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Elk meat is a dark red, very lean game meat that comes from hunted wild elk or from farmed herds. In USDA SR Legacy data, 3 ounces of roasted elk has about 124 calories, 25.7 grams of protein and 1.6 grams of fat, with 17% of the Daily Value for iron. This guide covers elk nutrition by cut, how elk compares with beef, what ground elk adds in fat, what CDC says about chronic wasting disease and testing, and the cooking temperatures that apply.
Peptide Labs does not sell meat or game products. This article is general nutrition information, not medical advice. For the other large game meat on this site, see our wild boar meat guide.
Key Takeaways
- Roasted elk has about 124 calories, 25.7 g of protein and 1.6 g of fat per 3 ounces (USDA, FDC 175302).
- Broiled elk tenderloin supplies 105% DV of vitamin B12 and 32% DV of zinc in USDA data.
- Ground elk carries more fat than whole cuts, but still less than 85% lean ground beef in USDA data.
- CDC says chronic wasting disease affects deer, elk and moose and advises hunters in affected areas to consider testing elk before eating the meat.
- FoodSafety.gov lists 160 degrees F for venison and for ground meat; it has no separate elk row.
What is elk meat?
The Dietary Guidelines for Americans list elk with deer, bison, moose and rabbit as examples of game meat in the meats group. Most elk eaten in the United States is either taken by hunters or raised on ranches and sold through specialty shops, farmers markets and restaurants.
Inspection works differently from beef. Federal rules at 9 CFR 352 name elk, deer, bison and reindeer as exotic animals that are not subject to mandatory USDA inspection under the Federal Meat Inspection Act; processors can request voluntary, fee-for-service inspection from USDA FSIS. State rules also apply, so the label and seller are worth a look when you shop for farmed elk.
Elk nutrition per serving (USDA)
USDA SR Legacy has several elk entries. The table shows 3-ounce cooked portions for a roast, the tenderloin and ground elk. Percent Daily Value uses FDA reference values.
| Nutrient | Elk, roasted (FDC 175302) | Elk tenderloin, broiled (FDC 174429) | Ground elk, pan-broiled (FDC 174426) |
|---|---|---|---|
| Calories | 124 | 138 | 164 |
| Protein | 25.7 g (51% DV) | 26.2 g (52% DV) | 22.6 g (45% DV) |
| Fat | 1.6 g (2% DV) | 2.9 g (4% DV) | 7.4 g (10% DV) |
| Saturated fat | 0.6 g (3% DV) | 1.1 g (6% DV) | 3.4 g (17% DV) |
| Cholesterol | 62 mg (21% DV) | 61 mg (20% DV) | 66 mg (22% DV) |
| Sodium | 52 mg (2% DV) | 43 mg (2% DV) | 72 mg (3% DV) |
| Iron | 3.1 mg (17% DV) | 3.5 mg (19% DV) | 2.8 mg (16% DV) |
| Zinc | 2.7 mg (24% DV) | 3.5 mg (32% DV) | 5.6 mg (51% DV) |
| Vitamin B12 | not listed | 2.52 mcg (105% DV) | 2.18 mcg (91% DV) |
| Niacin | not listed | 5.2 mg (33% DV) | 4.5 mg (28% DV) |
| Selenium | 11.1 mcg (20% DV) | 8.9 mcg (16% DV) | 7.7 mcg (14% DV) |
| Carbohydrate | 0 g | 0 g | 0 g |
Vitamin B12 varies a lot between elk cuts in USDA data: the broiled loin entry lists 30% DV and the broiled round 53% DV, against 105% DV for the tenderloin. The roasted entry does not list B12 at all, so read any single figure as an estimate for one cut. For more context on these nutrients, see our guides to B12 foods and foods high in zinc.
Elk iron is heme iron. The NIH Office of Dietary Supplements explains that meat and seafood supply heme iron, while plant foods supply only nonheme iron; our foods high in iron guide compares sources.
Elk vs beef
In USDA data, lean elk cuts carry less fat than lean beef steak, and ground elk carries much less fat than 85% lean ground beef. Beef has more selenium, while the elk entries list more iron per portion.
| Per 3 oz cooked (USDA) | Elk tenderloin (174429) | Beef top sirloin, lean (168634) | Ground elk (174426) | Ground beef 85% lean (174032) |
|---|---|---|---|---|
| Calories | 138 | 156 | 164 | 213 |
| Protein | 26.2 g | 26.0 g | 22.6 g | 22.0 g |
| Fat | 2.9 g | 4.9 g | 7.4 g | 13.1 g |
| Saturated fat | 1.1 g | 1.9 g | 3.4 g | 5.0 g |
| Iron | 19% DV | 9% DV | 16% DV | 12% DV |
| Zinc | 32% DV | 44% DV | 51% DV | 49% DV |
| Vitamin B12 | 105% DV | 60% DV | 91% DV | 93% DV |
| Selenium | 16% DV | 55% DV | 14% DV | 33% DV |
Elk sits close to the other lean red meats. USDA lists roasted bison (lean only) at 122 calories and roasted deer at 134 calories per 3 ounces, both with similar protein; see our guides to bison and venison. For a broader look at farmed beef, read our grass-fed beef guide, and for other protein options see high-protein foods.
