raw beaver
Also known as: beaver meat
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Also known as: beaver meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, beaver meat is considered a healthy and nutritious option. It's an excellent source of high-quality, complete protein essential for muscle building and repair. It also provides highly bioavailable heme iron, crucial for preventing anemia, and is rich in B vitamins like B12 and niacin, supporting nerve function and energy metabolism.
Per 100g, beaver meat typically contains around 146 calories, 24.1g of protein, 0g of carbohydrates, and 4.8g of fat. This makes it a lean, high-protein meat with a good balance of essential nutrients.
Given its high protein content and relatively low fat and calorie count, beaver meat can be beneficial for weight loss. Protein promotes satiety, helping to reduce overall calorie intake, and its lean nature supports muscle maintenance during a caloric deficit.
Yes, beaver meat is naturally gluten-free. As an unprocessed meat, it does not contain any gluten-containing grains or additives, making it suitable for individuals with celiac disease or gluten sensitivity.
Absolutely, beaver meat is very keto-friendly. It contains 0g of carbohydrates, is high in protein, and has a moderate fat content, aligning perfectly with the macronutrient requirements of a ketogenic diet.
Beaver meat can be cooked similarly to other red meats, often benefiting from slow cooking methods like stewing, braising, or roasting to tenderize it. It can also be grilled or pan-fried, especially cuts from younger animals or if marinated to enhance tenderness and flavor.
Beaver meat generally has a rich, dark, and slightly gamey flavor, often compared to lean beef or venison. The taste can vary depending on the animal's diet and age, with some describing it as having subtle notes of pork or even a slightly sweet undertone.
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.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →While some cultures consume certain meats raw, it is generally not recommended to eat beaver meat raw due to the risk of parasites and bacteria. Cooking beaver meat thoroughly to an internal temperature of 160°F (71°C) is crucial to ensure safety and eliminate potential pathogens.
Raw beaver meat should be stored in the coldest part of your refrigerator, ideally at or below 40°F (4°C), wrapped tightly to prevent cross-contamination. For longer storage, it should be frozen at 0°F (-18°C) in airtight packaging to prevent freezer burn.
In the refrigerator, raw beaver meat is best consumed within 1-2 days. When properly frozen at 0°F (-18°C), it can last for 6-12 months without significant loss of quality, though it remains safe indefinitely.