Reindeer top round

About the product

The reindeer top round is a really nice cut. It is so tender that you can actually compare it to the outer fillet and even the fillet of the reindeer.

The cuts vary in size, but are all perfect as a main course for a lovely dinner. Feel free to estimate 150-200g per person. Pair with a full-bodied wine to maximise the flavour experience.

If you are looking for a smaller piece of top round, we can recommend Renstek från kalvinnanlår.

You can prepare the reindeer steak in a simple way in the oven or on the grill and get a fantastic result. For the grill, follow the instructions below but cook it on the grill (direct heat) instead of in the pan.

• Set the oven to 125ºC
• Trim the meat, i.e. remove the fat and all the skin. Rub the meat with salt (pepper after frying)
• Insert a cooking thermometer to the centre of the meat
• Put the whole meat in the oven. Take it out again when the internal temperature reaches 53ºC
• Fry the meat in butter on a high heat in a pan to get a nice crispy surface (30-60 sec per side). The internal temperature should have increased to 56ºC when you are done
• Serve immediately
• Please read more on our recipe for Game meat in the oven or on the grill

The roast can also be sliced into 3-4 cm thick slices and fried in a pan for a couple of minutes on each side or grilled over direct heat. Never let the roast go over "medium rare" as it can easily become dry due to the low fat content of the meat. Salt before and pepper afterwards.

Our last tip is that, since the top round is so tender, it works very well as tartar. 

Origin: Sweden. The reindeer comes from one of the 4 samebys around Arvidsjaur, which owns and operates Arvidsjaur Renslakt, which has also cut and packaged the reindeer inner thigh.

The reindeer inner thigh is sent vacuum-packed and frozen.

Content: Reindeer meat

Nutritional value (per 100g): Energy 530 kJ, 127 kcal, fat 4.5g (of which saturated fat 2.3g), carbohydrates 0g (of which sugars 0g), protein 21.6g.