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Why Elk Meat?
It’s no secret that Americans are eating healthier these days. Cardiologists, dieticians and nutritionists overwhelmingly recommend a low-fat diet to maintain excellent health and longevity.
Elk is a red meat which looks a lot like beef but is not marbled like other red meats. Therefore, when preparing elk, there is significantly less shrinkage. Because of the lower fat content, a higher percentage of protein and nutrients are present n the meat. The extra protein found in elk meat tends to satisfy the appetite more quickly. These qualities make elk meat a great value and a fantastic heart-healthy alternative to other red meats.
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Nutrition
Lean, flavorful and just plain healthy, elk meat is lower in fat and cholesterol than other traditional meats. Domesticated elk are raised mostly on grass and hay and seasonally supplemented with grain, predominantly oats. This in turn creates very lean tissue. Because elk are very hardy livestock, antibiotics are rarely needed. It's all good!
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