Game meat, elk, round, separable lean only, cooked, broiled
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Elk round steak, broiled to a perfect medium-rare, is a lean, deep-red game meat with a fine-grained texture and a subtly sweet, earthy flavor reminiscent of grass-fed beef but cleaner and more mineral-rich. With over 30 grams of protein per 100 calories and virtually no fat, it's a powerhouse of pure, lean nutrition. The broiling method caramelizes the exterior, creating a savory crust that contrasts beautifully with its tender, juicy interior.
Calorie split: 84% protein · 0% carbs · 16% fat
↓ Full nutrition💚 Why it's loved
People cherish elk for its clean, robust flavor that feels both wild and refined, offering a gourmet alternative to conventional beef. Its remarkable leanness makes it incredibly versatile for healthy cooking, from quick sears to slow braises, without becoming greasy.
⚠️ Watch-outs & how to enjoy it better
Due to its extreme leanness, elk can dry out and become tough if overcooked, which can be a challenge for those accustomed to fattier meats. To counteract this, cook it to a maximum internal temperature of 135°F (57°C) for medium-rare, let it rest generously after cooking, and consider marinating or using a quick pan-sauce to add moisture. It's also not suitable for low-protein diets.
Key benefits
- Exceptionally high in complete protein for muscle repair and satiety.
- Very low in total and saturated fat, making it heart-healthier than many red meats.
- Rich in iron (heme form) and B vitamins, especially B12 and niacin.
- Naturally free of carbohydrates and sugars.
- Often sourced from free-range animals, leading to a favorable fatty acid profile.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Elk meat is so lean that it's often compared to skinless chicken breast in fat content, but it delivers a far more complex, savory umami profile.
Full nutrition (USDA data · scales with serving)
| Water | 65.4 g |
| Energy | 156 kcal |
| Energy | 652 kj |
| Protein | 30.9 g |
| Total lipid (fat) | 2.6 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 4.1 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 266 mg |
| Potassium, K | 392 mg |
| Sodium, Na | 51.0 mg |
| Zinc, Zn | 5.6 mg |
| Copper, Cu | 0.22 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 10.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.46 mg |
| Niacin | 7.2 mg |
| Pantothenic acid | 1.2 mg |
| Vitamin B-6 | 0.47 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Vitamin B-12 | 1.5 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.54 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 0.61 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.29 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.75 g |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.20 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 0.49 g |
| MUFA 20:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.12 g |
| PUFA 18:2 | 0.07 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| Cholesterol | 78.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.28 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.3 g |
| Lysine | 2.5 g |
| Methionine | 0.76 g |
| Cystine | 0.30 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.97 g |
| Valine | 1.4 g |
| Arginine | 1.9 g |
| Histidine | 0.95 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.6 g |
| Proline | 1.3 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.29 g |
FAQ
How does elk taste compared to beef?
Elk has a milder, sweeter, and more 'grassy' or earthy flavor than beef, with a cleaner finish. It lacks the strong, sometimes gamey taste people associate with venison.
What's the best way to cook elk round to keep it tender?
Because it's so lean, quick, high-heat methods like broiling, grilling, or pan-searing are ideal. Cook to medium-rare (135°F internal temp), slice thinly against the grain, and always let it rest for 5-10 minutes before serving.
Is elk meat considered a red meat?
Yes, elk is classified as red meat. However, it is significantly leaner and has a different nutritional profile, with less saturated fat and more iron than conventional beef.
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 1.56 kcal/g · 79% 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: 0.13 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.