Lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. 5 Venison Cuts You Need to Know | MeatEater Wild Foods Origin and Usage of the Term Venison Venison is a term used primarily for the meat of antlered ungulates and refers to any edible part of the animal's body. During the 20th century, reindeer herding has gradually become more and more extensive. Domestic reindeer were introduced to Alaska from Siberia, Russia in 1892 to establish a predictable meat source and economic development for Alaskan Natives (Stern et al., 1980). The Sami people inhabiting the region between Troms in northern Norway and the Kola Peninsula in northwest Russia have been reindeer herders for thousands of years. Antibiotics are administered only in cases of extreme disease and are then tracked by animal and not allowed to be processed. Mutton is meat from a sheep over two years old, and has less tender flesh. A Mol. What Is Venison? A Guide to Nutritious Deer Meat - US Wellness Meats Signs of the modern narrowing-down in signification to "deer meat" appear in the late 16th century ("Amongst the common sort of people, nothing is accounted venison but the flesh of red and fallow deer," John Manwood, A Treatise of the Laws of the Forest, 1598), but wider options remained open well into the 19th century ("a haunch of Kangaroo venison," Godfrey Mundy, Our Antipodes, 1852). Aimee Lucido, The New Yorker, 14 Dec. 2022 Ultimately, the prop team went with venison. Lactose or milk oligosaccharide: which is significant among mammals? A value of 5.5 to 5.7 is within the normal range (source: B. hman). But stay with me here. For faster cooking, saw them into 2- to 4-inch cuts for a traditionalosso buco, or try a new variation with thisIndian-inspired dish. Is reindeer meat called venison? - Lets Healthify In current usage, the term venison is used to describe the meat of a deer or antelope. J.W. Aging enhances the tenderness and the palatability of the meat, particularly in older deer. The reason meats such as beef, lamb, and venison are red is because they are high in a protein called myoglobin. In current usage, the term venison is used to describe the meat of a deer or antelope. Most of the basic principles (effects of gender, age, and region) and practices (nutrition, pre-slaughter handling, transport, lairage, stunning, and electrical stimulation) that influence meat quality and composition that are applicable to more traditional red meat species are also applicable to deer and venison (Hoffman and Wiklund, 2006). Once the internal temperature of venison is confirmed with a food thermometer and has reached the minimum internal temperature, it is safe to eat, regardless of the color of the meat, which may still have a pinkish color. Garlic salt, salt and pepper to taste. I asked the MeatEater crew what their favorite, most underrated cuts are. Is Venison (Deer Meat) Good For You? What No One Tells You C.O. Fynes Moryson, An Itinerary, 1617.) Meat Sci. Everyone has their favorite way of turning a backstrap into steaks. The definitions for lamb, hogget and mutton vary considerably between countries. Can use dry cooking method. When it comes to cooking, its best toflash searthe small tri-tips from deer, and slow-roast the larger ones off elk and moose. 1) High In Protein. Sign up and be the first to hear about exclusives, promotions and more! Source: Helgi Library,[32] World Bank, FAOSTAT, Meat from sheep features prominently in the cuisines of several Mediterranean cultures including Greece, Croatia, Turkey, North Africa, Jordan, and the Middle East, as well as in the cuisines of Iran and Afghanistan. A geographic land use and simulation study from northernmost Sweden, Conflicts between livestock and wildlife: An analysis of legal liabilities arising from reindeer and caribou competition on the Seward Peninsula of Western Alaska, Proteolytic enzyme and inhibitor levels in reindeer (, Economic impact of reindeercaribou interactions on the Seward Peninsula, Masters thesis, University of Alaska Fairbanks, Information and statistics about the New Zealand deer industry, Proc. Age has an influence on the level of tenderness the younger the animal, the more tender the meat as well as other factors, such as diet and the way the animal has been handled since it was killed. It has a distinctive flavor, somewhat similar to beef, but with a slightly sweeter taste and richer texture. Deer/reindeer grazing pasture produced PUFA-rich