Categories, Species and Latin Names
Below is a list of the common species which are harvested for meat.
NUTRITIONAL VALUES OF GAME MEAT
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.
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.
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.
Bone in Leg
Whole leg with bone, either with or without shank - used for roasting.
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
Cubed meat cut from shoulder and offcuts from primal muscles - used for stews (slow cooking).
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).
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.