raw elk
Also known as: elk meat
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Also known as: elk meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, elk is a highly nutritious lean protein. It is low in fat and cholesterol while being rich in heme iron and B vitamins, making it a heart-healthy alternative to traditional red meats like beef or pork.
Raw elk is very high in protein, providing approximately 22.95 grams per 100-gram serving. This makes it an excellent choice for muscle repair and growth with very few calories coming from fat.
Yes, elk is perfectly suited for a keto or low-carb diet as it contains 0 grams of carbohydrates. Because it is extremely lean, you may want to pair it with healthy fats to meet your daily macros.
Pure, raw elk meat is naturally gluten-free. However, if you are buying pre-marinated elk or elk sausages, always check the label for additives or fillers that might contain gluten.
Elk has a flavor profile similar to beef but is often described as slightly sweeter and more 'clean' tasting. It is much less 'gamey' than deer or moose, though its lack of fat gives it a different mouthfeel than marbled beef.
Because elk is extremely lean with only 1.45g of fat per 100g, it cooks faster than beef and can dry out easily. It is best served medium-rare to medium; avoid overcooking, and consider using a marinade or basting with healthy fats.
Fresh, raw elk steaks or roasts can be stored in the refrigerator for 3 to 5 days. Ground elk is more perishable and should be cooked or frozen within 1 to 2 days of purchase.
raw elk is a versatile ingredient found in cuisines around the world. With 111 calories per 100g and 22.95 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 →Yes, elk freezes very well. When vacuum-sealed or tightly wrapped in freezer paper to prevent freezer burn, raw elk can maintain its quality in the freezer for 6 to 12 months.
Nutritionally, elk is often considered a healthier alternative to beef because it contains significantly less fat and fewer calories (111 cal per 100g) while providing similar amounts of protein and higher concentrations of iron.
While some use high-quality elk for tartare or carpaccio, there is a risk of parasites and foodborne illness with wild game. To ensure safety, the USDA recommends cooking whole cuts to an internal temperature of 145°F (63°C).