VENISON

CIERVO 鹿

Deer meat or venison has clearly defined properties. It is very lean and presents a low marble score compared to read meats from other farm-reared animals. Furthermore, its vitamin B12 content is high and is an excellent source of B vitamins. It is also a good source of iron and high-quality proteins, characteristics that give venison an excellent nutritional profile. It is a high biological quality, very digestible meat.

Venison is a wild meat; it is firm, lean, and dark.  Deers are very active, they travel long distances to feed on natural grasses. They are great runners, too. The interaction with their natural habitat is also important:  Deers are found in woodland and grasslands untouched by farming. They live in ecosystems and environments free from agricultural chemicals.

Venison is used in catering and food industries, cuts from its back and loin (fore ribs, loin) are mainly grilled. Cuts from legs and rounds are usually stewed.

Energy       120 Kcal
Fat               1.3 gr
Proteins      22.9 gr
Sodium       51 mg
Humidity   73.57 gr
Calcium       5 mg
Carbohydrates 0.0 gr