One of the defining characteristics of elk meat is its lean, tender texture. Unlike beef, which often has higher marbling, elk meat is much leaner. However, it retains a tenderness that makes it enjoyable to eat, whether grilled, roasted, or stewed. It’s important to cook elk properly, as its low fat content can make it easy to overcook if not carefully managed. This lean quality not only makes it healthier but also adds a distinct, pleasant texture that enhances the eating experience.
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