Our venison is as wild and natural as it can get, with the deer’s diet consisting mainly of grass and wild plants meaning the quality of the meat is exceptional.
With our head-to-hoof philosophy, we butcher each precious carcass very carefully, making the most of every cut and even using the bones for stock. Venison has a finer texture and contains fewer calories than beef, lamb or pork and it’s pretty much the leanest meat you can get.
Venison tenderloin fillet steaks are a must-try for steak lovers. They have a soft buttery bite and are meltingly tender. Our favourite way of preparing them is inspired by Swedish cookery. The team at The Organic Butchery loves the Swedish approach to life. It’s about wasting nothing, finding balance and enjoying good things in moderation. The Swedes use the word ‘lagom’ which means ‘just the right amount’. A good philosophy to follow, we think.
How To Prepare A Hanger Steak
A good illustration of how we are dedicated to butchering our animals nose-to-tail is our hanger steak, sometimes known as onglet steak.It’s the muscles that support the diaphragm, so have a very unique texture compared to many other steaks across a beef carcass. In a whole piece, it is very recognisable because of the thick white strip of connective tissue or sinew that runs through the centre.
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