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Elk Flank Steak

If you’re lucky enough to have had a free-range elk flank steak right off the grill, then you’ll understand what all the fuss is about. With a flavor not unlike beef, it’s got a clean meaty taste and a distinctly sweet finish we just can’t seem to get enough of. Sourced from the lush green countryside of New Zealand, our elk are allowed to range freely, eating the native grasses. Never given any kind of growth stimulants, hormones, or antibiotics, our meats are as wholesome as they are delicious! This varied diet and active lifestyle imbue our elk with unparalleled flavor but none of the gamey taste or toughness sometimes associated with wild-caught meats. Explore our entire selection of delicious Wapiti elk and start enjoying game meats the right way!
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Elk Flank Steaks
from New Zealand by Duncan
 

When cooking elk or any game meats like venison, antelope, or moose, the most important thing to remember is not to overcook it. Even if you generally like your steaks more towards the well-done or medium-well end of the spectrum, resist the urge to cook game meats to that point. A naturally lean meat, overcooking quickly dries them out and changes the flavor profile. The high iron content that makes game meats like elk and venison highly nutritious also dictates their levels of cooking. Taking them much past medium-rare highlights the iron flavor and gives it that characteristic liverish quality. So do yourself and your customers a favor by cooking your elk lightly and serving it medium-rare to rare. With little to no intramuscular fat the other step we recommend is to introduce a little fat into your dishes by way of other ingredients. One of the most efficient and practical is to cook them in some oil, butter, or a combination of the two. With these two tips at the forefront of your mind, you're ready to make some truly, first-rate elk flank!

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