Farm raised by the Jamison Family, our elk are pasture and grain fed without the use of antibiotics and growth hormones. Processed boneless and aged for optimum, natural tenderness and flavor. When opening the sealed meat package, the amount of natural juices is obvious. Jamison Farms' elk meat has a very delicate flavor. Please don't use wild game methods that are appropriate for a bull in rut! Marinating should be done to impart a desired flavor, not for tenderizing. Below are some preparation tips.
If you have questions, please don't hesitate to call us during store hours; M-F, 8 a.m. - 5 p.m. (CT) at 1-800-355-6328. We love to chat about cooking elk meat!
Thick Steaks - 6-7 minutes on each side in the broiler (top rack) or hot grill. Set your timer and check the meat for your preference.
Thin Steaks - 5-6 minutes on each side in the broiler (top rack) or hot grill.
1/2 Pound Ground Round - 3-6 minutes on each side in a skillet with a small amount of olive oil. Check meat after 3 minutes for your preference.
1/4 lb. Patties - 3 minutes max on each side. Elk meat cooks fast!
Fajita Meat - Cook in a skillet with a small amount of olive oil. Cook meat to a simmer, just enough to get the pink out. Fix fajitas using your favorite method.
Ground Elk - Use in your favorite ground meat dishes - prepare exactly the same. Note: Sauces (such as spaghetti) made with sugar or honey tend to affect the flavor of elk meat. Some adjustments might be helpful.
Kabobs - Depends on the thickness of meat and spacing on skewers. 3 to 7 minutes.
Caution: Elk meat cooks fast - over cooking dries the meat out.
ALL cuts of elk are great with your favorite seasoning salts, spices, steak sauces, or marinates.
From Jamison Farms to your table...enjoy!