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ELK MEAT AND NUTRITIONAL VALUES
Elk meat is known for tastiness. Many of your finest restaurants
serve expensive elk dishes. Unfortunately, here in the U.S. real elk
meat is rare and, in fact, is usually imported, frozen New Zealand
elk-red deer hybrid. Most domestic elk are too valuable for breeding,
hence only lesser cutting velvet bulls go to the meat market. This
precludes a rapid short-term growth of the meat market. Visit our Section on Purchasing Elk Meat for Superb Meals! Click Here. Nutritionally, elk meat is superior to most other
animal meats. Lower fat and cholesterol suggest that elk will have a
good future with the "Boomers". You can learn more
about the Nutrition of Elk meat by Clicking
here. Some experts believe that over 250,000 animals must be present before a meat market can thrive effort to help create a steady meat industry here in the U.S. Recently, NAEBA has embarked upon an Currently, less than 150,000 domestic elk are in North America, including Canada, most for breeding stock. At least 8 or 10 years will pass before enough animals will be available for meat slaughter and these will likely be only those with poorer velvet genes. An offshoot of the meat market is the Asian’s
desire for various elk products from a butchered animal, tails, pelts,
hooves, internal organs, etc.
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