Antelope are herbivorous mammals of the family Bovidae, often noted for their horns. These animals are spread relatively evenly throughout the various subfamilies of the Bovidae and many are more closely related to cows or goats than to each other. There are many species of antelope, ranging in size from the tiny Royal Antelope to the elands. They typically have a light and elegant frame, slender, graceful limbs, small cloven hoofs, and a short tail. Antelope have powerful hindquarters and, when startled, they run with a peculiar bounding stride that makes them look as though they are bouncing over the terrain like giant rabbits. Our Antelope is indeed the meat for all seasons and for all cuisine styles. Antelope meat is a dark red meat with a subtle game flavor, it is consistently lean and virtually fat free, and is available throughout the year fresh or frozen.
Antelope meat is a very good source of protein, and is low in fat, especially saturated fat. Venison also provides very well-absorbed iron. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells.
Most women would benefit from extra iron intake. So adding Antelope meat to your diet is a sound choice to those wishing to assist their health.