Elk & Bison Meat
All of our animals are pasture raised and supplemented with small amounts of grain. Our animals are not fed questionable drugs, chemicals or hormones. Because the animals are farm raised with a controlled diet, their meat does not have a “gamy” taste that many people expect. In fact, elk and buffalo meat is extremely flavorful with a sweeter and richer flavor than beef. Both elk and buffalo are considered gourmet meats due to their wonderful flavor. Restaurants that have been able to establish a stable supply of these meats often feature them as their house specialties. There are, however, benefits beyond their wonderful taste. Both meats are extremely high in protein and nutrients and very low in fat, calories and cholesterol. They are ideal for people who are watching their weight or have been told to watch their fat intake.
Cuts of Meat
Elk |
Bison |
Ground |
Ground Patties Roast Medallions (Steaks) Rib Eye Steak Sirloin Steak New York Strip Steak Brisket Bratwurst Franks Liver Heart or Tongue |
Specialty Products |
Special Products |
| Summer Sausage Cheddar Cheese Summer Sausage Hot Pepper Cheese Summer Sausage Smoked Cured Elk Elk Snack Sticks Elk Jerky |
Summer Sausage Smoked Cured Buffalo Buffalo Snack Sticks |
Comparison of MeatsDifferences between beef, chicken, elk, and bison
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Data from USDA Nutrient Database for Standard Reference, Release 13. U.S. Deparment of Agriculture, Agricultural Research Service, 1999.
Preperation HintsWhen cooking elk or buffalo, it is important to remember that theses are lean meats. Because of the low fat content, certain cooking techniques need to be employed to get the best results. Less tender cuts such as chuck, shoulder, and round benefit from using oong, slow moist heat methods. While a Dutch oven is often used, many people have found that slow cooking in a crock-pot is ideal. With this method, you do not have to worry about overcooking as long as you make sure there is enough liquid in the pot. The use of pressure cooker is also an option for certain cuts of meat.Age meat under refrigeration for three to seven days to enhance tenderness.Trim all fat from game meats to remove a major source of the wild flavor.Cooking Hints
MarinadesElk and buffalo, especially the steaks and roasts, are best when marinated. Marinades, tenderizers, and seasonings enhance taste and moistness.Different ways to marinate:
Sample Recipes
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