78 © 2017 2019 ELK Similar to venison, elk has a deep red color, bold flavor & a very low fat content. Its flavor is beefier than venison. • Free Range • No Growth Hormones or Stimulants • No Antibiotics • Fed No Animal Byproducts, All Vegetarian Feed • Farmed in Canada 8-RIB FRENCHED RACKS These racks are one of the most prized & impressive elk cuts – essentially the equivalent of a ribeye rack on a steer. This meat offers an excellent balance of great tenderness and flavor, with the added benefit of an elegant presentation. BUTCHER INFORMATION: Cut from the Rib primal. Frenched (bones are cleaned of meat, fat & membranes). COOKING/PLATING TIPS: Frenched racks can be roasted whole or sliced into single or double-boned chops for searing, grilling, pan roasting or broiling. Because elk is so lean, roasts or chops from this cut will cook quickly. MENU TYPE: High Price Point. Elk roasts & chops can be served on a wide variety of menus, particularly bistro, gastropub, French, German, and fine dining. BONELESS STRIPLOINS Elk striploins are a large boneless cut from the back with excellent tenderness and flavor. They can be used as a roast or can be sliced into steaks or medallions. BUTCHER INFORMATION: Cut from the Saddle. Boneless. Trimmed of surface fat & lip meat (0x0). COOKING/PLATING TIPS: Roast whole or slice into smaller pieces (steaks, strip medallions, etc). Because elk is so lean, this cut will cook quickly. MENU TYPE: High Price Point. Elk roasts & steaks can be served on a wide variety of menus, particularly bistro, French, gastropub, German, and fine dining.