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Elk is an extremely lean game meat with rich, slightly sweet flavor. One of the leanest red meats available with excellent protein and iron. Popular among health-conscious meat eaters for its nutritional profile and clean taste.
Elk is much leaner (1.5g fat vs 15g+ for beef), higher in protein, and has a richer flavor. It has more iron and B12 while being lower in saturated fat and cholesterol.
Due to low fat content, elk is best served medium-rare to medium. Overcooking makes it dry. Use quick, high-heat methods or slow-braising for tough cuts.
Refrigerate 3-5 days. Freeze up to 9 months. Cook to medium-rare or medium to prevent dryness.
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