The Dangers of Elk Meat
The harvesting of elk for human consumption has been a common practice in parts of the United States and around the world for centuries. Humans primarily hunt today for recreational purposes. One of the largest and most popular game animals is the Rocky Mountain Elk. Hunters need to have general knowledge of the health status of elk in the areas where they plan to hunt before harvesting and consuming meat from this animal.
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Hunting Precautions
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Hunters should research proposed hunting regions before attempting to hunt elk for consumption purposes. According to Consumers Union's Consumer Policy Institute, elk and deer in Colorado, Kansas, Minnesota, Montana, Nebraska, New Mexico, Oklahoma, South Dakota, Wisconsin and Wyoming have tested positive for Chronic Wasting Disease. This disease is similar to BSE, also known as mad cow disease. Hunters in these areas need to stay informed about signs of the disease and remain observant of unusual behavior. Infected animals exhibit an increased need for water and will stay near water sources. Excessive urination is another symptom. The most obvious sign of infection in elk is emaciation due to muscle deterioration. Watch for any elk that has separated from the herd and is not bothered by humans in close proximity.
Proper Handling
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Since it is theoretically possible for the disease from an infected animal to cross over to humans, take certain special precautions when handling carcasses. Never harvest an elk that appears to exhibit abnormal behavior, such as one that staggers or exhibits poor posture when standing. Elk with CWD walk with their head and ears lowered. They appear emaciated and in poor bodily condition. Even if the animal killed appears to be healthy and normal, the person field-dressing the carcass should still wear disposable gloves. Bone-out the meat from the elk using deliberate effort to minimize handling of the spinal cord or brain tissue. These are the tissues known to harbor the CWD agent. Other known areas are the eyes, spleen, tonsils and lymph nodes.
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Healthy Aspects
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Elk meat is very healthy, according to the USDA National Nutritional Database for Standard Reference. It is low in fat and cholesterol. A serving of elk steak weighing 123.5 g is only 149 calories. This lean meat is high in protein and is a good source of potassium. It is also rich in B vitamins, iron and protein. Consider elk meat organic since it comes from free-range animals without antibiotics or hormones.
Preferred Cuts
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Steaks are the preferred cuts of elk meat, because the likelihood of infection is far less. To protect against bacteria, cook elk meat until it reaches the well-done stage. Consider using the tenderloin as well as steaks. Marinate the meat to tenderize it and add additional flavor. Hunters who choose a commercial processing plant to make elk meat into sausage or ground meat should select one approved and regularly inspected by the USDA.
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References
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