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Elk Tomahawk Steak

$75.00

A true show-stopper, this majestic Elk Tomahawk Steak (AKA bone-in ribeye) combines exceptional flavor with a stunning visual presentation for a meal that will be remembered long after it’s over.

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Elk Tomahawk Steak

10 oz

Not your average grocery store meat.

Product Details

North American Elk
Farm raised in Minnesota
Naturally grazed and free to forage
No feedlots
No antibiotics or hormones
Packaged frozen

Flavor Profile

Elk meat is lean, tender, and mild, with a well-rounded, subtly sweet flavor that tastes a lot like beef with a lighter, cleaner finish. The texture is tender but firm and juicy.

Cooking Notes

Elk meat is very lean, so it cooks faster than beef and can quickly turn tough if overdone. Sear it fast, pull it off early, and let it rest.

Prep: Thaw in the fridge and bring to room temp approximately 30 minutes before cooking. Pat dry for a better sear.

Elk Steaks: Grill or cast iron over high heat, about 3–4 minutes per side for medium-rare. Pull off the heat at 125-130°F for medium-rare. Rest for 5 minutes before slicing against the grain.

Ground Elk: Follow the same guidelines as any other ground meat and brown the meat all the way through before moving on to the next step in your recipe.

Elk Roasts & Racks: These vary by weight and preparation method, so be sure to follow the specific steps in your recipe.

Pro tip: Always use a meat thermometer for a precise cook every time.

Naturally Grazed

Regeneratively Raised

No Antibiotics or Hormones

Naturally Grazed

Regeneratively Raised

No Antibiotics or Hormones

Feel good about the meat you eat.

Lean, clean protein.

Higher protein and lower fat than beef — with a rich flavor all its own

No antibiotics or hormones.

Raised naturally with room to roam, our elk stay healthy and grow at their own pace without intervention.

Rich in nutrients.

Naturally packed with nutrients your body needs like iron, zinc, and B12.

Naturally Grazed

Raised with intention.

Farm-raised in the fields of Minnesota, our Elk are free to forage as they would naturally, eating a combination of native grasses, shrubs, leaves, wild grains, bark and berries. This results in elk meat that is tender and lean with a rich, slightly sweet flavor.

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