Friday, February 4, 2011

Elk: Free Ranged, High Protein "Clean" Meat

Tired of beef, chicken, turkey and fish? They're excellent sources of protein, but sometimes we want something new and exciting.....have you tried Elk?

North American Elk was the diet of Native Americans, and is now part of our diet of lean, high protein, natural meats.

When ground elk is compared to pork center loin chops and choice beef bottom round, elk has 27% less calories and 57% less fat.

LNH suggests Blackwing Meats, as their products are free ranged, never confined to a feed lot, raised without added hormones or antibiotics, and are minimally processed.

Grill: Elk is best seared using medium-high heat for 2 minutes per side and then reduce heat to medium to complete cooking.

Broiler: Sear meat for 2 minutes per side to lock in moisture and then place in broiler at 350 degrees for 3 minutes or desired wellness. Occasional basting keeps meat moist.

LNH browns it on the stove top and uses it as the base for a meat sauce.


As we promote the optimization of healthy lifestyles, LNH is open to all dietary considerations. Elk is part of a paleolithic program.


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