PASTURE RAISED, GRASS-FED VENISON
Six Striploins (Approx. 12lbs total)
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 100% grass-fed & finished, 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.
It has a luxuriously tender texture (apart from the braising cuts, which must be slow cooked) and a sweet, robust flavor.
This farm raised venison is considered amongst the finest in the world. It is much more tender than wild venison without its intensely gamey flavor. The "Cervena" appellation includes controls to ensure only the finest quality is sold.
Healthy & Exceptionally Lean
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.
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).
RECIPES & 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.
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.