Game meat, elk
Category: Lamb, Veal, & Game Products Characteristics: Ground Method: Cooked, Pan Broiled
Nutrition Highlights
Serving Size
Calories
183
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 101 (55.1%) |
| Fat | 75 (40.8%) |
| Total | 183 (100%) |
Serving: 1 patty ( yield from 104.1 g raw meat ) [95g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 61 (64.1%) |
| Protein | 25 (26.6%) |
| Fat | 8.3 (8.7%) |
| Ash | 1.0 (1.0%) |
| Total | 95 (100%) |
Serving: 1 patty ( yield from 104.1 g raw meat ) [95g]
Benefits
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High in protein, with 31 grams of protein per 3-ounce serving. Protein helps build and repair muscles and tissues
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Low in fat and calories compared to other red meats. A 3-ounce serving has only 143 calories and 4 grams of fat
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Rich in iron and zinc which support immune function and cell growth. A 3-ounce serving provides about 20% of the Daily Value for both iron and zinc
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Contains conjugated linoleic acid (CLA) which may help reduce body fat and support heart health. Elk meat is higher in CLA than beef or bison
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Grass-fed elk meat is higher in heart-healthy omega-3 fatty acids compared to grain-fed beef. Omega-3s help reduce inflammation
Risks
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Ground game meat like elk can contain bacteria like Salmonella or E. coli if not handled or cooked properly
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Pan-broiling ground meat may not cook it thoroughly throughout, allowing bacteria to survive in the middle if undercooked
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Game meat is lean which is good but also low in fat so it can dry out easily if overcooked
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Cooking ground meat of unknown origin or handling carries risk of foodborne illness if meat was contaminated during butchering or processing
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Pan-broiling without a meat thermometer insert risks undercooking and foodborne bacteria survival in the middle of patties or meat loaf
Additional Information
Game meat, specifically elk, ground, cooked, pan-broiled, offers a range of nutritional benefits as well as some potential risks. Let's delve into the details of this food product to understand its impact on our health.
Starting with the nutritional benefits, elk meat is a lean source of protein. A 3-ounce serving of cooked, pan-broiled elk meat provides approximately 22 grams of protein, making it an excellent choice for individuals aiming to meet their daily protein requirements. Protein is essential for various bodily functions, including muscle growth and repair, enzyme production, and hormone synthesis.
Additionally, elk meat is relatively low in fat compared to other red meats. A 3-ounce serving contains around 4 grams of fat, with only 1.6 grams being saturated fat. This makes it a healthier alternative to fattier meats, as excessive saturated fat intake is associated with an increased risk of heart disease. Elk meat also contains heart-healthy omega-3 fatty acids, which have anti-inflammatory properties and may help reduce the risk of chronic diseases.
Furthermore, elk meat is a good source of several essential vitamins and minerals. It contains significant amounts of B vitamins, including vitamin B12, which is vital for nerve function and the production of red blood cells. Elk meat also provides important minerals such as iron, zinc, phosphorus, and selenium. Iron is crucial for oxygen transport, while zinc supports immune function and wound healing. Phosphorus is necessary for bone health, and selenium acts as an antioxidant, protecting cells from damage.
On the flip side, there are a few potential risks associated with consuming game meat, including elk. One concern is the potential for contamination with harmful bacteria such as E. coli or Salmonella. It is crucial to handle and cook game meat properly to minimize the risk of foodborne illnesses. Ensure that the meat is stored, thawed, and cooked at appropriate temperatures to kill any harmful bacteria that may be present.
Another consideration is the higher risk of consuming environmental contaminants found in game meat. Since game animals roam freely and may feed on a variety of plants, there is a possibility of exposure to environmental pollutants such as heavy metals and pesticides. However, the extent of this risk depends on various factors such as the animal's habitat and the specific region it was sourced from. To mitigate this risk, it is advisable to source game meat from reputable suppliers who follow strict quality control measures.
In conclusion, game meat, specifically elk, ground, cooked, pan-broiled, offers several nutritional benefits. It is a lean source of protein, low in fat, and provides essential vitamins and minerals. However, precautions should be taken to address potential risks associated with bacterial contamination and environmental pollutants. By handling and cooking game meat properly and sourcing it from reliable suppliers, individuals can enjoy the nutritional advantages of elk meat while minimizing potential risks.