Meat
Carcass
Moose carcass is the full or partial frame for butchery, roasting whole in small animals, or stock after meat is taken. Fabricate into primals while cold, or simmer bones after roasting for deep game stock. Label portions clearly—lean game rewards careful trim.
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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 16.2 g
- Saturated Fat 6.48 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.48 g
- Polyunsaturated Fat 3.23 g
- Cholesterol 70.2 mg
- Sodium 57.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.1 g
- Water 48.3 g
- Energy 266 kcal
- Water 48.3 g
- Protein 30.1 g
- Fat 16.2 g
- Saturated Fat 6.48 g
- Monounsaturated Fat 6.48 g
- Polyunsaturated Fat 3.23 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 36.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.29 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.4 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 623 mg
- Major Minerals 622 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.2 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: 5.29 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Subarctic peoples relied on moose as high-yield winter protein and fat source; carcass of moose took a named place in that kitchen trade.
Canadian and Scandinavian hunters shared moose cuts among communities. Cooks treated carcass of moose as a cut with its own timing and sides.
As moose cookery specialised, carcass was portioned and sold ready for the pan. Nose-to-tail moose cookery revived traditional nose and tongue preparations.