Antelope Meat Nutrition | Lean Facts Guide

Antelope meat offers high protein with low fat; 100 grams of raw antelope provides about 114 calories and roughly 22 grams of protein.

Antelope meat sits in the same family as other wild game: lean, dense, and flavorful when handled well. People ask about calories, protein, iron, and how it stacks up to beef or venison. This guide gives clear numbers from lab-based sources and plain prep tips.

What Sets Antelope Nutrition Apart

Per 100 grams raw, antelope averages roughly 114 calories, about 22 grams of protein, and around 2 grams of fat. That mix makes it a tidy choice for protein-forward meals with a lower fat load than many domestic cuts. Micronutrient standouts include iron and riboflavin, plus useful potassium.

Antelope Meat Nutritional Facts With Practical Context

Numbers change with species, age, diet, cut, trimming, and moisture loss during cooking. A roast finished to 145°F will weigh less than its raw weight due to water loss, which bumps calories per 100 grams. Grinding with added fat shifts the profile as well, so labels and processor notes matter.

Raw Antelope Benchmarks
Portion Calories (raw) Protein (raw)
100 g ~114 kcal ~22 g
3 oz (85 g) ~96 kcal ~19 g
6 oz (170 g) ~192 kcal ~38 g

Values reflect raw weight from lab databases; cooked portions show higher values by weight due to water loss.

For lab numbers and serving views, see the USDA-sourced entry. For safe cooking targets, the FSIS temperature chart lays out the 145°F and 160°F guidance by category.

Macro Numbers And Tracking

Raw benchmarks provide a clean baseline for logging. A 3-ounce raw portion lands near 96 calories with 19 grams of protein and around 1.8 grams of fat. Pan searing without extra oil keeps that lean edge; deep frying or butter basting pushes calories up fast.

Vitamins And Minerals Snapshot

Iron content is a draw for red-meat eaters who want more than flavor. Antelope sits in a similar zone to many game cuts: modest sodium, helpful potassium, and B-vitamins that show up in lab sheets. Exact values depend on the sample, but the pattern stays steady across listings.

How Cooking Changes The Numbers

Heat drives off water, so cooked portions look richer by weight. Roasting a backstrap to a pink center concentrates protein and calories per 100 grams. Adding oil or bacon wrap changes the math more than the fire itself, so log add-ins alongside the meat.

Safe Temps And Handling

Whole muscles from hoofed game are commonly served around 145°F with a short rest. Ground meat needs a higher finish because bacteria can mix through the grind; 160°F is the target. Chill quickly after cooking and stash leftovers in shallow containers to keep them out of the 40–140°F zone.

Cuts, Uses, And Flavor Tips

Backstrap and loin deliver tender bites for quick searing. Shoulder and round shine in stews, pressure cookers, or shredded roasts. A short marinade with salt, cracked pepper, and a splash of acid helps keep moisture without masking the clean taste.

Simple Prep Patterns

  • Pat dry, salt early, and rest in the fridge for an hour for better browning.
  • Sear in a hot pan, finish in a low oven, and rest before slicing.
  • Use a probe thermometer to hit your target without guesswork.

Antelope Versus Other Red Meats

Compared by weight, antelope is leaner than many grain-finished beef cuts and lines up with deer, elk, and bison on calories and protein. Sodium stays low unless you add brines or salty rubs. If you swap it into a recipe that calls for beef sirloin, expect faster cook times and a need for gentle heat at the finish.

When Labels Say Farmed Or Free-Range

Fenced, pasture-raised antelope in some markets eat controlled feed and produce steadier fat levels. Wild-harvested meat varies more, so trimmings and field care swing the outcome. Both paths can be tasty when cooked with care.

Meal Ideas And Portion Planning

A 6-ounce raw steak suits a high-protein dinner with roasted roots and greens. Shredded shoulder tucks into tacos with salsa and citrus. Ground antelope mixes well with lean beef for burgers that still sear nicely without flare-ups.

Who Benefits From This Lean Profile

Eaters tracking calories and carbs get a straight path, since there are no sugars or starch in plain meat. Endurance athletes chasing iron can build meals around it. Anyone watching saturated fat can keep searing light and skip heavy sauces.

Your Questions, Answered With Data

Can you meal-prep it? Yes. Slice cooked roasts, chill fast, and reheat gently with stock. Can you freeze it? Yes. Wrap tight and label by cut; thaw in the fridge only. Can you sous-vide? Yes. Finish with a hot sear for color and texture.

Detailed Nutrition Table By Serving

Use the grid below to ballpark everyday portions. Log raw weights for accuracy, then apply your usual cooked yield if you track macros closely.

Cooking Method And Nutrition Impact
Method Finish Temp Effect On Per-100 g Numbers
Pan Sear + Rest 145°F (whole cut) Concentrates calories and protein; fat stays low without added oil.
Braise Or Pressure Probe tender Moisture loss varies; broth adds sodium if salted.
Grind And Grill 160°F (ground) Added fat lifts calories; draining reduces surface fat only.

Cooking Outcomes And Add-In Effects

The last table shows how common techniques shift calories and fat. It groups lean methods first, then richer finishes that rely on oil, butter, or bacon wrap.

If you track macros, weigh raw portions before cooking and note your pan losses. Keep oil measured by spoon, not guesswork. Season boldly with salt and pepper; save sauces for the plate, where you can control every added calorie.

Bottom Line For Smart Meals

Lean game like this rewards gentle heat, a watchful thermometer, and modest fat on the plate. Start with raw benchmarks, choose a cooking path that fits your goals, and season in a way that keeps the clean flavor up front.