Our animals aren't fed anything that doesn't grow on the land they roam, and are nourished only on natural feed with no hormones or steroids to spoil their natural qualities.


Versatile and easy to cook, high in protein, iron and B vitamins, and with far less fat and cholesterol than beef or pork, modern ranched elk meat also doesn’t have any gamey taste, and is amazingly healthy for a food so rich in flavor.

Though buffalo, venison, chicken and salmon are all wonderful Canadian meats and great, healthy choices, there's simply nothing that compares to Alberta ranch raised elk. Check out the chart below and see your yourself!

Never cooked Elk before? It's easy!

  • Alberta ranched elk is easy to cook, and terrific for either quick meals or gourmet feasts.

  • Ranched elk is lean dark red meat with no marbling, it should be cooked either quickly on high heat or slow and low. It's best cooked to the medium stage.

  • Elk is also ideal for barbecuing because it is so lean. Sear meat quickly on high heat, then finish as desired.

  • Don't cook elk past the medium rare stage. If you like your steaks rare or medium rare, cook them exactly as you would a good beef steak.

  • Thick steaks benefit from being left to rest for a few minutes to ensure the pinkness is evenly spread. If you don't like your steaks pink, cook just past the medium rare stage and remove to warm oven and allow to rest for 5-15 minutes. The pinkness will disappear but the steaks will remain moist and tender.

  • Elk is tender and flavorful when roasted. Simply brown the meat all over to seal, add a little liquid, and roast to an internal temperature of 150-160F for desired doneness. Let roast rest 10 minutes before carving.

  • Do not use Mazola oil as it does not enhance ranched elk, try to use a good quality olive or other vegetable oil when cooking ranched elk.