Forum Posts

MRV Media Team
May 13, 2022
In Market News
DINZ Article With Market Update Toward the end of 2021, we experienced a rebound in demand for venison from food service. Combined with a good supply of deer and the challenges of a dysfunctional freight sector, the 4th quarter of 2021 was one of the busiest times we have experienced. The result was good sales, happy customers, low stock, and optimism for the year ahead. Our partners stepped up with innovative sales programmes and efforts to reignite their customers' businesses in the USA. In addition, high prices for other proteins helped support demand for venison as a menu option. Our relationship with Force of Nature continues to strengthen with their launching of new products. Last year's launch of a Tomahawk venison chop has been an enormous success. We are struggling to supply enough chops! Recently, a breakfast sausage has been added to the venison product offering and is getting great reviews. Substantial sales growth is predicted for the year ahead based on the marketing work that Force of Nature is doing. In December, we invited suppliers who signed up for our raised without antibiotics programme to a Zoom call with the Force of Nature team. The message was optimism for the growth in demand for premium meat products produced ethically and in environmentally conscious ways. In Europe, customers in Switzerland reported "an excellent game season" with stock selling out and chilled by air business back to pre-pandemic levels. In Sweden, food service is also back, and retailers have reopened. As a result, sales have picked up, and stock is moving. In China, sales have continued well above 2020 levels. Connections to top-end foodservice customers continue to grow. DINZ recently confirmed support from the "Market Innovation Fund" for our project to accelerate the launch of Mountain River branded venison in the retail market in Sweden. We have an infrastructure established and ready to introduce the unique attributes of New Zealand farmed venison. The focus is on premium products in premium supermarkets. Distribution remains a serious headwind. Freight services are dysfunctional, and rates are much too high. In time this will resolve, but like the disruption to foodservice, that is unlikely before the pandemic is no longer a major influence. Returns to suppliers have recently improved thanks to continued market recovery and a weakening currency. It is important that the recovery is sustainable into the future. That requires strategies that move away from the bust boom-bust cycle. Build back better if you like. We believe the build-back better opportunity comprises strategies to target high-value foodservice, retail, regional diversity, and product diversity. In addition, it includes a commitment to developing long-term business relationships. Our goal is to be part of an industry that manages the relationships from customers to suppliers to achieve the value our unique product deserves. The Mountain River farmers have been active and supportive of the sustainable gains strategy. The Mountain River Community in New Zealand and worldwide has also worked closely to address the market movements and the Covid pandemic. Together, by talking and working like this, we have avoided placing undue pressure on the different parts of the value chain. Our overall community message is that patience is paying off. See the article in Deer Industry News: Deer Industry News Issue 112 February 2022/March
Patience Pays Off As Venison Rebounds content media
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MRV Media Team
May 13, 2022
In Market News
April/May/June edition of the Deer Industry News. Article by Ali Spencer, Deer Industry News writer. In the article, Ali Spencer writes that the Covid-19 disruption and, most recently, the conflict in Ukraine are presenting hurdles all the way along the cold chain for exporters. She notes they are having to nimbly find solutions for complex logistics challenges to make sure they can meet the strong recovery in demand for New Zealand venison as food service reopens around the globe. John Sadler is quoted and notes that Mountain River Venison’s US customers “have struggled to have a cool chain to suit chilled venison.” As an exporter, this is now about fitting the production schedule to shipping, not the other way around as previously, especially for airfreight. “If you book the space, you have to pay for it and use it,” he notes. “All of these things have more than one cause. It’s all about finding solutions, but that’s not without cost.” Freight rates have, in most cases, more than doubled, but even so, most companies are considering airfreight, especially for high-value chilled venison. This ensures that the chilled product gets to customers on time and is not held off port waiting