Venison Tri Tip
Venison from New Zealand, grass-fed, raised on tall-grass pastures, with no added antibiotics or growth stimulants. As free-range as it gets without being wild, our venison comes from ranches that practice sustainable methods and provide the deer vast pastures in a pristine environment. Our venison is superior-quality lean red meat that offers great taste, tender texture, and health benefits.
Just the facts
- Authentic, Cervena-certified venison
- Every farm practices sustainable farming methods and humane treatment of animals
- Grass fed, pasture raised
- No antibiotics, hormones or steroids
- High in protein, lower in fat and calories than beef
- Sold in an uncooked state
- Product of New Zealand
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Our professional chef clients love to serve this venison. But it doesn't take a culinary genius to turn venison into a beautiful meal. Venison tri tip is a compact, tender cut that works well when grilled fat-cap side down first, then flipped and finished for a few minutes (keep it medium-rare). We recommend keeping venison as rare as possible, to best enjoy the lean texture and rich flavor.
Think of venison as an all-season meat. Take it out to the grill in the summer and serve with a fresh salad or grilled vegetables.
Sear venison stove-top in fall and winter and pair with seasonal root vegetables, chestnuts or dried fruits.
In spring, venison is bold enough to take the strong flavor of ramps, and yet works with tender asparagus and butter lettuce.
Cooking & Serving
Naturally low in calories and fat, yet packed with nutrients like iron, zinc and B vitamins, Cervena venison is a high-quality protein and one of the healthiest red meats available today. According to the USDA National Nutrient Database, venison has about 20% less fat and about 100 fewer calories per 3.5 ounce serving than beef. It's the ideal meat to include as part of a healthy and balanced diet.
The boneless loin requires a little trimming and removal of silver skin. Keep in mind when cooking this lean meat that it cooks faster than beef or other red meats with fat in them. No fat means no protection from the heat. It also means that venison is best when rare or medium rare.