Rocky Mountain and Roosevelt elk are widely sought by both hunters and wildlife viewer and considered the best elk to consume. Similar to that of the deer species, elk are a larger brother to the deer family.
Comparing beef to elk the fat ratios for like cuts is consistently 2.9 to 0.8. Elk meat does not marble. Carcass fat is located over the buttocks and below the brisket and is easily trimmed away during processing. Elk is “heart healthy”; low in fat and cholesterol and considered to be a very tasty meat, or in jery form.
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