Forum Posts

Media Team
Oct 18, 2021
In Community News
In the USA, Force of Nature have continued their social media campaign with a series of Autumn postings. Chipotle Glazed Venison Tomahawk Steaks: www.instagram.com/tv/CRpdcS-A7DO Steak recipe: www.instagram.com/p/CUv_4hYg3vK Autumn favourites: www.instagram.com/p/CUJIMM8sja5 Venison and health: www.instagram.com/p/CUGplFtgziW Ground elk: www.instagram.com/p/CVB8lAUrfXI This market activity is part of our programme for expanding retail sales of venison in the USA market, building on the longstanding relationship between Terra Pacific and the Force Of Nature team. Angus Cleland at Terra Pacific summarised recent developments in the US market in our June Community Meeting: With consumers compelled to cook at home during Covid, they proved willing to experiment and try new and different proteins. This helped introduce venison to new consumers. Sales of ‘Ground’ venison & Elk at retail has been very strong over Covid. The consumer adherence to ‘seasonal consumption’ seems to have broken, as the public discover the great flavour from venison as a lean healthy meat which has “all season” applications. The ‘Gourmet Burger’ revolution is underway. Once introduced to venison in the familiar ‘ground’ form, the expectation is that consumers will then try whole muscle cuts and move up the value chain. Thanks to the investment of Force Of Nature and others, consumers are finding Game meats increasingly available at national retail chains like Albertsons & Kroger. This will further encourage sales at restaurants & home delivery platforms. Force Of Nature has taken a clear regenerative market positioning. Their Instagram description says "We partner with regenerative ranchers to bring you the best meat on the planet, for the planet." And this is clearly working for them as they are growing at a rate of 300% per annum. They are now approaching 7,000 distribution points just in retail, have a food service presence and an online presence. In our most recent Community Meeting, Robby Sanson, the co-founder, CEO and Land Steward, highlighted a list of prominent grocery chains in the States they have been able to get to in only a couple of years. Robby noted that consumers are interested in new and innovative types of proteins that Mountain River farmers are providing them. He went on to say they're also interested in the values behind the venison, saying it is the combination of those two things and the timing, that is really working well for us and it's really important as we go forward. Robby Sanson went on to explain the brand they are developing. We call it Force Of Nature for a reason. It invokes an emotion. It's really about protein and food as nature intended. And we're delivering what shoppers want and what consumers are looking for. The venison you are producing is better for me and my family and my children. And ultimately better for the planet. Better for environments - it's about ecosystems. The consumers all want to ensure that in the purchases that they make, that it's better for the animal and the welfare of the animal. But consumers also care about social issues now more than ever. They care about all you in the room - the Mountain River farmer and the community that you're a part of - the people that are actually on the front doing the hard work. So what we really endeavour to do is serve the consumer right. We want to give them exactly what they want. We want to allow the customer to understand that the alternative to this really beautiful and virtuous system is a rather negative one that doesn't really represent what they're looking for. Part of the way we do that is working with folks like you and getting valuable content that we can share. We want to tell your story and we want to connect you to them. We want to develop that market. We work hard on demand creation and serving consumers, but the other half of our job is to connect you to that market and to ensure that you have access to those consumers. And further, we work to ensure that you get what you deserve and what you receive justifies the effort. It validates the premium that you deserve for the work you're doing - the good outcomes that you're promoting, especially in an environment where too many folks have cheapened the quality of food at the expense of so many of those things that we all care about. You can learn more about Robby and the Force Of Nature team (www.forceofnature.com/pages/team). Force Of Nature's 'Farming In Nature's Image' (www.forceofnature.com/pages/regenerate): Through a mutually symbiotic relationship dating back hundreds of millennia, the health of our grassland ecosystems and the health of civilisations are deeply interconnected. Through fertilisation, soil aeration, and the stimulation of plants, large herds of grazing bison and elk were the original architects of North America's most fertile lands. The nourishment provided to the soil by these animals has served as a savings account in which the last 100 years of food production has relied upon. Force Of Nature Story (www.forceofnature.com/pages/our-story): We love eating meat, but we're tired of making sacrifices in our own values with the ways in which animals and land is managed in our current food system. It dawned on us that when managed in nature's image, livestock could also create a positive return on the planet, and through grazing, could actually contribute to a system that fights climate change. Learn more about: Force Of Nature: www.forceofnature.com Force Of Nature Instagram: www.instagram.com/forceofnaturemeats Force Of Nature Story: www.forceofnature.com/pages/our-story Force Of Nature Regenerative: www.forceofnature.com/pages/regenerate Force Of Nature Shop: www.forceofnature.com/products/venison-tomahawk-steak
Partnering with Force Of Nature in the USA content media
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Media Team
