The skinners and butchers have a problem. Because once the zebra is skinned, how are we sure that we're keeping the White meat accurately separated from the Dark meat ? And we wouldn't want them mixed. Because some people prefer White and some prefer Dark. Besides some people use cranberry sauce only with the White meat.
The McDonalds in Klerksdorp used to have the Zebra McNuggets which were processed, so the meat was mixed up pretty good. (If you even got much zebra in them, I heard they used CHICKEN for a filler meat, ugh!) Now that they are advertising all white meat, I don't know what they will do.
Seriuosly, Zebra rump steaks are very good, and I particularly like sausage made from zebra. Don't knock it 'til you try it, if you haven't!
Posts: 395 | Location: Florida's Fabulous East Coast | Registered: 26 February 2004
I like to cube it and use it in a stir fry or potjiekos. If you sear it on an open flame it gets pretty even, but pan-fried it looks funny. The white meat cooks first.
Posts: 395 | Location: Florida's Fabulous East Coast | Registered: 26 February 2004