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Renrostbiff av sarv från svenskt renkött på skärbräda
Reindeer roast beef
Reindeer roast beef
Reindeer roast beef
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Load image into Gallery viewer, Reindeer roast beef
Load image into Gallery viewer, Reindeer roast beef

Reindeer roast beef

Regular price €52,50

Unit price per 

tax included

Välj vikt (g)

Roast beef from the reindeer-sarv is a real delicacy. The reindeer-sarv is the largest male reindeer, twice the size of reindeers in general. The roast beef of the reindeer-sarv is surrounded with a coat of very flavorful fat. You can in a simple way prepare it for one of the tastiest oven-fried venison details that we have ever tasted.

The fat from the coat is not only tasty but also healthy. The reindeer-sarv builds up its fat layer during the summer and then uses it during the harsh winter months. This means that the animal builds up new fat every year.

To succeed with the reindeer roast beef, do the following: 

  • Defrost the meat well in advance in the refrigerator and take it out a couple of hours before cooking so that it is room temperatured when you start.
  • Preheat the oven to 125ºC.
  • Trim the meat, i.e. cut off the coat of fat and save it. 
  • Fry the meat in butter in a hot pan to get a nice crispy surface (a minute or so on each side).
  • Insert a thermometer into the middle of the meat and place in an oven pan.
  • Put the fat from the coat in the same pan that you fried the meat in. If necessary, add more butter depending on how much fat came with the coat.
  • Melt the butter on low to medium heat.
  • Add 1 cup of red wine when the fat has melted. Cook for a few minutes.
  • Salt and pepper the roast beef.
  • Pour all the melted fat and wine over the roast and place in the oven. 
  • Take out the roast beef when the internal temperature is around 55 degrees.
  • Let it rest for 5-10 minutes depending on how big the roast is.
  • Serve with oven-roasted root vegetables a good sauce. Incredibly tasty!

Origin: Sweden. The reindeers come from one of the 6 Sami villages that own and operate Arvidsjaur Renslakt in Arvidsjaur.

The reindeer roast beef is sent vacuum-packed and frozen.

Content: Reindeer meat from reindeer-sarv

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.


        Free shipping over €150

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        Do we charge for shipping?

        Sending perishable goods like meat is a complicated process. It is very important that the meat is transported under certain conditions and delivered at the right temperature. This requires specialised packaging and as short a shipping time as possible. We ship by air with couriers like UPS and FedEx. For Northern Europe, the shipping time is 12-24 hours from the time your package leaves our facilities. For Southern Europe it's usually 18-48 hours. 

        We ship to all of the EU and Switzerland. After Brexit, it is unfortunately not feasible for us to serve any customer in the UK.

        We ship products on Mondays, Tuesdays and Wednesdays. The courier will inform you of your exact delivery date and time. 

        We do not ship on Thursdays and Fridays to avoid that the package gets stuck in the courier's warehouse over the weekend.

        To cover some of our shipping and packaging costs, we use the following shipping rates:

        • Orders up to €100: €19.90 in shipping
        • Orders €100 - €150: €9.90 in shipping
        • Orders above €150: Free shipping

        We only use sustainable packaging

        We attach great importance to sustainable packaging. For that reason we do not use polystyrene foam (EPS), styrofoam or other environmentally polluting packaging materials. The packaging used is fully recyclable, biodegradable and / or reusable.

        Your meat will be neatly packed in a biodegradable bag together with cooling blocks. These frozen cooling blocks ensure that your products stay at the right temperature. The cooling blocks are filled with salt water. You can cut the blocks open after use and dispose of the water through the sink and recycle the package. You can of course also reuse the cooling blocks at home.

        We use sheep wool to insulate our packages and ensure that your meat stays at the right temperature during transportation. Sheep wool is 100% compostable and can be reused for many different purposes. The packaging paper and boxes are made from 100% recycled paper and can be recycled with paper/cardboard.

          Meat durability

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          The shelf life of our products is generally based on the specified best before date ("Bäst före" in Swedish). As with all foodstuffs, the best before date is to be understood as meaning that we guarantee the perfect condition of the goods up to this date if stored appropriately. It does not state that the goods are automatically spoiled after this date.

          In principle, the shelf life of meat depends on the temperatures and fluctuations in temperature the meat is exposed to. The higher the storage temperature and the more temperature fluctuations, the shorter the meat will stay in perfect condition. Frozen meat may have a best before date of up to a year printed on the packaging. That date assumes that the meat is kept at -18° C during that whole time. This is of course impossible for us to guarantee when we ship the meat over longer distances using a courier. The meat will most likely arrive to your home at a temperature a few degrees below freezing.

          Therefore, after you received your meat, we recommend that you store it in a fridge at maximum 4° C and consume it within five days unless you choose to refreeze it. 

          In general, if your meat was frozen, we recommend not to re-freeze it. However, basically nothing speaks against refreezing, especially if the food has to be heated up before consumption. The nutrient and vitamin content may suffer slightly, but refreezing is more hygienic than storing it in the refrigerator at temperatures above 0° C

          Our own tests also show that you can assume that the great taste of the meat will not be affected by refreezing. Wild game meat is of such high quality that the theoretical reduction in quality is practically unnoticed.

          If you want to cook the meat after its been frozen, it is best to remove it from the freezer 1-2 days in advance and place it in the refrigerator. 

          In the unlikely event that you have forgotten to take your meat out of the freezer, you can defrost it more quickly in water. Check whether the packaging is still properly vacuumed. If this is the case, you can place the meat, packaging and all, in a container of cold water. This way, a the meat thaws faster. If the packaging is no longer vacuumed, then you can NOT use this method.

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