Elk Facts

Breeding Stock

Elk typically produce a single offspring; twinning is rare. Selective breeding remains essential for enhancing herd quality and meeting demand. By choosing animals with proven genetics for large bodies and exceptional antlers, breeders can serve both meat and velvet markets effectively.

Velvet

Bulls grow new velvet antlers every year.

• A 2-year-old averages about 9 lbs. of velvet.

• Mature bulls (ages 7–8) can produce 30–40 lbs. annually.

• An evenly distributed herd averages 15 lbs. per head.  

Velvet demand is expanding across North America. As a renewable resource, it offers both economic and sustainable benefits to elk farmers.

Meat

Elk meat is considered one of the premier forms of venison. With North America importing over 150 tons of venison annually, elk meat enjoys a ready market. It’s lean, low in fat and cholesterol, free from growth hormones and chemicals, and offers exceptional flavor—meeting the needs of today’s health-conscious consumer.

Environmental & Animal Welfare

Elk benefit the land, thriving on marginal areas while preserving pasture and forage. Domesticated elk are raised in settings that mirror their natural habitat, with minimal handling.

• No castration is performed on males.

• Antler removal is done under veterinary supervision for both safety and economic purposes.

• The process is humane and does not harm the animal.

Bulls

• Mature bulls weigh 800–1,100 lbs, stand 5–5’6" tall, and reach breeding maturity by age 2.

• Top velvet producers have thick antler beams and heavy mass above the third tine.

• Antlers regrow annually after shedding in March, with 20–30 lbs. of Grade A velvet possible from a mature bull in May or June.

• Live weight dresses out at about 60%.

Cows

• Mature cows weigh 550–700 lbs and stand 4–5 ft at the shoulder.

• Most females cycle at 18 months if they weigh at least 430 lbs.

• Cows are attentive mothers and do not grow antlers.

Calves

Born in May or June, calves spend their first week hidden in tall grass, rising only to nurse. They are born spotted, developing a brown coat by six months. Cows remain nearby to protect them, approaching only when necessary to avoid drawing predators.

Breeding

The rut runs from late August to late October, driven by day/night cycles.

• Breeding bulls should be at least 3 years old.

• A single bull can service 20–40 cows.

• Bulls compete through bugling, sparring, and herding cows away from rivals.

• Gestation lasts about 246 days.

Artificial insemination is common, with success rates between 50–80%.

Calving

Cows prepare for birth by “bagging up” and pacing along fences, searching for a secluded spot. Calving problems are rare, but assistance may be given if needed. Once born, calves are immediately cleaned and encouraged to nurse.

Nutrition

Elk are efficient grazers, thriving on grasses, legumes, grains, and browse.

• Feed needs vary by season—calorie intake is twice as high in summer as in winter.

• Cows and bulls have different nutritional needs post-rut, so separating them is ideal.

• Summer feeding is critical for optimal velvet production and calving success.

• Weaned calves should be fed generously during their first winter for healthy growth.

Animal Health

Elk are naturally hardy, with strong immunity to most diseases. While they can contract certain bovine illnesses, they are generally resistant and require minimal medical intervention when raised in healthy conditions.