ELK MEAT INFORMATION - Chef's SHEET
|Rare||130-135 degrees F|
|Medium-rare||135-140 degrees F|
|Medium||140-145 degrees F|
High Temperature method is recommended for elk steaks from tenderloin to rib eye to New York to Top Sirloin in addition to the elk patties. In general, high heat time is 7 minutes per inch of thickness with a 4-6 minute stand time prior to serving.
Marinade or pH considerations
Your personal decision. All of our meat is processed to achieve 5.5pH, which does not have a "wild" taste. We select young animals for our meats therefore, eliminating the need to mask the flavor or do any further tenderizing. For flavor variation, however, some chef's prefer to use marinade. Marinades for beef are equally as affective for elk.
Comparing beef to elk the fat ratios for like cuts is consistently 2.9 to 0.8. Elk meat does not marble. Carcass fat is located over the buttocks and below the brisket and is easily trimmed away during processing. Elk is "heart healthy"; low in fat and cholesterol. The nutritional chart is available on request.
Lots and lots of possibilities here. If you would like some ideas just look at our fabulous recipe ideas.
CWD Testing Information
All USDA processed farmed elk in the state of Colorado is tested and found negative prior to release by the processor.
Interested in Elk Meat Cuts - click here.