Elk Rib Chops

Did you know that elk is cut very similarly to lamb? We use many of the same techniques, including Frenching.You’ve seen French chops, but to explain, the simple difference is that we scrape meat off the bone to create that beautiful arc of bone. It’s a stunning presentation with a medallion of gorgeous, lean, red elk meat at the tip.Frenching makes Elk Rib Chops look even more elegant.But looks aren’t everything.Elk chops are also deeply flavorful. Clean and sweet.Leaving the bone in adds to the flavor and tenderness. It also aids in even cooking.That said, don’t overdo it. Elk is leaner than most red meats, so take care to preserve that tender juiciness. Quickly sear or grill Elk Rib Chops at a high temperature and enjoy at no more than medium rare (130-140°F).Feel free to marinate and grill. Or slather Elk Chops in your preferred sauce and sear on high heat to char the exterior around a pinkish-red, tender center. Ready to get these chops on your table? Choose whatever size Elk Chop