Please allow the meat to defrost naturally in the refrigerator.
Do not attempt to shortcut the process in the microwave.
If you are in a hurry, place the vacuum sealed package into a bowl under cold running water and that will thaw your meat faster.
Preheat your bar-b-q, skillet, pan, or grill, and sear the meat for 2 minutes on each side. Keep an eye on your steaks as they will cook ~30% faster than beef. When the steaks are ready, remove them from the heat and tent (cover with tinfoil) for 7-9 min.
If you like your steaks medium rare then take them off the grill a little closer to rare because the meat will continue cooking after you remove it from the heat.
If you want to have your meat cooked to medium or well-done, we suggest that you marinate* your steaks before cooking. Without marinating, due to the very low fat levels in our elk, there could be a risk that a well-done steak will dry out.
Fresh/Frozen Sausages need to be cooked to internal temp of 160F
Smoked sausages are already cooked and can be eaten hot or cold.
Burgers may be cooked from frozen, or defrosted, because they are so low in fat, they will cook faster than beef, so cook low and slow.
Preheat your BBQ, pan, or broiler and sear your Elk Burgers for 2 min on each side. Continue cooking to an internal temperature of 160 degrees Fahrenheit.
Use traditional toppings or try something different. Our favourites are chutneys, caramelized onions, and pickled.
If you feel like a burger but want to keep it light, toss the bun and use 2 pieces of Romaine lettuce (each piece folded in half)... messy but fun and oh so tasty!