Meat
Loin
Moose loin is the premium back muscle—usually tender, fine-grained, suited to roasting whole or cutting into chops and medallions. Very large cervid meat is lean, deep-flavoured, with coarse grain on working muscles. Avoid overcooking; residual heat finishes the centre. Rest and slice across the grain. Age if possible; grind tougher cuts; steaks need fat and careful rare-to-medium cooking. Pairs with cranberry, juniper, mustard, bacon lardons, wild mushrooms and beer.
Track this ingredient
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 8.37 g
- Saturated Fat 3.89 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.75 g
- Polyunsaturated Fat 0.73 g
- Cholesterol 68 mg
- Sodium 61.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.8 g
- Water 58.1 g
- Energy 171 kcal
- Water 58.1 g
- Protein 23.8 g
- Fat 8.37 g
- Saturated Fat 3.89 g
- Monounsaturated Fat 3.75 g
- Polyunsaturated Fat 0.73 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.69 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 295 mg
- Major Minerals 294 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 68 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.69 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
As moose cookery specialised, loin was portioned and sold ready for the pan. Subarctic peoples relied on moose as high-yield winter protein and fat source.
Canadian and Scandinavian hunters shared moose cuts among communities; loin of moose took a named place in that kitchen trade.
Nose-to-tail moose cookery revived traditional nose and tongue preparations. Cooks treated loin of moose as a cut with its own timing and sides.