Meat
Shoulder
Elk shoulder is collageneous forequarter meat—best braised, pulled, minced or slow-roasted until yielding. Large cervid lean red meat is milder than some wild venison when farmed or young. Brown well, add liquid and aromatics, cook until a spoon meets little resistance. Deep flavour for ragù, curry and pies 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 11.4 g
- Saturated Fat 5.03 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.93 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 72.3 mg
- Sodium 56.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 62.6 g
- Energy 205 kcal
- Water 62.6 g
- Protein 23.3 g
- Fat 11.4 g
- Saturated Fat 5.03 g
- Monounsaturated Fat 4.93 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.75 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 420 mg
- Major Minerals 419 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.75 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Shoulder of Elk: composition reflects this culinary part relative to the whole ingredient.
History
Game processors portioned elk like beef into steaks, roasts and burger; shoulder of elk took a named place in that kitchen trade.
High-protein lean marketing put elk steaks into specialty butchers nationwide. Cooks treated shoulder of elk as a cut with its own timing and sides.
As elk cookery specialised, shoulder was portioned and sold ready for the pan. Game processors portioned elk like beef into steaks, roasts and burger.