Elk Meat Cooking Instructions Table
These cooking instructions for elk meat were taken from: Food Safety and Inspection Service, United States Department of Agriculture, Food Safety Focus (Newsletter), October 1999.
Food Safety Of Farm-Raised Game
(article). (Cooking for game birds is also available by going to the Food Safety article.)
"For tenderness and doneness, USDA recommends cooking . . . breast meat to 170 °F. Ground meats and other cuts of game meat should reach 160 °F. Approximate cooking times for use in meal planning are given on the chart below."
TYPE OF MEAT | ROAST | GRILL/FRY
Direct heat | SMOKE
Indirect heat* | BRAISE/STEW
In liquid; covered |
|---|
Rib Roast, bone in
4 to 6 lbs. Rib Roast, boneless rolled
4 to 6 lbs. | 325 °F
27 to 30 min./lb. 32 to 38 min./lb. | Not recommended | Not recommended | Not recommended |
Chuck Roast, Brisket
3 to 4 lbs. | Not
recommended | Not recommended | Several hours | 325°
2 to 3 hours |
Round or Rump Roast
2 1/2 to 4 lbs. | 325 °F
35 to 40 min./lb. | 18 to 25 min./lb. | 2 1/2 to 3 hours | 325°
2 to 3 hours |
Whole leg (boar, deer)
6 to 8 lbs. | 375 °F
2 hours | Not recommended | 3 to 4 hours | Not recommended |
Tenderloin
whole, 4 to 6 lbs.
half, 2 to 3 lbs. | 425 °F
45 to 60 min. total |
12 to 15 min./side
10 to 12 min./side
| Not recommended | Not recommended |
| Steaks, 3/4" thick | Not recommended | 6 to 7 min./side | Not recommended | Not recommended |
| Ground meat patties | Not recommended | 6 to 8 min./side | Not recommended | Not applicable |
| Meat loaf, 1 to 2 lbs. | 350 °F
60 to 90 min. | Not recommended | Not recommended | Not applicable |
Stew or Shank Cross Cuts
1 to 1 1/2" thick | Not recommended | Not recommended | Not recommended | Cover with liquid; simmer 2 to 3 hours |
| Ribs, 4" | 375 °F
20 min. | 8 to 10 min./side | Not recommended | Parboil 1 hour; then grill or roast |
