The elk, or Cervus elaphus, is the second largest member of the deer family. Elk are native to North America and Asia. These game animals almost became extinct, until conservationists developed repopulation plans in the 20th century. Controlled breeding, feeding and herd management ensure quality and nutritious, lean protein. Some states allow elk hunting, but the majority of commercially available elk meat comes from farm-raised stock.
Identification
Female elk or cows, weigh 500 lbs. on average and bulls can grow up to 1,000 lbs. or more, according to Northern State University. Only male elk have antlers. These animals are herbivores with a diet that primarily consists of grass, shrubs and berries. The nutritional content of the meat for farm-raised elk depends on the feed, while wild elk's taste and nutrition comes from its environment.
Key Nutrients
A serving of elk is the same size as most other protein sources---3 oz. This portion has 94 calories, with 19.5 g of protein and no fiber or carbohydrates. It has 47 mg of cholesterol and 1.2 g of fat.
Vitamins and Minerals
Elk does not contain any vitamins, but it is a good source of minerals. A 3-oz. serving has 265 mg of potassium, 137 mg phosphorus, 20 mg of magnesium, 3 mg of calcium, 2.3 mg of iron and 49 mg of sodium. This portion of elk has 2.3 mg of iron and 49 mg of sodium. It also has 8.3 mcg of selenium and 2 mg of zinc along with trace amounts of copper and manganese.
Benefits
In comparison to other red meats, elk is a leaner choice. Although the fat in elk is mostly saturated, the meat contains more monounsaturated and polyunsaturated fat than beef. The proportion of saturated fat per serving is 42 percent, while the monounsaturated fats average 32 percent, according to the University of Wyoming. The polyunsaturated fat content, a source of omega-3 and omega-6 fatty acids, is 25 percent, compared to 6.6 percent for beef. The cholesterol content is similar to beef, but the calorie content is lower. Elk also has a higher iron and zinc content than beef and pork.
Considerations
Elk hunting is legal in many areas of the U.S. This carefully managed activity reduces the elk population so that the survivors have a better chance of having enough food. Hunters should be aware that wild elk might have "chronic wasting disease," a condition similar to mad cow disease, according to Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D. , writing for Mayo Clinic.com. This is usually not a problem with farm-raised elk. Lead ammunition can result in dangerous lead levels in wild game cuts. Avoid using lead ammunition or discard affected cuts.
Elk often needs tenderizing before cooking. Aging the elk meat helps to break down the muscle tissue, making the cooked meat less chewy, says the University of Wyoming. This game meat works well prepared in stews and moist heat cooking methods.
References
- U.S. Department of Agriculture: National Nutrient Database for Standard Reference
- University of Wyoming: Nutritional Content of Game Meat
- Rocky Mountain Elk Foundation: All About Elk
- Mayo Clinic.com: Wild game --- A Healthy Choice?
- University of Wyoming: The Elk Carcass
- Northern State University: Elk
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