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Nutrient Content of Game Meats
Prepared by:
Dennis Buege
Extension Meat Specialist
University of Wisconsin-Madison
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Between 1981 and 1986, Professor Martin Marchello from the Department of Animal and Range Science at North Dakota State
University analyzed the composition of muscle from various game species as well as several domestic meat sources.
From all animals, samples of raw-defatted loin (longissimus) muscle were analyzed. From all birds, raw skinned
breast muscle samples were analyzed. The information collected represents a useful comparison of similar muscle
from among different species, analyzed under identical laboratory conditions and procedures. On this page is a
summary of Professor Marchello's results.
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Nutrient Content of Raw, Trimmed Lean
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Animals1
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No. of Samples
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Protein
gm/100gm
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Fat
gm/100gm
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Calories3
kCal/100g
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Cholesterol
mg/100g
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Beef(USDA std)4
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20
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22.7
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2.7
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158
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69
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Pork
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10
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22.3
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4.9
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165
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71
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White Tail Deer
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21
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23.6
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1.4
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153
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113
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Mule Deer
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29
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23.2
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1.6
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151
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85
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Elk
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16
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22.9
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0.9
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138
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65
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Moose
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33
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22.1
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0.6
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130
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59
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Antelope
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24
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22.6
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1.0
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148
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113
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Bison
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16
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21.7
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1.9
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146
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45
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Squirrel
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15
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21.4
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3.2
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149
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83
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Cottontail
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26
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21.8
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2.4
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144
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77
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Jackrabbit
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8
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21.9
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2.5
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153
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131
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Birds2
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Chicken
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10
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23.6
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0.7
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140
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58
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Turkey (Domestic)
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24
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23.5
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1.5
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146
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60
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Pheasant
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27
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25.7
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0.6
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149
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49
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Sharptail Grouse
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28
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23.8
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0.7
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142
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105
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Sage Grouse
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23
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23.7
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1.1
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140
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97
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Wild Turkey
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16
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25.8
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1.1
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158
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58
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Sandhill Crane
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27
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21.9
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2.7
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156
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133
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Snow/Blue Goose
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25
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22.7
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3.6
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171
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124
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Canada(lesser)
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7
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22.7
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3.9
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171
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105
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Mallard
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15
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23.2
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2.0
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154
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143
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Dove
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9
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22.9
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1.8
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151
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91
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1. Defatted loin muscle analyzed
2. Skinned breast muscle analyzed
3. Determined by bomb colorimetry
4. This study utilized beef loins from the USDA quality grade of Standard. This grade of beef is almost devoid of
visible marbling in the loin muscle. Loin muscle from the Choice grade of beef would have small to moderate amounts of
marbling, and contain 5 to 7% fat in the raw state.
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