Cervena Cuts

Cervena arrives to you in vacuum packs either freshly chilled or frozen.  Cervena is easy to recognize by the distinctive stripes, gold for chilled, silver for frozen.

 

Cervena cuts offer value for money.  With virtually no fat or sinews, Cervena provides high yield and little cooking shrinkage.  Cuts can be ordered from your supplier 12 months of the year according to your requirements.

 

New Zealand farmed deer are predominantly red deer, but limited quantities of North American Elk (Wapiti) are also available from New Zealand. 

 

The table below provides a guide on the Cervena cuts available and the weights of the packs.

 

The Saddle
The most traditional of venison cuts and contains two rib racks, two strip loins, two shortlions, and two tenderloins.

The Saddle

Name	Lbs. Elk	Lbs. Red Deer	Avg. Yield	Usage
Tenderloin	2.5	1.5	95-96%	Medallions, noisettes, butterfly steaks
Striploin	5.0-8.0	3.5	90-93%	Steaks, medallions, noisettes, roasts
Shortloin	3.0	1.5-2.00	100%	Steaks, medallions, noisettes, roasts
Racks	3.0-4.5	1.5-2.50	75%	Roasts, chops or cutlets
Bone-in Saddle	15.0-25.0	10.0-15.0	50%	All of the above, plus bones for stock

 

 

The Hind Leg
The leg is comprised of four sub-primal muscles that can be broken down into restaurant ready cuts, or bought further desinewed and trimmed as the Denver Leg.

The Denver Leg is seven (or eight, depending on the New Zealand supplier) convenient cuts from the hind leg. All cuts from the Denver Leg can be cut to create either portioned medallions, or a combination of steaks, noisettes, butterflied steaks, mini roasts, stir fry, kebabs.

Name	Lbs. Elk	Lbs. Red Deer	Avg. Yield	Usage
Denver Leg	20	10	85% to roasts or medallions, 11-12% usable trim	Steaks, medallions, noisettes, roasts, butterfly steaks
Bone-in leg	30	15	60% to roasts, steaks, medallions etc; 20% usable trim	Roasts, steaks, medallions
Shank	3-4	1.5-2.00	100%	Slow cooking and braising
Osso Buco	3	1.5	100%	Slow cooking and braising