Hailing from Lacombe, AB, Canadian Rangeland bring you an elk ribeye steak. Lower in fat and cholesterol but higher in protein than beef, elk is a great alternative when you're craving some red meat. The ribeye—cut from the front end of the ribs—is the richest steak cut in comparison to the sirloin or striploin. You'll find the most marbling in this piece, but that also means the most flavour. 

COOKING TIP: Treat an elk steak the same way you would beef, they're great on the grill or on a pan and finished in the oven. The ribeye is a bit more forgiving because of the fat cap that keeps it from drying out too fast. You know your steak is medium-rare when it's reached an internal temperature of 135°F. Go to 140°F for medium, but don't go past 150°F unless you want a dry steak. You can't go wrong with a side of crispy smashed potatoes or creamed spinach. Or both.