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FAQ

We are excited to now offer shipping estimates directly in our shopping cart. Historically we have contacted every customer who orders frozen meat to provide them with a customer quote. This process has now been automated.

  1. Shipping costs are calculated by weight and distance from SW Colorado (our home base) to your desired shipping location. Your shipping cost is based on the weight of the meat you order, plus the tare weight of the shipping box with 1.5” poly foam liners plus the needed extra weight of dry ice or cold-gel packs to be added. We adjust the dry ice or gel packs to the expected destination’s ambient temperature to ensure that you receive your order in good condition.The time it takes your package to reach you will depend on your location relative to ours, and which service provider we use to ship your order. We will estimate the costs of shipping using ground, two-day airfreight and overnight express. Frozen orders all ship via UPS. Shelf stable and antler products may ship USPS or UPS.
  2. Before your order is packaged, our staff will review the shipping option you have selected. If we see any issue we will reach out via email and phone. We will not increase the shipping costs without getting your permission. Once a preferred shipping option is agreed upon, your order is sent to our packing and shipping department for processing.
  3. Our packing specialist will then assemble your order and the various specific cuts of, elk, deer of buffalo meat that you requested from our sub-zero freezers or for the jerky from our refrigerated facilities. Our frozen meat is stored at ten to twenty degrees below zero to ensure that you get the finest products possible. Buffalo and elk jerky are stored at about 30 degrees to prolong shelf life. Your frozen order is carefully packed in one of our special packing boxes, which contain 1.5” of foam insulation on all sides, plus poly peanuts to insulate and cushion the various products during transport. We have three sizes of boxes: a 13” cubic box hold up to about 13# of meat, a 14” box holds up to about 36# of meat, and lastly our 18” cubed box can hold upwards of 65# of meat, but we try not to exceed 70# due to the potential for lifting injuries. We will add some additional printed literature such as brochures, cooking tips or other items as indicated by your order. Once assembled, your package is then stored in the sub-zero freezers while the invoice and shipping labels are processed, awaiting courier pickup.When the invoice and shipping labels are complete, your card is credit card charged, and your receipt is attached to the invoice. Since individually packaged cuts of meat vary slightly in weight, the exact amount you receive may also vary slightly from the amount of meat you ordered, but calculated correctly based upon the costs per pound of each cut as found on the internet at www.ElkUSA.com. Exact meat weights to hundredths of pounds (i.e. 1.26 lbs of Elk chuck roast) will be reflected on your packing slip, a copy of which is packed in the top of the box. The appropriate amount of dry ice or gel packs are added, based on the destination, time of year, how long your package has to travel and who is the courier. Straight ground transport is packed with dry ice, while air shipments will go with gel packs stored at -100 degrees. Your package is then sealed and returned to the sub-zero freezer to await pickup.
  4. The courier service then picks the package up and off it goes to be delivered next-day or up to four days later, depending upon the service selected. Each package has a unique ID tracking number, which is issued to you in an email sent when the shipping label is made. By entering the carriers website, one can track the package progress from start to finish if you have the tracking number handy.
  5. If your package does not arrive when you expect it, try to determine its location via the carriers’ website. They will usually have the information pretty much up to date and you can see if the package is near by or ready to be delivered. IF A PROBLEM seems to be brewing give us a call immediately at 1-888-788-7441 and let us know and we will track it down and get some action done immediately.

Generally, over 98% of our packages arrive on time! WE WILL GUARANTEE that the meat will arrive in safe condition although occasionally some thawing may be present, but that will not affect meat quality. As long the as the meat is still cold (<40 degrees F), just place the meat back in the freezer. Limited thawing and refreezing is not a meat safety issue. We have shipped items to all 50 states and while some of the Hawaii destinations take at least 5 days, we still made it in safe condition. Once you receive the package, please review the contents for temperature and the correct amounts compared to your invoice.

If you find any problems please contact us immediately at 1-888-788-7441. Otherwise, we hope that you enjoy our delicious Elk, buffalo and deer meat products! Thank you for your meat order.

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, and when properly processed, has none of the gamey taste associated with some wild shot meat. Many high-class restaurants serve expensive elk dishes of creative delight, and the white tablecloth restaurant trade has been a staple of elk meat business for decades. But now elk meat is becoming much more abundant 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. Plus, it is raised using no growth hormones or chemicals.

Here are the statistics derived from 3 ounces of roasted meat by the US Department of Agriculture (an elk rump roast):

Animal

Total

Fat(g)

Saturated

Fat(g)

mg of

Calories

mg of

Cholesterol

Elk (rump)

Chicken (breast)

Lamb (lean choice loin)

Beef (lean choice rump)

Pork (lean butt)

1.6

2.9

6.4

7.9

12.2

0.6

n.a.

n.a.

n.a.

n.a.

244

114

167

141

124

90

70

80

72

62

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!

