Roaming Alberta Meats

Your Trusted Connection To Alberta's Finest Meat Producers



Our Supplier

Canadian Rangeland Bison & Elk
Rangeland Canadian Wapiti / Elk is a naturally lean alternative to mainstream meats. Wapiti or also referred to ask elk has a mild yet distinctive flavour, satisfying to the most discerning consumers.

All of our Wapiti products share a rich, robust, slightly sweet flavour that’s milder and more consistent than wild game with a texture that’s melt-in-your-mouth tender.

100% natural our animals are raised in natural free-range environments without the use of growth hormones or growth stimulants.

Our elk either graze naturally or consume healthy, plant-based supplements; they are never fed animal by-products.

The Exceptional Quality of Our Wapiti / Elk

Wapiti / Elk is naturally low in fat, low in cholesterol and high in protein.

It is dark red, very tender and does not need marinating.

Wapiti meat can be substituted for beef in most recipes with a few changes.

Since Wapiti is so low in fat it is important to remember not to overcook, it will cook quicker and if overdone will dry out and be tough.

With burgers and steak it is important to leave a little bit of pink in the center.

Cooking Tips

  • 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!

Recipe: Elk Dill Burgers

Elk Burger
Serves four

  • 1 lb ground elk meat
  • 1 egg
  • ½ cup rolled oats
  • 1 tbsp Montreal steak spice
  • 2 cloves of chopped garlic
  • ½ cup salsa or BBQ sauce
  • ½ cup of fresh chopped dill
  • Set barbecue to high heat.
  • Mix ingredients together and shape into four or five patties.
  • Place patties on grill and sear each side. Reduce heat to low until thoroughly cooked.
  • Serve with your favourite condiments.

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About Roaming Alberta Meats

Roaming Alberta Meats
Roaming Alberta Meats is based in Calgary. The company was started by Meaghan Riopel, entrepreneur and MBA/CMA graduate.

Meaghan had a personal desire to connect with farmers and understand exactly where the meat on her table was coming from. She works closely with her parents, Joan & David Hines…

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