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Can I only order steaks?
We sell by the packages only. Simply, when you process any animal you will have more ground versus prime cuts. This is why we sell packages only.
What are the elk fed?
They are free-range animals and get very little grain. Our grain has no additives in it of any kind.
Do you sell standing ribs, back straps?
No. Our standards do not allow cutting into the bone. It's our opinion that it adversely affects the meat's flavor. The back straps are processed as filets.
When will I get my order?
We ship on Monday and Tuesday. It will take 3 days for your order to arrive. Someone from Jamison Farms will contact you via e-mail or phone when your order is shipped. Express shipping is an available option on the website or by calling 1-800-355-6328.
How do you ship?
We ship by FedEx. The meat is packed in a re-usable cooler on dry ice. Your shipment will arrive frozen in 3 days or less. If it seems like the meat is starting to thaw, put it in the freezer immediately and it should be fine.
Can I pay by check?
We do accept checks and money order in the mail. Please mail order and check to: P.O. Box 943, West Plains, MO 65775. Checking account debit cards are accepted online, by phone, or by mail order.
Can I send this as a gift?
Yes, The package can be billed directly to you and shipped to a different address. A gift tag can also be placed with the package. An economical option used by some of our customers during holidays, is to buy a larger package or one of the 1/4, 1/2 or whole elk and split it up among their gift recipients. This works great when gift-giving in person.
Do you sell hides from the animals?
Not typically, but please call us at 1-800-ELK-MEAT (1-800-355-6328) as we have a substantial inventory on hand, as well as ivory teeth and antlers.
Do you have free samples?
No.
Do you have a special price for restaurants?
Please call for more information.
How do I cook it?
Every order comes complete with cooking instructions and a cook-booklet. Don't be afraid to experiment with your favorite beef recipe. We've had excellent results by doing so.
What is the difference in ground elk and elk patties?
Nothing. Some people simply prefer the meat be formed into patties. They can all be substituted for each other in recipes.
Do you have any cooking suggestions?
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-Th, 9 a.m. - 4:30 p.m. (CT), Friday 9 a.m. - 2:00 p.m. 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.
1/4 lb. Patties - 3 minutes max on each side. Elk meat cooks fast! It's generally recommended to cook burgers on a lower heat.
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.
What are your different cuts of meat?
Filets of Tenderloin, Rib Eye, and Strip - Premium cut. Easy to cook. Season to taste and cook to medium rare.
Medallions - These are delicious eye-of-the-round cuts. Cook them very quickly - about 3 minutes per side.
London Broil Steak - Quick broil or fry. Marinate to your taste!
Sirloin Tip and Top Sirloin Steaks - Broil, panfry, or grill.
Kabobs - Choice 1" square cuts of top round. Great when marinated , and grilled or broiled.
Fajita - Tender strips of steak. Great for stir frying.
Ground Elk Meat - Use just like you would beef. Makes great chili and spaghetti.
Split Sides (1/4), Sides (1/2), or Whole Elk - Save and stock up with these options. Our packaging and processing methods keep 2+ years in the freezer. Sizes vary depending on weight of animal processed. A sampling of sizes:
split side = 45 lbs(+/-), sides = 80 lbs(+/-) whole = 140 lbs (+/-)
Bulk packages include (approximate): 33% Steaks, 16% Roasts, and remainder in ground.
Steak Cuts: Filet, Rib Eye, Top Sirloin, Strip, Round cubed, and Round trimmed for Fajita and Kabobs. 2 steaks per package.
Roast Cuts: Sirloin Tip, and Boneless Chuck. Weighs: 2-3 # each.
Ground Elk is in 1# packages.
What standards apply to your elk meat?
- Dry aged to bring out full flavor and tenderness.
- Grain fed for tender juicy meat.
- Processed boneless.
- Hand trimmed by professionals which are located in a small, rural midwest town.
- Naturally low in fat and cholesterol.
- No growth hormones or antibiotics.
- Natural home-grown product, not imported!
- Vacuumed-packed, and flash frozen, lasts 2+ years in freezer.
- No feed lots or food-factory processing.
- USDA inspected.
Does Missouri have disability-accessible hunting?
Interestingly, we're regularly asked this question. The answer is yes. (Sorry, but there's no elk hunting in Missouri – you have to call us for elk meat!) For a free booklet on these hunting areas, contact:
Missouri Dept. of Conservation. • 573-522-4115 • www.MissouriConservation.org
What is the nutritional value of your elk meat?
"Elk meat offers distinct advantages to consumers who would like to limit their cholesterol and saturated fat intake and still enjoy the great taste and many unique nutritional benefits of red meat. With less cholesterol than skinless chicken, it is really a heart smart yet flavorful product that can become a mainstay of a healthy diet." Dr. Robert A. Hamilton, M.D. Orlando, Florida
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