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If you have ever eaten at one of America's finest Restaurants and ordered Venison, or seen it on the menu, it was I am sure, Red Deer.
If you have ever been to Europe and eaten in one of the finer restaurants, you would have seen Venison, which would have been Red Deer, the Monarch of the Mountain, Red Stag, Stag, or sometimes called Red Elk in Europe. In New Zealand the Red Deer Venison is called "Cervena" their patented name for the meat.
Unlike Cervena our Red Deer Venison is dry aged rather than wet aged, fed, using pasture and grain, and processed much younger.
Because of our love for this majestic creature, their thousands of years of history as a delicacy for Kings, Queens, and Nobles, we wanted to raise them on the fertile Iowa land, where we could furnish the very best of feeds for them. Keeping their pure breed lines, to ensure the tenderness and most flavorful of meats, is an integral part of our farming.
Our livestock are fed the very best hay, pasture, and natural grains that we can raise or purchase for them. Our land is farmed organically, without using pesticides or herbicides.
Chef Estados Unidos
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