Royal Cuisine - Products - Venison

By: Royal Cuisine  05-Apr-2012
Keywords: Beef, Lamb, Meat

Venison

New Zealand Venison is world-famous for it's high quality, mild taste and exceptional tenderness. Royal Cervena Venison is farm-raised to strict quality standards in the wide-open spaces of New Zealand. The Royal Cervena brand has been part of the Cervena appellation since it's inception in 1992.

Royal Cervena 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.

Saddle

Weight: 7.0 - 10 Kg
Description: 11 Rib, tenderloin attached
Unit: individually vacuum-packed, 3 per case.

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.

Tenderloin

Weight: 240 - 380 gm
Description: Full length, boneless tenderloin.
Unit: 2 per vac pack, 20 packs per case.

Frenched Rack

Weight: 1.2 - 1.7 Kg
Description: 8 Rib, 50 - 60 mm Bone length.
Unit: 1 per vac pack, 10 per case.

Shortloin (NY Strip)

Weight: 400 - 620 gm
Description: Boneless, fully denuded.
Unit: 2 per vac pack, 20 packs per case.

2 Rib Rack

Weight: 240 -380 gm
Description: 9th and 10th Ribs.
Unit: 2 sets per vac pack, 20 packs per case.

Denuded Striploin

Weight: 1.2 - 1.7 Kg
Description: Full Striploin, fully denuded.
Unit: 1 per vac pack, 10 per case.

Leg Cuts

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.

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.

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.

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.

Denver Leg

Weight: 3.7 - 5.4 Kg
Description: 8 muscles, fully denuded.
Unit: 1 set per vac pack, 4 - 5 sets per case.

Osso Bucco

Description: 3" Center cut.
Unit: 6 pieces per vac pack, 6 - 8 packs per case.

Forequarter Cuts

Flank Steak

Unit: 4 - 6 per vacuum pack.

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.

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.

Diced Venison

Weight: 2.5 Kg bags
Description: Boneless cubed shoulder.
Unit: Packed into 2.5 Kg vac packs, 10 per case.

Venison Stew

Weight: 2.5 Kg bags
Description: Boneless diced venison.
Unit: Packed into 2.5 Kg vac packs, 10 per case.

Trims and Bones

Venison Trim A

Description: Bulk packed Boneless trim, 95% vl. Frozen.
Unit: Bulk packed 27.2 Kg case.

Venison Trim B

Description: Bulk packed Boneless trim, suitable for grinding/mincing. Frozen.
Unit: Bulk packed 27.2 Kg case.

Venison Bones

Weight: 20 Kg
Description:
Bulk packed Femur and Neck Bones, suitable for stocks/ sauces. Frozen.

Keywords: Beef, Goat, Kangaroo, Lamb, Meat, Saddle, Veal, Venison