ELK

  • Free Range
  • No Growth Hormones or Stimulants
  • No Antibiotics
  • Fed No Animal Byproducts, All Vegetarian Feed
  • Farmed

Similar to venison, elk has a deep red color, bold flavor & a very low fat content. Some chefs & diners prefer it to venison because its flavor is beefier. Because it’s very low in fat and cholesterol as well as high in zinc and iron, elk is a healthy alternative to beef.

Available Cuts:

    NORTH AMERICAN

  • 8-Bone Frenched Racks
  • Striploins, Boneless 0x0, TTS
  • Denver Leg, Denuded
  • 3” Hindshank Osso Bucco, center cut
  • Ground
  • Leg Bone-In, Shank On

     

  • Leg Bone-In, Femur On
  • Leg Boneless Denver
  • Leg Hind Boneless, Deskinned
  • Saddle Chop
  • Saddle Bone Half
  • Ground

    NEW ZEALAND

  • 4-Bone Frenched Rack
  • 8-Bone Frenched Rack
  • Tenderloin, Denuded
  • Shoulder Roast, BRT
  • Bottom Round, Cap On
  • Inside Round, Cap On
  • Osso Bucco Hindshank, 2”, 3”
  • OssoBucco Foreshank, 2”, 3”
  • Jerky Steaks
  • Striploin, Denuded
  • Loin Boneless TTS

     

  • Flank Steaks
  • Medallion, 4/6/8oz
  • Loin Chops, Bone-In, 8-10, 10-12oz
  • Rib Chops, Bone-In, 8-10, 10-12oz
  • Stew
  • Ground
  • Burger, Round, 2-1, 3-1, 4-1, 8-1
  • Trim, 90/10% Lean
  • Knuckle, Cap On
  • Bones