Mar 16 , 2021
By Monica Stockbridge, Frontière Natural Meats
While still less common in most people’s refrigerators, elk meat is a tasty alternative to beef. Between beef and elk meat, beef is definitely the more common food choice. Yet, elk meat has a variety of benefits — one being that it’s a simple substitution for beef in many different recipes.
Beef or elk meat?
Choosing between beef or elk meat is often an easy decision simply because elk meat is less common. Unless you have a connection to a hunter or specialty market, elk isn’t often readily available.
Now that Frontière Natural Meats has expanded its product line to include more elk meat options such as elk breakfast sausage, elk chuck roast, and elk stew meat, it’s a great opportunity to try elk meat as a replacement in recipes that call for beef.
Why choose elk meat?
Elk is a tasty and nutritious alternative to beef. Many consumers enjoy the taste of elk, which has a mild flavor and is less gamey and tough than other game meats.
Others appreciate its health benefits when compared to beef. One reason people like elk is for its protein content. For example, a 4-ounce elk ranch steak has less than 2 grams of fat and 26 grams of protein. A comparable 4-ounce Angus tenderloin steak has 9 grams of fat and 23 grams of protein.
Elk is also a bit easier on the environment than beef, since it usually comes from independent ranchers or hunters and not massive industrial farms. Naturally, we suggest buying high-quality, responsibly raised meats whenever possible.
How to use elk instead of beef
It’s simple to use elk meat in most recipes that call for beef or even pork. Recipes with ground beef, such as chili or tacos, can easily be adjusted to use ground elk instead. Try an elk roast the next time you make pot roast, or go for elk breakfast sausage instead of traditional pork sausage.
Here are a few things to remember about cooking elk:
- Elk meat cooks faster than beef. When replacing beef with elk meat in recipes, reduce the cooking time so you don’t accidentally overcook elk meat.
- Elk can be served a little rare. Steaks, roasts and even ground elk can be served a little pink. Consider cooking it to between 130 and 140 degrees.
- Elk is less fatty than beef. Elk burgers include a little more fat in the grinds, but elk steak has very little marbling. Try brushing oil on the meat before cooking.
Why buy from Frontière Natural Meats
Frontière Natural Meats sells all-natural elk meat that is humanely raised without growth hormones or stimulants. The elk live on a vegetarian diet with no animal byproducts. We offer ground elk meat, elk chuck roasts, elk ranch steaks and more.
Ready to try elk in your next recipe? Order elk meat online.