GET TO KNOW THE RANGESpecies may vary per region
One of the finest game meats available, the refined flavour of springbok comes from its diet of wild herbs and succulent grasses. Red in colour, lean, and low in cholesterol, it has a texture similar to lamb fillet.
Tender and tantalising, meat from this white-faced, grassland-roaming antelope is lean, dark red in colour and best served medium-rare with no frills – the flavour of the meat is tasty enough all on its own.
Although kudu was traditionally used to make biltong, its leanness, subtle game flavour and medium-grain has made it a versatile and sought-after gourmet favourite.
*Subject to availability