Wapiti Elk Rib Rack | Frenched
Wapiti Elk Rib Rack | Frenched
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DESCRIPTION
DESCRIPTION
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.
Check Out How CPT Ron Cooks Elk Racks
This item MIGHT be delivered frozen.
REAL REVIEWS, FROM REAL CUSTOMERS
- Rated 5 out of 5 stars19 hours agoMr French
1 through 10-----A+--12
PMPaul M. H.Verified Buyer - Rated 5 out of 5 stars5 days 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 stars1 month 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 stars5 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 - Rated 5 out of 5 stars3 years agoThe most tender meat you've ever had!
This elk was incredible! I sous vide it at 137 degrees for 3 hours then pan seared in a cast iron pan with butter and thyme and it was incredible
MSMichael S.Verified Buyer