Reindeer entrecote of sarv (bull)

About the product

Entrecote from the reindeer bull (sarv) is a fine piece of reindeer meat that sits just in front of the sirloin. Although reindeer meat is generally very low in fat, entrecote has a slightly higher fat content, and is very suitable for grilling or for slicing and frying directly in a pan. Sarven is the larger male reindeer that is slaughtered in September when it is at its largest and healthiest. This means the meat is extra juicy and flavourful.

Make sure the meat is at room temperature before you cook it. This is a frontline meat and can therefore withstand more heat. It also has more fat and the more fat the more fried you want it, the fat should melt and be properly cooked. An internal temperature of 60 - 65 degrees will give a perfect medium rare meat. Let it rest for a few minutes before serving.

The entree can also be sliced and grilled for a few minutes on direct heat or in a hot pan. Preferably slice thick slices to preserve the juiciness best.

Origin: Sweden. The reindeer comes from Norrbotten and the cutting and packaging takes place in Arvidsjaur.

The end product of the reindeer heritage is sent vacuum-packed and frozen.

Content: Reindeer meat

Nutritional value (per 100g): Energy 530 kJ, 127 kcal, fat 4.5g (of which saturated fat 2.3g), carbohydrates 0g (of which sugars 0g), protein 21.6g.