Meat
raw elk eye of round roast.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
SERVING
CALORIES
98
PROTEIN
19.7g
CARBS
0g
FAT
2.1g
FIBER
0g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories98kcal—
Protein19.7g39%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat2.1g3%
Saturated fat0.83g4%
Trans fat0.03g—
Cholesterol55mg18%
Water76.5g—
MINERALS
Sodium43mg2%
Potassium367mg8%
Calcium4.0mg0%
Iron2.3mg13%
Magnesium24mg6%
Phosphorus215mg17%
Zinc4.2mg38%
Copper0.14mg16%
Manganese0.01mg0%
Selenium15.8µg29%
VITAMINS
Vitamin A0µg0%
Vitamin C0mg0%
Thiamin (B1)0.16mg13%
Riboflavin (B2)0.27mg21%
Niacin (B3)6.6mg41%
Pantothenic acid (B5)0.63mg13%
Vitamin B60.89mg52%
Vitamin B121.8µg74%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 oz28.4g
1 lb453.6g
1 piece2268g
HEALTH BENEFITS
Why eat it.
- ✓Excellent source of lean protein, which is essential for muscle growth, repair, and satiety.
- ✓Extremely rich in iron, particularly heme iron, which is highly bioavailable and helps prevent anemia.
- ✓High in B vitamins, especially Vitamin B12 for nerve function and Niacin (B3) for energy metabolism.
- ✓Lower in fat and cholesterol compared to similar cuts of beef, making it a heart-healthier red meat option.
COOKING TIPS
In the kitchen.
- 1The eye of round is very lean and can become tough if overcooked. Use low-and-slow cooking methods like braising, slow roasting, or sous vide.
- 2Marinate the roast for at least 4 hours, or overnight, to add moisture and flavor, and to help tenderize the meat.
- 3Cook to a maximum internal temperature of 135°F (57°C) for medium-rare. Use a meat thermometer for accuracy and let it rest for 15 minutes before slicing.
- 4After resting, slice the roast very thinly against the grain to maximize tenderness.
STORAGE
Keep it fresh.
- Refrigerate raw elk roast immediately at 40°F (4°C) or below. Use within 3-5 days.
- For long-term storage, wrap tightly in plastic wrap and freezer paper or a vacuum-sealed bag. Freeze at 0°F (-18°C) for up to 12 months for best quality.
FAQ
Frequently asked questions.
Is elk eye of round roast healthy?
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.
How much protein is in elk eye of round?
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.
Is elk eye of round better for you than beef?
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.
Is elk eye of round keto-friendly?
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.
What does elk eye of round taste like?
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.
How do you cook an elk eye of round roast without it getting tough?
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.
Is elk eye of round gluten-free?
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.
How long does raw elk roast last in the refrigerator?
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.
Can I substitute elk for beef in my favorite recipes?
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.
Does elk eye of round help with iron deficiency?
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.
