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Moose Sirloin -30% sale
The sirloin is among the finest cuts of the moose.
Moose meat is generally very low in fat, but moose sirloin is nevertheless very good both for grilling and frying directly in the pan. Remember not to fry too hard as wild game meat must never be too dry.
You can prepare a moose sirloin steak both for everyday use and for parties, whole or in slices. Whatever you choose, you'll have a fantastic meal that will impress family and friends.
If you choose to fry it whole, please follow the recipe below. For the grill, place the meat on indirect heat (not over the hot coals) instead of in the oven.
- Set the oven to 125ºC
- Trim the meat, i.e. remove fat and all skin. Salt before frying and pepper after.
- Fry the meat for a minute on each side until it has a nice crispy surface. On the grill, place over direct heat and flip when it releases itself from the grill.
- Insert a meat thermometer into the center of the meat.
- Put the whole meat in the oven (for the grill, put it over indirect heat). Take it out again when the internal temperature reaches 55ºC
- Take out and let rest for about 10 minutes under a towel or baking paper (not aluminum foil)
- Slice up and serve with a good venison sauce , oven-roasted root vegetables and blackcurrant jelly .
Moose sirloin is also very good if you cut it into thick slices and fry/grill it immediately. Preferably slice 3-4 cm thick slices, so the juiciness is best preserved. Never let it get more fried is "medium rare" because then it can easily become dry (due to the low fat content).
Origin: Sweden. The moose came from Norrbotten or Västerbotten and cutting and packaging took place in Arvidsjaur.
We only sell whole pieces, i.e. if you buy an 800g sirloin from us, we guarantee that it will arrive as a whole piece and not divided into several smaller pieces.
The moose sirloin is sent vacuum packed and frozen.
Contents: Moose meat
Delivery in 1-3 working days - Free over €150
Delivery time
We ship to all of the EU, Switzerland, Norway and the UK within 1-3 business days. We send your products in our in-house designed well-cooled and insulated packages and we guarantee the cold chain all the way to your home. We ship by air with couriers like UPS, DHL and FedEx.
We will prepare your package almost immediately after you place your order. Your package then leaves our facility on regular Mondays, Tuesdays and Wednesdays. We do not ship on Thursdays or Fridays to avoid that the package gets stuck in the courier's warehouse over the weekend.
For Northern Europe, the shipping time is 12-24 hours from the time your package leaves our facilities. For Southern Europe it's usually 18-48 hours. This applies to orders placed on weekdays before 11 a.m. Some delays may occur, but 97% of our deliveries arrive on time without a problem.
The exact delivery time may therefore vary a bit depending on when you placed your order. If you order on Mon-Wed before 11 a.m, then you will very likely receive your package the day after (1 working day). If you for instead order on a Wednesday afternoon, then you will most likely receive your package on Tuesday or Wednesday the week after, i.e. around 5 working days later.
The courier will inform you of your exact delivery date and time.
If you want your delivery on a specific date, please contact us at info@swedishwild.se.
Shipping cost
To cover some of our shipping and packaging costs, we use the following shipping rates:
- Orders above €130: Free shipping
- Orders €100 - €130: €9.90 in shipping
- Orders up to €100: €19.90 in shipping
Shipping temperature
All meat is shipped frozen (below -18ºC). When it then reaches you, in some cases it may have thawed a little at the edges, but there is no danger to the quality of the meat and it is definitely not a health risk.
We guarantee that your meat will never reach a temperature above 4ºC during shipping. If for some inexplicable reason this has still happened, please contact us, and we will make sure that we solve it for you in the best way.
Game meat is very durable, thanks in large part to its low fat content, so it's always OK to refreeze the meat without it taking any significant damage. However, we always recommend keeping the meat well chilled below 4ºC and consuming it within 7 days of its arrival.
Environmentally friendly packaging solutions
Sustainable shipping is very important to us. Therefore, we do not use styrofoam, EPS or similar environmentally unfriendly packaging materials. Our packaging is fully recyclable, biodegradable and/or reusable.
Your meat will be packed in a bag made of recycled material. This bag then goes into our designed box along with frozen cooling gel. These cooling gels ensure that the meat stays at the right temperature during the journey to you. The cooling gel is of course food approved and you can reuse it many times over. If you decide to throw them away, do so as they are with other combustible waste. Do not pour the contents into the sink as it may expand slightly in contact with water and clog your drain.
As insulation, we use sheep's wool, nature's own best insulation, to ensure that the meat maintains the right temperature during transport. Sheep wool is 100% degradable and you can put it on the compost (but take it out of the thin plastic cover first) or reuse it for different purposes. The box is made of 100% recycled cardboard and can be left in paper recycling.