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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is an exceptionally lean and nutrient-dense protein source. With only 156 calories and 2.64g of fat per 100g, it provides high amounts of B vitamins, zinc, and phosphorus while being significantly lower in saturated fat than most beef cuts.
Cooked broiled elk round is very high in protein, providing approximately 30.94g per 100g serving. This makes it an excellent choice for muscle repair, growth, and maintaining satiety throughout the day.
Generally, yes, because elk is significantly leaner than most cuts of beef. It offers a high protein-to-calorie ratio, which helps preserve lean muscle mass while keeping total calorie intake low during a weight loss journey.
Yes, it is highly keto-friendly as it contains 0g of carbohydrates. While it is very lean, it can be paired with healthy fats like avocado or olive oil to meet specific ketogenic macronutrient ratios.
Pure cooked broiled elk round is naturally gluten-free. However, always check any marinades, rubs, or sauces used during the broiling process, as these may contain hidden gluten sources like soy sauce or thickened seasonings.
Elk has a flavor similar to beef but is often described as slightly sweeter and more robust. Because it is very lean, it lacks the heavy 'gamey' taste found in some other wild meats, provided it is not overcooked.
Since elk is extremely low in fat, it can dry out quickly. It is best served medium-rare (internal temperature of 130-135°F) and should be allowed to rest for 5-10 minutes after broiling to allow the juices to redistribute.
cooked broiled elk round is a versatile ingredient found in cuisines around the world. With 156 calories per 100g and 30.94 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Once cooked and broiled, elk round should be stored in an airtight container and kept in the refrigerator. It will remain safe and maintain its quality for 3 to 4 days.
Yes, you can freeze cooked elk for up to 2-3 months. To maintain quality, wrap it tightly in freezer-safe wrap or use a vacuum sealer to prevent freezer burn, then thaw it slowly in the refrigerator before reheating.
Yes, elk is an excellent source of heme iron, which is the form of iron most easily absorbed by the human body. This makes it a great dietary choice for supporting energy levels and preventing iron-deficiency anemia.