Is elk meat healthy?
Based on USDA values, elk is a lean, high-protein meat with heme iron, zinc and, in most cuts, a useful amount of vitamin B12. It has no carbohydrate and little sodium unless it is salted, seasoned or made into sausage or jerky; check the label of any processed product, and see our beef jerky and sausage guides for how processing changes sodium.
USDA lists cholesterol in elk at about the same level as lean beef per portion, and a review in Biol Pharm Bull lists animal meats among purine-rich foods; our cholesterol and purines guides explain both. Anyone told by a clinician to limit red meat can ask whether game meat counts; CDC lists venison among the red meats that people with alpha-gal syndrome, a tick-linked allergy, may need to avoid.
Chronic wasting disease and elk
CDC describes chronic wasting disease, or CWD, as a prion disease that affects deer, elk, moose and similar animals, and reports it in wild deer in 36 US states. CDC says CWD infections in people have never been reported, and that it is not yet known whether people could be infected.
For hunters in areas with CWD, CDC advice includes:
- Check state wildlife and health department recommendations before you hunt, as CDC advises.
- Do not shoot, handle or eat meat from animals that look sick or act strangely, or from animals found dead (CDC).
- Wear gloves when field dressing, and avoid handling the internal organs, especially the brain or spine (CDC).
- Strongly consider having the elk tested for CWD before eating the meat, and do not eat meat from an animal that tests positive (CDC).
- Ask a commercial processor to process your animal individually so meat is not mixed with other animals (CDC).
CDC also lists elk among the animals that can carry brucellosis, and names eating undercooked game meat and preparing meat or hides after hunting as ways people are exposed. CDC advises rubber gloves and eye protection for people who handle animal tissues.
Lead fragments in hunted meat
A CDC and North Dakota Department of Health study linked eating wild game shot with lead bullets to higher blood lead levels. A PLoS One study of 30 deer shot with lead-core bullets found metal fragments in ground meat from 24 of the deer. The North Dakota health department notes that most fragments are too small to see or feel, that whole cuts appear to hold fewer fragments than ground meat, and that hunting with non-lead bullets is the most certain way to avoid them. The department’s advice that pregnant women and children under 6 should not eat venison taken with lead bullets is a state recommendation, and other states may differ.
Cooking temperatures for elk
The FoodSafety.gov chart has no separate elk row. It lists 160 degrees F for venison, wild or farm-raised, and 160 degrees F for ground meat and sausage, so ground elk falls under the 160 degrees F figure either way. Check doneness with a food thermometer rather than by color.
- Lean elk dries out quickly; many cooks add a little fat or cook roasts with moisture.
- Thaw frozen elk in the refrigerator and keep raw meat apart from ready-to-eat foods.
- Trim away silver skin and any remaining tallow-like fat, which some people find strong in flavor.
Frequently Asked Questions
Is elk meat healthy?
In USDA data, elk is lean and high in protein, with heme iron, zinc and, in most cuts, vitamin B12. Like other meats, the cooking method and any added salt matter.
Is elk healthier than beef?
USDA lists less fat in lean elk than in lean beef and far less in ground elk than in 85% lean ground beef. Beef has more selenium. Both are red meats.
What does elk meat taste like?
Elk is mild for a game meat, slightly sweet and less gamey than many people expect, with a texture close to lean beef.
Can you get chronic wasting disease from elk meat?
CDC says CWD infections in people have never been reported, but it is not known if people could be infected. CDC advises testing elk from affected areas and not eating meat from a positive animal.
How many calories are in ground elk?
About 164 calories per 3 ounces of pan-broiled ground elk in USDA data, with 7.4 grams of fat.
What temperature should elk be cooked to?
FoodSafety.gov lists no elk row; it lists 160 degrees F for venison and for ground meat.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Wild Boar Meat: Nutrition and Is Wild Boar Safe to Eat?, Venison Nutrition: Deer Meat vs Beef, CWD and Lead Safety, Bison Meat: Nutrition, Bison vs Beef and Cooking Safety.