PRODUCT TRACEABILITY
Code: VEN- 003 - CRDK
- ORIGIN SUMMARY -
At a Glance
International Conservation Status:
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Kudu (Tragelaphus strepsiceros) – Least Concern (LC)
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Eland (Taurotragus oryx) – Least Concern (LC)
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Springbok (Antidorcas marsupialis) – Least Concern (LC)
South African Conservation Status: None of the species are currently listed as Threatened or Protected Species (TOPS).
Conservation Note: Kudu, Eland and Springbok are widespread, abundant indigenous antelope harvested from a well-managed, ecologically functional landscape supporting healthy wildlife populations.
Sustainable off-take is authorised by the relevant provincial conservation authority and based on ecological assessments of population status and habitat carrying capacity, ensuring long-term biodiversity conservation and responsible stewardship of natural ecosystems.
Harvest Season: July 2026 – Harvested during the cool winter conditions of the Eastern Cape, when low ambient temperatures minimise animal stress and optimise meat quality, hygiene and rapid chilling, producing premium free-ranging venison of exceptional tenderness, flavour and consistency.
Antibiotics: None used.
Hormones: None used.
Legal Framework: Harvested under approved permits in compliance with South African nature conservation and veterinary legislation.
Processing Criteria: Processed at an ACPD-certified game abattoir under the Meat Safety Act, 2000 (Act No. 40 of 2000), with full traceability from harvest to client.
Vegetation & Landscape: The area comprises a diverse Eastern Cape mosaic of Valley Bushveld, Eastern Karoo Grassland, Nama-Karoo shrubland and patches of Afromontane forest, providing abundant indigenous browse and seasonal grazing under natural ecological processes.
Typical Browse Species (Kudu): Vachellia karroo (Sweet Thorn), Euclea undulata (Common Guarri), Searsia spp. (Karee), Grewia spp. (Crossberry), Boscia oleoides (Shepherd's Tree), Ziziphus mucronata (Buffalo Thorn), Diospyros lycioides (Monkey Plum), seasonal forbs and wild fruits.
Typical Grazing Species (Cape Eland & Springbok): Themeda triandra (Red Grass), Karoochloa purpurea, Digitaria eriantha (Smuts Finger Grass), Panicum maximum (Guinea Grass), Pentzia incana (Ankerkaroo), Ruschia spp., Eriocephalus spp. (Wild Rosemary), Pteronia spp. and indigenous seasonal forbs.
Meat Profile:
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Kudu contributes a tender, fine-grained texture with delicate sweetness and subtle nutty notes
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Eland provides exceptionally mild, succulent meat renowned for its buttery texture and refined flavour;
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Springbok offers a velvety, lean texture with delicate sweetness and distinctive herbal undertones derived from its natural Karoo diet. All three species are naturally lean, high in protein, and rich in iron and vitamin B12.