venison with more grassy, gamey, and wild flavors while the grain fed animals yielded meat with significantly less PUFA and a mild and beef-like flavor (Wiklund et al., 2003a,b). "Spring lamb" is defined by the USDA as having been slaughtered between March and October. E. Lechazo asado (roast lamb), shown above, is a typical dish from the province of Valladolid and other Castilian provinces in Spain. Thus, a slaughtered animal must be of sufficient size to produce a cut of meat that is large enough to satisfy typical American expectations of a pan-fried or grilled steak. What Is Venison Steak? - Brady's Landing - The Urban Baker Venison mince is good to use for burgers and sausages. serving. Congr. Try our app for ad-free recipe inspiration download now. Cooking venison for flavor and safety | UMN Extension Do not lift the cover of the slow cooker during the cooking process. Tender, light, and with a mild red meat taste, Cervena venison is packed with flavor (plus iron and calcium), but weighs in with only a fifth the amount of fat that beef does making it both delicious and nutritious. Venison Chop, Candied Radishes & Duck Confit Spoon Bread, Roast Venison with Celeriac, Fennel & Truffle Salad, Roasted Venison with Baba Ghanoush & Quinoa Flatbread. Fat deposition, fatty acid composition and meat quality: A review, This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (, Dairy cow physiology and production limits. Learn a new word every day. Dont allow a lack of knowledge to keep you from enjoying a variety of meals. The meat from sheep in their second year is hogget. Congr. Lamb and mutton - Wikipedia Discover when venison is in season, how to buy the best venison cuts and our favourite ways to cook it. Once cleaned, you can quickly sear it over high heat. Electrical stimulation is used at commercial slaughter abattoirs in many countries for species like cattle, sheep, and goats. The trend is towards value-added (or further processed) cuts, where the bones and silverskin (the connective tissue surrounding the muscles) are removed (Figure 4). There are inherent differences between venison and other red meats in terms of its rate of tenderization and loss of red color; thus, species-specific tailoring of process inputs are required by the meat industries to optimize the overall quality of these meats. On these farms, there are approximately 1.1 million deer (Deer Industry New Zealand, 2014). For braising and pot-roasting, choose haunch (on the bone or boned and rolled); shoulder (on the bone or boned and rolled); or shank (foreleg). Square cut shoulder shoulder roast, shoulder chops and arm chops, Leg sirloin chops, leg roast (leg of lamb), Shoulder shoulder chops, shoulder roast (usually boned and rolled), Rib-loin racks, frenched cutlets, spare ribs, Mid-loin striploin (backstrap), loin chops. Physiol. Shoulder chops are usually considered inferior to loin chops; both kinds of chops are usually grilled. Butterflies, Medallions, or Filets? For grilling, barbecuing, or frying, choose loin steaks (either medallions or filet mignon); shoulder steaks; or haunch steaks (topside and silverside). And not because I'm. The resulting meat is very tough and will not age or tenderize with time. Meat, Meat-Based Products and Seafood. [14] Federal statutes and regulations dealing with food labeling in the United States permit all sheep products to be marketed as "lamb. What Meat Is Venison? Air Gun Maniac As for other sectors in the meat industry, the quality and shelf life of the fresh, chilled meat has to be guaranteed. Many folks ask me if they should trim the silver skin and connective tissue on the shank before cooking. Please refer to the appropriate style manual or other sources if you have any questions. This particular cut might be small on a deer, but its a sizeable chunk of meat on elk, upwards of 1 pounds. Types of Meat: List of Meats With Their Name, Picture and More Take Our Brand New A-Z-Animals Deer Quiz Have you ever wondered why deer meat is called venison? Over the last decade or so, venison has become more main stream. To compensate, most butchers Backstraps from elk, deer, and antelope are some of the most prized wild game cuts. , Bechtel P.J., Finstad G., van Buuren R.G.C., Killefer J., McKeith F.K. Want to hear from us very occasionally about Specials and Events? 