Defrosting and Cooking Tips
Don’t defrost with a microwave. Micro-waving the meat easily results in premature cooking, making the meat tough. If you need to defrost rapidly, place the shrink-wrapped meat in a sink with cool water. It won’t take long to defrost – a couple of hours usually does the trick.

Trim off any sinew or silverskin that might be on a roast or steak. Such connective tissue can be tough when cooked.

Don’t overcook. If you like your meat well done, we suggest you buy beef rather than elk – no sense in wasting money. Because of the extremely low fat content in elk meat (less than 1%), it is best to cook it at very high heat for shorter periods of time for the more tender cuts (steaks, chops) or very slowly on low heat for the less tender cuts (shanks, round roasts). Steaks should be crimson to reddish pink in the center, not gray. Cook to only medium-rare to ensure a moist, juicy meal.