As with other animals, deer tenderloin muscles do the least amount of work during the animal’s lifetime. This means they’re the most tender cut available, with a buttery smooth texture. Venison tenderloin is a very versatile, easy to prepare cut that can be roasted whole, sliced into medallions, or finely minced for tartare
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 GMO seeds 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.