Origin: Swedish Lapland
Expiry date: 

The reindeer strip-loin is a tender and juicy filet. 

Natural and lean, this game meat from free roaming animals is an excellent healthier and tasty substitute for traditionally farmed meat. 


Quick tips on how to cook the reindeer strip-loin:

  • Keep an eye on the directions of the fibres and cut against them, it is preferable to cook the entire piece at once and slice it later
  • The meat should be at room temperature before cooking
  • Start frying in oil and finish with butter
  • Fillets and prime cuts can be done in the pan, no need for the oven.

Overcooked game tends to create a strong liver taste, which by many is mistaken for ‘game’ taste.

Do not shock the meat, let it reach room temperature before putting it in the pan, take it from the fridge up to one hour before cooking. We love to marinate reindeer meat 20-30 min before cooking with a mix of olive oil, salt, garlic, chilli and thyme which enhances the flavour.

See full article:  ‘How To Cook Game And Reindeer’

Serving tips:
The leanness of the reindeer meat goes well with a rich sauce or herb butter and it is often served with potato puree, gratin dauphinois, fondant, and seasonal vegetables and mushrooms. The natural intensive flavour of the meat also goes very well with a traditional béarnaise sauce and French fries.

Wellington, Reindeer with Morilles

Nutritional information: Per 100 gr: Energy: 453 kJ/108 kcal, fat: 1.8 g – of which saturated fat: 0.7 g, carbohydrate: 0 g – of which sugars: 0 g, protein: 22.6 g, salt (NACL): 0.2 g

More about the origin of this product

The Swedish Laponian reindeer live a free life herded by the native Sami people and the production is carefully monitored by the state, which together guarantees the absolutely highest-quality standard, animal care and a rare and very exclusive final product, highly regarded for its leanness, texture and intensive flavour, and its fantastic versatility.

The animals eat what nature provides, the feed is not treated with hormones and antibiotics and they have a low effect on the environment compared to beef and some other mass animal farming practices.