Game meat, elk, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Elk is a lean, wild game meat with a deep, rich flavor often described as a cleaner, less gamy version of venison. When roasted, it develops a tender, dense texture similar to high-quality beef but with a distinct, slightly sweet and earthy undertone. Its standout nutritional profile is its exceptional protein density and extremely low fat content.
Calorie split: 88% protein · 0% carbs · 12% fat
↓ Full nutrition💚 Why it's loved
People love elk for its robust, nuanced flavor that elevates simple roasts and stews. Its versatility allows it to be used in place of beef in most recipes, offering a gourmet twist with a strong nutritional punch.
⚠️ Watch-outs & how to enjoy it better
Due to its very low fat, elk can become dry and tough if overcooked, which can be a turn-off for some. It's also a lean protein that may not provide the same satiety as fattier meats, so pairing it with a healthy fat source like avocado or olive oil is recommended. Those new to game meats should start with milder preparations to appreciate its unique taste.
Key benefits
- Extremely high in protein (30g per 100g) for muscle maintenance.
- Very low in fat (1.9g per 100g), especially saturated fat.
- Naturally zero carbohydrates and sugars.
- A good source of iron, zinc, and B vitamins like B12.
- Often free from antibiotics and hormones due to its wild diet.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Elk meat is so lean that it is often compared to skinless chicken breast in fat content, but with a significantly higher iron profile.
Full nutrition (USDA data · scales with serving)
| Water | 66.3 g |
| Energy | 146 kcal |
| Energy | 611 kj |
| Protein | 30.2 g |
| Total lipid (fat) | 1.9 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 3.6 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 180 mg |
| Potassium, K | 328 mg |
| Sodium, Na | 61.0 mg |
| Zinc, Zn | 3.2 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 13.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.70 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 0.46 g |
| SFA 18:0 | 0.19 g |
| Fatty acids, total monounsaturated | 0.48 g |
| MUFA 16:1 | 0.17 g |
| MUFA 18:1 | 0.30 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.40 g |
| PUFA 18:2 | 0.23 g |
| PUFA 18:3 | 0.06 g |
| PUFA 20:4 | 0.11 g |
| Cholesterol | 73.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.55 g |
| Threonine | 1.3 g |
| Isoleucine | 0.97 g |
| Leucine | 2.5 g |
| Lysine | 2.8 g |
| Methionine | 0.72 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.1 g |
| Arginine | 2.1 g |
| Histidine | 0.96 g |
| Alanine | 1.9 g |
| Aspartic acid | 3.0 g |
| Glutamic acid | 4.8 g |
| Glycine | 1.3 g |
| Proline | 1.3 g |
| Serine | 1.3 g |
FAQ
How does elk taste different from beef?
Elk has a richer, slightly sweeter, and more complex flavor than beef, with a subtle earthy or gamey note. It's often described as cleaner and less fatty-tasting.
What's the best way to cook elk to keep it tender?
Because it's so lean, elk benefits from quick, high-heat cooking (like searing) for steaks or slow, moist cooking (like braising) for tougher cuts. Always avoid overcooking to prevent dryness.
Is elk meat healthy?
Yes, it's considered a very healthy protein source. It's high in protein, low in fat, and rich in nutrients like iron and zinc, making it a popular choice for health-conscious diets.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.46 kcal/g · 83% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.