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Elk meat is a one of those rare foods that is very healthy for you and still tastes great! Elk is naturally low in fat, low in cholesterol and high in protein. With only 22% of the meat energy derived from fat, as compared with 35% to 47% for lamb and 33% for beef, Elk is a very lean meat.
Our Elks are raised on open-free range ranches by family-owned farms. They are grass fed, never confined to a feedlot and are all natural. Our Elks are minimally processed and have no artificial ingredients, no added hormones and no antibiotics (ever).
This dish is certainly a stunner. The frenched ribs make for a beautiful presentation.
This is Cervena Elk which means you’re guaranteed some of the most tender, delicious elk you’ve ever tasted. They’re raised naturally on the open farmlands of New Zealand where they roam and graze on some of the purest grass in existence.
Rare or medium rare is recommended; cooked to an internal temperature of 130 to 145 degrees Fahrenheit. If you overcook it, it will taste gamey. You can slow roast it, grill it or cut it into individual portions and pan-fry it.