Elk Meat Nutritional Facts

Restaurants are starting to offer elk meat on their menus as a specialty item

Elk meat has nutritional benefits that give it an advantage over other meats. It is versatile to prepare, as it can be ground and made into burgers, cut into steaks and pan-fried or grilled, roasted or slow-cooked.

Identification

Elks are one of the largest species of deer in the world, similar looking to the red deer. They have a distinctive reddish-brown color and large antlers. Elk usually live about 20 years. The US Department of Agriculture describes it as "tasting like mild -- almost sweet -- beef," and suggests that it can be used as a substitute for venison in most recipes.

Facts

Elk meat is a lean meat that is low in fat and cholesterol compared to other meats. Game generally tends to be leaner and contains fewer calories than red meat. It is also high in protein, making it ideal for people following low carb/high protein diets.

Benefits

The low fat content of elk meat makes it a good choice for people who are at risk of developing cardiovascular problems. According to the dieting website Calorie Count, it is also low in sodium and high in zinc, Vitamins B6 and B12, phosphorus and niacin. It also ranks high on iron levels, coming second only to deer meat. These minerals help keep bones healthy while the vitamins are essential for the metabolism to function properly.

References

• Calorie Count: Calories in Elk, Ground
• Elk Meat Shop: Nutrition
• Weight Loss Facts: High Protein Diets - Do They Really Help to Lose Weight?
• US Forest Service: Wildlife - Wapiti (Elk)
• USDA Food Safety and Inspection Service: Game From Farm to Table