Elk

An entire grass fed boneless elk Denver leg made of the top, bottom, eye and tip round roast muscles. This item is packaged by piece, allowing it to be used gradually.  Excellent for premium jerky or slow roasting. The Baron of Elk Banquet! 16lb. to 23 lbs. each box. Order by the pound.

Elk Loin Tips come from the ends of the Strip Loin (NY Loin) after New York Strip Steaks are cut. 1 to 2 lb packages. Order by the pound.

Sirloin Tip Toast, despite the name this cut comes from the very front of the round. This roast is an excellent choice for braising. It is also called a Knuckle or Round Tip. 6-10 LBs each, order by the pound.

Elk Medallions are meticulously cut from the tenderest part of the elk round, ensuring each piece is exceptionally tender and of the highest quality. These medallions are celebrated for their extraordinary tenderness and excellent value, offering gourmet quality without the gourmet price tag. With absolutely no waste, each medallion is perfectly portioned, making them an economical choice for elegant dining. Whether pan-seared to perfection or lightly grilled, these elk medallions provide a luxurious, lean, and flavorful alternative to traditional meats. Ideal for special occasions or a sophisticated weeknight dinner, they promise a memorable and delicious culinary experience. 4-8 oz. cuts. 2 or 4 elk steak per package. Order by the pound. Looking for a simple and delicious recipe for elk medallions? Try this method:

1. Heat up some olive oil and butter over medium-high heat
2. Add 2-4 cloves of diced garlic and cook for 30 seconds
3. Cook the elk tenderloin medallions for about 2 minutes per side
4. The outside will brown, but do not overcook the medallions! The idea here is to cook hot and fast.
5. Let them rest with a foil tent over them.

The Elk Top Sirloin steak is cut from the sirloin butt. This is a very versatile steak great for grilling, skillet cooking, or broiling. It can also be cut for use in stir-fry. 6 to 8 oz. cuts, 1 elk steak per package. Order by the pound.

Petite Elk New York Strip. Indulge in our limited stock of petite elk New York steaks, offering a unique opportunity to savor these tender cuts resulting from a miss-cut. Embrace the chance to experience the exquisite flavor of elk New York strip. Each steak weighs between 0.2 to 0.45 pounds.  Order by the pound.

Elk Prime Philly is thin cut meat from the Strip Loin, great for a high quality cheesesteak. 1 lb packages. Order by the pound.

Boneless Elk Prime Rib Roast is a finely textured roast from the rib primal. Ribeye steaks are cut from this roast, and are typically not as heavily marbled as a beef cuts are. Also called Boneless Prime Rib or Ribeye Loin Roast. 4 to 6 lbs. each loin. Order by the pound.

Similar to standing rib roast (bone-in). Also known as the export rib rack or elk prime rib. 1.75 to 3 lb. each. Order by the pound in two pound increments.

Elk New York Strip (aka KC Strip or Strip Steak). New York's are both tender and lean. Approximately 1” thick. 6 to 8 oz cuts. 1 steak per package. Order by the pound. Explore our high-quality elk steak products.

Elk bone-in ribeye steak. The bone is left long resulting in a tomahawk steak.  Each steak has 2-3 ribs. Approximately 3/4" thick.  6 to 8 oz. cuts (1 or 2 elk steak per package). Order by the pound.

Whole tenderloin, the most tender cut of the animal. Filet mignon steaks are cut from the tenderloin. On average these tenderloins are 2.5 to 3.0 lbs. each. They are also stretched out long and will require a larger shipping box than our young tenderloin offering. Order by the pound.