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Today Gourmet Elk Medallions - (12) 6oz. Medallions
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Size:(12) 6oz. Medallions
Ingredients
Ingredients
Elk
Key item features
- (12) 6oz. Medallions
- 4.5lbs. Avg. Net Wt.
- Product of New Zealand
- Elk medallions are thick and round, superbly tender, and the perfect size and shape for a sophisticated presentation
- Elk meat has a rich and intense red color with a sweet and fine texture
- Elk meat is naturally raised, never given hormones, antibiotics, or steroids, and allowed to roam freely on fertile pastures
- Elk meat is high in protein (30g per 100g cooked, 23g per 100g raw) and low in fat (1.45g per 100g)
- Elk meat is low in calories (111 calories per 100g) and has no carbohydrates
- Elk meat is rich in minerals (iron, calcium, copper, magnesium, manganese, phosphorus, potassium, selenium, and zinc) and vitamins (riboflavin and niacin)
- Elk meat has a healthier fat composition with a higher proportion of polyunsaturated fatty acids (PUFA) and lower saturated fatty acids compared to beef
- PREPARATION INSTRUCTIONS: Elk meat appears darker than beef because it isn’t marbled with fat. This also means elk meat requires less cooking time and temperature than other meat. Cook it in a slow oven at 275°F (135°C). Slow cooking at this temperature will give you the most flavorful meat. Larger, less tender cuts such as chuck need moist cooking. Crock pot cooking works well. If you are broiling elk, turn a few minutes before you would turn other meat. Elk is best in the rare to medium range. In general, game meat has less fat than meat from farm-raised animals, which makes it somewhat dry. Elk meat does well in stews and soups. Marinate it first to stir-fry it or cook it as a steak. Keep it on a covered plate for 5 minutes, and slice it against the grain to keep it tender.
Specs
- BrandToday Gourmet
- FlavorElk
- Jerky & dried meat typeBeef
- TextureFine
- Food formWhole
- Size(12) 6oz. Medallions
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Starting from $229.97
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About this item
Product details
(12) 6oz. Medallions 4.5lbs. Avg. Net Wt. Product of New Zealand Indulge in the rich, tender, and flavorful elk medallions from Today Gourmet. These thick, round steaks offer a sophisticated presentation and a delightful taste experience. Sourced from family-owned farms in New Zealand, the elk meat is naturally raised without hormones, antibiotics, or steroids, and is low in fat and calories, making it a healthy choice. With a sweet and fine texture, the elk medallions are perfect for a quick grill, pan-fry, or sauté, and are high in protein and low in saturated fatty acids compared to other red meats.
- (12) 6oz. Medallions
- 4.5lbs. Avg. Net Wt.
- Product of New Zealand
- Elk medallions are thick and round, superbly tender, and the perfect size and shape for a sophisticated presentation
- Elk meat has a rich and intense red color with a sweet and fine texture
- Elk meat is naturally raised, never given hormones, antibiotics, or steroids, and allowed to roam freely on fertile pastures
- Elk meat is high in protein (30g per 100g cooked, 23g per 100g raw) and low in fat (1.45g per 100g)
- Elk meat is low in calories (111 calories per 100g) and has no carbohydrates
- Elk meat is rich in minerals (iron, calcium, copper, magnesium, manganese, phosphorus, potassium, selenium, and zinc) and vitamins (riboflavin and niacin)
- Elk meat has a healthier fat composition with a higher proportion of polyunsaturated fatty acids (PUFA) and lower saturated fatty acids compared to beef
- PREPARATION INSTRUCTIONS: Elk meat appears darker than beef because it isn’t marbled with fat. This also means elk meat requires less cooking time and temperature than other meat. Cook it in a slow oven at 275°F (135°C). Slow cooking at this temperature will give you the most flavorful meat. Larger, less tender cuts such as chuck need moist cooking. Crock pot cooking works well. If you are broiling elk, turn a few minutes before you would turn other meat. Elk is best in the rare to medium range. In general, game meat has less fat than meat from farm-raised animals, which makes it somewhat dry. Elk meat does well in stews and soups. Marinate it first to stir-fry it or cook it as a steak. Keep it on a covered plate for 5 minutes, and slice it against the grain to keep it tender.
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Specifications
Brand
Today Gourmet
Flavor
Elk
Jerky & dried meat type
Beef
Texture
Fine
Warranty
Warranty information
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Ingredients
Ingredients
Elk
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