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Elk Meat

Product Description

Elk is the sweetest of the deer meats. Elk can be cooked in the same way as venison. Elk has a distinctively rich taste. A very tender cut with all meat, fat and sinew trimmed from the end of the bone of each 4 ounce chop. Again, best served on the rare side; cook to an internal temperature of 125 to 130 degrees Fahrenheit. The carry-over cooking will finish it to the appropriate temperature of 135 degrees Fahrenheit for serving. Elk or Wapiti are used interchangeably since both words refer to the same species of hoofed animals. Wapiti is a name from the Shawnee Indians that means “white rump”. Elk are larger than deer and the meat has a distinctively rich flavor. The texture of the meat is even finer than that of deer.