Elk Meat Guide - Know These 5 Cuts and How To Cook Each One

  • Infographic showing the five best elk meat cuts and how to cook 'em.   


    Elk is not only extremely delicious, but it’s also lean, and super healthy for you. Elk meat actually has more protein, and less fat compared to any other North American big game animal. If you've never tried elk, now's the time!


    In the inforgraphic below, you'll find five different types of cuts, and the best ways prepar each one and how to cook 'em. Enjoy!



    1) The loin, aka, backstrap, runs the length of the backbone and provides the best steaks known to man, save for maybe the tenderloins, which are found opposite the backstrap, tucked up under the spine, just forward of the pelvis. These tender cuts should be cooked fast, with dry, high heat. A skillet or a grill work best.

    2) For most folks, the front shoulder will be turned into burger and sausage, as the meat here will be too tough for steaks. For those who like roast, this is your classic pot roast, in which case, you should braise it.

    3) The hindquarter is, depending on the cut, nearly as tender as backstrap. You’ll find a lot of meat here, which can easily be sliced into steaks for fajitas or stir-fry. Sirloin tips and roasts are here as well. Cook your steaks hot and fast or slow-cook your roasts in a stew.

    4) BBQ brisket done right melts in your mouth. Don’t overlook this on your elk. It’s a tough cut, but the tough tissue breaks down when braised. 

    5) Neckrib and shank meat are typically carved off and cleaned for use in elk burger. But if you can carve off a big enough chunk, neck meat makes a good pot roast.