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% on this item, which is one of the individual muscles from the whole Denver leg. These are the whole muscles 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.
