How come no heads/rugs? Where exactly are you going?

As for the grubsteak, dang near anything.

You won't get offered it anyway, but avoid zebra in my opinion. Waxy yellow fat, yuck.

But you can buy biltong from a whole variety of game critters and of course if you are hunting what you shoot will be prime table fare assuming it isn't taken from you immediately to the abattoir for eventual sale, etc. And don't forget road kill! I once wounded a duiker with a Classic Big Bore {...a Toyota pickup...

} one night. Killed it with my pocket-knife and enjoyed several delectable meals as a result!

I just plain miss ostrich biltong, and steaks, chops and various prepared dishes from bushbuck, warthog, duiker, gemsbok, blesbuck, impala, etc, etc, etc are hard to beat. Man, it is hard to go wrong.

And really, for an American who grew up being taught the taboo of "market-hunted" meat, I found the species variety of commercially-available meat most amazing. My freezer right now is full of home-grown lamb, chicken and pork and locally shot elk, deer, bear, grouse and turkey so we relish it all. If you are similar, you'll really enjoy the culinary choices of southern Africa!