Elk Meat Cuts*

TENDERLOIN
Use: Steaks, medallions, noisettes, toasts, stir-fries

ELK TENDERLOIN, aka ELK Filet mignon comes from the INSIDE of the backbone. The most tender piece of meat on the animal. Most prized by chefs and restaurateurs.

THE SADDLE CUTS

The most traditional of venison cuts, the Saddle contains two rib racks, two strip loins, two shortloins and two tenderloins.

8 RIB RACK
Use: Roasts, chops or cutlets

STRIPLOIN/SHORTLOIN
Use: Steaks, medallions, noisettes, toasts, stir-fries

TENDERLOIN
Use: Steaks, medallions, noisettes, toasts, stir-fries

The ELK SADDLE CUTS are also known as the ELK BACKSTRAP, loins or classically the ELK Rib Eye and ELK New York loins. The elk backstrap (elk loin) is on the OUTSIDE of the backbone with the Rib Eye to the front overlapping the chuck cuts and New York toward the back. The Elk New York joins with the sirloin butt found on the rump.

Elk Tenderloin may be left with the Elk Saddle to be separated later or may be left and cross cut into ELK T-bone steaks containing a portion of the Tenderloin and the New York loin. An Elk Porterhouse Steak contains the largest piece of Elk Tenderloin.

Return to the ELK Meat order page

THE DENVER LEG CUTS
The hind leg is comprised of four sub-primal muscles that can be broken down into restaurant-ready cuts, or bought further desinewed and trimmed as the Denver Leg.
RUMP (SIRLOIN BUTT) Use: Medallions, noisettes, butterfly steaks, mini roasts
TOP ROUND (TOPSIDE) Use: Medallions, noisettes, steaks, roasts
KNUCKLE Use: Medallions, butterfly steaks, steaks, roasts
BOTTOM ROUND (SILVERSIDE) Use: Medallions, noisettes, butterfly steaks, long steaks, roasts
OSSO BUCCO Use: Slow cooking and braising	FLANK STEAK Use: Quick grills, fajitas, stir-fries