Elk

Elk meat is game meat obtained from hunted or farm-raised elk, a member of the deer family and native to Montana. This high-quality red meat is a specialty of the state, where people traditionally go elk hunting between October and November.

Although it is visually similar to beef, elk meat is distinguished by a darker red hue (due to high levels of minerals such as iron and phosphorus) and lack of marbling due to its incredible leanness. When it comes to flavor, the meat lacks the gaminess typical of meat obtained from similar animals, and it's instead said to be reminiscent of lean, grass-fed beef, but with a richer flavor.

Elk meat is highly appreciated and sought after because of its leanness and high content of protein, healthy fatty acids, and essential nutrients. Tender and packed with flavor, elk meat is used for making various meat specialties such as carpaccio, meat loaves, burgers, smoked elk snack sticks, jerky, and summer sausages.