raw moose meat
Also known as: moose meat
Loading...
Also known as: moose meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, moose meat is an exceptionally healthy lean protein. It is low in calories and fat while being rich in essential nutrients like iron, zinc, and B vitamins, which support immune function and energy metabolism.
Moose meat is very high in protein, providing approximately 22.3 grams per 100-gram serving. This makes it an excellent choice for muscle repair, growth, and maintaining satiety throughout the day.
Yes, moose meat is significantly leaner than most commercially raised beef. With only about 1.5 grams of fat per 100 grams, it offers a heart-healthy red meat alternative with fewer calories and less saturated fat.
Absolutely. Moose meat contains 0 grams of carbohydrates, making it an ideal protein source for ketogenic and low-carb diets. Its high protein-to-fat ratio is excellent for those tracking specific macronutrients.
Raw moose meat is naturally gluten-free. However, if you are purchasing processed moose products like sausages or jerky, always check the label for fillers or seasonings that might contain gluten.
Moose meat has a flavor profile similar to beef but is typically richer and slightly more intense. Because it is wild-harvested and very lean, it lacks the fatty aftertaste of grain-fed beef and has a dense, hearty texture.
Because it is so lean, moose meat can become tough if overcooked. It is best prepared using 'low and slow' methods like braising for tougher cuts, or quickly searing steaks to medium-rare to retain moisture.
raw moose meat is a versatile ingredient found in cuisines around the world. With 103 calories per 100g and 22.3 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 →Discover 0 recipes featuring raw moose meat with step-by-step instructions.
Browse recipes →When properly vacuum-sealed, moose meat can last 6 to 12 months in the freezer without significant loss of quality. Ensure it is wrapped tightly to prevent freezer burn, which can ruin the texture of the lean meat.
While many prefer moose steaks medium-rare for texture, health experts generally recommend cooking wild game to an internal temperature of 160°F (71°C). This ensures any potential parasites or bacteria common in wild animals are eliminated.
Fresh moose meat should be a deep, dark red color. If the meat develops a grey or greenish tint, a slimy texture, or a sour, off-putting odor, it has likely spoiled and should be discarded immediately.