The Elk Denver Leg yields all the leg meat without the hassle of taking it off the bone (bone not included). We did the butchering so your yield is 100%. This is the whole muscle from which we cut our elk medallions from. You can portion or cook whole and slice. We always recommend cooking to medium-rare for this lean cut of meat.
Fossil Farms sources our Elk from family-owned farms in New Zealand and Canada. The Elk graze naturally on grass, plants, leaves and bark. Our New Zealand Elk are 100% grass fed and grass finished. Our Elk Denver Leg is a part of the “Never Ever Program,” where antibiotics, steroids and hormones are never used.
Elk has more protein and less cholesterol than beef, pork, and even chicken. Elk is a great red meat alternative and a good source for iron, phosphorous and zinc. Elk tastes like a cross between Venison and Beef and is similar to them in color.
