Springbok Meat

Springbok Meat
Coming soon to USA.

Springbok Meat is similar to venison. It is a very dry and lean meat, so when cooked, it needs to be done carefully so as not to dry out the meat and make it difficult to eat. When prepared correctly, it can be very healthy because of its low fat content.

The Springbok (Afrikaans and Dutch: spring = jump; bok = antelope or goat) (Antidorcas marsupialis) is a medium sized brown and white gazelle that stands about 70 to 87 cm (28 to 34 in) high. Springbok males weigh between 33 to 50 kg (73 to 110 lb) and the females between to 26 to 40 kg (57 to 88 lb). They can reach running speeds of up to 80 to 90 km/h (50 to 56 mph) [2], and can leap 3.50 m [3] and can long jump of up to 15 m [4].

The Latin name marsupialis derives from a pocket-like skin flap which extends along the middle of the back from the tail onwards. When the male springbok is showing off his strength to attract a mate, or to ward off predators, he starts off in a stiff-legged trot, jumping up into the air with an arched back every few paces and lifting the flap along his back. Lifting the flap causes the long white hairs under the tail to stand up in a conspicuous fan shape, which in turn emits a strong floral scent of sweat. This ritual is known as pronking from the Afrikaans, meaning to boast or show off.

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