Our Elk Flank Steaks come from the abdominal muscle of 100% New Zealand Wapiti X Elk. A soft, flat cut, the flank steak lends itself to many recipes, including fajitas, asian stir fries, sandwiches, carne asada, skewers and more. Add a marinade and pop on the grill, pan-fry or broil for a crispy brown sear, or slow-cook for extra tenderness. While it is naturally on the soft side, it should be cut along the grain before serving to increase its tenderness. Elk is naturally high in protein, vitamins and Omega 3 fatty acid, and is significantly lower in saturated fats compared to beef. In other words, it's one of the healthier choices of red meat, making it a heart-smart substitute for beef in many recipes. Since it is quite lean, we recommend cooking it to medium-rare to ensure it stays moist and succulent. You can buy our elk meat online by adding it to your shopping cart. It is sourced from New Zealand by way of Californian distributor Broadleaf. They ensure that all elk are grass fed, free range and free from hormones, steroids, antiobiotics or genetically modified feeds. As well as elk, Broadleaf provides a diverse range of specialty meats from around the world, including Australian Wagyu Beef, New Zealand Venison and Texas Wild Boar, always working closely with farms and manufacturers to procure top-quality products from sustainable sources.