Do you like red meat? Then, most likely, beef has always been your go-to choice. It is common and readily available. However, recently, elk meat has been sneaking into the limelight and with good reason. It has a lean texture and an impressive nutritional profile. That is why it is giving beef a mighty competition.
So what’s the difference really? Let’s break it down.
Flavor
Beef is a comfort food. It is juicy and fat, and it goes well in almost any meal. But, to be fair, Elk offers a good change. It is leaner and a bit sweeter. It has a hint of a wild flavor to it that makes it feel like an adventure.
Elk is like beef. But softer and nutrient-dense. It is a good compromise for anyone who wants to explore wild meat but is not ready to dive into something too heavy. Elk meat is tender and remains tasty when cooked properly. Medium-rare is best.
Nutrition
This is where Elk begins to shine. Compared to beef, the meat is much leaner and has fewer calories and fat per serving.
- A 3-oz. serving of elk contains around 22 grams of protein and 2grams of fat.
- 3-oz. serving of beef has 8-9grams of fat.
Elk meat Alberta is lean yet still dense in nutrients. It contains nutrients like:
- Iron
- Zinc
- Phosphorus
- Omega-3 fatty acids
- B vitamins.
Do you need a protein that makes your body work and does not increase your weight? Elk meat is it.
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Sourcing and sustainability
The other notable contrast between the two is the way elk and beef are reared. The majority of elk are either free-ranged or raised in a pasture with natural grasses and shrubs as their food. They are not usually treated with hormones or antibiotics. Lots of them are reared on small, sustainable farms in places such as Alberta or the Pacific Northwest.
On the contrary, beef may be grass-fed and pasture-reared. Others are reared in large industrial feedlot enterprises. Although grass-fed beef may be a viable option, conventional beef production tends to be more expensive to the environment, due to methane release and overuse of water.
Elk is more beneficial to smaller producers and a more eco-friendly food system. This is a huge advantage if you care about a sustainable source of your food.
Cooking and versatility
Both meats are flexible. However, Elk is a little leaner. It requires more attention in the kitchen but cooks more quickly than beef. Elk is also excellent for grilling or stews. It tastes well with earthly vegetables such as mushrooms.
Naturally, beef is the all-rounder, indulgent, greasy, and tasty. However, in case you are willing to do something different, elk comes as a refreshing option that is less heavy and more natural.
The verdict
It is about your choice. Beef will always be there in case you are fond of rich comfort foods. However, when you need a cleaner, leaner, and more sustainable red meat that is equally as good, then elk could become your new favorite. One bite and you will realize that now beef has some healthy competition.
