|
|
 |
|
||||||||||||||||||||||||||||||||||||||
|
|
|
|
|
Processing & MAF As a specialist culinary product, venison is processed in specialised facilities licensed by the Ministry of Agriculture and Forestry. An animal welfare Code of Practice governs the humane treatment of deer prior to processing to ensure minimum stress and to enhance product quality. Venison is processed according to customer requirements. The trend is to added-value (or further processed) cuts, where the bones and silverskin (connective tissue surrounding the muscles) are removed. Serving customer needs, whether they are chefs at large hotels or a family meal at home, there is a wide range of cuts and pack sizes available. Venison can be packed and trimmed to individual portions so that it is ready to cook straight from the vacuum package. As well as the traditional whole saddle we offer individual muscles such as the 8 rib rack, whole back fillets and tenderloins as well as the 4 sub-primal muscles from the hind leg. For many chefs, a ‘Denver leg’ is packaged, which consists of the eight major muscle groups, completely denuded from the hind leg, and packed together so a chef can choose how best to use each cut to suit his or her menu and restaurant style, thus ensuring the chef an excellent yield. On-site Ministry of Agriculture and Forestry (MAF) veterinarians and meat inspectors at each facility support company and industry quality, food safety and hygiene programmes. Every single carcass is individually inspected by a MAF inspector before processing. All venison is certified by MAF as meeting international regulatory requirements before it is exported.
|
|
|
||||
|