for offload and consignment. There has been a doubling of the order period from the typical 2.5 months to over 4.5 months. Business uncertainty around the risk of disruption John Sadler notes the uncertainty for businesses is around the risks of disruption. “The challenge is getting the returns up, and that takes time. We want to make [the sector] more sustainable.” The “unpredictable constant” and recently helpful for the New Zealand venison business is the exchange rate, with the New Zealand dollar staying under 70 US cents. However, the war in Europe has weakened the euro. Shipping lines are operating three-monthly rather than on annual contracts, with rates rising at each negotiation. Sometimes overnight, shipping companies decide to drop New Zealand port visits without consultation to catch up on sailing schedules. In addition, with shipping containers misplaced all around the globe, venison exporters are being pushed to use 40-foot containers, at a significantly higher cost, as opposed to the 20-foot containers, which were most efficient for bulk packing of ground meat. Confidence in the outlook Despite the hurdles, exporters are still getting venison to the destination, where reopening of markets is ensuring good demand. As a result, all were confident about the outlook for venison. Business is “flowing really well” for Mountain River in Scandinavia, which largely reopened earlier this year. The spread of markets has reduced potential exposure and is ensuring stability as the sector moves towards the 2022 game season. Grass-fed meat, including venison, could potentially get a boost with anticipated increased grain prices. These could come about through unplanted Ukrainian wheat fields, Russian wheat subject to sanction, and grain being diverted from animal feed for human consumption. But there are negatives too. For example, snap Covid-19 lockdowns recently imposed in Shanghai and Beijing add another “layer of uncertainty,” says John Sadler. Despite the volatile market and the need to move to stability, the outlook remains positive. Venison is a product that people want and is helped by the underlying demand for protein and its niche positioning relative to other proteins. See the full article: https://deernz.org.nz/assets/News-and-publications/Deer-Industry-News-Magazine/DIN-2022/DIN113-WEB.pdf (page 8)
Logistical hurdles but exporters confident content media
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MRV Media Team
May 13, 2022
In Market News
By Gustaf Kugelberg With support from the DINZ Marketing Innovation Fund, our team in Scandinavia is ploughing ahead with retail marketing activity in Sweden. Our task is to inform consumers that NZ farm-raised venison is a premium game meat, different from long-held perceptions of venison. By presenting a range of easy-to-cook cuts like leg fillets and medallions along with recipes, we give foodies in Sweden the opportunity to experience a taste of NZ venison in their own homes. Demonstrations - Time to burn the shoe leather Since the end of January, in-store demonstrations have been back. In conjunction with Argentine premium beef UMI, a recent in-store demonstration demonstrated venison medallions. Competition For Customers In the three weeks leading up to Easter, our in-market team ran a competition for customers. The competition achieved 700,000 views on Instagram posts & 450,000 views on Instagram stories. The prize was a copy of Henning Kvicks's book 'Meat Cravings' and entry into a draw for a sample carton of Mountain River cuts. A few Mountain River aprons were also given away. We had 200 competitors enter by registering for the newsletter on our website. As a result, we received some great recipes. One winner presented Tataki-style venison with romanesco broccoli, ponzu mayo, green onion, and a drizzle of ponzu sauce. The dish was posted on Instagram @wallerbladish. Another winner posted @daggesmat a venison hamburger with sriracha ketchup, silver onion, and cheddar cheese topped with mayo mixed with lime and garlic. Food Service: Blackstone Restaurants & Menigo Food Fair We haven’t forgotten foodservice, which is recovering well after the Covid disruption. Blackstone, an early adopter of the Mountain River special cuts, continues to have a lot of success with 200g of our leg fillet option in their 14 restaurants. We participated at the Menigo in-house fair on Tuesday for foodservice & retail – Sundsvall – in the old town hall. Chef Shannon Campbell presented with Mikael (Mountain River team). Gustaf commented, "Today's fair was very good with a big interest for the cuts we presented – Tri-tip and Bolar. Shannon made a Tartar/Sushi meal that drew big interest, and the tri-tip we sliced and just served with some sea salt on top to show the exquisite taste." In-store demos resume in Sweden The