Elk Meat


Elk meat is prized for having rich gamey flavor. Many describe that flavor as having a mild, almost sweet beef-like taste. Unlike other exotic meats, elk isn’t overwhelmingly gamey, yet very juicy and tender despite being lean. Some folk do compare the flavor to that of bison or venison, but to most it’s closer to grass-fed beef.

Nutrition Facts

Elk has quite a handful of health benefits and positive nutrition facts. Its meat is high in protein, low in cholesterol and fat, while also being a good source of iron, zinc and much more. Let’s take a closer look at what comes per 3.5oz serving:

  • 111 calories
  • 23 grams protein
  • 1.5 grams fat
  • Mineral benefits of iron, calcium, magnesium, potassium, selenium and zinc
  • Vitamin B2 and B3
  • Strong Omega-3 to Omega-6 fatty acid ratio – great for those with high cholesterol or heart disease

Best Ways to Prepare

In general, due to being a leaner meat, we recommend cooking elk hot and fast. This method will help lock in all the juices of the meat without drying it out. It is best enjoyed medium-rare. To achieve that in your final product, use a meat thermometer to remove your meat from the heat source when it reaches an internal temperature of 120°-125°F.