Meat of elk - good and bad

Elk is not the most popular type of meat, some have not tried it at all, and it's vain, because the elk meat has special taste properties and is also considered very useful.

Can I eat moose meat?

First of all, it is worth noting the rather low caloric content of the moose meat - 100 g contains only 100-110 calories. Fat in the elk is very small, mainly its caloric content is due to the presence of proteins. That is why this type of meat is quite rich and is considered an excellent alternative to more fatty species (pork, beef, lamb). This feature is definitely worth taking advantage of those who try to limit calorie intake in order to lose weight. Also, the low fat content of the elk makes it useful to people with high cholesterol levels in the blood. Useful for the elk meat and for athletes, again, because of its rich protein composition.

In addition, this type of meat is a source of vitamins and minerals.

1. In the elk you can find the whole set of B vitamins that strengthen the nervous system, participate in the process of hematopoiesis, regulate fatty, protein and carbohydrate metabolism, participate in the maintenance of immunity, and perform many other important functions.
2. Meat of elk also contains potassium, calcium and magnesium, necessary for the normal operation of the heart muscle.
3. High in the moose and the content of iron, however, as in other types of meat. Its regular use will serve as a good prevention of anemia.
4. On this benefit of elk does not end. It also found phosphorus , which is a part of many important compounds of our body.
5. Elk meat also contains zinc, which is necessary for the normal operation of the male reproductive system and the endocrine system as a whole.
6. Still in the elk is high content of iodine, which is part of thyroid hormones. Therefore, those who regularly eat it, are less prone to developing hypothyroidism.

It should be said that elk meat is considered an ecologically pure product in comparison with the meat of grown animals, because in the industrial environment they get antibiotics, and sometimes hormones, moose are constantly in the wild. So the elk meat is not only possible, but also necessary. It is great for making rich broths, dumplings, stewing and frying. Boldly add dishes with it to your menu, only following some rules and precautions.

Benefits and harm of elk meat

If you eat elk for the first time, you should first try a small piece, because there is always the possibility of individual intolerance. What else can be dangerous is the moose meat, so it's its stiffness. This applies more to the meat of old animals, and the meat of young females possesses the best taste qualities.

Somewhat sinewy and hard elk meat to people with disabilities in the digestive system should be used cautiously. Before cooking it should be soaked in white wine or brine for several days. So you not only soften the elk, but relieve it of a specific smell and taste. Children should also be given this meat with caution because of its stiffness.

Serious damage can be caused by the elk meat, which was not carefully prepared. The matter is that moose can be sick with Finnoze. Its causative agent looks like an oval vial of 5 to 15 mm in size and is found in muscle tissue, so poorly fried or undercooked elk meat is dangerous. Despite the fact that finnosis does not occur very often, it is better to inspect the meat before cooking.