70 © 2017 2019 8-RIB FRENCHED RACKS Approx. 2-2.5lb Venison racks add elegance to plated presentations. They can also be cut into venison rib chops. BUTCHER INFORMATION: Bones are Frenched for better presentation. Chefs may want to remove some silverskin prior to use. COOKING/PLATING TIPS: Racks can be roasted in the oven or cut into chops. Those chops can be broiled, grilled, or pan-seared and finished in the oven. Tender cuts of venison are traditionally only cooked to rare or medium-rare. MENU TYPE: High Price Point. Venison appears on French, German, Spanish, and Italian menus and those of steakhouses or fine dining restaurants. TENDERLOINS Approx. 12-13oz Often served as medallions, venison tenderloins are extremely tender and pair well with sauces. BUTCHER INFORMATION: Chefs may want to remove some silverskin prior to use. Side muscle off. COOKING/PLATING TIPS: Tender cuts of venison are traditionally only cooked to rare or medium-rare. Many chefs cut venison tenderloins into medallions for easier portioning and reduced cooking time. MENU TYPE: High Price Point. Venison appears on French, German, Spanish, and Italian menus and those of steakhouses & fine dining restaurants. VENISON FROM NEW ZEALAND Venison (aka deer meat) is lean, naturally tender, and darker in color than beef. Farmed venison is more tender, more consistent and has a far cleaner & more consistent flavor profile than wild deer. This is a classic game meat that appears in many European cuisines. • Premium Cervena Brand • Grass-Fed in New Zealand • Pasture Raised Free Range • Graded for High Quality & Consistency • No Hormone or Antibiotic Growth Promotants • GMOs are Illegal in New Zealand • Very Low Fat & Cholesterol • High in Omega-3 Fatty Acids Read More at newzealmeats.com