The composition and properties of beaver (Castor fiber) meat

We analyzed the meat composition of ten females and seven males of sexually mature European beavers (Castor fiber L.). Cutting yield, percentage of particular elements, and chemical composition of the meat were determined. On average, a beaver carcass constitutes 48.6% of beaver body mass and contains 62.8% of meat, 14.5% of fat and 22.4% of bones. The thigh was found to be the largest and most valuable element constituting 33.4% of carcass weight and containing 66.7% of meat. Beaver meat has a high concentration of protein (20.9–21.8% wet wt.) and minerals (1.27–1.31%). The fat was characterized by a high proportion of polyunsaturated fatty acids (48.0–53.1%).