first in-store tasting demo was held after imposed restrictions to flatten the Omicron curve at a top-end Stockholm supermarket - ICA Taby Centrum. The star of the tasting was the launch of our venison mince pack - hjortfärs. Gustaf commented, “it was a busy day. We refilled the freezer many times. The tasting was fried mince and medallions. The mince was served in a lettuce leaf with a topping of soy sauce mixed with Mayo - a special composition by Mikael.” The team gave out 300 servings and sold 76 packs of mince and 89 packs of medallions for the day. The English version of the recipe is available on the website at: www.mountainrivereu.com/recipes/korean-minced-venison-in-salad-leaves Pleasing Website Results The www.mountainrivereu.com site continues to engage consumers by supporting venison experiences with chef recommendations and an expanding range of recipes. Continued growth in visitor numbers gives us the confidence we are heading in the right direction. Since the start of October 2021, we have had 2800 visitors. The majority are from Stockholm, 58% male and 42% female. Statistics report that 62% of visitors are 34-44 years which is the age group we want to meet with. The target is health-conscious people with good income. Feedback from our demonstrations gives the same feedback: consumers are open to eating Venison all around the year. Over the next six months leading up to next autumn, we have other product launches planned. They will expand the range of products and channels for consumers to choose premium Mountain River venison. Find out more: www.mountainrivereu.com https://www.instagram.com/mountainrivervenison/
Sweden Is Moving Ahead With Retail Activity content media
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MRV Media Team
May 13, 2022
In Market News
By Angus Cleland, North America The 'Covid hangover' looms large over all aspects of the food and hospitality industry at present. Though pressures are easing and there are solid inquiries Of primary concern to most front-line restaurants, hotels and retailers are staffing issues. The "Great Resignation," as the phenomenon is known, continues, and almost all operators are short-staffed. Food cost inflation is currently setting records. In addition, the challenges in the physical distribution of goods to the end-user are increasing operator costs and putting pressure on bottom lines across the industry. Much of the time, this means more limited menu offerings, limiting service hours, or limiting the number of reservations accepted. On a positive note, the protein price inflation seen in the major meat categories presents an opportunity for Venison. Beef and Lamb, for example, sit in the middle of the 'competitive set' with Venison, and all must vie for a place on the menu or in the butcher counter. The current record prices of Lamb & Beef, along with faltering availability, mean that Venison is now a value proposition for the operator. Having spent nearly 20 years growing commercial relationships with the best distribution partners in North America, we are well placed to provide Venison as the menu solution in this challenging environment! Continued delays in ocean-freight cargo deliveries and the cost (fuel pricing) and availability of truck transport within the USA means managing logistics is taking a disproportionate amount of time in the day. Still, there is a sense that some of those pressures are beginning to ease. April and May are traditionally our 'quieter' months between the end of Winter and the start of the Summer season. However, this year, we are seeing early solid inquiries from our distributors who want to ensure they can secure stocks for the strong Summer resort business they believe is coming. Airline flights are packed again, hotels are fully booked, and our mission continues to deliver the best meat in the world to these discerning consumers! New Owners for D'Artagnan - Long-time New Jersey-based Mountain River Venison Distributor In April, it was announced that 'Fortune International, LLC,' a leading processor, distributor, and importer of high-quality seafood, meats, and gourmet products, had acquired D'Artagnan. D'Artagnan is the USA leader in popularizing the sustainable "farm to table" movement over the last 35 years and a valued Mountain River Venison distribution partner over the previous 20 years. Founded in 1985 by Ariane Daguin, D'Artagnan supplies free-range meats and all-natural organic poultry, game, foie gras, mushrooms, and truffles within the United States. Customers include the most renowned restaurants and retailers and increasingly 'direct to consumers through their fast-growing ECommerce platform. The company employs approximately 260 people and runs 80 trucks working from five primary operations in Colorado, Georgia, Illinois, New Jersey, and Texas. Ariane