Elk Meat Nutritional Information

Elk Meat

• Is a source of iron, phosphorus, selenium, zinc, vitamin B-12, thiamine, and vitamin B-6.
• Is a source of Omega 3 fatty acids and CLA (good fats) that help fight numerous diseases—from heart disease to cancer.
• Has more protein and less cholesterol than beef, pork, and chicken.
• Has fewer calories than traditional red meat because it is naturally lean.
• Has been called “The Heart Smart Red Meat” by the American Heart Association.
• Is a dark, red, dense meat, similar in color to venison and beef.
• Has a rich, sweet, distinct flavor.
• Does not taste gamey, especially when raised on a farm.
• Tastes like a cross between venison and beef. Has slightly more flavor than beef—just enough that you won’t mistake it for beef.
• Is very tender and does not need marinating.
• Cooks relatively quickly because it is very lean.
• Is interchangeable with other red meat in recipes.