New Zealand 🇳🇿 Diced Venison Shoulder 2lbs | New Zealand Diced Venison Shoulder | High Protein Low Fat · Stewing · Stir-fry

New Zealand Diced Venison Shoulder | New Zealand Diced Venison Shoulder | High Protein Low Fat · Stewing · Stir-fry

Product Introduction
New Zealand Diced Venison Shoulder is cut from the venison shoulder and has been cut into convenient meat cubes. Venison is known for its deep meat flavour, generally lower fat and high protein; the shoulder has higher activity and a rich flavour with some connective tissue, making it suitable for both high-heat quick pan-frying and slow braising with red wine, tomatoes or herbs until tender. The product is suitable for fitness meals, Western stews, curries, skewers and festive main dishes.

Product Highlights
• New Zealand Venison: Distinctive origin, suitable for those who enjoy rich red meat flavours.
• Venison Shoulder: Deep meat flavour, tender after slow cooking; small cubes can also be quickly pan-fried.
• High Protein, Lower Fat Estimate: Compared to most high-fat red meats, venison is generally leaner.
• Pre-cut: Convenient for portioning, marinating and cooking, saving time on cutting meat yourself.

Suggested Cooking Methods and Usage Scenarios
Red Wine Braised Venison: Slow-cook with onions, carrots, celery, tomatoes and bay leaves. Pan-fried Venison Cubes: Thaw completely and pat dry, then sear at high heat, serve with black pepper sauce or herb butter. Curry Venison: Slow-cook with Japanese or South Asian curry; rich spices complement the venison flavour. Fitness Meal: Cook with less oil, serve with brown rice, sweet potato and vegetables.

Cooking Tips
Venison is leaner; avoid overcooking when pan-frying quickly to prevent drying out. If the shoulder has more connective tissue, it is suitable for low-temperature slow cooking or braising for 1.5–3 hours until reaching the desired tenderness. Meat cube sizes vary by batch, so adjust cooking time accordingly. When serving to children, the elderly, pregnant women or those with weaker immunity, ensure the meat is cooked through.

Product Information
Product Name: New Zealand Diced Venison Shoulder
Origin: New Zealand (based on user-provided product information)
Cut: Venison Shoulder
Specification: As indicated on the product page and actual packaging.
Storage: Store at -18°C or below frozen.

Estimated Nutritional Information (per 100g of raw meat)
Energy: Approx. 110–130 kcal
Protein: Approx. 21–23 g
Total Fat: Approx. 2–4 g
Saturated fat: approx. 0.8–1.5 g
Carbohydrates: 0 g
Sugar: 0g
Sodium: approx. 45–65 mg
Iron: approx. 2.5–3.5 mg

Food Safety
Thaw sealed in the bottom compartment of the refrigerator at 0–4°C; avoid thawing at room temperature. Handle raw venison separately from cooked foods. For whole cuts or ground meat, cook to a minimum internal temperature of approx. 63°C and rest for 3 minutes; for home food safety in Hong Kong and high-risk individuals, cooking to an internal temperature of 75°C is recommended.