Six Benefits of Cooking Venison Instead of Beef

Considering the nutritional content of each, there are a multitude of health benefits to cooking venison instead of cooking beef. Venison is the meat that is found on a deer, elk or moose and it can be prepared in the same way that you would prepare beef dishes. Nutritionists and medical professionals advise against eating red meat, but venison is one type of red meat that is actually healthy to incorporate into your diet. When compared to others meats, the nutritional content of venison is similar to that of chicken or turkey breast. This article will compare venison to 70/30 beef, which is a ground beef that is 70% lean and 30% fat.

Fat Content

Unlike beef, which is high in fat, venison is low in fat and saturated fat. In 4 ounces of venison, there are 8 grams of fat and 4 grams of saturated fat. In 4 ounces of 70/30 beef, there are 32 grams of fat and 12 grams of saturated fat. For added heart benefits, venison is naturally low in cholesterol, making it the ideal food for individuals who are prone to heart disease or other heart complications. Specifically, the cardiovascular benefits of consuming venison include lower risk of heart attack, prevention of atherosclerosis, lower risk of stroke and prevention of diabetic heart disease.

Protein Content

Because protein is an important part of your daily diet, providing fuel for your muscles, it’s important to know which foods are rich in protein. In 4 ounces of venison, there are almost 35 grams of protein. In 4 ounces of 70/30 beef, there is 16 grams of protein. Venison has been shown to support muscle health, so it is wise to find ways of incorporating venison into your diet.


In a 4 ounce serving of venison, there are approximately 180 calories. In contrast, 4 ounces of 70/30 beef has 372 calories. When trying to eat a healthy diet or counting calories in an attempt to lose weight or decrease body fat, noting such a drastic difference in calories is important.


With the exception of purchasing grain-fed or organic beef products, cows are a farm-produced animal. In these farm-produced animals, hormone implants and antibiotics are sometimes added to the cow’s diet as a growth stimulant. When eating venison, you can feel confident that the animal has not been raised on a diet of hormone implants and steroids.


Iron is a critical component of hemoglobin within the body, necessary for transporting oxygen to the body cells from the lungs. In one 4 ounce serving of venison, there are approximately 8 mg of iron.

Additional Nutrients

Additional vitamins and nutrients that can be found in venison include:

  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B5
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Vitamin  D
  • Vitamin E
  • Phosphorus
  • Selenium
  • Copper
  • Zinc
  • Magnesium
  • Manganese
  • Potassium
  • Omega 3 fatty acids
  • Amino acids




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