Moose fillet - head

About the product

The head of the moose fillet is the "upper" part of the fillet that has a small tendon and also a small side piece. It is not as uniformly thick as centre piece and a small amount of meat is lost because it requires less trimming. This is why we offer it at a lower price compared to the centre piece of the moose fillet.

Moose fillet, or moose tenderloin as it is also called, is undoubtedly the finest part of the moose. It is perfect if you want to offer your guests something really special and exclusive. It is one of the most difficult game parts to obtain as it is obviously the most sought-after moose detail for hunters, restaurants and delicatessens alike.

Despite its impressive size, moose fillet is very tender with a delicate moose flavour.

We think moose fillet is best cooked whole in the oven. Then it also becomes a very nice detail to serve. Alternatively, it also works well as a tournedos, i.e. cut it into 3-4 cm thick slices and fry on high heat in a pan. If you want tips on cooking in the oven, we can recommend our recipe at game meat in the oven.

Origin: Sweden. Our moose comes from Norrbotten or Västerbotten and cutting and packaging takes place in Arvidsjaur.

The moose fillet is sent vacuum-packed and frozen. We always sell it in one piece, i.e. if you order 750 g, you also get a piece that weighs at least 750 g and is not divided into several pieces.

Content: Moose meat

Nutritional value (per 100g): Energy 420 kJ, 100 kcal, fat 1.0g (of which saturated fat 0.3g), carbohydrates 0g (of which sugars 0g), protein 22.6g.