Eye Fillet
The tenderloin is named for it’s incredibly tender profile. Sear whole or cut into sections for individual ‘filet mignon’ eye-fillet style steaks.
Discover a world away from what you might expect when you hear the word “game”.
Discover a world away from what you might expect when you hear the word “game”.
The tenderloin is named for it’s incredibly tender profile. Sear whole or cut into sections for individual ‘filet mignon’ eye-fillet style steaks.
Low on fat and big on flavour, our ground venison will take you by surprise. Revive tired recipes by replacing minced beef - we guarantee your burgers, tacos, lasagna & ragu's will never taste better or be better for you.
The Denver Leg muscles include Topside, Knuckle, Silverside, Girello and Rump. These cuts make perfect roasts & curing cuts for those of you who enjoy your charceuterie. They can be braised or sectioned into steaks or stir fry cuts. Great texture, little to no fat & the best flavour of all the cuts.
We are proud to debut our range of wild Sambar venison - a species that has never been successfully farmed, domesticated or commercially sold.
A large & hardy species with a high meat-to-bone ratio & consistent tenderness. The mild, nutty flavour can be likened to prime beef yet remains uniquely complex.
Despite it's lean profile, venison adapts well to many applications - from burgers, tacos, lasagne to BBQ’d prime cuts & long slow cooks.
Add some of our delicious wild venison and start a party!