Meat
Loin
Springbok loin is the premium back muscle—usually tender, fine-grained, suited to roasting whole or cutting into chops and medallions. Small African antelope yields lean, fine, slightly sweet game meat. Avoid overcooking; residual heat finishes the centre. Rest and slice across the grain. Thin steaks cook in minutes; ideal for biltong strips. Pairs with coriander seed, vinegar, pepper, apricot and red wine.
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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 8.77 g
- Saturated Fat 4.92 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.88 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 71.6 mg
- Sodium 57.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 60.1 g
- Energy 195 kcal
- Water 60.1 g
- Protein 23.1 g
- Fat 8.77 g
- Saturated Fat 4.92 g
- Monounsaturated Fat 4.88 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.95 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 323 mg
- Major Minerals 321 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.6 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: 4.95 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
As springbok cookery specialised, loin was portioned and sold ready for the pan. Khoisan and later peoples hunted springbok across the Karoo and Kalahari.
Springbok became a braai and restaurant game staple in South Africa; loin of springbok took a named place in that kitchen trade.
Fine dining plated springbok carpaccio and rare loins. Cooks treated loin of springbok as a cut with its own timing and sides.