Venison, a red meat, is a great alternative to other meats,
fish and poultry.
Mild and tender, having less cholesterol than chicken, is lower
in fat, calories and cholesterol than beef, pork and lamb. Gourmet
chefs prize this lean meat, a specialty in high class restaurants
and hotels.
Fallow venison is extremely tender!
Dr Ken Drew of the AgReasearch Invermay New Zealand in the 1996
September issue of the Deer Farmer outlined the results of research
into venison tenderness. After comparing the tenderness measurements
across four deer types (Striploin and Denver Leg cuts) he concluded
"all groups show very favorable tenderness values with
Fallow venison being exceptionally tender".
| Breed / Species |
Tenderness (kgF) |
| Fallow (yearling) |
3.1 |
| Red (2 year old) |
4.8 |
| Wapiti/Elk (2 year old) |
5.4 |
Note: Any cuts with a tenderness value of 5
kgF or less are very tender and are considered excellent for
use in top class restaurants.
