Reindeer

UNIQUE, EXCEPTIONALLY HEALTHY OPTION

Reindeer, a traditional delicacy of the North, is ethically and organically produced meat. It is highly nutritious, containing iron, protein, minerals, and vitamins. Reindeer meat is very lean, but it is rich in essential fatty acids. Reindeer meat contains plenty of selenium, which is a rare mineral in Finnish-produced foods due to the poverty of our soil. The meat is naturally tender, and when cooked medium-rare, it is quick to prepare and easy for the body to digest.

THE BEST CUTS OF REINDEER

Traditionally, every part of the reindeer has been used—even the hooves. Roasts, fillets, and loins are the most valuable and well-known cuts, but delicious dishes can also be made from less commonly used parts of the carcass, although they require longer cooking times.

1. BACK

Tender fillets and loin fillets for roasting whole, racks, and chops.

2. ROAST

The roast consists of 4 different parts; tenderloin, sirloin, top round, and chuck. Tenderloin and sirloin are very fine meats and are excellent for fine dining. Top round and chuck are excellent meats for oven roasting, searing, and stews. Parts of the roast are also used for cold and hot-smoked products.

3. SHOULDER

Boneless shoulder is excellent for searing and also suitable for stews and soups. Cooking time ½–1 hour.

4. FORESHOULDER, ENTRECOTE

For searing, simmering stews, and soups. Cooking time 1–2 hours. Also used for minced meat.

Entrecote is excellent meat for fine dining dishes, while the fore-shoulder is well suited for long cooking. Many use both entrecote and fore-shoulder for making jerky.

5. SHANK

Shank can be used for long-simmered stews and for sous vide cooking. The back leg also makes Osso Bucco. Simmering time approx. 2 hours.

Both for minced meat and for long-simmered dishes. Simmering time is about 2–3 hours.

7. RIBS

Ribs are suitable for bone-in soups. Ribs are also a popular way to use rib meat. Cooking time 2-3 hours. Also used for minced meat.