Meat
Heart
Elk heart is dense lean muscle—slice thin for grill or braise until tender. Meaty, less metallic than liver. Trim vessels and sinew, marinate if grilling, avoid dry leatheriness. Excellent skewered or diced into stews.
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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 7.52 g
- Saturated Fat 3.31 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.53 g
- Polyunsaturated Fat 0.68 g
- Cholesterol 140 mg
- Sodium 62.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.6 g
- Water 63.4 g
- Energy 166 kcal
- Water 63.4 g
- Protein 24.6 g
- Fat 7.52 g
- Saturated Fat 3.31 g
- Monounsaturated Fat 3.53 g
- Polyunsaturated Fat 0.68 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 261 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 1.52 mg
- Vitamin B3 — Niacin 12.1 mg
- Vitamin B5 — Pantothenic Acid 3.99 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 29.3 µg
- Vitamin B9 — Folate 194 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 350 mg
- Major Minerals 349 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 140 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 1.52 · vitamin-b3-niacin: 12.08 · vitamin-b5-pantothenic-acid: 3.99 · vitamin-b6: 0.39 · vitamin-b7-biotin: 29.3 · vitamin-b9-folate: 193.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Game processors portioned elk like beef into steaks, roasts and burger. Cooks treated heart of elk as a cut with its own timing and sides.
As elk cookery specialised, heart was portioned and sold ready for the pan. High-protein lean marketing put elk steaks into specialty butchers nationwide.
European settlers adopted elk roasts and jerked meat on the frontier; heart of elk took a named place in that kitchen trade.