This week Mountain River Venison launched on www.thefatcow.se, the premium online store in Sweden. The Fat Cow provides quality and unique meat cuts at attractive prices to customers' front door.
The Fat Cow featured Mountain River Venison in their "The Butcher's Talk" one-hour video. Shannon Campbell and Roy Giordano talk about venison and have some fun in the video.
There is so much in this video that you will enjoy. So do watch this duo cook, laugh, and chat about the joys of this "spectacular" deer meat from Mountain River Venison.
Roy is Sales and Marketing Director at TheFatCow.se and quite the chef himself.
Shannon notes that his role is to introduce New Zealand venison around Europe and further afield when he gets the opportunity.
They spend around an hour together cooking and talking about the Mountain River venison they cook together.
Shannon says, "someone in New Zealand has done all the hard work for you." The people in the cutting room make sure that every single piece of Mountain River venison is perfect and ready for you to use (30min15sec).
The meat is so pure and clean, only eating grass outside 12 months a year.
Every animal is veterinary checked with HACCP standard qualifications.
Roy notes that the venison has zero fat, a smooth texture, and a sweet, not strong flavour - leaner, silkier. You need to try it - taste it (32min).
In talking with Roy, Shannon says that Mountain River Venison is probably the most bespoke, individualistic, and one of the most innovative of all the companies in New Zealand venison ... an excellent company (36min10sec).
Shannon notes that farmers have been farming deer in New Zealand for around 40 years. Starting with wild deer for hunting from Scotland and Sweden too. Then they realized it was such fantastic meat, with a perfect climate for deer. The deer love it and thrive. And so, deer farming was started. New Zealand now has the largest herd of farmed deer in the world (40min30sec).
When Roy asks, "Why venison?" Shannon says that whenever he gets a person to taste venison, they are fans. And that is always the case due to the consistent quality, size, cuts, and flavour. We can guarantee a perfect venison steak every single time (43min30sec).
Some things about venison meat are better for you and your body, says Shannon. Venison has the highest level of protein you can find in a meat. That is good for all of us and particularly athletes and older people. You can get the protein you need in a small portion. Amino acids are good for your body and wellbeing. The level is up closer to tuna fish. You get iron, vitamin B, and more, too. Roy sums this up - "It's really, really good for your health." (46min30sec).
It is good the way the deer are raised. Good for sustainability. It's about how the deer are raised and how the farmers and the teams work together. This means the New Zealand venison is less energy-intensive than some European operations. Thus there is less energy per kilo, including the shipping, than much of the meat sourced from closer by.
And Roy notes that the deer are free and run on grass 12 months a year. Shannon chips in that with Mountain River, many farms are on marginal land. This is land that would not be useful for anything else. So, for example, it's not taking away from crop farming. The deer are let free in the mountains, where the grass grows. The deer really love being out there. There is wonderful free running water too (47min44sec).
"It's so beautiful!" Roy exclaims. He says he needs to wander off-screen to get his camera and take a picture! Light, fresh, beautiful texture in the meat. (50min40sec).
Shannon concludes that he loves his job and is proud to represent New Zealand companies, the farmers, and the people involved in the whole project. Companies like Mountain River are the standard.
For Swedish speakers, Roy finishes off in Swedish. Roy has spoken of the light, fresh, beautiful texture of deer just let free on the mountains, where the grass grows with freshwater rivers.
The Fat Cow stands for the best quality of meats. Both Shannon and Roy believe in eating less of quality food, rather than more quantity. New Zealand venison fits this perfectly. It's about the quality of the meat, the standards, the practices, the farming, and the innovation of Mountain River Venison.