North American Ground Elk

North American Ground Elk

An all natural product, North American Ground Elk is a healthy alternative to beef. Ground Elk can be substituted for ground beef in any of your favorite recipes.

A lean alternative to other red meat, Ranched Elk is high in protein while low in fat and cholesterol. This heart healthy option provides a flavorful and nutritious meal. Another benefit, seen in the luxuriant dark coloring of the meat, is the excellent source of iron that it provides.

From a family owned company, Ranched Elk are farm raised in North America with years of tradition and consistency. Raised in a natural free-range environment, the elk graze and feed on a clean and spacious pasture.

Cooking Tips:

Due to its low fat content elk cooks quicker than beef. For best results, cook elk meat to a medium rare or medium since overcooking will dry out the meat. A suggested internal temperature is 130-140°F, when the internal temperature exceeds 150°F the meat will start to dry out.

Best when cooked quickly over high heat or slow and low. In general, the lower and slower you cook elk meat, the more tender and flavorful it will be. To cook North American Ground Elk Meat, heat a pan over medium-high heat on the stove and brown, similar to how you would cook ground beef. Suggested cooking methods include slow cooking in a crock pot or sautéing on the stovetop. Another great option is to make into burger patties and cook on the grill.

Check out these resources from The Ranch for cooking tips and recipes.