Reindeer racks of sarv (bull)

About the product

Reindeer racks are one of our most delicious reindeer details and are also quick to prepare. It is perfect for both the grill and the oven. Racks are the reindeer saddle split in the middle and the actual meat part is the outer fillet together with the ribs. The tender and fine meat should be relatively red in order to be as juicy as possible.

Now the reindeer rack also comes from sarv, which means that the meat is slightly tastier and juicier.

If you grill the rack, do it with the fat cover still on the meat because it protects the meat so it stays juicy while it is grilled. Make cuts in the cape to get salt and spices into the meat. Grill to an internal temperature of 52-53 degrees, then the result will be fantastic, medium rare and very juicy.

The large male animal among the reindeer is called sarv. It is about twice the size of a normal reindeer and weighs up to 200kg. It can be recognised by its size and its large, stately crown.

The sable is slaughtered during a couple of weeks in September just before the rut, when it is at its largest and most healthy. Sarven produces a tasty, characterful dark meat with a firm texture and a fat that lies on the outside of the meat like a coat. The meat is a rare delicacy, possibly the very best reindeer meat that very few have the opportunity to enjoy. The few reindeer that are slaughtered each year are taken care of by the Sami themselves in the traditional way.

Reindeer racks are 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.