Meat
Steak
Elk steak is a portioned slice for pan or grill—cut from loin, haunch or other suitable muscles depending on the butcher. Large cervid lean red meat is milder than some wild venison when farmed or young. Pat dry, season simply, cook hot, rest. Lean game steaks want rare to medium-rare and a sauce or fat. Low fat means reverse-sear steaks, braise shanks and shoulder, and never dry-grill thin pieces.
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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 10.9 g
- Saturated Fat 4.75 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.77 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 71.9 mg
- Sodium 58.2 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.4 g
- Water 59.3 g
- Energy 210 kcal
- Water 59.3 g
- Protein 23.4 g
- Fat 10.9 g
- Saturated Fat 4.75 g
- Monounsaturated Fat 4.77 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.22 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 338 mg
- Major Minerals 336 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.22 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
High-protein lean marketing put elk steaks into specialty butchers nationwide. Cooks treated steak of elk as a cut with its own timing and sides.
As elk cookery specialised, steak was portioned and sold ready for the pan. European settlers adopted elk roasts and jerked meat on the frontier.
High-protein lean marketing put elk steaks into specialty butchers nationwide; steak of elk took a named place in that kitchen trade.