was inducted into James Beard Foundation's "Who's Who in Food & Beverage" in 1994, received the "Lifetime Achievement Award" from Bon Appetit Magazine in 2005, and was awarded "Forbes Small Giants" recognition in 2018. She will remain with D'Artagnan, and the company will continue to operate as a subsidiary of Fortune Fish & Gourmet. Ariane commented in trade news: "I am extremely excited for D'Artagnan's future and want to thank our customers and vendors for their support through all these years." This successful transaction results from decades of hard work by Ariane and her team to create a 'best-in-class' business. It is a wonderful testament to her vision and leadership. We wish her well and look forward to maintaining our friendship for years to come. Find out more: www.dartagnan.com www.dartagnan.com/dartagnan-founder-ariane-daguin.html
North American Market Overview & D'Artagnan Sale content media
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MRV Media Team
May 13, 2022
In Market News
By Angus Cleland, North America After a two-year hiatus, the National Restaurant Association, Restaurant, Hotel-Motel Show is back! This coming Saturday, May 21st through Tuesday, May 24th, I will attend the show held again at the McCormick Place convention center in Chicago. The show is traditionally the largest annual gathering of foodservice professionals in the Western Hemisphere. It features over 1,500 exhibitors displaying over 900 product categories - from food to beverages, equipment, technology, tableware, sanitation, and everything in between. More than 65,000 attendees are expected at the show over the four days. Attending the show presents an excellent opportunity for Terra Pacific to network with many of our wholesale distributors and manufacturing clients at one location. In addition, we can interact with chefs and 'end-users' of our products and keep abreast of industry trends and market developments. There is a lot of excitement around this year's show as the country recovers from Covid and a sense of normalcy returns to the hospitality industry. This is a "new normalcy" given the ongoing effects Covid has on all aspects of the industry, most notably staffing, supply chain challenges, and food cost inflation. Find out more: www.nationalrestaurantshow.com www.facebook.com/NationalRestaurantShow
National Restaurant Association Show In United States - It Is Big & It’s Back content media
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MRV Media Team
May 13, 2022
In Market News
By Angus Cleland Over the weekend of April 22-24, Angus attended a three-day conference hosted by Mountain River customer 'Force of Nature' at their 'Roam Ranch' in Fredericksburg, about an hour West of Austin in Texas hill country. Roam Ranch is a formerly conventionally farmed property that had been depleted by persistent tilling of the soil, planting of monoculture row crops, and overgrazing. The Force of Nature founders purchased the property in 2017 and restored the land under regenerative farming practices with a stated goal to produce the highest quality, sustainably raised meats while increasing the overall health of the land. The Ranch is a multispecies operation raising grass-fed and free-range bison, beef, pork, chicken, and turkey year-round. The conference brought together ranchers, farmers, researchers/teachers, media, consumers, and other industry stakeholders for 3 days of education, networking, planning, and action around regenerative agriculture. The overall intent was to accelerate the growth of what Force Of Nature calls a 'global regenerative revolution' through an idea-sharing forum. This allows attendees to take away a reaffirmed collective purpose to advance regen Ag for the good of the land, livestock, and human health. Friday and Saturday featured a series of speakers and discussion panels beneath a canopy next to the beautiful Pedernales River that borders the Ranch. BBQ lunches both days featured a range of Force of Nature meats - including plenty of Mountain River Venison! The speakers were all highly respected leaders in their fields. The topics ranged from soil science to the relationship between food production systems and human health. This included operating larger regenerative farming practices and commercializing regeneratively raised meat & produce. Speakers that I found to be particularly interesting included: Zach Bush, MD Zach Bush is a triple board-certified physician specializing in internal medicine, endocrinology, and hospice care. As an internationally recognized educator and thought leader on the microbiome related to health, disease, and food systems - his talks at the conference focused on the role of soil and water ecosystems in human genomics, immunity, and gut/brain health. He advocates the need for a radical departure from