Elk Flank Steaks

Perfect for the whole family, these long and flat elk flank steaks are cut from the belly of grass-fed, free-range and all-natural New Zealand Elk. 

Not as tender as a loin cuts, this elk flank is still incredibly soft and, because they’re thin, perfectly suited for any quick cooking method. Just add a bit of salt and pepper or your favorite marinade and you’re good to go. Another plus? Elk are larger than cows, so you’ll get larger-than-normal steaks, full of intense and rich beef flavor.

With fewer than one-fifth of the calories, fat and cholesterol than regular beef, Grass Fed New Zealand Elk Meat is the ultimate red meat alternative. Farmed Elk is tender, mild and juicy – never, ever gamey. Great beefy flavor, great texture, with less fat and calories.

When cooking Grass Fed New Zealand Elk Meat, keep in mind its leanness. It cooks much more quickly than beef, and it must be cooked to medium-rare to make sure it stays tender and juicy.

From free-range and grass-fed Wapiti X Elk, raised on pristine New Zealand pastures, never given any growth hormones or antibiotics, and never, ever given any genetically engineered feed. Wapiti is a Native American word for “white rump”, and refers to a hybrid cross between American elk and New Zealand red deer.

Our Elk meat comes from Broadleaf Game, masters of the game, who source from New Zealand family-run farms. A global purveyor of specialty meats, Broadleaf is a family-owned company and one of the pioneers of the farmed deer industry in New Zealand.