1. The amount of venison exported from New Zealand in 2011 was estimated at 14,850 tons (Deer Industry New Zealand, 2014). Do not crowd pan. This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries. Marinade may be used to cover up the 'gamey' flavors in venison. Eva Wiklund and others, Venison: Meat from red deer (Cervus elaphus) and reindeer (Rangifer tarandus tarandus), Animal Frontiers, Volume 4, Issue 4, October 2014, Pages 5561, https://doi.org/10.2527/af.2014-0034. Ph.D. thesis No. Marinades can tenderize, enhance and disguise game flavors. Completely thaw and cut venison into medium to small uniform pieces before placing in the slow cooker. There are currently about 2,800 deer farms in the country, ranging in size from smaller lifestyle properties to farms carrying many thousands of deer. Game meat is meat from an animal that is typically found in the wild and not raised domestically on a farm for mass consumption. G. Meat is the muscle tissue of animals. "They're intelligent which means we are constantly trying to outsmart them! , Asher G.W., Archer J.A., Ward J.F., Littlejohn R. Wiklund Grain-based feeds have more saturated fatty acids (SFA), and antioxidants like vitamin E are often added to commercial feed mixtures. Most of the specialized reindeer slaughter plants are approved to EU standards for other meat species. What animals meat is called venison? Choose your cut according to what you want to do with it. The area was strong in the wool trade, which gave them plenty of older sheep that needed to be put to use.[24]. Lamb, hogget, and mutton, generically sheep meat, [1] are the meat of domestic sheep, Ovis aries. The greatest possible proportion of reproductive females combined with a slaughter scheme based on calves is a common approach used in the Fennoscandian countries. Hence, the Alaska reindeer industry must rely on a larger-framed animal with fully developed muscle groups rather than calves as in the Fennoscandian reindeer industry. After a revitalization program initiated by the Bureau of Indian Affairs in 1941 to improve reindeer management, 17 new herds under private management were started on the Seward Peninsula. The neck is tough, making it ideal for braising and slow cooking. Younger lambs are smaller and more tender. What is Venison | Venison vs Beef | Steaks & Game - SteaksAndGame.com Warner, "Boning Lamb Cuts", Leaflet 74, U.S. Department of Agriculture, Bureau of Animal Industry, June 1931. Meat pH values of 5.5 to 5.7 measured approximately 24 hours post slaughter (so called ultimate pH) are within the normal range, while values over 5.8 result in reduced shelf life, especially for vacuum-packaged meat (Gill, 2004). Venison earned this prestige due to its naturalness, provenance, and inherent leanness and tenderness, all qualities that endear it to some of the most discerning consumers of meat. Heat on high for 1 hour to maintain proper temperature. This is venison soup and sandwich combo is an absolute dream on chilly days. What is the difference between lamb, hogget & mutton? It furthers the University's objective of excellence in research, scholarship, and education by publishing worldwide, This PDF is available to Subscribers Only. It takes 20 minutes for the slow cooker to recover the heat. What is Venison? - Broken Arrow Ranch Are arctic ungulates physiologically unique? The term venison was originally used to describe the meat of any furred game, but in Britain it has come to mean the meat from deer (though in America it means the meat from antelope, caribou, elk, moose and reindeer, as well as deer). In fact, the word "venison" is derived. The deer on the farm are always watching and aware of what we're doing." It's large and variable, with cuts that are suitable for steak, jerky, braising, stew, kebabs and grinding. Do not sell or share my personal information. Farmed is available all year round. The slaughter, boning, and processing of carcasses from these animals are performed at facilities specifically designed for deer but include the technology developed for the commercial processing of other species of meat animals (Wiklund and Smulders, 2011). What is Venison & Why Eat Venison Meat? | D'Artagnan , Kemp R., le Roux G.J., Li Y., Wu G. Wiklund , Finstad G., Johansson L., Aguiar G., Bechtel P.J. Herd composition and slaughter strategies are also important tools to influence meat production (Holand, 2007). When carcasses are cooled too quickly, the muscles tend to contract substantially, which is called cold-shortening (Savell et al., 2005). However, the traditional knowledge around reindeer is still very much alive in the everyday life of Sami reindeer herders. Because it's leaner than some other types of red meat, you may wonder. Venison Confusion: Backstraps vs. Tenderloins - BUCKMASTERS This is incorrect, and I've mistakenly called them that, myself. