Meat
Chuck
Elk chuck is shoulder-blade meat—more forgiving relative to the rest of a lean animal, superb for braising, mince and slow roasts. Brown and cook low until shreddable or sliceable. Deep flavour for pot roast and burger blend seasoned with juniper, pepper, mushrooms, red wine, root vegetables and berry jelly.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.5 g
- Saturated Fat 5.1 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.7 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 71 mg
- Sodium 57.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 59.3 g
- Energy 204 kcal
- Water 59.3 g
- Protein 22.1 g
- Fat 11.5 g
- Saturated Fat 5.1 g
- Monounsaturated Fat 4.7 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.37 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 367 mg
- Major Minerals 365 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.37 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Chuck of Elk: composition reflects this culinary part relative to the whole ingredient.
History
As elk cookery specialised, chuck was portioned and sold ready for the pan. European settlers adopted elk roasts and jerked meat on the frontier.
Farmed elk and wapiti ranches supplied restaurants with consistent lean red meat; chuck of elk took a named place in that kitchen trade.
Indigenous North American hunters used elk as primary large-game meat. Cooks treated chuck of elk as a cut with its own timing and sides.