braai and restaurant game staple in South Africa. Cooks treated carcass of springbok as a cut with its own timing and sides.
As springbok cookery specialised, carcass was portioned and sold ready for the pan. Fine dining plated springbok carpaccio and rare loins.