Elk Cuts
Best Sellers - Elk
Elk is a delicious lean meat that does not like being overcooked. It is best cooked no higher than 130-140°F - Medium. It also prefers a lower heat than beef. It tends to become dry if you overcook it because it is such a lean and healthy meat. It is similar in taste to beef but has a bit more natural flavour.
Note: Before cooking your meal, allow the meat to warm to room temperature. Cooking cold meat results in a tougher less enjoyable finished product.
Before serving your Elk allow it to sit for 5 minutes. This gives the juices time to redistribute through the meat to ensure a delicious, juicy piece of meat. If you serve too soon, your end product will be brown, dry and unappealing.
There are many ways to cook Elk. Below is a list of styles and techniques!
Grill
We don't want to cook your Elk at a high temperature (except the most tender pieces). You can marinate or pound tougher cuts with a meat mallet before you grill. Make sure to preheat your grill, BBQ, pan or oven before you cook your meal!
Common Cuts: Tenderloin, loin, top round. Other cuts can be used but marinate or pound them first.
Ground Elk
Elk makes a delicious burger and can be used as a substitute for beef in nearly any recipe that calls for the burger. Make sure to add enough oil to cook it! This meat is very lean and healthy.
Fast Fry
Elk backstrap and tenderloin is a fantastic tasting and tender steak that should be cooked fast with dry high heat. A skillet or grill are two of our favourite kitchen tools to use.
Common Cuts: Loin (backstrap) & tenderloin, rump, top round
Stew & Soups
There are so many delightful stews for Elk. For example, the shank may be one tough cut of meat, but if prepared properly, it will transform into a mouth-watering, deliciously tender meal.
Common Cuts: Chuck, flank, shank, shoulder, foreleg, round
Marinate
If you cook for someone who prefers meat well done, marinating will help keep the meat tender—adding butter while cooking can also tender the Elk you are cooking.
Common Cuts: Shoulder, bottom round, ribs, foreleg, breast, shank, rump
Roast
Elk roasts are delicious and can be baked in the oven or done in a slow cooker. Season your roast and brown over high/medium heat. Don't be scared of trying new recipes like this tested and true delicious Elk shank recipe!
Common Cuts: Rib, round, rump, shoulder, shank
Elk Cooking Temperatures
| 55°C/130°F | Rare |
| 57°C/135°F | Medium Rare |
| 60°C/140°F | Medium |
| 66°C/150°F | Medium Well |
| 71°C/160°F | Well Done |
Featured Elk Recipe
Elk and Barley Soup
Ingredients
- 1-2 pounds elk meat
- 1 large onion, diced
- 4 celery stalks and tops, chopped
- 4 carrots, sliced
- 1 large can diced tomatoes
- 1 beef bullion cube
- 1 cup pearled barley
- 1 tsp fennel seeds
- 1 tsp thyme
- 2 bay leaves
- 1 tsp rosemary
- 3 tbsp canola oil
- salt and pepper to taste
Directions
- In a large soup pot, brown meat in small batches in vegetable oil over medium-high heat.
- Sautee onions until just soft.
- Add remaining ingredients except for barley and bullion.
- Add water to pot until mixture reaches soup consistency.
- Bring to a simmer and cook for 30 minutes.
- Season with salt pepper and boullion to taste.
- Continue to simmer until barley is tender.