Know what’s on your plate

Ground elk meat

Calories & nutrition facts

cooked, pan-broiled

193

calorieskcal per 100 g

Protein27 g

Carbs0 g

Fat8.7 g

Percent calories

Log this food in Calori

Nutrition facts

Per 100 g% DV

Calories 193 kcal —
Protein 27 g 53%
Carbohydrate 0 g 0%
Fat 8.7 g 11%
Saturated fat 4 g 20%
Fibre 0 g 0%
Sugars 0 g —
Sodium 85 mg 4%
Cholesterol 78 mg 26%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 0 µg 0%
Vitamin C 0 mg 0%
Vitamin D 0.2 µg 1%
Vitamin E 0.57 mg 4%
Thiamin (B1) 0.13 mg 10%
Riboflavin (B2) 0.32 mg 25%
Niacin (B3) 5.3 mg 33%
Pantothenic acid (B5) 1.1 mg 21%
Vitamin B6 0.42 mg 25%
Folate (B9) 8 µg 2%
Vitamin B12 2.6 µg 107%

Minerals

Calcium 10 mg 1%
Iron 3.3 mg 19%
Magnesium 24 mg 6%
Phosphorus 221 mg 18%
Potassium 354 mg 8%
Zinc 6.6 mg 60%
Copper 0.14 mg 16%
Manganese 0.01 mg 0%
Selenium 9 µg 16%

Calories by portion

Portion	Weight	Calories	Protein	Fat
100 g	100 g	193	27 g	8.7 g
1 × patty ( yield from 104.1 g raw meat )	95 g	183	25 g	8.3 g
1 × serving ( 3 oz )	85 g	164	23 g	7.4 g
2 × patty ( yield from 104.1 g raw meat )	190 g	367	51 g	17 g
½ × patty ( yield from 104.1 g raw meat )	47.5 g	92	13 g	4.2 g
3 × patty ( yield from 104.1 g raw meat )	285 g	550	76 g	25 g
4 × patty ( yield from 104.1 g raw meat )	380 g	733	101 g	33 g

Similar foods

Questions about Ground elk meat

How do you cook ground elk without drying it out?

Ground elk is lean, so avoid pressing patties while they cook and take them off the heat as soon as the centre reaches 71 °C. For a juicier burger, mix in a little olive oil or finely chopped onion before shaping.

What can you make with ground elk?

Use it in burgers, meatballs, chilli or a tomato-based pasta sauce. For a shepherd’s-pie-style topping, brown it with onion, carrot and herbs, add stock, then cover with mashed potato and bake until golden.

Can you use ground elk instead of beef in recipes?

Yes: use it in the same amount for burgers, meatballs, tacos or mince sauces. Because it is lean, brown it in a little oil and simmer sauces gently rather than cooking the meat for a long time on its own.

How is ground elk different from ground lamb?

Ground elk is much leaner: it has 8.7 g of fat per 100 g, compared with 19.7 g in ground lamb. Lamb has a richer flavour, while elk has a milder, gamey taste; add a little oil when browning elk if the recipe needs more richness.

How long does ground elk keep in the fridge or freezer?

Keep raw ground elk in a sealed container on the bottom shelf of the fridge and cook it within one to two days. Freeze it in meal-sized portions; for best quality, use it within three to four months, then thaw it in the fridge.

How can you tell when ground elk burgers are cooked?

Check the centre of the thickest part with a food thermometer: it should reach 71 °C. Colour alone is not a reliable way to judge doneness, especially in a thick patty.

What should you look for when buying ground elk?

Choose a well-chilled pack with no torn seals, and check that the meat is labelled as ground elk rather than a blend. If you want burgers that hold together, look for a grind with a little visible fat; very lean mince can crumble or dry out.

Can you cook ground elk from frozen?

For even cooking, thaw it overnight in the fridge first and use it promptly. If cooking from frozen, crumble it into a pan over a low heat as it softens, then raise the heat to brown it and make sure it reaches 71 °C throughout.

Source: USDA FoodData Central 174426 · per 100 g · carbohydrate per EU label, fibre excluded