One of the many reasons to choose Canadian Rangeland's elk striploin steak is that it comes from Lacombe, AB. The striploin cut gets its name from being "stripped' from the short loin (located in the mid-lower back) of the elk. The striploin steak is in between the ribeye and sirloin in terms of marbling (which speaks to the fat content). This is a good choice if you don't want something too high in fat or too lean. Compared to beef, elk is considered a leaner option without worrying about a gamey flavour. It's also lower in fat and cholesterol and higher in protein than beef.

COOKING TIP: This is a great steak for the grill. It doesn't have too much fat so you don't have to worry about putting out a fire, but just enough fat that it won't dry out too fast. You do want to keep an eye on the internal temperature though, medium-rare is 135°F or go to 140°F for medium. If you hit 150°F, you've gone too far. Toss some vegetables on the grill while your steak is cooking and you've got yourself a full meal! Asparagus or leeks would pair perfectly.