Any meat, including Elk will be tough, if it is not cured properly. The meat needs to cure for at least 10 days at 40 degrees F. This allows the collagen to breakdown and the meat to become tender. The Elk meat was very tough, even after in a pressure cooker for 2 hours.
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You have found America's Value leader in Elk meat (Venison), Buffalo meat, Goat Meat, Wild Boar meat and Deer meat or Whitetail Venison. We sell only the highest-quality USDA Elk meat, Whitetail Meat, rabbit meat, wild boar, Jerky, Elk Steaks, Buffalo Steaks Elk jerky and delicious venison products to restaurants, retail stores and the public via our ranch-based elk and buffalo meat store, and now via the internet...nationwide! We also have Deer meat like Whitetail Venison, plus the best Alaskan Halibut and Salmon ever! Try our various Buffalo & Elk meat (Venison), Wild Boar or Bison meat products, frozen meats, sausage, bratwurst or our famous bison jerky, elk Jerky or buffalo jerky.... and we are sure you'll agree, feasting on GRANDE NATURAL Elk Meat, Buffalo Meat, Goat Meat, Wild boar and Venison is a great way to eat heart-healthy. We now even have Smoked Salmon and Smoke Trout for a health conscience treat! So limit your fats and cholesterol with either elk or buffalo or even Deer, but still get a great, no-gamey taste! Check out all our new Elk Meat and Whitetail Venison, Give us a try.See more
