The ostrich fan fillet is a cut from the upper inner thigh of the bird. It is the most tender cut from the ostrich and the easiest to work with. Ostrich has a deep red color and smooth texture. Although this flavorful meat is technically poultry, ostrich is more like grass-fed beef than chicken or turkey.
The Gemsbok (Oryx gazella) is the common name given to the largest and most well known of the 3 species of Oryx. Due to their horns being so lethal, Gemsbok have also been called the 'Sabre Antelope'. Gemsbok are distributed around deserts, scrublands and brushlands in South Western Africa.
Measure around 1.5 metres (5 feet) at shoulder height and weigh between 118 – 275 kilograms (260 – 600 pounds). They have large heads with a cow-like face, a shaggy mane and a pointed beard. Their sharp, curved horns measure up to 1 metre across.
Springbok Loin & Fillet
Springbok loin has one thing over a beef fillet, which it resembles closely. Whereas the latter is often maligned for lacking in flavour what it makes up for in texture and tenderness, the former is packed with a flavour. It has the expected gaminess of such meats but not to the point of being unpleasant.
The common eland (Taurotragus oryx), also known as the southern eland or eland antelope, is a savannah and plains antelope found in East and Southern Africa. It is a species of the family Bovidae and genus Taurotragus. It was first described by Peter Simon Pallas in 1766.
Kudu is a very lean meat making it a great fat-free meal if you are on a diet or feel like eating healthy. Kudu can be bought in the supermarket (mostly here in South Africa) and is sold in cuts like steak. Kudu is a very dry meat, so cooking it has to be done with some care or it can get tough and difficult to eat.
Impalas are medium-sized antelopes that roam the savanna and light woodlands of eastern and southern Africa. In the rainy season, when food is plentiful, they may gather in large herds of several hundred animals to browse on grasses and herbs, bushes, shrubs, and shoots.