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Elk Meat
Lean and flavorful, elk meat is lower in fat than beef, pork, chicken, and even some seafood according to health experts. Considering that the fat intake for most Americans exceeds the recommended daily allowances established by the American Heart Association, elk meat is a healthy, attractive alternative.
Elk is a red meat which looks a lot like beef but is not marbled like other red meats. Therefore when preparing elk, there is significantly less shrinkage. Because of the lower fat content, a higher percentage of protein and nutrients are present in the meat. The extra protein found in elk meat tends to satisfy the appetite more quickly. These qualities make elk meat a great value and a fantastic heart-healthy alternative to other red meats.
Elk by nature take in a lot of their diet from native grasses, trees, and bushes. Even domesticated elk do not tolerate a diet of heavy, rich grain but derive most of their food from oats, grass, and hay. This in turn creates very lean tissue.
Most elk meat purchased today in butcher shops or at restaurants is actually red deer from New Zealand. New Zealand supplies the majority of the world with this type of meat. Red deer is a cousin of the elk and tastes very similar, but is not truly elk… just close. For this reason it is a great time to get into the elk farming business. Elk farms in Minnesota and all across the United States are working to grow sufficient numbers of elk to create a consistent supply of elk meat for North American consumers.
Currently, Minnesota leads the nation in elk production, followed by Colorado. Over 13,000 elk are being raised on approximately 270 elk farms in Minnesota.
If you are interested in the Elk Meat Market we'd be happy to discuss more information about this market in detail with you. Call (218) 658-9653 or e-mailinfo@wolfcreekelkranchinc.com.
(per 100 gram serving)
Elk Bison Venison (Deer Meat) Turkey (skinless) Veal Chicken (skinless) Coho Salmon Beef Lamb Pork Cooking Instructions
Elk can be substituted for red meat in any conventional recipe and prepared by grilling, roasting, broiling, stir-frying, or pan-frying. The main concern is to keep this very low fat, delicious meat from becoming dry. It is helpful to cook elk meat at a lower temperature than other commercially available forms of red meat. Because it is very lean, it will cook through more quickly. Plan for faster cooking times when preparing elk compared to other red meats.
Roasts: Roasts do equally well in either a roaster or crock-pot. Add 1 - 2 cups water along with seasonings desired. Or instead of water, you may try your favorite creamed soup plus a 1/2 to 3/4 can of milk. This will give you excellent beginnings for gravy or the remainder after cooking may already be gravy. When oven roasting, the oven should be preheated to 300 degrees. This seems to be a good place to start, you may want to lower the temperature if your meat seems to be getting too dry. Roast meat covered or uncovered until the meat thermometer reads 140 degrees for rare or 160 degrees for medium, about 60 - 90 minutes. However you prepare roast, cook with slow heat along with some type of added liquid.
Burger: Perhaps the most overlooked but most versatile of all elk cuts, elk burger is a supreme taste experience in any dish. Elk burger can be substituted in any conventional red meat recipe and adds tremendous flavor and texture. To add extra moisture when frying or grilling, wrap a piece of bacon around each patty or add an egg to bind the mixture as it cooks. Frying or grilling over medium heat is recommended.
Steaks: Steaks do very will in a heavy duty or cast iron fry pan. A good method is to fry the steaks in olive oil with your favorite seasonings. If grilling, marinating the steaks in your favorite marinade creates the ultimate steak experience. Using an oil marinade will add extra moisture. Fry or grill steaks over medium heat for 7 to 8 minutes on each side.
Elk Recipes
Check these links out below for great elk recipes:
If you are looking to buy some elk meat click here for elk meat vendors.
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