We have introduced a range of “new” cuts to the Swedish market through distribution company Menigo AB. Henning Kvick, the sales manager in charge of the Mountain River venison programme at Menigo spoke about his experience with the new cuts range at our Field Day.
Henning explained that reindeer became too expensive for many menus. That created an opportunity for an innovative new product. The range of Mountain River farm raised venison cuts from the leg and shoulder suit the requirements of trendy and busy restaurants. The meat is consistently tender, has a fresh clean flavour and is hand crafted for a top result in the kitchen.
Graham Brown has played a role in introducing the new cuts in Sweden. One particularly successful event was held in Stockholm at the Restaurant Academy of which Menigo are a sponsor.
Graham Brown introduced the cuts, all from the leg and shoulder. He explained that the deer are grass fed and the meat is from young animals, so all the cuts are tender and have a mild, fresh flavour. He asked the chefs to try a piece from the striploin and compare it to the other cuts. The chefs were amazed how tender all the cuts were. So the next step was for them to prepare their own creations using their choice of cut, striploin excluded.
Henning posts regularly on Instagram showing how chefs are using the product he is promoting. Follow his Instagram account - kvicken71. Links to some of his posts: