Elk Meat Information

Elk meat is a form of Venison, the meat of the Deer. Here in the USA, North American Elk are one of the larger deer species, exceeded only in size by the North American Moose. Interestingly, what we would call Moose found in Europe, are called ELK by the indigenous Europeans. Also, importantly, in New Zealand Elk and Wapiti are terms used to describe red deer or red deer-hybrids sometimes derived from North American Elk bred to European-derived red deer. Wapiti is the American Sioux Indian name for "white rump", a descriptive term of the American Elk.

Elk used for meat are always farm-raised animals. They are never wild-caught animals nor wild shot. Wild shot animals taken with hunting licenses can never be used as a retail sales meat product, as such use is forbidden by most state hunting laws.

As farmed elk meat animals, Elk are usually given an abundant grass and alfalfa diet with an occasional grain supplement. The extra supplement can be corn, oats or barley and perhaps even potatoes. ELK are never given any steroids, growth promoting chemicals or general antibiotics. Elk Meat is All NATURAL and delicious!

Although termed venison, elk meat is known for tastiness, and when properly processed has none of the gamey taste associated with some wild shot meats. Many high class restaurants serve expensive elk dishes of creative delight, and the white table clothe restaurant trade has been a staple of elk meat business for decades. But now elk meat is becoming much more abundant and and a bit less expensive. Elk meat is now competitive with the premium brands of all-natural beef. Reasonably priced Elk burgers and elk steaks are available to all Americans either over the net right here at ELK USA or perhaps can be found at your neighborhood grocers or cafe.

Nutritionally, elk are superior to most other meat producing animals. As a lean, all-natural red meat, lower in fat and lower in cholesterol elk meat is the cadillac of red meats. Here are the statistics derived from 3 ounces of roasted meat by the US Department of Agriculture (an elk rump roast):

Animal	Total	Saturated		mg of
	Fat(g)	Fat(g)	Calories	Cholesterol
Elk (rump)	1.6	0.6	124	62
Chicken (breast)	2.9	n.a.	141	72
Lamb (lean choice loin)	6.4	n.a.	167	80
Beef (lean choice rump)	7.9	n.a.	114	70
Pork (lean butt)	12.2	n.a.	244	90

As to cooking Elk: Rare is key to elk meat taste and tenderness. The rarer you can take it the better. Watch out though, since elk meat is very low in fat, it will dry out quickly upon extended cooking. Various marinades are great if you need to cook to medium or beyond. Put some extra juice in, so you have some extra juices to cook back out. A rare elk steak with a pinch of salt is about the best you can get! Try some ... you will like it. Rare Elk steak and a cool red wine, hmmmm....deeelicious!