And who's eating it?

Well, the SIU Salukis, for one. The team stopped by last week and thought the Ungulate was fabulous.  But wait, you're asking what's an ungulate? A squid? A new vegetable? Maybe even a dance move?   Living in an area like Effingham, where hunting is popular, we're sure that some of you reading this do know the answer. But for the rest of us, Ungulate is the  family that elk, white-tailed deer, caribou and other hooved animals with an even number of toes, belong to. Toes?  Yes, technically, a hoof is a toe. Ungulates are herbivores, feasting on grasses, shrubs, and low-growing trees. Elk meat has long been considered the premier venison among them.
 
Although they once roamed throughout North America, elk are now primarily found in the Western states and provinces.  They have been reintroduced in some Midwestern and eastern areas, and can be found as far east as Pennsylvania.  Most elk that live in mountainous country migrate to lower elevations as snow covers the higher elevations, then return as snow retreats in the spring and summer.
 
In the past 20 years, Elk has become an attractive farmed animal because all of it is consumable...the meat; the antlers, which are used to make jewelry and medicine; the hide, which is used to fabricate clothing and shoes; and of course, the meat, commonly known as venison.
 
Elk venison is today's health conscious choice. It's tasty, low in cholesterol, and has the same satisfaction level of higher fat traditional meats, like lamb and beef.   It's exceptionally lean, with only 22% of the meat energy derived from fat, as compared with 35% to 47% for lamb and 33% for beef. It even has lower fat than skinless chicken or turkey!
 
Elk is rich in minerals, particularly iron and phosphorus which accounts for its rich dark coloring. Farm raised elk in particular tends to be even more delicious, as they range free and are not subject to growth hormones. These and other attributes have earned Elk the title of "The Heart Smart Red Meat" from the American Heart Association.
 
Elk served at the firefly grill comes from Pea Ridge Elk Ranch, which is nestled in the breathtakingly beautiful hills of southern Pike County, Illinois. The area has long been famous for its trophy-class whitetail deer and wild turkey, and now lays claim to the largest elk herd in all of Illinois. While technically farm raised, these majestic creatures roam wild over timber and grassland, yet are maintained at the highest physical and nutritional standards.

This month, the firefly is serving our infamous Elk Rib-Eye.  If you haven't had it yet, you need to come in and try it out. We promise, you'll become an Elk-lover instantly!