Antelope Meat

The Journey of Antelope Meat From Cryptozoic Environs to Dinner Plate

The theory of farm to table is an age-old approach to obtaining the best tasting, most nutrient-rich food. As consumer awareness of the quality of food products and where it’s sourced has risen, this approach has gained favor. Antelope meat follows this same cycle, but with a few twists. From its natural African woodland environs to its arrival at the dinner plate, let’s take a look at the journey that antelope makes to become a delectable meal.

Where It Comes From

The antelope’s natural habitat is a dignified, wild think of the bush. Natural stretches of grassland and bushland have been the animal's home for centuries. Primaeval, hunted terra firma, lacking in any meaningful habitation, is where antelope tend to inherit the range.

The antelope is a versatile animal, able to adapt to a variety of climates and habitats. Warm, dry environments, such as the savannahs of Africa and the grasslands of North America sustain the grazing habits of the antelope. Populations may vary depending on the region and its suitability as a home, but typically, the antelope is found in herds numbering several dozen individuals.

Antelope farming for their meat has existed for centuries, developing a robustness to the strain and ensuring the production of a quality product. The most common breeds are impala, sable antelope, and bushbuck.

The Harvesting Process

When antelope meat has been the target, hunters must employ special techniques. Antelope are well adapted to their environment and are known to be extremely swift and agile. Long distance running and fancy footwork are not uncommon for the antelope.

Therefore, the first step in harvesting antelope meat is to make certain of the safety of all involved. As accidental injuries are very real possibilities, the hunter must take special care to ensure that the animals are not endangered by the process.

A second step is to make sure to select the right size of antelope. Only mature males should be harvested, with ages of five to six years taken as the optimal time frame. As they grow, they become defined as “trophies,” representing the peak of their lives as animals. The mating season should also be observed, as a mature male in his prime will produce the most succulent, healthy meat.

The third step is to prepare the antelope meat. This steps involves careful removal of the skin, feathers, and other organs. In addition, the meat diaphragm and other muscles should be removed. This done to add flavor, as well as making the proteins, enzymes, and fats more palatable.

The fourth and final step is to package the antelope. This step is designed to maintain freshness, tenderness, and nutrition to the highest degree possible. On route to its destination, the antelope should stay as cold as possible, and vacuum packaging is the preferred method of preservation. In many cases, cryogenic freezing can be introduced to preserve the meat further.

Processed antelope meat sometimes goes through a brief curing process, which includes salting and aging the meat with natural herbs and spices. This meat is either smoked or air-dried to lock in the flavour and add depth to its overall taste.

Distribution

Once the antelope meat has been prepared in accordance with the above steps, it is now ready to be distributed. In the case of wild antelope meat, there are two main avenues of distribution. The first option is to enjoy directly at home, as a fresh delicacy, with entire herds freshly killed, skinned and processed. The other avenue is to ship the antelope to international distributors and retailers.

In certain countries, antelope is classified as a game meat, meaning it is regulated and licensed for sale. In other countries, it is not uncommon for the meat to be sold through supermarkets, retailers, and restaurants. In the developed world, antelope is not a novelty item, as access to professionally processed, long-distance distributions networks make antelope routinely available.

The most common way for antelope meat to arrive at its destination is through frozen packaging. Cased beef, pork and poultry do not require as much temperature control, but frozen antelope necessitates that temperature is maintained within the sub-zero range. Specialty carriers may provide vacuum container agers and foam-insulated containers to keep the antelope at just the right temperature.

Delivery

Much depends on the intended location of the antelope. When shipped to a local eatery, delivery is typically overland with a transport hull made mostly from metal, engineered to keep the meat inside at a sub-zero temperature. The hull will usually be cooled by liquid carbon dioxide and a separate vaporized nitrogen cylinder.

For international shipments, the antelope will usually be placed on a refrigerated vessel, a specialized ship designed to keep the cargo at a sub-zero temperature. Hulks with specialized cooling devices, phase-change fans, and controlled humidity are all common features of refrigerated shipping vessels. When the destination is close, a truck with a similar cooling system may be used as well.

Final Destination

Once the antelope meat has arrived at its destination, it is ready to be savored. Depending on local tradition and tastes, antelope meat may come in a wide variety of shapes and forms: steaks, sausages, stir-fried strips, shaved, and more.

Restaurants and eateries may opt to skewer the antelope, presenting it in a rustic, wild setting. Others may coat the antelope in sweet-and-sour sauces for better adoption by the local palate, cooling it down with herbs and spices. Home cooks may stuff antelope meat in pies and pastries, piling a savory interior over a sweet crust.

Regardless of the cooking method, antelope is renowned for its texture and flavor, the reward for its long, carefully monitored journey. Decadent and enriching, antelope meat is the tasty culmination of centuries of culture and a true demonstration of the farm to table approach.