Elk Boneless Shoulder "Chuck" Roast 3.5-4 lbs.

Elk Shoulder “Chuck” Roast

The flavor of elk meat is a little different compared to venison; elk is closer in taste to a grass-fed beef with hints of gamey notes. The chuck comes from the shoulder and the meat a tough texture. This is why it is the ideal choice for a long slow cook at a low temperature. We highly recommend braising as one of the best ways to prepare a chuck roast, as it involves heating slowly at lesser heat. The longer the meat is exposed to low heat, the more effective the connective tissue breaks down, and fat rendering sets in. Which equals flavor and tenderness. Enjoy 3.5-4 lbs.