Canadian Elk Striploin
Two Striploins (Approx. 11lbs Total)
Elk striploins are cut from the saddle (back) and are one of the more tender elk meat cuts available. They are suitable for roasting whole or slicing into individual steaks, noisettes (small steaks), or medallions.
These striploins have had their surface layer of silverskin removed for your convenience.
Elk is considered by some people to offer the best flavor of all the venison game meats (deer meat, elk meat, antelope meat, moose, etc). When compared to deer meat and antelope meat, its flavor is on the beefier side, making it a great choice for stews and burgers. Because it’s very low in fat and cholesterol and high in zinc and iron, elk is a healthy alternative to beef.
Store elk striploins in your freezer until you’re ready to use them, then thaw only as many as you need.
RECIPES & TIPS
Elk striploins can be roasted whole, sliced into steaks, or cut into medallions.
Consider pairing elk with some of these ingredients: huckleberries, cognac, chestnuts, blueberries, cranberries, red wine, high quality bacon, raisins, cherries, star anise, fresh savory, cardamom, wild mushrooms, oranges, currants, sunchokes (aka Jerusalem artichokes), port, peppercorns, apples, vinegar (balsamic, sherry or red wine), and/or chestnuts.
Before carving or serving any cuts larger than a small medallion, you need to rest the just-cooked meat (covered) to let its juices thicken. The larger the cut, the more time it will need. In addition, while the meat is resting it will continue to cook a few degrees, so for your perfect rare, etc, remove it from the heat a couple of degrees early.
Plan on resting whole striploins for about 15 minutes, smaller steaks for 10.
Recommended Internal Cooking Temperature:
The USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.