Meat
Rump
Elk rump is rear-leg meat—leaner than shoulder, fine for roasting and grilling when not overcooked. Large cervid lean red meat is milder than some wild venison when farmed or young. Roast to juicy medium or slice for steaks, rest, cut across the grain. Marinate if the animal is very lean.
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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 11.8 g
- Saturated Fat 5.21 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.05 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 74 mg
- Sodium 57.3 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 57.1 g
- Energy 201 kcal
- Water 57.1 g
- Protein 21.2 g
- Fat 11.8 g
- Saturated Fat 5.21 g
- Monounsaturated Fat 5.05 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.9 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 465 mg
- Major Minerals 463 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 74 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.9 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Rump of Elk: composition reflects this culinary part relative to the whole ingredient.
History
European settlers adopted elk roasts and jerked meat on the frontier; rump of elk took a named place in that kitchen trade.
Farmed elk and wapiti ranches supplied restaurants with consistent lean red meat. Cooks treated rump of elk as a cut with its own timing and sides.
As elk cookery specialised, rump was portioned and sold ready for the pan. European settlers adopted elk roasts and jerked meat on the frontier.