chemical farming and pharmacy. This would require consumers, farmers, and mega-industries to work together to improve the quality of food the planet produces to slow the deterioration of human health. Will Harris Will Harris is a fourth-generation cattleman whose property "White Oak Pastures" in Bluffton, Georgia, is a family ranch settled in 1866. White Oak was farmed with intensive conventional industrial farming methods until 1995. Then, Will moved to return to his great-grandfather's farming methods 130 years before, based on regenerative principles. He is now recognized as an industry leader in humane animal husbandry and environmental sustainability. Ray Archuleta Ray is a Certified Professional Soil Scientist with the Soil Science Society of America and has over 30 years of experience as a Soil Conservationist, Water Quality Specialist, and Conservation Agronomist. He also holds an Agri-science degree in Livestock Science & now runs a business called 'Understanding Ag, LLC, and the Soil Health Academy.' These teach Biomimicry strategies and Agroecology principles for improving soil function on a national scale. During the conference, Ray ran a practical demonstration illustrating the various levels of rainfall retention in soils of different qualities [(refer to photo)]. This clearly showed the superior performance of regeneratively farmed pasture with a diverse cover crop in retaining moisture. Bob Wesley Bob is the grass-fed sales coordinator for Turner Ranches (owned by Ted Turner), the single largest Bison ranching company in the USA. Turner Ranches has a mission to manage their land in an economically sustainable and environmentally sensitive manner, while promoting the conservation of native species and habitats. This is done regeneratively with bison across nearly 2 million acres. Matt Schweitzer Matt is an ACF-certified executive chef with extensive experience owning and operating restaurants across North America. He now oversees all menu innovation, product development, and supply chain management at 'Hopdoddy.' Founded in Austin in 2010, Hopdoddy is a specialty Burger Bar with 32 locations in Texas, Arizona, California, Colorado, and Tennessee. They are known for setting trends in the 'fast-casual' menu space. They are now incorporating regeneratively farmed meats into their menu. A venison offering is possibly in the works! On Sunday, the attendees were given the opportunity to take a guided tour of two properties: The 'home' property (Roam ranch) and the 'Bamberger Ranch Preserve,' a 5,500-acre ranch in nearby Salah, restored to its original habitat. Bamberger is a 'teaching ranch that guides landowners interested in ethical land stewardship and serves as a research lab for botanists, zoologists, and other scientists. In addition, the Ranch provides hands-on science classes and nature camps for 2,000 school children in a typical year. In summary, the conference gave attendees an intensive holistic overview of the operations of leaders in the USA Regen-Ag space, from the science and principles of farming to the commercialization of the produce of those farming operations. The three days provided a fantastic opportunity to strengthen our personal relationships with key colleagues at Force of Nature. We could also discuss future plans with this very dynamic and exciting company, which has been a huge supporter of the Mountain River Venison program! To learn more: www.forceofnature.com www.instagram.com/forceofnaturemeats For more background see Netflix 'Kiss The Ground' movie: www.netflix.com/nz/title/81321999 www.kissthegroundmovie.com https://kissthegroundmovie.com/kiss-the-ground-understanding-ags-ray-archuleta-gabe-brown-and-kris-nichols-ph-d
Terra Pacific Attends the First Annual “What Good Shall I Do” Conference & Ranch Retreat hosted by client Force Of Nature content media
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MRV Media Team
Apr 04, 2022
In Market News
Since their launch last November, New Zealand venison tomahawk steaks and breakfast sausages have been flying out of US meat company Force of Nature's virtual door. Going back to nature proves to be good business. Force of Nature's ground New Zealand venison and beef brick is available on retail shelves in the US. Recently NZDFA posted an update on our US marketplace developments. It outlines our excellent market progress, and we share this here. Angus Cleland, Managing Director of California-based Terra Pacific Marketing, the market partner for Mountain River Venison, is pleased with the progress. DINZ funding to assist the pivot to new markets, like the US, accelerated the launch of three items onto the start-up's online and retail range - New Zealand venison steak medallions, ground Elk (Wapiti) mince 'bricks,' and venison/beef ground mince. It is also helping the development