Know what’s on your plate
Caribou meat
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 127 kcal —
- Protein 23 g 45%
- Carbohydrate 0 g 0%
- Fat 3.4 g 4%
- Saturated fat 1.3 g 6%
- Fibre 0 g 0%
- Sodium 57 mg 2%
- Cholesterol 83 mg 28%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.32 mg 27%
- Riboflavin (B2) 0.72 mg 55%
- Niacin (B3) 5.5 mg 34%
- Pantothenic acid (B5) 2.6 mg 51%
- Vitamin B6 0.37 mg 22%
- Folate (B9) 4 µg 1%
- Vitamin B12 6.3 µg 263%
Minerals
- Calcium 17 mg 1%
- Iron 4.7 mg 26%
- Magnesium 26 mg 6%
- Phosphorus 208 mg 17%
- Potassium 295 mg 6%
- Zinc 4 mg 36%
- Copper 0.22 mg 25%
- Manganese 0.08 mg 3%
- Selenium 10.2 µg 19%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 127 | 23 g | 0 g | 3.4 g |
| 1 × oz | 28.4 g | 36 | 6.4 g | 0 g | 1 g |
| 1 × lb | 453.6 g | 576 | 103 g | 0 g | 15 g |
| 2 × oz | 56.7 g | 72 | 13 g | 0 g | 1.9 g |
| ½ × oz | 14.2 g | 18 | 3.2 g | 0 g | 0.5 g |
| 3 × oz | 85.1 g | 108 | 19 g | 0 g | 2.9 g |
| 4 × oz | 113.4 g | 144 | 26 g | 0 g | 3.8 g |
Similar foods
- Caribougame meat, cooked, roasted167 kcal / 100 g
- Caribou tonguegame meat, indigenous, reindeer, raw276 kcal / 100 g
- Venison meatraw120 kcal / 100 g
- Deer meatraw120 kcal / 100 g
- Reindeer meatraw106 kcal / 100 g
- Venisonraw122 kcal / 100 g
- Ground deer meatraw157 kcal / 100 g
- Dried reindeer meatraw, dried318 kcal / 100 g
- Roebuck venisonraw110 kcal / 100 g
- Ground venisonraw157 kcal / 100 g
Questions about Caribou meat
How do you cook caribou steaks without drying them out?
Caribou is lean, so sear steaks over high heat for a few minutes per side, then check the centre with a thermometer rather than cooking them for a long time. Rest them for 3 minutes before slicing across the grain.
What is the best way to cook a tough cut of caribou?
Braise shoulder or other tougher cuts gently in stock or water with onions and root vegetables until fork-tender; allow a few hours rather than trying to cook them quickly. Keep the pot covered so the lean meat does not dry out.
How should you store fresh caribou meat?
Keep raw caribou covered in the coldest part of the fridge and use it within a couple of days, or freeze it well wrapped. Defrost it in the fridge, not on the worktop, and keep raw-meat juices away from ready-to-eat food.
What temperature should caribou be cooked to?
For whole cuts such as steaks and roasts, cook to 63 °C in the centre and rest for 3 minutes; cook minced caribou to 71 °C. Use a food thermometer, especially for wild game.
Can you use caribou instead of venison in a recipe?
Yes. Caribou and venison are both lean game meats, so either works in stews, pies and meat sauces; take care not to overcook them. Venison has 2.42 g of fat per 100 g, compared with 3.4 g in caribou.
What does caribou taste like, and what goes well with it?
It has a rich, savoury game flavour. Pair it with mushrooms, onions, juniper, berries or root vegetables; these work especially well in a slow-cooked stew or alongside a roast.
Is it safe to eat caribou rare?
Wild game can carry parasites or bacteria, and a rare centre does not reliably make it safe. Cook whole cuts to 63 °C and minced meat to 71 °C, and discard meat that has been contaminated by field-dressing.
Source: USDA FoodData Central 173853 · per 100 g · carbohydrate per EU label, fibre excluded