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. The deer industry meets the seasonal market demand for venison by slaughtering deer in early spring, when animals are 9 to 11 months old (Wiklund et al., 2008a), although year-round supply of venison to high-value European markets is a strategy that the industry is seriously considering in the near future. In a 2006-2007 CDC survey of U.S. residents, nearly 20 percent of those surveyed said they had hunted deer or elk and more than two-thirds said they had eaten venison or elk meat. Wiklund Many products are labeled with the specific animal species, such asAxis deerorSouth Texas Antelope(also called nilgai antelope). Gill Generally, muscles stretched more during rigor development will result in more tender meat. E. A new industry was born and rapidly spread throughout New Zealand (Deer Industry New Zealand, 2014). Typical preparation involves covering the leg of lamb with butter, pushing rosemary sprigs into incisions cut in the leg, and sprinkling rosemary leaves on top. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. Why Is Pig Meat Called 'Pork,' and Cow Meat Called 'Beef'? - The Daily Meal Venison Benefits: Is It Safe to Eat Deer Meat? - Dr. Axe At only 157 calories per 3.5 oz serving, venison has 40% fewer calories than beef and 10% less than chicken breast. [16] C.L. Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree. The term venison was originally used to describe the meat of any furred game, but in Britain it has come to mean the meat from deer (though in America it means the meat from antelope, caribou, elk, moose and reindeer, as well as deer). The shank is the calf muscle on a deer, a tough cut that's wrapped in connective tissue. R.O. Lean venison roast, before cooking, contains by weight approximately 75 percent water, 20 percent protein, and 2 percent fat; this protein content is about the same as that of a lean beef rump. J.C. Barnier , Wiklund E., Pickova J. Savell Game of all types, especially venison, is low in fat, cholesterol, and calories and high in the essential nutrients niacin, phosphorus, iron, selenium, and zinc. For specialty culinary products, deer are slaughtered and venison processed in designated facilities licensed by the New Zealand Ministry for Primary Industries. ), Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venison, Effect of pelvic suspension on instrumental meat quality and sensory characteristics of red deer (, Influence of pelvic suspension on beef meat quality. New directives regarding reindeer meat inspection were introduced in the 1990s (e.g., by the Swedish National Food Agency, 1993). Middle English venison "the flesh of a game animal hunted for food," from early French veneisun "flesh of hunted animals, venison," from Latin venation-, venatio, "hunting," from venari "to hunt", Nglish: Translation of venison for Spanish Speakers, Britannica.com: Encyclopedia article about venison. , Sletten H. Stern Let us know if you have suggestions to improve this article (requires login). venison, (from Latin venatus, to hunt), the meat from any kind of deer; originally, the term referred to any kind of edible game. Sales of velvet antler and meat generated more than $1 million in annual revenue for the rural communities of the Seward Peninsula during the early to mid-1990s (Carlson, 2005). At the top of the hindquarter, theres a small piece of meat connected to the sirloin tip. The Chukchi herders returned to Siberia and Sami herders from Norway and Finland were brought to the Seward Peninsula to teach reindeer husbandry to the Inupiat. Experiment with herbs like rosemary, marjoram, thyme and sage. Reindeer husbandry is performed in a less-intensive way than red deer farming, with the reindeer free ranging (not enclosed in fenced areas) in forests and on the mountain tundra. Its no secret that venison on its own is super lean. Semi-domestic reindeer (Rangifer tarandus tarandus) is the traditional venison producer for reindeer herders, the Sami people, in Fennoscandia (Norway, Sweden, Finland, and Russia), but also for Alaskan natives, the Inupiat (source: A. Wiklund). Its an incredibly