Minnesota Elk Breeders Association - why elk meat and elk recipes

Minnesota Elk Breeders Association

WHY ELK MEAT?

Lean and flavorful, elk meat is lower in fat than beef, pork, chicken, and even some seafoods according to health experts. Considering that the fat intake for most Americans exceeds the recommended daily allowances established by the American Heart Association, elk meat is a healthy, attractive alternative.

Elk by nature take in a lot of their diet from native grasses, trees, and bushes. Even domesticated elk do not tolerate a diet of heavy, rich grain but derive most of their food from oats, grass, and hay. This in turn creates very lean tissue.

Most elk meat purchased today in butcher shops or at restaurants is actually red deer from New Zealand. New Zealand supplies the majority of the world with this type of meat. Red deer is a cousin of the elk and tastes very similar, but is not truly elk. just close. Elk farms in Minnesota and all across the United States are working to grow sufficient numbers of elk to create a consistent supply of elk meat for North American consumers.

There are several elk producers in Minnesota that sell elk meat directly to consumers. CLICK HERE to buy elk meat.

NUTRITIONAL INFORMATION

Meat	Fat	Saturated Fat	Calories	Protein
Elk	1.9g	0.7g	146	30.2
Antelope	2.7g	1.0g	150	29.4
Deer (Venison)	3.2g	1.2g	158	30.2
Lean Roast Beef	14.3g	5.7g	239	27.0
Ham (lean only)	5.8g	1.9g	153	24.8
Salmon	5.8g	1.4g	163	24.5
Chicken Breast (roasted, no skin)	3.5g	1.1g	163	31.5

Note: All portions are 3.5 ounces

Source: Human Information Service, US Dept. of Agriculture

Questions or comments e-mail: info@mneba.org

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