Meat
Steak
Moose steak is a portioned slice for pan or grill—cut from loin, haunch or other suitable muscles depending on the butcher. Very large cervid meat is lean, deep-flavoured, with coarse grain on working muscles. Pat dry, season simply, cook hot, rest. Lean game steaks want rare to medium-rare and a sauce or fat. Age if possible; grind tougher cuts; steaks need fat and careful rare-to-medium cooking.
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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 10.3 g
- Saturated Fat 5.06 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.81 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 72.4 mg
- Sodium 62 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 60.8 g
- Energy 209 kcal
- Water 60.8 g
- Protein 22.8 g
- Fat 10.3 g
- Saturated Fat 5.06 g
- Monounsaturated Fat 4.81 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.89 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 479 mg
- Major Minerals 478 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 72.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.89 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Nose-to-tail moose cookery revived traditional nose and tongue preparations. Cooks treated steak of moose as a cut with its own timing and sides.
As moose cookery specialised, steak was portioned and sold ready for the pan. Fur-trade camps jerked and pot-roasted moose for trail food.
Nose-to-tail moose cookery revived traditional nose and tongue preparations; steak of moose took a named place in that kitchen trade.