Elk meat is one of the most sought after type of meat due to its mouthwatering taste and health benefits. Elk meat has a very distinct taste as compared to beef. Individuals who are concerned about their healthy will also appreciate this type of meat since it is considered as a valuable source of protein. Elk is one of the most popularly cultured and consumed meats in the country. For one, there are a lot of farms that raise elk to sell the meat as food. In other areas of the country, a lot of restaurants offer elk steak in their main menu.

Proteins

This meat is very high in protein. With this, elk products are capable of meeting and even surpassing the protein content of other types of meat, such as beef. Although the exact amount of protein may depend on the type of meat and fat content of the elk meat cut, the average cut contains around 23 grams of protein per 4 ounce serving. This is slightly higher than chicken meat and several grams higher than beef.

Calories and Fats

A 4 ounce serving of this type of meat has very low calories and fats. One serving only contains around 130 calories; of this, 15 come from fat which makes up your 3% daily fat allowance. Elk meat contains less calories and fats as compared to beef.

Vitamins and Minerals

This kernel contains a lot of vitamins and minerals, including vitamin B complex. Other vitamins and minerals found in this type of meat include: Niacin, B6, and B12. These nutrients are essential for proper metabolism and healthy maintenance of tissue and nerves. Additionally, this type of meat also contains around 5 to 6 grams of calcium. Furthermore, elk meat is also high in iron, phosphorus, magnesium, zinc, and potassium. These minerals are essential for nerve development, cardiovascular health, and proper regulation of blood serum cholesterol.

Cooking Methods For Elk Meat

This type of meat tastes like beef, but it has slightly more flavor, just enough to know you’re not eating beef. With this, elk meat can serve as an alternative to beef meat in most recipes with only a few changes. When cooking this type of meat, you must be careful not to overcook it, especially since it is low in fat thus, it will cook quicker.

If you want to try cooking this type of meat, you can consider roasting it since doing so will help preserve the important vitamins and minerals. You can roast the beef on top of the stove, in a dry pan inside the oven, or over the grill. Aside from roasting, you can also consider stewing or wet-braising the meat.

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