Meat
Rump
Springbok rump is rear-leg meat—leaner than shoulder, fine for roasting and grilling when not overcooked. Small African antelope yields lean, fine, slightly sweet game meat. Roast to juicy medium or slice for steaks, rest, cut across the grain. Marinate if the animal is very lean.
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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 11.4 g
- Saturated Fat 5.04 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.78 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 72.1 mg
- Sodium 56.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 60.2 g
- Energy 198 kcal
- Water 60.2 g
- Protein 23.2 g
- Fat 11.4 g
- Saturated Fat 5.04 g
- Monounsaturated Fat 4.78 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.49 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 298 mg
- Major Minerals 296 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 72.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.49 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Rump of Springbok: composition reflects this culinary part relative to the whole ingredient.
History
Trekboer cookery dried springbok into everyday biltong; rump of springbok took a named place in that kitchen trade.
Export loins and biltong packs reached European specialty shops. Cooks treated rump of springbok as a cut with its own timing and sides.
As springbok cookery specialised, rump was portioned and sold ready for the pan. Trekboer cookery dried springbok into everyday biltong.