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We Sell only


the pure North American Species.



ELK ROASTS ...  excellent cuts for a GREAT PRICE!

Grande Natural Meats has:                                                                                                    

ELK Sirloin Tip Roast - 2 to 4 lbs as small roasts and 5 to 8 lbs as whole roasts.

ELK TOP ROUND Roast - 2 to 4 lbs as small roasts and 5 to 8 lbs as whole roasts. 

ELK BOTTOM ROUND Roast - 2 to 3 lbs as small roasts and 4 to 6 lbs as whole roasts.

ELK Eye-of-Round Roast - 1.5 to 3 lbs as whole roasts. 


ELK ROUND STEAKS... great flavor, great price,  

ELK Medallions - 4 medallions cut from 1/2" to 1.5" thick in 1 lb package

ELK ROUND STEAK - two 8oz steaks, 1/2" thick in 1 lb package

CUBED Round Steak (tenderized) two 8oz steaks, 1/2" thick in 1 lb package    the best for Chicken Fried  


Cooking Roasts*

Because elk meat is so lean, you have to be a little more careful to avoid drying it out.  Until you are familiar with the way elk cooks, it is easier to decide beforehand what sort of results you are after.

For those wishing to have their roast rare, pink or just off pink use the FAST METHOD where the meat is cooked very quickly and then left to rest to complete cooking.  Top round, sirloin tip, bottom round or eye of round are the best cuts for quick cooking, being finer grained.

If you prefer your roast cooked slowly, and almost melting to pieces, then use the SLOW METHOD.  This is an especially good way to cook shoulder roasts, chuck roast, or brisket also work well.  Lots of flavorful gravy is the bonus from this method.

FAST METHOD - Sear all sides of the roast in a lightly oil coated frying pan. Place in a roasting pan with excess oil poured over and place the roast in a very hot oven, 450' for 10 to 14 minutes per lb.  Brown the roast all over.  Then rest the meat in a low temperature oven for at least 20 minutes - larger roasts will need correspondingly longer to rest until desired pinkness is reached.  Use the meat thermometer beef settings for your preferred level of doneness.  Rare or medium rare is best.

SLOW METHOD - Good for the tough cuts from the arm or chuck.  Make several deep slits in the roast and press some liquid or some non-elk fat into the holes.  This can be butter, margarine, pork drippings, etc.  The extra liquid penetrates the meat as it cooks, but comes out and can easily be skimmed off the gravy.  Brown the meat all over to seal, add a little liquid, and roast at 200' in covered dish for a minimum of 45 minutes per lb. plus 45 minutes.  Like most slow cooked dishes, the longer and slower, the better.  Baste frequently with the liquid, which can be water, beer, orange juice, wine, etc., and will produce superb flavored gravy.  Shred the meat or simply apply pressure downward with your covered fist and it will spread apart.  Also known as the "machaca" method.

*ELK COOKING TIPS  from Grande natural meats and “Colorado Farmed Elk” a publication by the Colorado Elk Breeders Association


Grande Natural Meats has a wide selection of USDA inspected elk meats.  We use only young animals, predominately females, and process them in a similar manner to beef so as to eliminate any possibility of gamey taste or irregular consistency.  All meat cut names are similar to beef descriptions so as to allow easy identification of your favorite cut.  Elk meat is lower in fat and cholesterol but higher in protein, so smaller portions are more filling, and much more heart healthy!   IF YOU WOULD LIKE TO MAKE A PURCHASE PLEASE CLICK HERE or CONTACT US via EMAIL or TELEPHONE as described at the bottom of the page.


We have a great, heart healthy product! 

Our Telephone Numbers are:
Toll free 1-888-338-4581 (8 AM to 8 PM MST)
Local 1-719-657-0942
Fax 1-719-657-2113


Buffalo - Bison Meat

 Elk Meat

Elk or Buffalo Jerky and Sausage

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