The term bison is synonymous with buffalo if you referring to the North American species. Bison are the inter-breedable, indigenous North American cousins of Bovines (AKA beef) originally derived from Europe.

Since they are genetic cousins, Bison or “Buffalo” meat is quite similar to beef, although the taste is somewhat sweeter, and is cooked in much the same way. Bison is definitely not “gamey” or wild tasting. It is low in fat and cholesterol, and tends to be darker red than many of the other red meats.

Bison meat will cook faster due to its leanness. Most other meats have excessive marbling (fat within the muscle) that tends to slow down the cooking process. Care must be taken to ensure that you do not overcook bison. All meat, no matter the leanness, has enough fat to cook properly. The great thing about ground bison is you don’t need to drain off any grease from the pan! You can use bison with any of your favorite beef recipes, remembering these few basic tips:

When oven-broiling bison, move your broiler rack away from the heat about a notch lower than you normally broil your beef steaks. Preheat the broiler at least 5 minutes before broiling steaks. Check buffalo steaks a few minutes sooner than you would beef steaks. Use tongs to turn steaks, instead of a fork, to prevent juices from escaping.

If you normally cook your roast beef at 325 degrees, Fahrenheit, turn your temperature down to 275 degrees for bison, and cook it the same amount of time as beef.

Ground Buffalo is also leaner (88-92% lean), so it will also cook faster. There is very little (if any) shrinkage when cooking ground bison. Although ground bison is leaner, there is no need to add fat to keep it from sticking to the pan or falling apart.

Goat meat, also known as Chevon (northern Europe), Capretto (Australia & Southern Europe) or Cabrito (Mexico/Latin America) has been around since the advent of civilization, yet here in the States it has taken a back seat to mass-produced beef, pork and chicken. Good goat meat was just plain hard to find. But not anymore! Grande Natural Meats is offering the finest young goat meat at competitive prices. While goat may instill a negative vibe, don’t let that scare you. Goat is the rising star in the red meat world, and you need to find out why.

Goat meat is a great tasting red meat and is quite nutritious as well. The key to a tasty meat is to make sure only young goats are processed, and processed quickly to minimize stress and quality deterioration. All our products are derived from yearling or younger meat goat animals. All are done under USDA inspection and are fully cryovac (vacuum-sealed) packaged and flash frozen to -20 degrees. Grande Natural goat meat is raised with no steroids, no growth-promoting antibiotics and no animal byproducts. It is red meat as it should be!

Lower in total fat, saturated fat, calories and cholesterol than traditional meats, it just might be the perfect red meat for you. While not as lean as elk, deer or grass-fed buffalo, it is certainly not as rich as lamb, yet retains a sweet flavor reminiscent to lamb. Protein content is similar, but goat has some unique saturated fat and cholesterol characteristics. Goat fat has much less saturated fat and higher levels of mono- and polyunsaturated fat, a fact that can be visually observed in the more liquid goat fat drippings after cooking. Less saturated fat and hence, less cholesterol means a healthier red meat for you. Additionally goat meat has higher values in iron, potassium, and thiamine together with less sodium than traditional meats here in the USA. 50% less fat than beef, 45% less fat than lamb, 15% less fat than veal, yet a great taste. What’s not to like?

Goat Meat

Raw Nutrition Facts

Serving Size 4 ounces (113.4g)

Amount per Serving

Calories 124Calories from fat 15
% daily value
Total Fat 2.6g5%
Saturated Fat 0.83%
Stearic Acid 0 g.
Polyunsaturated 0 g.
Monounsaturated 0 g.
Cholesterol 64 mg22%
Sodium 92mg4%
Potassium 436mg12%
Total Carbohydrate 0 g0%
Dietary Fiber 0 g0%
Soluble Fiber 0 g.
Insoluble Fiber 0 g.
Sugars 0 g
Sugar Alcohols 0 g.
Other Carbohydrates 0 g.
Protein 25gm
Vitamin A 0%Vitamin C 0%
Calcium 2%Iron 18%
Vitamin E 0%Thiamin 8%
Riboflavin 33%Niacin 21%
Vitamin B6 <1%Folate<1%
Vitamin B12 21%
Pantothenic AcidPhosphorus 20%
IodineMagnesium
Zinc 30%Copper 15%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be bigger depending on your calorie needs
Calories per gram
Fat 0. 9Car 0Protein 0. 4

There are no farm raised moose in North America.  Don’t despair, however, elk and moose meat are very similar, both deep red colored venison, very lean and much sweeter and finer-grained than beef.  The taste of elk and moose meat are similar, especially since moose and elk are the largest and second largest members of the deer family.  Try elk meat, you’ll love it!

We are located outside Del Norte, Colorado. Del Norte is on the west side of the San Luis Valley a large valley in Southern Colorado. Our elevation is just over 8,000′ and is quite arid.

The Great Sand Dunes National Park is approximately 50 miles away, across the valley against the Sangre De Cristo Mountains.