One deskinned whole striploin (backstrap) of venison from New Zealand. One striploin weighs around 300g (10.5oz.) and is closely trimmed, steak-ready. This top-quality venison striploin is exceptionally lean and full of flavor. You can cut the striploin into smaller steak medallions as seen in the images. This delicate steak needs to be cooked with olive oil or butter on slow heat to medium-rare in a fry pan or skillet. Not more, not less. Tender and full of flavor - made for special occasions. Serve with an all-natural blueberry sauce for that exquisite touch. See the cooking instructions below.
Venison, the other red meat. Often found on the menus of upscale restaurants throughout the world. Most folks associate venison with gamey odor and tough meat - that is most likely wild venison. Give our free-range farmed venison a chance, it'll change your concept on venison.
Our premium quality venison comes from deer that is sustainably all-time pasture-raised in small herds on very large pastures run by real family farms of New Zealand. The deers are purely bred for taste. The difference between pasture-raised venison and wild venison is subtle delicate flavor and superb tenderness mostly due to a healthy, low-stress life and a careful selective breeding process. It goes without saying that the animals have never been treated with antibiotics or growth hormones.
| Contents | 1 whole striploin |
| Weight | 300g (10.5oz) |
| Serves | Serves 2-3 depending on the serving style |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 48h In ice-water: approx. 5h |
| Cooking Method | Cast-Iron Skillet, Fry-Pan |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 3 days. |
| Also known as | Deer meat, saddle, striploin, sirloin, loin, backstrap |
| Country of Origin | New Zealand |
| Ingredients | Venison |
| Cut from | Striploin |
| Category | Steaks |
| Packaging | Vacuum packed |
✔ Humanely raised and treated with respect. Sustainably raised in small herds on large pastures in Canterbury Highlands and Plains of the South Island, New Zealand.
✔ No subtherapeutic use of antibiotics. No growth-promoting hormones, no nasties. No factory farming. Domesticated deer live a stress-free and healthy life and are harvested on the field.
✔ Compared to wild venison: Domesticated venison meat has no gamey texture and taste. It has a consistent flavor profile and is tender and mildly flavored.
✔ Deer naturally feed on grass all their life and are fed all-natural vitamins and nutritions, haylage (grasses and legumes), and silage (green foliage crops) in winter when fresh, green pasture is limited.
| Breed | Domesticated Red Deer |
| Farm/Ranch | Kotare, East Coast Beckford, Hawke's Bay Te Kawa, Manawatu Forest Gate Farming, Hawke's Bay Glenmore, Hawke's Bay Landcorp, Central Plateau Haunui, Hawke's Bay Riverslea, Hawke's Bay Seaforth, Hawke's Bay The Steyning, Hawke's Bay JO Adams & Son, Central Plateau Waihi Pukawa, Central Plateau Kinross, Manawatu Link Farm, Manawatu Tuatahi, Central Plateau Rengiatea Station, Central Plateau Tarndale, Manawatu Waimarie, Manawatu |
| Region | North Island |
| Breeding | Raised in small herds on large pastures their entire lives. |
| Feeding | Pasture grass-fed their entire lives. During winter and shortage of fresh green grass: haylage (grasses and legumes) and silage (green foliage crops), and all-natural vitamins and minerals. |
| Traceability | 100% fully traceable from grass to fork. |
Completely defrost the striploin cut. Open the pack and pat them dry with a kitchen paper towel. In the image shown we have cut the striploin piece into two smaller striploin medallions for presentation.
Sprinkle lightly with sea salt and freshly ground black pepper.
Prepare a skillet or fry-pan with olive oil or unsalted butter. Low-to medium heat. You need to hear the medallions sizzling.
Keep turning them often so they are cooked evenly on all sides. Venison is very lean and cooks very fast - make sure you don't overcook them. Use a thermometer or your finger to determine doneness. Venison should not be cooked past medium-rare for the best taste experience.
Once the internal temperature of the striploin medallions has reached 50 degrees Celsius (122 degrees Fahrenheit) remove them from the heat and place them on a cutting board.
Allow them to rest for 5 minutes. Juices will flow out so make sure your cutting board has a juice groove. By the way, the red juice is actually myoglobin and not blood.
Cut the medallions into smaller slices for serving. Perfectly cooked to medium-rare.
Serve with all-natural sugar-free blueberry sauce as a topping.
Enjoy top-quality venison 5-star style right at home.
Translated from Japanese: Beautiful meat arrived 😊
I want to eat it immediately.
Translated from Japanese: It was a fine and soft steak. The fat is moderate, it seems to be light and it’s tasty. Not only is it delicious, but it’s also nutritious and I didn't have heartburn or an stomach upset, so it's the number one steak I want to keep reordering. I made a sauce by adding lemon juice and a little sugar to the organic wild blueberries that are also sold here, which also went well with the steak!
