Elk raiser finds niche with N. America's original food source

SEDALIA, Mo. -- In exchange for a handful of feed, Sedalia resident Robert Poort received a kiss, of sorts, from Debby. The elk, which Poort raised from birth, is one of 40 in his growing herd on his farm just south of Sedalia.

Four years ago, at 64, Poort and his wife Dorothy, then 62, decided to make a dream come true and buy their first elk.

"I keep saying we had a stupidity attack," said Dorothy Poort with a laugh.

Fascinated by the animals, Robert Poort set out to build eight-foot fences around his cattle pastures to prepare for his new livestock.

"If an elk can look over it, he'll jump over it," Robert Poort said.

The elk farm was a semi-retirement for the couple. The animals are hardy and easier to take care of than the cattle they have raised their entire lives.

"We were still struggling, and he has to have something to do; he can't just sit," said Dorothy Poort.

Now, four years later, the elk gather around Robert Poort's unconventional farm vehicle, a converted golf cart, as they eye a pail of food he carries. Moving much more quickly than cattle, the elk dart around the cart and their feed troughs, watching Robert Poort's every move.

"You don't leave a gate open with elk because they'll find it," he said. "They're fast; you ain't kidding."

Robert Poort has had his share of elk adventures since he bought his first buck and doe. After a few escapes and dog attacks, he has learned the animals' quirks, and has improved his gates and fences to keep the elk penned. Business is good. Demand for elk everywhere is increasing, and the Poorts are selling all their meat by word of mouth. Consumers want the meat because of its low fat content.

"There's a market for the meat, and it's growing all the time," said Robert Poort.

According to the Missouri Elk Farmers Association, elk meat contains 1.45 grams of fat per 100 gram serving. In comparison, a 100 gram serving of beef contains 24.05 grams of fat, skinless chicken 3.08 grams, and pork 14.95 grams.

With the help of relatives, the Poorts kill and process the animals themselves. In their preparation area, they have a standing freezer packed with different cuts.

The Poorts are among a growing number of elk farmers. Before starting his herd, Robert Poort visited others to learn tricks of the trade and joined the Missouri Elk Farmers Association. The renewed interest in the animals is ironic, because they were the source of food in North America before cattle ever arrived on the continent, Robert Poort said. With their herd expanding every year, including 11 calves this year, the Poorts anticipate their project will become profitable next year.