• Why I tried zebra
• What it tastes like
• Three real meals I had with it (market snack, lodge steak, home test)
• Pros and cons
• Simple cooking tips
• Sourcing, cost, and care
• Who should try it
• Final take

Zebra meat: my real take, bite by bite

You know what? I was nervous the first time. Zebra sounds wild, and it is. But I’m curious, and I cook for work and for fun. So I tried it—more than once—and I learned a few things the tasty way and the hard way. Earlier this year I’d gone down similar rabbit holes with axis deer and moose meat, and zebra felt like the next logical stripe.

What does it taste like?

Short answer: lean, dark, and a little sweet. Think beef and venison had a cousin who runs track. Not gamey like old lamb, but not mild like chicken. It has a clean bite, a deep smell, and almost no fat. Price-wise and palate-wise, it lands closer to what I paid for buffalo meat than standard beef, and the hint of sweetness reminds me of the surprise I got when I pan-fried a bit of squirrel. If you cook it too long, it fights back—chewy city. If you keep it medium-rare, it stays tender and kind.

Zebra meat is a lean, exotic protein with a unique flavor profile. It's often described as tasting similar to beef but with a sweeter, gamey undertone. The meat is notably low in fat and high in protein, making it a healthy choice for adventurous eaters.

Real bites I had

1) Market biltong in Cape Town

I grabbed zebra biltong (like jerky) at a busy stall near the V&A Waterfront. The slices were thin and a bit shiny with spice. First chew: firm, salty, peppery, with a hint of sweetness I didn’t expect. Think black pepper beef jerky, but less greasy. I kept reaching back in the paper bag, even while walking. My fingers smelled like coriander all afternoon. No regrets.

2) Hot pan steak near Windhoek

At a small lodge kitchen, the cook seared a zebra strip steak in a heavy pan. Salt, pepper, a kiss of butter, and a quick rest. The crust was spot on—brown and crackly. The middle stayed red-pink. Flavor popped. Like a lean sirloin crossed with venison. I tried a second piece cooked closer to medium. Nope—drier, tighter. The staff smiled and said, “Keep it on the pink side.” I listened.

3) My home test: cast iron and coffee rub

Back home, I ordered two farmed zebra steaks from a specialty butcher. Pricey—about $28 a pound—and small, like 6-ounce cuts. I rubbed them with fine salt, cracked pepper, and a pinch of ground coffee. Got the pan raging hot. Thirty seconds a side, twice, with a little butter and thyme. I let them rest for five minutes. Juicy and bold. The coffee added a tiny cocoa vibe, not unlike the subtle flavor pop I chased when I pan-roasted quail and later when I butter-basted pheasant for a weekend lunch. The second time, I overcooked one by a minute. It turned dry fast. Lesson learned: zebra has no safety net. Treat it like a fancy tuna steak—quick, hot, stop.

The good, the meh

• What I liked
  • Big flavor without heavy fat
  • Great with bold sauces (peppercorn, chimichurri, or red wine pan sauce)
  • Satisfying, clean finish; no greasy mouth
• What bugged me
  • Easy to overcook—goes from tender to tough quick
  • Costs more than beef, and not in every store
  • Can feel dry if you don’t rest it or add sauce

Cooking notes that saved me

• Keep it medium-rare. Think quick sear, then rest.

When cooking zebra meat, it's essential to avoid overcooking due to its leanness. Quick searing over high heat to medium-rare is recommended to maintain tenderness and juiciness. Marinating can also help tenderize the meat and enhance its flavor.

• Salt early (20–30 minutes) so it seasons through.
• Use high heat. Cast iron loves this job.
• Add moisture. Butter baste, a pan sauce, or a salsa helps.
• Slice against the grain. It matters here.
• If you grind it for burgers, mix in some beef fat. Pure zebra burgers can be dry.

Food safety note: Whole cuts, I cook to a warm pink center and let them rest. Ground meat, I cook through. If you’re unsure, use a thermometer and follow your local guidance.

Sourcing, cost, and care

I only buy from licensed sellers who can show where it comes from. Some zebra species are protected, so you need legit, farmed meat from approved sources. Ask questions. It’s your plate.
For a deeper dive into responsible exotic sourcing, I leaned on a concise guide at Hats of Meat that breaks down farm certifications and import rules in plain English.

Price swings, but expect “special dinner” money, not weeknight steak money. Shipping packs came cold and vacuum sealed. I kept them chilled, thawed slow in the fridge, and cooked within a day. The smell should be clean and iron-rich, not funky.

If your hunt for specialty cuts ever takes you up through Wisconsin—maybe you’re road-tripping to track down a small-town butcher or just exploring the lakes—you’ll likely need a place to unwind once the cooler is packed. Checking the local nightlife and service listings on Backpage Fond du Lac can help you discover late-night lounges, discreet meet-ups, and spur-of-the-moment entertainment options so the culinary adventure doesn’t have to end when the grill cools down.

Pairing and sides (little tangent, big help)

Zebra loves bitter greens and sharp sauces. I’ve had it with:

• Roasted carrots and a peppercorn sauce
• Arugula salad with lemon and shaved parmesan
• Creamy polenta, which balances the lean meat
• Juniper and red wine reduction on a cool fall night—chef kiss

If you want a contrasting protein on the table, a roast guinea fowl offers just enough fat to complement zebra without stealing the show.

Also, a bold red wine works. I liked a Syrah. A porter beer wasn’t bad either.

Planning a bold menu sometimes pairs perfectly with planning a bold evening. If you’re plotting a spontaneous date night that starts with searing zebra and ends somewhere unexpected, a spin through One Night Affair can line up venues, late-night events, and playful ideas to keep the adrenaline (and conversation) flowing long after the plates are clean.

Who should try it?

• Yes: steak fans who like venison, runners who want lean protein, cooks who enjoy a challenge.
• Maybe not: folks who want fatty, buttery steaks, or who hate any “wild” note.

My verdict

Would I eat zebra again? Yep—but I’ll plan it. It shines with care, heat, and rest. When done right, it’s clean and bold and kind of special. When done wrong, it’s dry and sulky.

Score: 7.5/10 for flavor and fun, 5/10 for ease, 8/10 when paired with a good sauce and a cool night.

If you try it, keep it hot and quick. Then sit a minute. Let the stripes relax.