Meat
Topside
Elk topside is a lean haunch muscle for neat roasting and thin slicing—little marbling, honest flavour. Large cervid lean red meat is milder than some wild venison when farmed or young. Roast carefully or pot-roast with moisture; slice thin. Good cold for sandwiches when not dried out.
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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 12.4 g
- Saturated Fat 4.87 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.22 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 67.9 mg
- Sodium 62.4 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 59.7 g
- Energy 209 kcal
- Water 59.7 g
- Protein 23 g
- Fat 12.4 g
- Saturated Fat 4.87 g
- Monounsaturated Fat 5.22 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.5 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.7 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 396 mg
- Major Minerals 394 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 67.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.5 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Topside of Elk: composition reflects this culinary part relative to the whole ingredient.
History
European settlers adopted elk roasts and jerked meat on the frontier. Cooks treated topside of elk as a cut with its own timing and sides.
As elk cookery specialised, topside was portioned and sold ready for the pan. Farmed elk and wapiti ranches supplied restaurants with consistent lean red meat.
Indigenous North American hunters used elk as primary large-game meat; topside of elk took a named place in that kitchen trade.