The proximate composition of elk meat is 23.8% protein and 1.7% fat. The crude protien in elk meat variety from 23.4% to 24.% percent depending upon the muscle. The longissimus lumborum and semimembranosus msucles different significantly in fat content.

Excerpt Conclusions: The amino acid composition of elk meat proteins is typical for that of red meat species. An average protein efficiency ratio of 2.92 was determined for elk meat; this value is similar to that of beef (2.95), but slightly better than that of pork (2.87) and lamb (2.79). The findings of the present study suggest that muscle type of the animal can significantly (P<0.05) influence the fatty acid profiles, and that elk meat is very lean and has a higher polyunsaturated to saturated fatty acid ratio acompared with beef.

Dhanda, J.S., R. B. Pegg, and P.J. Shand. 2003. Tenderness and chemical composition of elk (Cervus elaphus) meat: Effects of muscle type, marinade composition, and cooking method. Journal Food Science 68(5): 1882-188

Updated: Saturday, December 29, 2007.