raw beaver
Also known as: raw beaver meat, raw castor canadensis meat
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Also known as: raw beaver meat, raw castor canadensis meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw beaver meat should be kept refrigerated and used within 2 to 3 days for optimal safety and quality.
Yes, it freezes very well. When vacuum-sealed or tightly wrapped, it can last 6 to 12 months in the freezer.
It has a rich, dark, and gamey flavor, often described as a cross between roast beef and pork, with a slightly sweet undertone.
Yes, it is very high in protein and iron, and generally lower in fat than commercial beef, making it a nutrient-dense wild game choice.
Because it is lean, it is best prepared using moist-heat methods like stewing, braising, or slow-roasting to prevent it from becoming tough.
Venison, rabbit, or lean beef chuck are the best substitutes for beaver meat in most recipes.
Beaver can carry parasites like Giardia. It should never be eaten raw and must be cooked to an internal temperature of 160°F (71°C).
Look for meat that is deep red in color, firm to the touch, and has a fresh, slightly metallic smell without any sour or ammonia-like odors.
raw beaver is a versatile ingredient found in cuisines around the world. With 146 calories per 100g and 24.1 grams of protein, it's a nutritious addition to many dishes.
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