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Elk Rack, 4-Rib Frenched

Elk Rack - 4-Rib Frenched
1 lb Pack

New Zealand Elk is mild and very tender. When cooked properly many people detect a light bit of flintiness similar to a Premier Cru from Chablis.  It is simply delicious and pairs surprisingly well with almost any spice combination you can dream up.
This cut lends itself to a Medium Rare finish with a nice bearnaise sauce, rubbed with a nice flake salt and pepper rub. Either way you prepare it, it will turn out amazing - please do not over cook it. It will cook faster than beef given its low fat content.

Health Benefits:
New Zealand Elk is rich in iron and low in fat, making it an ideal meat to include as part of a balanced diet. Venison is packed with many nutrients required for good health such as iron, zinc and a number of B vitamins including B-12, which is why it is called a nutrient dense food. Red meat is one of the best sources of easily absorbable iron (heme-rion). Venison contains more iron than any other meat, including more iron than beef and lamb.


  • Remove the elk from the packaging and allow it to breathe.  The mild odor is natural and will dispel in minutes, and the meat will regain its rosy red hue.
  • Always pre-heat the cooking surface.  Elk should be cooked fast over high heat due to its low fat content.   Brush or spray the grill or pan with oil before cooking; the added fat helps prevent sticking and drying out.
  • We suggest elk be served medium rare to medium for optimum flavor and texture.
  • Use your favorite seasoning blend, salt/pepper combo or nothing at all. This product is flavorful on its own.
  • Because of its high protein and low fat levels, elk will continue to cook for a while after it is removed from the heat.  Allow the meat to rest for 5 to 10 minutes before cutting and serving.

Customer Reviews

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Great cuts