Meat
Ribs
Moose ribs carry intercostal meat and bone for roasting, braising or grilling after tenderising heat. Season boldly, cook low until the meat yields, finish hot for colour. Rack or individual ribs depending on size of the animal.
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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 12.2 g
- Saturated Fat 4.8 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 66.5 mg
- Sodium 62 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 56.7 g
- Energy 209 kcal
- Water 56.7 g
- Protein 22.6 g
- Fat 12.2 g
- Saturated Fat 4.8 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.65 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 359 mg
- Major Minerals 358 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 66.5 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: 4.65 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Ribs of Moose: composition reflects this culinary part relative to the whole ingredient.
History
Wild-game processors made moose burger and sausage for regulated harvests; ribs of moose took a named place in that kitchen trade.
Subarctic peoples relied on moose as high-yield winter protein and fat source. Cooks treated ribs of moose as a cut with its own timing and sides.
As moose cookery specialised, ribs was portioned and sold ready for the pan. Canadian and Scandinavian hunters shared moose cuts among communities.