Oct 17, 2021
In Community News
James Petrie of Merchant Of Venison has been in the venison game for more than 20 years, selling venison locally in New Zealand. Merchant Of Venison proudly sells right across New Zealand to anyone, from private customers, right through to restaurants, wholesalers, and supermarkets. The approach the business takes is to deal with each person and client individually and James feels this is a real advantage as he can better understand their needs, and match them with what Mountain River can produce. James started off supplying supermarkets with the original product being the neck bone which was used for soups and casseroles. The business has built up from there. He works hard to find a product being produced by Mountain River that fits with the right customer. Merchant Of Venison have gone on to the Osso Buco shank, to steaks, and a lot of trim. He notes that customers like to make their own mince, their own sausages, and put their own spin on it. In the last few months (before lockdown) James was able to get to a lot more restaurants, asking what they would like to try. He provides them with a list of random products they have likely never been able to get and try, such as hearts, tongues, livers, sweet breads, cheeks. Customers cannot believe how many products they have from the whole animal - Merchant Of Venison likes this approach and celebrates the whole animal. Sharing the Passion for New Zealand Venison The thing that James enjoys most about the business is meeting people and sharing his passion for the venison product. It is a real privilege to go out on to the farms and visit the farmers and go into a paddock of hundreds of deer. He notes that you would think the deer would run to be away from you. But all you have to do is hold your hand out and they will come up and sniff you. The inquisitive ones will come and sniff your hand. It is wonderful to see that they are so happy and healthy. James says we are very lucky to have New Zealand venison. It is a unique protein in the world. It really makes him proud to sell it - and it makes him proud when he sees people enjoying it. He’s so enthusiastic and can’t wait to get the product to the market and share it with people. James says the job that everyone has done is a credit to them and he’s proud to sell the venison that they produce. He wants to share this with chefs so they too can appreciate what has been done and what the Mountain River farmers and team are doing. Chef Graham Brown's Red Berry Tea Smoked Venison Restaurants are always interesting, with James and his wife Angela constantly gaining knowledge and ideas along the way. He says a great product to take to a new chef is “Chef Graham Browns Red Berry Tea Smoked Venison” as you just slice thinly and eat, so it’s a great way to break the ice. Chef Brown says venison is perfectly suited to lighter style dishes and combines perfectly with fruit and cheese. Using the salad ingredients and adding in fruit which is in season such as melon, mango, raspberries and blueberries. Caper berries and roasted baby onions also make tasty additions. This is a great dish to serve as a light lunch or a starter for a dinner party. Check out the recipes section of the website: www.merchantofvenison.co.nz/recipes. Smokey T's Low and Slow BBQ Restaurant A really interesting development is with Smokey T’s low and slow BBQ Restaurant. For those of you that were lucky enough to be at the Mountain River Farmers' meeting in June, you would have tried some of Tristin’s cooking there. Venison is not a traditional meat for them to cook, so this was a real eye opener for James as to what is possible. Both James and his wife Angela work with Smokey T and The Smokin Que Team to bring Venison to a whole new cooking style and market. Smokey T's is in Christchurch and you can find out more at www.smokeytsbbq.com. The Merchant Of Venison Online Shop If you want to try Red Berry Tea Cold Smoked Venison and other grass fed and delicious products, visit the Merchant Of Venison online shop at www.merchantofvenison.co.nz/shop. Don’t forget to use your discount code: VENISON10 You can also see a longer version of James on video, where he shares his passion for all the different venison products now available, he says "We do care about this." Learn more about: Chef Graham Brown's Red Berry Tea Smoked Venison: www.merchantofvenison.co.nz/recipes Smokey T's Low and Slow BBQ Restaurant: www.smokeytsbbq.com Merchant Of Venison Online Shop: www.merchantofvenison.co.nz/shop Merchant Of Venison: www.merchantofvenison.co.nz
Merchant Of Venison: Sharing The Passion For New Zealand Venison content media
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Media Team
Jul 27, 2021
In Community News
We wanted to share this Mountain River Venison 'Farm To Chefs Plate' story from Selwyn District in the South Island of New Zealand. In just over two minutes we travel from the Whyte Farming Company, to Mountain River Venison, onto Merchant Of Venison and then to the Black Door Bar and Eatery restaurant in Selwyn. Thank you to Selwyn District for making this available. Selwyn stretches across the great Canterbury Plains and is bounded by the Rakaia and Waimakariri Rivers, with Arthur’s Pass National Park in the Southern Alps to the west and the Pacific Ocean to the east. We'll let those in the video tell their story. Black Door Bar And Eatery My name is Jordy and I am a chef at Black Door Bar and Eatery. I've been here for the last four years and currently I'm the head chef. The dish is called Grilled Venison Denver Legs. All the flavours from each and every accompaniment make a good combination. The horseradish cream will cut through the meat's sweetness. At the same time the potato gratin will give you good starch stuff that goes with this meat. So including brickolini, that is a combination of veg, starch, and protein. The deer is nice and tender, and