of the new products. Angus Cleland is pictured at a recent distributor roadshow. Sales have been going well, particularly for the tomahawk steaks. The single-serve five-ounce steak is quite approachable "for a consumer not used to this type of product. It cooks very quickly and cleanly and is a good steak," says Cleland. It has attracted the attention of affluent and educated US consumers looking for different products to try cooking at home during Covid-19 and "quickly garnered interest from bricks and mortar retail distribution," he says. They have also been keen on trying the venison twist on the breakfast sausage, a popular item in US home-cooking. He explains that those consumers understand the impact of their purchase decisions and are willing to pay more for premium items with sustainable credentials. In addition, consumers have information at their fingertips in today's smartphone world, "there's no room for green-washing – claims must be honest and verifiable." he says. Established in 2019 by American couple Taylor Collins and Katie Forest, Force of Nature's guiding philosophy – "Farming in nature's image" – and insistence that all products in their range are produced in line with the principles of regenerative agriculture (RA), fits into that paradigm. RA has no specific rules, unlike organic farming, but it takes the principles of sustainable agriculture more deeply. "It's about improving the management of topsoil and topsoil regeneration, increasing the biodiversity on the fields, and improving the water cycle, which ultimately is better for the animals and the environment." In effect, "Force of Nature have shortened the chain between consumers and the ranch," says Cleland, and Mountain River Venison's deer farming suppliers fit neatly into the e-retailer's specifications. Suppliers receive an annual questionnaire for the company's Land Steward Index and have an opportunity to give feedback at the same time. High-quality farm-raised venison trim and other cuts are provided from Mountain River Venison for further processing by Force of Nature's processing partner in Texas – specialists in further processing to precise specification, including portion control. Particularly encouraging for Cleland has been the uptick in repeat sales online and a "significant" increase through retail within a very challenging environment, which still includes disruptions to freight, both into and within the US. "It's been a tough couple of years in the deer industry, but we're really thankful to see the farmers sticking with it because it's an incredible product with a great future," says Cleland. He believes that best-in-class USA market partners like Force of Nature successfully promote New Zealand venison to a large, targeted audience prepared to pay more for premium meat produced in harmony with nature. Learn more about: Force Of Nature: www.forceofnature.com Force Of Nature - Instagram: www.instagram.com/forceofnaturemeats
New USA Market Developments Going Well content media
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MRV Media Team
Feb 16, 2021
In Chef's Table
Here is something that helps most of us and particularly those not familiar with cooking different pure delicious Mountain River venison cuts. These are fun, short and really helpful video recipes for seven different venison dishes: The Baby Topside - Grill, Oven, Rest Oil, salt and pepper Your Baby Topside Sear on a hot grill on all sides Pop in a 140 C oven for 4-5 minutes Rest for five minutes before serving Simple, healthy and delicious The Bolar - Grill, Oven, Rest Oil and salt the Bolar Sear it off on a hot grill A little more salt and oil Put it in the oven at 140 C for 15 minutes Rest for 8-10 minutes Simple, healthy and delicious The Rump Loin - Grill, Oven, Rest Oil your Rump Loin Sear on a hot grill and salt Sear off on all sides Put in an oven at 140 C for 3-4 minutes Rest for 5-6 minutes Simple, healthy and delicious The Rump Picanha - Grill, Oven, Rest Oil your Picanha Sear it off on the hot grill Salt, pepper and a little oil Pop in the oven, 140 C for 11 minutes Rest for 7-8 minutes Simple, healthy and delicious The Tenderstrip Flat - Grill, Oven, Rest Oil your Tenderstrip Flat Sear on a hot grill Then put in an over 140 C for 15 minutes Rest for 10-12 minutes Simple, healthy and delicious The Tenderstrip Round - Grill, Oven, Rest Oil your Tenderstrip Round Sear on a hot grill Sear on all sides Put in a oven 140 C for 12 minutes Rest for 10 minutes Simple, healthy and delicious The Tri Tip - Grill, Oven, Rest Trim off the silverskin Score the fat - stops curling Oil and salt the Trip Tip Grill hot on all sides 140 C oven for 10 minutes Rest 7-9 minutes then serve Simple, healthy and delicious Grill, Oven, Rest: now try these seven different pure delicious Mountain River venison cuts.
