Game meat, moose, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Moose is a lean, deeply flavored game meat with a firm, dense texture similar to venison but often milder. When roasted, it develops a rich, savory crust while the interior remains tender if not overcooked. It's a nutritional powerhouse, offering an exceptionally high protein-to-calorie ratio with virtually no fat or carbohydrates.
Calorie split: 93% protein · 0% carbs · 7% fat
↓ Full nutrition💚 Why it's loved
People cherish moose for its rich, clean, and subtly sweet wild flavor that tastes of the boreal forest. Its versatility allows it to shine in everything from hearty stews to elegant roasts, and it holds deep cultural significance in northern hunting communities.
⚠️ Watch-outs & how to enjoy it better
Its extreme leanness means it can become tough and dry if overcooked, which is a common mistake for those used to fattier meats. To counteract this, use a meat thermometer, cook to medium-rare or medium (145°F/63°C), and let it rest generously. Pairing it with a sauce or fat (like a berry reduction or butter) can also enhance moisture and mouthfeel.
Key benefits
- Exceptionally high in protein per calorie (29g per 100g at only 134 kcal).
- Very low in fat and contains zero carbohydrates or sugar.
- A natural source of iron, zinc, and B vitamins like B12.
- Leaner than most conventional red meats like beef or lamb.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A single adult bull moose can yield over 300 pounds of boneless meat, making it one of the largest sources of wild game protein in North America.
Full nutrition (USDA data · scales with serving)
| Water | 67.8 g |
| Energy | 134 kcal |
| Energy | 561 kj |
| Protein | 29.3 g |
| Total lipid (fat) | 0.97 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 4.2 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 176 mg |
| Potassium, K | 334 mg |
| Sodium, Na | 69.0 mg |
| Zinc, Zn | 3.7 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 12.8 ug |
| Vitamin C, total ascorbic acid | 5.0 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.34 mg |
| Niacin | 5.3 mg |
| Vitamin B-6 | 0.37 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 115 mg |
| Betaine | 15.2 mg |
| Vitamin B-12 | 6.3 ug |
| Vitamin B-12, added | 0.00 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) | 0.20 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.2 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.29 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 | 0.00 g |
| SFA 16:0 | 0.12 g |
| SFA 18:0 | 0.17 g |
| Fatty acids, total monounsaturated | 0.20 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.18 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.31 g |
| PUFA 18:2 | 0.19 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 78.0 mg |
Amino acid profile (per 100g)
| Threonine | 1.3 g |
| Isoleucine | 1.4 g |
| Leucine | 2.6 g |
| Lysine | 2.7 g |
| Methionine | 0.75 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.1 g |
| Valine | 1.6 g |
| Arginine | 1.9 g |
| Histidine | 0.98 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.7 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.0 g |
FAQ
How does moose meat taste compared to beef?
Moose has a richer, slightly sweeter, and more complex 'gamey' flavor than beef, but it's generally milder than other game like venison. The texture is leaner and denser.
What's the best way to cook moose to keep it tender?
Avoid overcooking at all costs. Use dry-heat methods like roasting, grilling, or pan-searing for cuts like tenderloin or sirloin. For tougher cuts, slow-braise in liquid. Always use a meat thermometer.
Is moose meat healthy?
Yes, it's considered very healthy. It's extremely high in protein, low in fat, and free of carbs and sugar, making it an excellent choice for high-protein, low-calorie, or ketogenic 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 1.34 kcal/g · 87% 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: 0.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.