Venison Shortlion Desinewed
Shortloin, Desinewed, 2VP
The boneless shortloin is removed from a bone in loin in conjunction with a 10 rib frenched rack. The cap, side muscle and chain are removed. All silverskin is removed and the desinewed shortloin is trimmed to a good presentation standard and individually vacuum packed and packed 10 bags per case.
The term, venison, is synonymous with meat from all antlered animals – be they fallow deer, red deer, elk, white tail deer, moose, reindeer and so on. Of all the big game meats, the most extreme variation in flavour occurs in venison, depending on the species, the age and whether the animal was farm-raised or wild.