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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is an exceptionally healthy lean protein. With only 98 calories and 2.1g of fat per 100g, it is a nutrient-dense red meat that supports heart health and provides essential minerals like iron and zinc.
A 100g serving of raw elk eye of round contains approximately 19.74g of protein. This high protein content is vital for muscle growth, tissue repair, and keeping you feeling full longer.
Elk is generally leaner and lower in cholesterol than most beef cuts. It provides a similar protein profile but with fewer calories and less saturated fat, making it a superior choice for those monitoring their heart health or caloric intake.
Yes, it is perfectly suited for a ketogenic or low-carb diet as it contains 0g of carbohydrates. While it is very lean, it can be paired with healthy fats to meet specific macronutrient goals.
Elk has a mild, slightly sweet, and savory flavor that is much less 'gamey' than venison. Because it is so lean, it has a clean taste that absorbs marinades and seasonings very well.
Because it is extremely lean, it can dry out quickly. It is best cooked to medium-rare (internal temperature of 130-135°F) using a quick sear followed by low-heat roasting, or prepared using a slow-cooker with plenty of liquid.
Raw elk meat is naturally 100% gluten-free. It is a safe protein source for those with celiac disease or gluten intolerance, as long as it is not prepared with sauces or rubs containing wheat.
raw elk eye of round roast is a versatile ingredient found in cuisines around the world. With 98 calories per 100g and 19.74 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring raw elk eye of round roast with step-by-step instructions.
Browse recipes →Raw elk roast should be stored in the coldest part of your fridge and used within 3 to 5 days. If you do not plan to cook it within that timeframe, it should be vacuum-sealed or tightly wrapped and frozen.
Yes, you can substitute elk for beef in most recipes, but you must adjust the cooking time. Because elk is leaner, it cooks about 25-30% faster than beef and is best served at lower internal temperatures to maintain juiciness.
Yes, it is an excellent source of heme iron, which is the most bioavailable form of iron for the human body. This makes it highly effective for preventing anemia and supporting healthy energy levels.