USDA Inspected, All Natural, Fully De-boned Elk Meat
....Elk Sticks	.....Ground Elk Patties
....Elk Ribeye Steak	.....Ground Elk Hamburger
...Tenderized Round Steak	.....Elk Rump Roast
....Elk Sirloin Steak	.....Elk Tenderloins
....All Elk Meat Products Listing

How to Order Meat Items	Order Elk Meat	Shipping Information
Info about Elk Meat	Product Order Forms.	E- Mail McCoy Elk Ranch .
Cooking Tips	Cooking Recipe Using Elk Meat	Nutritional Value of Meats-
Request information on Elk Meat Products

Frozen and Vacuum Packed Meats
Shipped overnight anywhere in the Continental U.S.
Prices do not include Meat Shipping and Handling Charges

.. Current Price List: ..11-20-2003......... .......

Listing - Elk Jerky Products.............Order Forms ... Sales
#	Number	Product Description	Price each $ US
1.	EMJ-001	Elk Sticks	$ 2.00 each
Info about Elk Meat Products
Try our delicious elk jerky on your next outing.

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Savory Elk Steak

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Cooking Elk Meats

Since Elk meat is far leaner than domestic beef, many folks overcook it, leaving it parched and leathery. Adding bacon strips or fat while cooking elk can help keep it moist. Marinades, tenderizers, and seasonings enhance taste and moistness.

Elk meat is similar to beef and is cooked in much the same way. The taste is often indistinguishable from beef, although elk tends to have a fuller, richer flavor. It is not wild tasting. Elk is low in fat, and cholesterol, and is high in protein, vitamins and minerals. Fresh cut elk meat tends to be darker red and rich in color than many of the other red meats.

The lack of fat insures that elk meat will cook faster. DO NOT OVERCOOK elk meats.

Elk Meats may be used with any of your favorite beef recipes if you remember a few basic tips:
When oven broiling elk, move your broiler rack away from the heat about a notch lower from where you normally broil your beef steaks. Expect your elk steaks to cook 1/3 faster than normal. Elk steaks are best when cooked rare to medium rare.

If you normally cook your roast beef at 325 F, turn your temperature down to around 275 F for elk. Plan on the roast being done in about the same amount of time as with a comparable size beef roast. To insure the temperature you prefer, we recommend using a meat thermometer indicating the internal temperature. Again, rare to medium rare is recommended.

Ground elk or elk burger is also leaner. It will also cook faster so precautions must be taken to not dry our the meat. There is very little shrinkage with elk burger - what you put in the pan raw will be close to the same amount after you cook it. Pre-formed patties tend to dry out faster when grilling. (Hint: the thicker the elk patty, the juicier the burger). Again, rare to medium rare is best. .

The great thing about ground elk, you don't need to drain off any grease from the pan and it tastes great!

For those wishing to have their elk roast rare, pink or just off pink use the FAST METHOD where the meat is cooked very quickly and then left to rest to complete cooking. Brown the meat all over. Place in a pan with excess fat/oil poured over and place the roast in a very hot oven, 450 degrees for 10 to 14 minutes per pound. Then rest the meat in a low temperature oven for at least 20 minutes, until desired pinkness is reached.

If you prefer your elk roast cooked slowly, and almost melting to pieces, then use the SLOW METHOD: Make several deep slits in the roast and press some fat into the holes. This can be butter, margarine, drippings, etc. The fat penetrates the meat as it cooks, but comes out and can easily be skimmed off the gravy. Brown the meat all over to seal, add a little liquid, and roast at 200 degrees in covered dish for a minimum of 45 minutes per pound plus another 45 minutes. Like most slow cooked dishes, the longer and slower, the better. Baste frequently with the liquid, which can be water, beer, orange juice, wine, etc, for superb flavored gravy also.

Barbecues with Elk Meats

Elk is an ideal meat for barbecues because it is so beautifully lean. Cook just like other meats- over hot coals so that the meat cooks quickly and retains all its juices. For those who like their meat well done, remove the elk meat from the barbecue at the medium rare stage and let it rest in a warm place to finish cooking. This will prevent the elk meat from drying up.

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Elk Facts

The scientific classification for elk is Cervus elephus. Of the six elk subspecies native to North America, four still thrive in Canada and the northern regions of the United States. Some 1 million wild Manitoban, Roosevelt, Tule and Rocky Mountain Elk can be found in 24 states and five Canadian provinces. An adult elk can weigh well over 1,000 pounds and an elk calf can weigh up to 40 pounds at birth. Although elk are members of the deer family, elk meat is not considered venison. Ranch raised elk meat will not have the characteristics of venison due mainly to their grain fed diet.

Elk meat is a secondary market for most American elk producers. The primary market is for the velvet, which has been used for specified health reasons in China and Korea for 2,000 years. Some 80% of the world's production go to Korea. The velvet is said to maintain good health and prevent sickness. Velvet is harvested every year and an elk can produce velvet for up to 20 years.

Leather from an elk hide has a soft and silky feel and has a very attractive and natural leather texture. Moccasins, boots and gloves made from elk leather are extremely popular both for their toughness and smoothness. For fashionable fit and comfortable wear it's hard to find anything to beat elk leather products.

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30423 Grosbeak Road
Long Prairie, Minnesota
56347