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Venison Loin

$30.00

The exquisite tenderness and rich flavor of this Venison Loin makes it one of the most coveted cuts by restaurant chefs and home-cooks alike. Each steak is portion-cut to 6 oz. from Whitetail deer responsibly raised in Wisconsin, USA.

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Venison Loin

6 oz

Not your average grocery store meat.

Product Details

Whitetail deer
Farm raised in Wisconsin & Minnesota
Naturally grazed and free to forage
No feedlots
No antibiotics or hormones
Packaged frozen

Flavor Profile

Venison meat has a deep, earthy flavor and a savory, mineral-rich edge. It tastes distinctly of its wild forage diet and is bolder and more memorable than beef, without being overpowering.

Cooking Notes

Venison meat is very lean, so it cooks fast and can turn tough if overdone. Sear it fast, pull it off early, and let it rest.

Prep: Thaw in the fridge and bring to room temp approximately 30 minutes before cooking. Pat dry for a better sear.

Venison Steaks: Grill or cast iron over high heat, about 3–4 minutes per side for medium-rare. Pull off the heat at 125-130°F for medium-rare. Rest 5 minutes before slicing against the grain.

Ground Venison: Follow the same guidelines as any other ground meat and brown the meat all the way through before moving on to the next step in your recipe.

Venison Roasts & Racks: These vary by weight and preparation method so be sure to follow the specific steps in your recipe.

Pro tip: Always use a meat thermometer for a precise cook every time.

Naturally Grazed

Regeneratively Raised

No Antibiotics or Hormones

Naturally Grazed

Regeneratively Raised

No Antibiotics or Hormones

Feel good about the meat you eat.

Lean, clean protein.

Higher protein and lower fat than beef — with an earthy, rich flavor all its own.

No antibiotics or hormones.

Raised naturally with room to roam, our elk stay healthy and grow at their own pace without intervention.

Rich in nutrients.

Naturally packed with nutrients your body needs like iron, zinc, and B12.

Naturally Grazed

Raised with intention.

Farm-raised in the fields of Minnesota and Wisconsin, our Venison are free to forage as they would naturally, eating a combination of native grasses, shrubs, leaves, wild grains, bark and berries. This results in venison meat that is tender and lean with a bold, slightly sweet flavor.

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