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Big, bold, and built to impress. Our 100% grass-fed, organic Elk Frenched Rib Chop is a thick, bone-in chop cut from the rib with a long frenched bone—think of it as the elk version of a tomahawk. You get the tenderness of the ribeye with a lean, clean, rich elk flavor.
How to cook it: Reverse sear for best results—bring it up slowly in the oven or on indirect heat, then finish over high heat for a hard crust. Pull at 125–130°F for medium-rare. Elk is lean, so don't cook past medium.
*Weights in description for elk meat are approximate.
$36.00
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