North Dakota Elk Growers
American Elk Product Foundation

Elk Meat Cuts

The Saddle Cuts

The most traditional of venison cuts, the saddle, contains two rib racks, two strip sirlions, two shortloins, and two tenderloins.

8 RIB RACK
Use: Roasts, chops or cutlets
STRIPLOIN/SHORTLOIN
Use: Steaks, medallions, noisettes, toasts, stir-fries
TENDERLOIN
Use: Steaks, medallions, noisettes, toasts, stir-fries

The Denver Leg Cuts

The hind leg is comprised of four sub-primal muscles that can be broken down into restaurant-ready cuts, or bought further desinewed and trimmed as the Denver Leg.

RUMP (SIRLOIN BUTT)
Use: Medallions, noisettes, butterfly steaks, mini roasts
TOP ROUND (TOPSIDE)
Use: Medallions, noisettes, steaks, roasts
KNUCKLE
Use: Medallions, butterfly steaks, steaks, roasts
BOTTOM ROUND (SILVERSIDE)
Use: Medallions, noisettes, butterfly steaks, long steaks, roasts
OSSO BUCCO
Use: Slow cooking and braising
FLANK STEAK
Use: Quick grills, fajitas, stir-fries
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