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Venison
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Venison
New Zealand Venison is world-famous for it's high quality, mild taste and exceptional tenderness. Royal Venison is farm-raised to strict quality standards in the wide-open spaces of New Zealand.
Royal Venison is processed to order, ensuring you the highest quality and freshest product. We specialise in airfreighting to our distributors, giving chefs maximum shelf life and the closest link from pasture to plate available. We back this up with personal customer service.
Leading Chefs across North America and throughout Asia ask for Royal Venison by name. Make sure it is on your menu this year.
For enquires please contact Royal Cuisine for your nearest supplier and/or distribution opportunities.
Saddle Cuts Leg Cuts Forequarter Cuts Trims and Bones
Saddle Cuts
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Saddle
Weight: 7.0 - 10 Kg
Description: 11 Rib, tenderloin attached
Unit: individually vacuum-packed, 3 per case.
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Striploin
Weight: 1.6 - 2.3 Kg
Description: Standard full Striploin (Cap On, Chain On, Outer Fell Removed)
Unit: Individually vac packed, 10 per case.
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Tenderloin
Weight: 240 - 380 gm
Description: Full length, boneless tenderloin.
Unit: 2 per vac pack, 20 packs per case.
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Frenched Rack
Weight: 1.2 - 1.7 Kg
Description: 8 Rib, 50 - 60 mm Bone length.
Unit: 1 per vac pack, 10 per case.
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Shortloin (NY Strip)
Weight: 400 - 620 gm
Description: Boneless, fully denuded.
Unit: 2 per vac pack, 20 packs per case.
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2 Rib Rack
Weight: 240 -380 gm
Description: 9th and 10th Ribs.
Unit: 2 sets per vac pack, 20 packs per case.
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Denuded Striploin
Weight: 1.2 - 1.7 Kg
Description: Full Striploin, fully denuded.
Unit: 1 per vac pack, 10 per case.
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Leg Cuts
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Bone in Leg
Weight: 8.5 - 11.5 Kg
Description: Bone in, Aitch bone attached, shank bone and meat on.
Unit: 1 per vac pack, 2 -3 per case.
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Bone in Leg (sh bone out)
Weight: 8.3 - 11 Kg
Description: Bone in, Aitch bone attached, shank bone out, shank meat on.
Unit: 1 per vac pack, 2 - 3 per case.
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Femur Bone in Leg
Weight: 7.4 - 10 Kg
Description: Aitch bone out, shank bone out, Femur bone in.
Unit: 1 per vac pack, 2 -3 per case.
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Primals
Weight: 4.1 - 6.0 Kg
Description: 4 main sub primals, fully denuded.
Unit: 1 muscle per vac pack, 3 - 4 sets per case.
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Denver Leg
Weight: 3.7 - 5.4 Kg
Description: 8 muscles, fully denuded.
Unit: 1 set per vac pack, 4 - 5 sets per case.
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Osso Bucco
Description: 3" Center cut.
Unit: 6 pieces per vac pack, 6 - 8 packs per case.
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Forequarter Cuts
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Flank Steak
Unit: 4 - 6 per vacuum pack.
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Shepherd Steaks
Weight: 7 - 1.5 Kg
Description: 3 primal muscles from the shoulder, fully denuded.
Unit: 1 set per vac pack, 10 - 14 per case.
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BRN Shoulder
Weight: 2.3 - 3.0 Kg
Description: Boneless Oyster cut shoulder, shank off, rolled and netted (Roast).
Unit: 1 per vac pack, 8 - 10 per case.
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Diced Venison
Weight: 2.5 Kg bags
Description: Boneless cubed shoulder.
Unit: Packed into 2.5 Kg vac packs, 10 per case.
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Venison Stew
Weight: 2.5 Kg bags
Description: Boneless diced venison.
Unit: Packed into 2.5 Kg vac packs, 10 per case.
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Trims and Bones
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Venison Trim A
Description: Bulk packed Boneless trim, 95% vl. Frozen.
Unit: Bulk packed 27.2 Kg case.
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Venison Trim B
Description: Bulk packed Boneless trim, suitable for grinding/mincing. Frozen.
Unit: Bulk packed 27.2 Kg case.
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Venison Bones
Weight: 20 Kg
Description: Bulk packed Femur and Neck Bones, suitable for stocks/ sauces. Frozen.
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