satisfying day, turning a freezer of roasts into a freezer of sausage, but one thing about the process has always irked me the heavy reliance on pork fat. . Their muscles are relatively lean so venison tends to be drier and less tender than beef. Venison Hindquarter/Round. Therefore, more work needs to be done on the relationship between pastures and supplemental feeding on the growth of reindeer and the development of slaughtering and processing methods to produce a uniform cut of meat that will satisfy the American public. Regents of the University of Minnesota. The ability of chilled meat to hold water is usually called water-holding capacity. Cover the meat with vinegar water (2 tablespoons vinegar to a quart of water) and place in the refrigerator for about an hour before cooking. Water seeps out if the heat is too low or pieces are crowded. iStock.com/Vladimir Mironov 2,698 People Couldn't Ace This Quiz Think You Can? Rude was always excited to see what the guys brought home from deer camp, and helped with processing the deer into steaks and ground. C.L. This helps venison cook evenly and prevents bacteria from growing. Consequently, many of the former outdoor slaughter sites were closed, the numbers of reindeer transported to slaughter increased, and new mobile slaughter facilities were developed. Shelf life of fresh meat is often determined by microbiological growth, (e.g., the total amount and types of microorganisms present on the meat). Try it gently fried, or in pts or terrines. Heres how to get a juicy, perfectly seared venison steak every time. Thebrisket has a long grain line that is very similar to the flank steak on a cow. [31] Outside of the OECD, the largest per capita consumer overall is Mongolia, with 45.1kg.[31]. 9 Health Benefits of Venison Meat (and Full Nutrition Facts) In Table 1, the nutritional composition of red deer and reindeer venison, beef, and lamb is compared. Technol, Reindeer herding in transition: Historical and modern day challenges for Alaskan reindeer herders, Feeding soy or fish meal to Alaskan reindeer (, Spoilage, factors affecting, microbiological, Game and venisonmeat for the modern consumer, Herd composition and slaughtering strategy in reindeer husbandry revisited. Wildlife production, conservation and sustainable development. Types of Wild Game Meat & How to Serve it at Your Restaurant [39], Production of lamb emits more greenhouse gas per gram of protein than other common foods, except for beef. With the 2016 season behind us, its time to knock out some offseason chores. Examples of the nutritional composition of red deer and reindeer venison, beef, and lamb. The meat cooks quicker and the connective tissue dissolves, leaving clusters of fork-tender venison. Integr. Pelvic suspension stretches different muscles on the carcass compared with Achilles tendon suspension. , Wiklund E., van Dijk A., Smulders F.J.M., Malmfors G. Drew Venison | Definition, Characteristics, & Preparation | Britannica The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between 5.5 and 30kg (12 and 66lb). Cook to an internal temperature of 165 degrees F. Suzanne Driessen, Extension educator and Kathy Brandt, Extension educator. Our products labeled as venison may contain a mixture of deer and antelope meat. Scientific knowledge, expertise, and genetics from Europe and North America were used to develop farmed animals, and markets grew profitably along with the usual growing pains, particularly in the early part of the new millennium. Animals up to 20 months old may meet the quality of the "USDA prime" grade depending on other factors, while "USDA choice" lamb can be of any age. Most herders believe that meat sales provide the economic backbone for the industry and manage their herds accordingly. The hindquarter includes the rear legs and hip. A.R. The University of Minnesota is an equal opportunity educator and employer. Game of all types, especially venison, is low in fat, cholesterol, and calories and high in the essential nutrients niacin, phosphorus, iron, selenium, and zinc. The numbers of reindeer on the Seward Peninsula decreased drastically from 127,000 in 1927 to 25,000 in 1950 largely from the influence of World War II where the cessation of close herding, overgrazing brought about by the open-grazing method, predation, and the presence of caribou led to large reindeer losses (Stern et al., 1980). This reflects the words origins, in Latin venatio, "hunting