Elk – Chicago Game & Gourmet

The Case for Elk

Why Elk Is a Great Meat to Eat

Lean, protein-rich red meat with exceptional flavor and a strong nutritional profile.

The Benefits

High Protein

Very high in protein, roughly 22 to 25 g per 3 to 4 oz serving, supporting muscle maintenance and recovery.

Naturally Lean

Elk generally has less total fat and saturated fat than many conventional beef cuts.

Nutrient-Dense

A good source of iron, vitamin B12, and zinc, offering concentrated nutrition.

Great Flavor

Often described as rich and beef-like, but slightly sweeter and cleaner-tasting than beef.

Comparing 3 oz Cooked Servings of Lean Cuts

Metric	Best for Lean ProteinElk	Beef (Top Sirloin)	Pork (Tenderloin)
Calories	~124	~165	~120 to 125
Protein	✓~26 g	~25 g	~22 to 23 g
Total Fat	✓~1.6 g	~7 g	~3 g
Saturated Fat	✓~0.6 g	~3 g	~1 g
Iron	✓~2.5 to 3 mg	~2 mg	~1 mg
Vitamin B12	High	High	Moderate
Zinc	High	Very High	Good
Carbohydrates	0 g	0 g	0 g

Best for lean protein: Elk

What Stands Out

Elk gives you the richness and protein of red meat with dramatically less fat than many beef cuts. It's also naturally rich in iron, B vitamins, and minerals, all with a clean, slightly sweet, beef-like flavor.

Iron

Supports red-blood-cell production and oxygen transport.

Vitamin B12

Important for nerves, energy metabolism, and healthy blood cells.

Zinc

Supports immune function, wound healing, and normal hormone production.

Flavor Profile

Rich and beef-like, slightly sweeter, cleaner-tasting, and not overly gamey.

Shop Elk Meat

Approximate values shown for 3 oz cooked servings of lean cuts. Nutrition varies by cut and preparation. Source basis: USDA FoodData Central and NIH nutrient guidance.