Venison Striploin

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6 striploins (approximately 11 lbs.) | Free Shipping

Venison striploins (aka venison shortloins) are cut from the saddle (back) and are one of the more tender cuts (though the smaller venison tenderloins are the most tender).  They are suitable for roasting whole or slicing into individual steaks, noisettes (small steaks), or medallions.

These striploins have had their surface layer of silverskin removed for your convenience.  They're ready to slice, sear, or roast right out of the package.

Silver Fern Farms Venison is grass-fed and raised free range on massive pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal in New Zealand.

This farm raised venison is considered amongst the finest in the world. It has a luxuriously tender texture (apart from the braising cuts, which must be slow cooked) and a sweet, robust flavor. It is much more tender than wild venison without its intensely gamey flavor.

Healthy & Exceptionally Lean
Game meats are a good source of protein. Venison has extremely low levels of fat - significantly less than skinless chicken. It is also lower in cholesterol than beef or lamb, while being high in iron and zinc. What fat it has is good fat, with high levels of healthy omega 3 fatty acids.


Learn more about New Zealand farmed venison. Read the Guide →

Curious to know more about venison? Watch the videos →


6 individually vacuum sealed striploins (approximately 11 lbs.)


  • Denuded (Silverskin Off)
  • Boneless
  • Farmed
  • Grass-Fed
  • Pasture Raised Free Range
  • No Hormone or Antibiotic Growth Promotants
  • Individually Vacuum Packed
  • Frozen


New Zealand

Store fresh venison striploins in your refrigerator until you’re ready to use them or freeze for long term storage.  Frozen striploins should be kept frozen until you’re ready to use them (then thaw only as many as you need).

Thawing Tips

Venison striploins can be roasted whole or sliced into steaks, noisettes (small steaks) or medallions for pan roasting, sautéing,  broiling, or grilling.  To help protect its quality the meat should be rested (covered) for a few minutes after cooking (the larger the cut, the longer the rest).   The meat will continue to cook from residual heat while resting, so it’s best to stop cooking it a few degrees away from your target temperature.

Venison Recipes

Venison is commonly paired with fruit (apples, pears, or cherries), fresh mushrooms, juniper berries, thyme, rosemary, beef or veal stock, and/or red wine.

Recommended Internal Cooking Temperature:
Chefs generally believe that the striploin is best cooked no further than Medium Rare. However, the USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.

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