flavour-wise it's nice and juicy, while it is cooked off. My favourite is venison actually, so I just love it. Whyte Farming Company Glenn Whyte: I'm a third generation farmer - both my grandfather and my father farmed deer as well. We finish 1100 deer each year to supply to Mountain River. Mountain River Venison Rob Millar, Supply Manager at Mountain River: Mountain River is a specialist venison processor based at Rakaia in Canterbury. "G'Day mate" says , Rob, as a deer wanders up to him. It is very important for us to see locals supporting the product. That's very important for our supplier/producers to see. They take a lot of pride in seeing their products on the restaurant menus, both within the Selwyn District and throughout the rest of the country. Merchant Of Venison James Petrie provides Black Door Eatery and Bar with venison: Chef Jordy is using Mountain River Cervena rump, which is a part of the Denver leg. Because we supply him with all the rumps, he has a consistent steak every time. Chefs know exactly how to treat it, how to prepare it, and how to cook it. Learn more about: Black Door Bar and Eatery: www.blackdoorbar.co.nz Merchant Of Venison: www.merchantofvenison.co.nz Mountain River Venison: www.mountainrivervenison.co.nz Whyte Farming: www.mountainrivervenison.co.nz/whyte-farming Selwyn District: www.selwyn.nz
Farm To Chefs Plate Community Story In Selwyn District content media
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Media Team
Jul 21, 2021
In Chef's Table
You got to see Tristan at work at our last community meeting at the Dunsandel Community Centre. And everyone loved the BBQ!! What a fine way to end the session. So thanks to Tristan and team. Smokey T's Barbecue joint has become one of the most popular new upbeat restaurants in Christchurch city, selling out most days since opening a permanent outlet down Cashel Street. Owner/Pitmaster Tristan Anderson is a former executive chef, who managed 32 chefs across several Christchurch restaurants. As he says on his website he’s been grabbed by a "smoke addiction” .... Check out Smokey T's video (41 seconds): And here is the longer version of Smokey T's video (5 min 3 sec): Time to visit Smokey T's ... here is where to go: www.smokeytsbbq.com
Thank You Tristan At Smokey T's BBQ content media
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Media Team
Jul 21, 2021
In Community News
Exciting news!! Saturday 7th of August is going to be the worlds first “NZ Venison BBQ Day”. Anyone that enjoys eating great food can get involved, as all you need is a BBQ, some NZ venison and that’s it. We have many events planned around the world, as a good BBQ is always fun. If you want to get involved we would love you to join in and make this an event celebrated around the world. Get ready to Barbecue and cook up some venison ribs, tri tip and brisket, along with your other barbecue favourites. It's a time to share good food and good company. James and Angela at Merchant of Venison are generously giving a 10% discount and some good prizes. DINZ have a competition too. Check out the details below. Here's the details 1. Set the date - Sat 7 August The first ever NZ Venison BBQ Day is on Saturday 7 August. Yes, perfect for the AB match against the Wallabies. Kick-off is at 7.05pm. Get ready for this. This is the opening test match of the 2021 Bledisloe Cup with our trans-Tasman rivals. They then head to Australia for the second match. 2. Talk to family and friends Right, it's time to line up those attending. Now is the time to speak to, telephone, text, or even email those ready to have the best BBQ feed of their lives. Get your invites out! 3. Organise your venison Make sure you've got your venison. If you need to get supplies in, order from the Merchant of Venison team: Click on: www.merchantofvenison.co.nz/shop Save 10% by using the voucher code: BBQ10 Starts on Friday 23 July. The voucher box appears at the checkout stage. 4. Win Prizes This is where you go to win prizes: Merchant Of Venison Facebook: www.facebook.com/merchantofvenison To celebrate NZ Venison BBQ day coming up, the MOV team are giving 2 lucky winners a chance to take home a box of NZ farmed Venison each week until Saturday 7th of Aug. Get those barbies fired up in NZ & around the globe to enjoy some delicious NZ farmed Venison. To be in to win simply like/follow the page & post, tag 2 friends. Winners will be notified by private message. #giveaway #bbq #meat #win #venison #NZVenisonBBQ DINZ Facebook: www.facebook.com/deerindustry The team is pretty excited about the first NZ Venison BBQ day happening around the world. There are 30 farm raised venison BBQ boxes to give away. Each pack contains some medallions, mince, rump and ribs and has been put together by our friends Merchant of Venison Ltd and Mountain River. To win - Give the page a like if you haven't already and add a comment, tagging someone you would like to share your BBQ box with on NZ Venison BBQ day. #giveaway #bbq #meat #win #venison #NZVenisonBBQ 5. Checkout the action around the world Hunter McGregor in China: www.instagram.com/nzhunt3r Gustaf Kugelberg in Nordic Counties: www.instagram.com/mountainrivervenison Shannon Campbell in Italy: www.instagram.com/shannon.campbell2018 6. Please Send your photos and videos We would enjoy seeing these and we can then use them to show our customers. They love to see what is happening with farmers and the rest of the Mountain River Community in New Zealand. Please share them on social media and text or email them to Rob or John: John Sadler - Ph 027 576 2229: johns@mountainrivervenison.co.nz Rob Millar - Ph 027 523 2229: robm@mountainrivervenison.co.nz 7. Relax and enjoy On the day, just enjoy the event. It is the very first NZ Venison BBQ day and is happening around the world. And go the mighty AB's!!
World's first NZ Venison BBQ Day on 7 August content media
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