What are the benefits of venison comparing to all other meats?
A loin cut of venison–deer meat–is as low in fat as a chicken breast, and significantly lower in fat than beef, pork, lamb, and veal. Venison also compares favorably in terms of cholesterol, on a par with a turkey breast, and having half the cholesterol, ounce for ounce, as a veal cutlet. Therefore, venison adds smaller amounts of unhealthy fat and cholesteral to your daily diet than supermarket meats.
As far as protein content, the desirable and nutritional side of the equation, venison provides slightly less protein per portion than beef, pork, chicken, and turkey. Venison has a similar protein content to lamb.
When comparing venison to other meats, consider the benefits of wild-grown meat. Deer forage for their food all day, building muscle mass as they go. Their diet is strictly vegetarian, and their menu, ranging from the leaves of trees to grasses and other greens, adds no fat to their bodies. For the most part, they eat chemical-free foliage. By contrast, farm-raised steers eat processed feed designed to help put on fat. Cattle are confined in less-than-pristine feedlots, and are sometimes subject to hormone injections and pesticide-treated roughage. It is easy to conclude that wild meat has more health advantages than just a lower cholesterol score.
Venison has been the choice of royal families for centuries. It is the sign of the highest delicacy meat one could eat. Beside it being a luxuries meat, it is one of the best tasting and healthiest ones out there. For detailed information, please refer to the features and benefit section of our website.
