You have to taste both and judge which works for you. Per every hundred grams of elk meat, you get g calories, 3. The cholesterol is the lowest you can find in any meat except salmon, which has 39mg. This goes on to show how lean the meat is, hence the nutrition benefit. Elk meat is a delicacy on its right, delicious and can be so addictive. But, with each part extracted from the elk, the preparation tends to be different.
After butchering elk, there are eight quality parts to extract. These are neck meat, tenderloins, hind and front quarters, ribs and briskets, shoulders, backstraps, and rear and front shacks. If you are a roast head, then the steak or hinds quarters make the best cut.
But if you want to taste the best cut, then the tenderloins and backstraps are the finest parts. These cuts are habitually tender, flavored, delicious, and soft. Nevertheless, from the health perspective, overcooking does kill nutrients in elk meat. You can prepare elk meat however you wish, but you should make sure you purchase it from a reliable source. Elk meat can be roasted, baked, used in stew making, in buggers, and canned if in large proportions. For backstraps and tenderloins, you can wrap pieces with bacon and other ingredients of choice.
These pieces are tender hence the ease of cooking using an oven. This occurs mostly from the source when the meat was being dressed and skinned. When the fur comes in contact with the meat, then this leads to the gamey taste. Before cooking or preparing elk meat, you should let it soak in a mixture of water, vinegar, and salt.
This can be overnight, but you should give it at least eight hours. For some, they prefer to let it soak in milk, which is an option too. By doing this, it can help eliminate that gamey taste. You can find the meat in plenty, mostly in meat shops located in the states they inhabit. Skip to content Contents hide. Bison Meat 2. There are noticeable differences in taste from one elk to the next, which are influenced heavily by their diet. A farm-raised elk may graze all day in a fenced-in environment eating alfalfa, corn, and oats, while a wild elk may have a vastly different diet of grasses, shrubs, and forbs.
The variance in taste has everything to do with what the elk eat and how they graze. Farm-raised elk are much closer in taste and flavor to a grass-fed cow than a deer, however, wild elk can be much gamier in taste.
Tenderloin : Ah, the tenderloin, arguably the most prized cut of elk. Hands down my favorite cut. Saddle : The saddle comprises the back straps, rib racks, and half loins.
These are all great cuts that taste much like their beef equivalents. Protip : Rib meat and half loins make very tender jerky. Chops : Elk chops are an often overlooked cut, which are heralded among elk meat fanatics.
Braised elk chops are a delicious alternative to elk steaks and ground meat. Ribs : Elk ribs are delicious, and are slightly more gamey than beef ribs. That said, a properly prepared rack of elk ribs will fall off the bone while tasting earthy and full-flavored. Flank : The elk flank has a little more fat, which makes for a slightly gamier cut. Flank will work perfectly as a carne asada.
Cook it like a steak, chop into bite-size pieces, and serve it in a dish with ingredients that complements its full flavor — think tacos, fajitas, etc.
Burgers : Ground elk, when mixed with the rights flavors and spices, tastes a lot like ground beef. Elk burgers are much less greasy and have far more flavor than a regular beef hamburger when prepared properly. Compared to ground venison, ground elk is way less gamey. Sausage : Elk sausage will remind you of a lean bratwurst with a hint of earthy flavor. The fat from the pork gives the elk a fattier and more palatable taste.
Jerky : Once cured and dehydrated, elk jerky ends up tasting very similar to beef jerky. It is different in appearance due to its dark red color. It has a rich but mild taste, so it can be used in almost every recipe instead of beef. A lot of consumers describe the meat as clean and slightly sweet. Adding pork fat or beef suet to elk meat produces even a better and more delicate taste of elk burgers. Adding some seasonings to elk when frying makes it sweeter. It has a rather meaty flavor.
Elk meat is more flavorful than beef. Elk is also a better source of iron and protein than beef. Still, you can use elk as a substitute in many beef recipes.
What does it mean if we say some meat is gamey? It means that it has a stronger and wilder flavor. Elk is the largest member of the deer family living in Northeast Asia and North America.
They are often farmed and raised domestically in New Zealand.
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