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He won Chef of the Year in 2007 and took silver in the Bocuse d'Or in 2010
full-bodied flavor and this cut is ideal for slow cooking
the fillet literally melts in your mouth
working closely with family ranchers and farmers across the USA
renytterfile putsad Vildsvin He won Chef of theSirloin is one of the finest parts of the reindeer. The meat is very tender, has a wonderful gamey flavour and is relatively easy to succeed with in the kitchen. If you get it right, it will melt in your mouth and be a truly fine culinary experience for whoever you invite. Trimmed (skinned) reindeer tenderloin is an exceptionally nice touch for a festive dinner. This trimmed version is particularly popular with restaurants. It comes already free of
