Meat
Ribeye
Elk ribeye is rib-section meat that may show more intramuscular fat than centre loin when the animal has any marbling. Large cervid lean red meat is milder than some wild venison when farmed or young. Render exterior fat with high heat; reverse-sear thick pieces; rest before slicing. On very lean game, expect less fat than beef ribeye.
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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 12.2 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.96 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 72.7 mg
- Sodium 60.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 60.8 g
- Energy 189 kcal
- Water 60.8 g
- Protein 23.1 g
- Fat 12.2 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 4.96 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.24 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 468 mg
- Major Minerals 466 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.24 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.3 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Ribeye of Elk: composition reflects this culinary part relative to the whole ingredient.
History
Indigenous North American hunters used elk as primary large-game meat; ribeye of elk took a named place in that kitchen trade.
Game processors portioned elk like beef into steaks, roasts and burger. Cooks treated ribeye of elk as a cut with its own timing and sides.
As elk cookery specialised, ribeye was portioned and sold ready for the pan. High-protein lean marketing put elk steaks into specialty butchers nationwide.