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Graham Farms
Postal address
85 Jericho Rd. RR. 3
Demorestville, Ontario Canada, K0K 1W0
Tel:
+1 613 393 5680
Fax: +1 613 393 1771
Internet:
General Information:
graham@grahamfarms.com
leona@grahamfarms.com
Sales:
leona@grahamfarms.com
Webmaster:
webmaster@grahamfarms.com
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Price List
/ Bulk Order
/
Elk Meat Cuts
|
Price
list |
ELK MEAT ORDER FORM
MARKET - PRICES |
Prices are subject to change.
|
|
CUT |
WEIGHT
RANGE |
PRICE
/ LB. CDN
|
|
Hotel Style
Tenderloin
(ltd. supply by
special order) |
2 -5 LB. |
$29.95 |
|
Full Tenderloin
(ltd. supply by
special order) |
2 - 5 LB. |
$26.50 |
|
Full Striploin or
Roast
(ltd. supply by
special order) |
5 - 10 LB. |
$23.50 |
|
Prime Rib Roast/Stk |
2 - 8 LB. |
$14.99 |
|
Top Sirloin Roast/Stk |
8 - 10 LB. |
$12.50 |
|
Sirloin Tip Roast/Stk |
8 - 10 LB. |
$11.00 |
|
Rump Roast |
4 - 15 LB. |
$8.50 |
|
Round Roast/Stk. |
4 - 15 LB. |
$8.50 |
|
Cross Rib Roast |
4 - 8 LB. |
$7.50 |
|
Short Rib Roast |
4 - 8 LB. |
$7.50 |
|
Blade Roast/Stk |
4 - 8 LB. |
$7.50 |
|
Ribeye Steak or
Full Cut |
6 - 8 LB. |
$23.50 |
|
Porterhouse
(ltd. supply) |
3/4 - 1 1/2 LB. |
$15.75 |
|
T Bone Steak
(ltd. supply) |
3/4 - 1 LB. |
$14.95 |
|
Eye of Round Stk./Rst. |
3 - 4 LB. |
$10.00 |
|
Wing Steak
|
3 - 4 LB. |
$9.50 |
|
B.B.Q. Ribs |
1 - 2 LB. pack |
$7.00 |
|
Sausage |
any amount |
$9.00 |
|
Chuck (Elk Stew) |
1 - 2 LB. packs |
$6.50 |
|
Elk Burger's
($1.50/patty 4oz.) |
any amount |
$6.00 |
|
Ground Elk |
1 - 2 LB. packs |
$5.00 |
|
Soup Bones |
4 LB. |
$1.99 |
|
|
|
|
|
Bulk Orders |
Cutting, wrapping and processing not
included. |
|
|
Front Quarter |
40 - 70 LB. |
$6.25 |
|
Hind Quarter |
50 - 90 LB. |
$9.50 |
|
Full side
|
100 - 175 LB.
|
$7.95 |
|
Summery
of order
Note: prices do
not include shipping charges
|
Total weight |
Amount of total
order
Make cheques
payable to Graham Farms. |
|
 |
|
THE SADDLE CUTS |
|
The most traditional of venison cuts, the Saddle contains two
rib racks, two strip loins, two shortloins and two tenderloins. |
|
8 RIB RACK
Use: Roasts, chops or cutlets
 |
|
STRIPLOIN/SHORTLOIN
Use: Steaks, medallions, noisettes, toasts, stir-fries
 |
|
TENDERLOIN
Use: Steaks, medallions, noisettes, toasts, stir-fries
 |
|
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THE DENVER LEG CUTS |
|
The hind leg is comprised of four sub-primal muscles that can be
broken down into restaurant-ready cuts, or bought further
desinewed and trimmed as the Denver Leg. |
|
RUMP (SIRLOIN BUTT)
Use: Medallions, noisettes, butterfly steaks, mini roasts
|
|
TOP
ROUND (TOPSIDE)
Use: Medallions, noisettes, steaks, roasts
|
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KNUCKLE
Use: Medallions, butterfly steaks, steaks,
roasts
|
|
BOTTOM ROUND (SILVERSIDE)
Use: Medallions,
noisettes, butterfly
steaks, long steaks,roasts
 |
|
OSSO BUCCO
Use: Slow cooking and braising
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FLANK STEAK
Use: Quick grills, fajitas, stir-fries
 |
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