Like the Filet Mignon cut, these sweet little Elk Medallion steaks are ready for a quick grill, pan-fry, or sauté; no long cooking or marinade is required. We source our Wapiti X and Cervena Wapiti X Elk from family-owned farms in New Zealand. The animals are always naturally raised and never given hormones, antibiotics, or steroids, and they’re allowed to roam freely to feed on fertile pastures.
Elk Medallions are rich in protein and low in fat. They have several other nutrients.
- Protein: Cooked Elk Medallions have 30 grams of protein per 100 grams. Raw elk meat has 23 grams of protein per 100 grams.
- Energy: Elk venison has 111 calories per 100 grams, one of the lowest of all red meats.
- Carbohydrates: Elk meat has no carbohydrates.
- Fat (lipids): The fat content of elk meat is 1.45 grams per 100 grams, the lowest among the meats commonly consumed. Less than half of it is saturated fatty acids. It is rich in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), which are good for health. Cooked elk meat has 75 milligrams of cholesterol per 100 grams. This compares favorably with chicken (89 milligrams), beef (86 milligrams), and deer (112 milligrams).
- Minerals: Elk meat has about 3 milligrams of iron per 100 grams. Other minerals are calcium, copper, magnesium, manganese, phosphorus, potassium, selenium, and zinc.
- Vitamins: Elk meat has some riboflavin (vitamin B2) and niacin (vitamin B3)
- Fiber: Elk meat provides no fiber.
Elk Medallions have lower fat content in their meat and a healthier fat composition. Even after trimming all visible fat, beef from corn-fed animals has twice as much fat content as elk meat. Further fat removal is impossible because it is deposited between muscle fiber bundles (called marbling). Beef also has a higher proportion of saturated fatty acids and omega-6. Elk meat has a higher proportion of polyunsaturated fatty acids (PUFA), which are healthier.
