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Categories, Species and Latin Names

Below is a list of the common species which are harvested for meat.

CATEGORY 'A' Wild game




  • Giraffe - Giraffa camelopardalis

CATEGORY 'b' Wild game

  • Kudu - Tragelaphus Strepsiceros

  • Red Hartebeest - Alcelaphus buselaphus

  • Eland - Taurotragus oryx

  • Gemsbok/Oryx - Oryx Gazella

  • Blue Wildebeest/Gnu - Connochaetes taurinus

  • Black Wildebeest/Gnu - Connochaetes gnou

  • Waterbuckk - Kobus ellipsiprymnus

CATEGORY 'c' Wild game

  • Springbok - Antidorcas Marsupialis

  • Grey Rhebuck - Pelea capreolus

  • Blesbok - Damaliscus Dorcas Phillipsi

  • Impala - Aepyceros Melampus Melampus

  • Bushbuck - Tragelaphus sylvaticus

  • Duiker - Sylvicapra Grimmia

CATEGORY 'zebra' Wildgame




  • Burchell Zebra - Equus Burchellii


nutritional values


Although there are other cuts which can be derived for game carcasses below are the cut terms generally used in the industry.

When preparing game meat one must bear in mind that the meat is extremely lean with a very low fat content, cuts such as loins (strip and tender) and 4 piece cut/primal cuts should be from medium, to rare. If overcooked the meat will be dry and tough.


Springbok Strip and Tenderloin.jpg

Striploin or Loin

Also known as the Backstrap or  in Afrikaans “rugstring” cut from the back/outer spine of the antelope – These are tender quick cooking cuts, used for roasting, steak (best medium to rare) or drying as biltong.

Tenderloin or Fillet

 Is cut from the inside of the spine opposite the striploin/loin, these are tender quick cooking cuts

- used for roasting or flash frying steaks.

Kudu Tenderloin.jpg


Springbok 4 Piece Cut.jpg

4 Piece cut or Prime cuts

Refers to the 4 muscles cut from the leg namely, Topside, Silverside, Knuckle and Rump

– used for roasting, steaks (best medium to rare) or biltong.

Boneless Leg or Leg Tunnel cut or Butterflied Leg

Bone removed, shank and sinew removed

– used for roasting.

Springbok Boneless leg.jpg

Bone in Leg

Whole leg with bone, either with or without shank  - used for roasting.


Blesbok Deboned Shoulder.jpg


Either bone in or boneless with either shank on or shank removed – used for roasting (slow cooking) or biltong bites. 


Either whole or cut into chops – Requires longer slower cooking times, normally used for stews

Kudu Goulash.jpg

Premium Goulash

Cubed meat cut from shoulder and offcuts from primal muscles - used for stews (slow cooking).

Standard Goulash

Cubed meat from shoulder, neck, flank, shank and offcuts from primal muscles – used for stews (slow cooking)


indquarter or forequarter shanks – used for stews or roasting (slow cooking). 

Beef Special Trim_139_DSC_2076.jpg


Various sized offcuts from all muscles which can be classified into A trim (major sinews and     fat removed) or a B Trim (including sinews and fat) – used for sausages, patties, mince, droëwors, biltong bites.

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