Grill, Oven, Rest: Cooking Recipes For 7 Venison Cuts content media
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MRV Media Team
Dec 22, 2020
In Chef's Table
Hunter McGregor (instagram.com/nzhunt3r) has been watching an exciting development with Mel Bourne Restaurant in Shanghai. Venison is used as the signature item in Mel Bourne Restaurant. And this has proven popular with young and casual dinners with six venison dishes now available. The menu also features the Mountain River brand. Here's Aussie Frank introducing the restaurant: Frank and Jun (Frank's wife) have a background of running bars and coffee shops in Melbourne, Australia, or as Frank jokes "The big west island of New Zealand". In Shanghai, they have chosen a good location just 5-minutes walk to Jing'an Temple, downtown Shanghai. From February to around May this year business was slow, and it was necessary for Frank and Jun to close for 6 weeks. But since May, their business has been busy. They started with the venison burger first, then added rump steak. About 3 months ago they added ribs. Then with the new menu, they added a couple more venison dishes: The restaurant has 75 seats and is an upmarket coffee shop. They have great quality food at a good price. A business call by Frank and Jun is not to run promotional discounts like everyone else. And this is working with their customers, being 99.9% Chinese. Mel Bourne Restaurant is now super busy every weekend and on public holidays. If you don’t book early you don’t get a seat. In fact, new customers often ask if it’s "the venison place"!! So venison as a point of difference and not relying on discounting to attract customers is working. Franks says that customers are always surprised at the quality and taste of the venison. Last weekend a couple with a 5-year-old child ordered the venison rump steak. The parents did not get a chance to eat it as the child ate the lot! The parents were so surprised as she doesn’t often enjoy food like that. Frank told them to tell their friends ... they said they will be back!! Another very common story is that if one person has ordered venison dishes, when it arrives at the table, everyone nearby looks at the dish and usually orders it themselves. This is especially the case with burgers and rump steak. Sales to China have been good in recent months due to the continued and consistently high quality product from Mountain River’s suppliers. This will continue to open up new opportunities, such as this one. It's great to see Mel Bourne Restaurant in Shanghai is proving popular for Frank and Jun. For the new menu see Hunter's Instagram at instagram.com/p/CIzETzBgR35 For Mel Bourne Restaurant promotions see: https://mp.weixin.qq.com/s/Y865J6LI11TpkKPa2j4KNA and https://mp.weixin.qq.com/s/28t-r_GqB1CfxEKbNAcCkA
Mel Bourne Restaurant in Shanghai is proving popular content media
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MRV Media Team
Dec 22, 2020
In Community News
Have you ever wanted a fun and simple set of instructions for cooking Mountain River venison? Brush with oil Also your pan or grill Sear it hot and short And turn for a criss cross patter Don't forget the edges Season, wrap and rest 10 minutes in an oven 70 C Slice and serve And be sure to listen to the music as you cook - it will have you smiling and moving to the foot-tapping music (57 seconds). As the @mountainrivervenison Instagram post literally sings out ... these special Tender Strip Flat cuts are easy to cook 👩‍🍳🧑‍🍳👨‍🍳👩‍🍳 with no waste 👍👍 and very juicy 😋😋😋 . And with more than 9,000 views people do like this 👯. Do pass it along. See the post here: www.instagram.com/p/CH0f7wxJZKJ/ #foodphotography #foodie #fitness #chefsroll #healthylifestyle #gastroart #artofplating #foodlover #cheflife #gourmet #finedining #gourmetartistry #chefstalk #foodartchefs #chefsofinstagram #foodstarz #healthy #chefstagram #food #foodstagram #instagram #foodporn #chefs #theartofplating #chefstable #instachef #foodpics #instafood #chef
Look what we've got cookin - it's getting so hot in the kitchen ... content media
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