game Cuts
Other common types of game
DUCK
Considered a ‘red meat’ bird providing succulent meat
with good flavour. Often available as whole birds with head
and feet removed or left on for the Chinese market.
Common portions:
• Breasts (double)
• Whole legs comprising both the drum and thigh
QUAIL
A mild tasting bird, commonly eaten whole with the bones
as these are easily chewed. Quail eggs are also very
popular.
PHEASANT
Most popular Game Cuts
Venison Boneless Short Loin SSF VP CH
The boneless short loin is removed from a bone-in loin.
The short loin is trimmed of fat and membrane and with
the silverskin removed.
Cooking Suggestion: Roast and Sear, Chargrill
Venison Boneless Denver Leg 8 Cuts SSF VP CH
The leg is seam boned into the four sub-primals and
further processed to produce 8 individual cuts. Rump 1
piece, Knuckle 3 pieces, Topside 2 pieces and Silverside
2 pieces.
Cooking Suggestion: Roast and Sear, Chargrill
Game on your menu
Game meat is an animal that is exotic or unusual for
eating. The meat has its own flavour, typically richer than
beef or pork and is often lower in fat and cholesterol.
Venison – usually deer meat however it can also apply to
elk meat, moose meat and reindeer meat! In addition to
the primal cuts we also do diced and minced Venison. In
New Zealand we really just have the deer option.
Now often on the menu along other types of meat. Venison
is a lean, flavoursome and distinctive meat that responds
well to ageing. The premium cuts such as the racks,
boneless short loins and tenderloins are beautiful served
rare to medium rare. Try diced venison for casseroling or
braise your osso bucco.
bidfood.co.nz 0800 bidfood
Pinkish/white meat with very little fat. An intense flavour
profile that suits rich stews and casseroles.
TURKEY
Combination of dark and white meat. Turkey is popular at
Christmas time but can be a lower fat meat option all year
round. Common portions:
• Whole Turkey
• Turkey Buffet Breast*
• Turkey Drums
* The breast part of the turkey while still on the rib cavity
and drummettes still attached.
RABBIT
Rabbit meat is similar to chicken but with a firmer texture.
It is popular stewed, braised, fried and roasted during the
winter months.
More unusual game on the menu
OSTRICH
A red meat low in fat that is similar in colour and taste
to beef. It can be used in any traditional red meat recipe
to produce great tasting dishes. It is high in iron – a little
higher than beef!
CROCODILE
White game meat with a delicate flavour and a texture
similar to fish.
KANGAROO
A ruby red coloured meat with a soft fine texture and
tender muscle fibres.
MEAT & POULTRY SOLUTIONS
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