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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container, cooked elk loin will stay fresh for 3 to 4 days.
Yes, you can freeze it for up to 3 months. For best results, use a vacuum sealer to prevent freezer burn.
Venison loin or very lean beef tenderloin are the closest substitutes in terms of texture and flavor.
Generally yes, elk is significantly lower in fat and cholesterol while being higher in protein and iron compared to most beef cuts.
Because it is so lean, elk is best served medium-rare (130-135°F or 54-57°C) to maintain tenderness.
Elk is known for having a very mild, slightly sweet flavor that is much less 'gamey' than venison or moose.
Reheat it slowly at a low temperature in the oven or in a pan with a splash of water or stock to keep it moist.
Yes, it is an excellent source of heme iron, which is more easily absorbed by the body than plant-based iron.
cooked broiled elk loin is a versatile ingredient found in cuisines around the world. With 146 calories per 100g and 30.2 grams of protein, it's a nutritious addition to many dishes.
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