Elk New York Roast is known as Strip Loin Roast.
Elk Strip Loin Roast is juicy, lean, tender, and full of robust flavor. Our Elk
is pasture raised on grass and leaves. No growth hormones or antibiotics.
The area below the backbone is home to some of the
most tender and popular cuts of Elk, such as the Elk Tenderloin, Elk Strip
Steak, Elk T-Bone, and Elk Porterhouse Steaks. Loin cuts are much prepared on
the grill or under a broiler.
To bring out the additional flavor and produce a
more buttery texture, you can dry age the roast for a few days. Age the Elk
Strip Loin Roast in the refrigerator by leaving it uncovered on a wire rack
over a pan to catch the drippings for at least a day or as long as 3-4 days.
When you are ready to cook the Elk Strip Loin
roast, trim off any dried pieces after the aging. It is common for an Elk roast
to lose 5%-15% of its weight during the aging.
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