game;" a derivative of the verb venari, "hunt." Wiklund Failure to retain this water can ruin a tender venison cut due to lack of juiciness. Most of the valuable cuts from the carcass (from the hind-quarter region) are more stretched by pelvic suspension than if the carcass was hung by the Achilles tendon, although this is not true for the tenderloin (M. psoas major). Still, you can turn this Flinstone-looking piece of meat into a variety of delicious, slow-cooked dishes. , Heiskari U., Lindstrm M., Nieminen M., Soveri T. Rincker J.M. , Stevenson-Barry J.M., Littlejohn R.P. The majority of reindeer in Alaska are slaughtered through a state-regulated field slaughter system. Always be marinate meats in the refrigerator. on Consistency of Quality, Meat quality attributes of chilled venison and beef, Ageing prior to freezing improves waterholding capacity in beef and venison. [12] As of 2010[update], most sheep meat in the United States comes from animals in between 12 and 14 months old,[13] and is called "lamb"; the term "hogget" is not used. About 2,000 to 3,000 tons of reindeer meat are produced annually in Finland (Muuttoranta, 2014), 1,900 tons in Norway (Reindriftsforvaltningen, 2013), and Swedish statistics demonstrate a production of 1,200 tons in 2013 (Sami Parliament Sweden, 2014). On the contrary, New Zealand has extensive experience in marketing venison as fresh chilled meat to Europe and the USA. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. , Johansson L., Malmfors G. Wiklund For example, mutton curry is always made from goat meat. Whitetail hunting strategies for the next generation. For a meat to be certified "halal," it cannot be a forbidden cut (such as meat from hindquarters) or animal (such as pork). Braising (simmering in a small amount of liquid in a covered pot). Venison (deer meat) attracts a premium price relative to meats from other species due to its image among consumers as a safe, nutritious, palatable, and natural product. Lamb testicles or lamb fries are a delicacy in many parts of the world. Venison contains a greater concentration of myoglobin (Young and West, 2001) and pro-oxidants such as iron and copper (Drew and Seman, 1987; Stevenson-Barry et al., 1999) than beef. These deer industries are mainly focused around pasture-based venison production systems. Hoffman Retail availability also means that home cooks can pick and choose the best cuts, not just the frozen stew meat left over from Uncle Bob's hunting trip last year. For the venison industries to maintain this image and to continue to prosper, processing practices in the abattoirs and during field slaughter must be tailored to the fast tenderizing and browning tendencies of venison to optimize its eating and aesthetic qualities. Farming Venison "Deer are a beautiful animal to farm," says William Oliver, who raises them on the North Island of New Zealand. It is, in some countries, sold already chopped or diced. The image of venison as a natural product with inherent health-promoting characteristics, produced ethically and humanely in a wholesome and pristine environment, is important for the success of the venison industries. For anyone wanting to increase their protein intake, venison is one of the best meats for this purpose. The most common method to hang a carcass is by the Achilles tendon, but the pelvic suspension technique is also used (where the carcass is hung by a hook through the pelvic bone). [34] Commonly served on a Sunday or any other special occasion, it can be done in a kettle BBQ or a conventional oven. Venison (deer meat) attracts a premium price relative to meats from other species due to its image among consumers as a safe, nutritious, palatable, and natural product. The top and bottom rounds are large pieces of whole muscle . Lamb and mutton are very popular in Central Asia and in certain parts of China, where other red meats may be eschewed for religious or economic reasons. Even though it is technically correct to refer to both antelope and deer meat simply as venison, here at the Broken Arrow Ranch we make a distinction between the two so our customers know exactly what they are getting. Venison resembles beef and mutton in texture, colour, and other general characteristics. Like most game, deer after being killed should be drained of blood and allowed to cool. Accessed 5 Jul. Lamb, hogget, and mutton, generically sheep meat,[1] are the meat of domestic sheep, Ovis aries.