Wapiti Elk Rib Rack | Frenched
Wapiti Elk Rib Rack | Frenched
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DESCRIPTION
DESCRIPTION
Cervena Elk Rib Rack | Frenched
Experience the exceptional tenderness and clean flavor of Cervena Elk, sourced from the pristine farmlands of New Zealand. This frenched rib rack is a culinary showstopper, offering a lean, high-protein alternative to traditional red meats without sacrificing richness. Raised on open-range ranches by family-owned farms, these elks graze on pure grass, resulting in meat that is naturally low in fat and cholesterol.
The "frenched" preparation exposes the bone for an elegant presentation, making this rack perfect for special occasions or elevated weekend dinners. With only 22% of its energy derived from fat (compared to 33% for beef), Cervena Elk delivers a sophisticated, slightly sweet flavor profile that is distinct from the gamey taste of wild venison.
Why Cervena Elk?
- Premium Sourcing: Raised on open-range ranches in New Zealand, never confined to feedlots.
- Clean & Natural: No artificial ingredients, added hormones, or antibiotics—ever.
- Lean & Nutritious: High in protein and essential minerals, with significantly less fat than lamb or beef.
- Exceptional Tenderness: The Cervena certification guarantees a tender, mild, and delicious eating experience.
Chef's Cooking Tips
To preserve the delicate texture and flavor of elk, we recommend cooking this rack to rare or medium-rare (130–145°F internal temperature). Overcooking can lead to a tougher, gamey taste. Whether you choose to slow roast, grill, or pan-sear individual chops, this cut rewards careful attention with a truly divine meal.
Watch: How to Cook Elk Racks
This item MIGHT be delivered frozen.
Frequently Asked Questions
What is Cervena Elk?
Cervena is a certification for premium elk meat, primarily from New Zealand, that guarantees the meat is tender, mild in flavor, and raised under strict natural standards. It distinguishes itself from wild game by being consistently high-quality and free from the strong "gamey" taste often associated with wild venison.
Where is this elk sourced from?
Our Cervena Elk is raised on open-range ranches in New Zealand. The animals are grass-fed, roam freely, and are never confined to feedlots, ensuring a natural and ethical raising process.
How should I cook this rib rack?
For the best results, cook to rare or medium-rare (130–145°F internal temperature). You can slow roast the entire rack, grill it, or cut it into individual chops for pan-searing. Avoid overcooking, as elk is very lean and can become tough if cooked past medium.
Is this meat grass-fed?
Yes. The elks are raised on open farmlands where they graze on pure grass. They are never given artificial ingredients, added hormones, or antibiotics.
How does elk compare to beef or lamb?
Elk is significantly leaner than both beef and lamb, with only 22% of its energy derived from fat compared to 33% for beef and up to 47% for lamb. It is also higher in protein and lower in cholesterol, offering a rich flavor without the heaviness of traditional red meats.
What does "frenched" mean?
"Frenched" refers to the butchering technique where the meat and fat are cleaned off the ends of the rib bones. This creates an elegant, exposed bone presentation that is ideal for roasting and serving.
How should I store this product?
Keep the product frozen until you are ready to use it. When ready to cook, thaw it slowly in the refrigerator. Once thawed, use within 1–2 days for best quality.
Are there any allergens I should be aware of?
This product is 100% natural elk meat with no added ingredients, preservatives, or allergens. It is processed in a facility that handles other premium proteins, so please check packaging for specific cross-contamination warnings if you have severe allergies.
REAL REVIEWS, FROM REAL CUSTOMERS
- Rated 5 out of 5 stars1 month agoPhenomenal!
Cooked it on the big green egg at 220° for about an hour and a half then brought the temperature up and seared it, Meat was phenomenal and gonna be ordering more soon! Highly recommend
LCLevi C.Verified Buyer - Rated 5 out of 5 stars2 months agoMr French
1 through 10-----A+--12
PMPaul M. H.Verified Buyer - Rated 5 out of 5 stars2 months agoElk is amazing!
I was recently in Savannah Georgia and had an elk rack dish at a restaurant. It was amazing! When I came home to South Florida I wanted to re-create this dish so I went to Meatnbone to buy the elk rack. It was amazing. I re-created the dish. It was roasted elk rack with grilled asparagus and sauce Béarnaise with saffron risotto.
I usually take much better pictures, but these should do. It was amazing.
CBChristopher B.Verified Buyer - Rated 5 out of 5 stars4 months agoEaster dinner
The elk showed up right on time and was still frozen so no problems getting to upstate NY right off of lake Ontario. Had it ready for easter dinner with the family as we want d to try something different and have never had and my kids and everyone else there loves. I sous vide the elk for 3 hours at 135 seasoned with salt, pepper, fresh thyme, and rosemary. Then once done was put in a rack to be charred on the outside with a flame gun. Came out perfect couldn't be happier will definitely order from them again
BSBryan S.Verified Buyer - Rated 5 out of 5 stars7 months agoElk review
Great product and service tasted delicious
PCPaul C.Verified Buyer - Rated 3 out of 5 stars1 year agoDamaged Packaging
The elk ribs arrived quickly and still frozen on dry ice. But the plastic wrap that was wrapped around the meat had been pierced in three different spots which caused that section of the meat to be exposed and it dried out pretty severely. It looks like it got caught or dragged across something and it just tore open the plastic wrap. That's unfortunate considering the expense. Oh well. I'll just chalk it up to bad luck. 3 stars.
LLLayton L.Verified Buyer - Rated 5 out of 5 stars2 years agoOutstanding Elk!
Picked this up at the Pinecrest location and the order was ready as usual. After a small amount of trimming, brined the rack in one gallon of apple cider, quarter cup of K salt, fresh rosemary, bay leaf, garlic and freshly ground black pepper for 24 hours. Patted the rack dry and seasoned with dry aromatic spices including white pepper. Seared both sides on a gas grill and placed in a pellet smoker at 230 degrees to an internal temp of 130 degrees, about 1 1/2 hours. Used a wireless temp probe in both ends. Smaller end was to temp prior to the wider end and cut in half and removed from the pit. In 15 minutes both ends had rested adequately. Sliced into individual chops and served with twice baked potatoes and asparagus. Elk was spectacular. Could have cooked to 135 degrees without overcooking.
AAnonymousVerified Buyer - Rated 5 out of 5 stars3 years agoElk Rack
The absolute BEST meat I’ve ever had!
CSCoreen S.Verified Buyer