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Wapiti Elk Rib Rack | Frenched
33
Translation missing: en.products.product.price.regular_price $154.99 2.7-3.2 lbs
or 4 interest-free payments of with 
Translation missing: en.products.product.price.sale_price $154.99 Translation missing: en.products.product.price.regular_price
Translation missing: en.products.product.price.unit_price Translation missing: en.accessibility.unit_price_separator Social Sharing
Elk meat is a one of those rare foods that is very healthy for you and still tastes great! Elk is naturally low in fat, low in cholesterol and high in protein. With only 22% of the meat energy derived from fat, as compared with 35% to 47% for lamb and 33% for beef, Elk is a very lean meat.
Our Elks are raised on open-free range ranches by family-owned farms. They are grass fed, never confined to a feedlot and are all natural. Our Elks are minimally processed and have no artificial ingredients, no added hormones and no antibiotics (ever).
This dish is certainly a stunner. The frenched ribs make for a beautiful presentation.
This is Cervena Elk which means you’re guaranteed some of the most tender, delicious elk you’ve ever tasted. They’re raised naturally on the open farmlands of New Zealand where they roam and graze on some of the purest grass in existence.
Rare or medium rare is recommended; cooked to an internal temperature of 130 to 145 degrees Fahrenheit. If you overcook it, it will taste gamey. You can slow roast it, grill it or cut it into individual portions and pan-fry it.
Check Out How CPT Ron Cooks Elk Racks
This item MIGHT be delivered frozen.
Buy it and cook it like our customers did
Customer Reviews
4.8 Based on 33 Reviews
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12/18/2023
Anonymous 
United StatesI recommend this product
Outstanding Elk!
Picked this up at the Pinecrest location and the order was ready as usual. After a small amount of trimming, brined the rack in one gallon of apple cider, quarter cup of K salt, fresh rosemary, bay leaf, garlic and freshly ground black pepper for 24 hours. Patted the rack dry and seasoned with dry aromatic spices including white pepper. Seared both sides on a gas grill and placed in a pellet smoker at 230 degrees to an internal temp of 130 degrees, about 1 1/2 hours. Used a wireless temp probe in both ends. Smaller end was to temp prior to the wider end and cut in half and removed from the pit. In 15 minutes both ends had rested adequately. Sliced into individual chops and served with twice baked potatoes and asparagus. Elk was spectacular. Could have cooked to 135 degrees without overcooking.
CS
04/09/2023
Coreen S. I recommend this product
MS
09/25/2022
Michael S. I recommend this product
The most tender meat you've ever had!
This elk was incredible! I sous vide it at 137 degrees for 3 hours then pan seared in a cast iron pan with butter and thyme and it was incredible
GS
09/05/2022
Gary S. I recommend this product
Awesome
This was a beautiful cut of meat. Had to trim a little silver skin off but no biggie. Very flavorful. Did a coffee rub and cooked indirect. There were no complaints.
JB
11/23/2021
John B. I recommend this product
When Autumn arrives it's time for Game
I come from a family of hunters and as a child often had to eat wild things. Deer, wild turkey...things like that; never Elk though they were trotting around northern Pennsylvania I'm sure. My dad wasn't a very good shot. I was delighted to find Meat and Bone as a purveyor of sustainable game. The elk was possibly the best, most tender meat I'd ever eaten. I cooked it in a Sous Vide bath at 131 for 3 hours and seared it quickly and served it with a marsala/ blueberry mushroom sauce, roasted root vegetables and potatoes.
