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  Thawed products can be refrozen. Important information: This product is shipped frozen. Depending on the outside temperature and the type of product, it may arrive partially thawed or fully thawed. No worries – the product has always been kept refrigerated. Important Notice: For legal reasons, we are required to declare this product as thawed. What to do upon receiving the product? Option 1: Let it fully thaw in the refrigerator at 5 °C and enjoy (until the best-before date on the small label on the product). Option 2: Place it directly in the freezer at -18 °C upon arrival and enjoy it later. A slightly thawed product can be stored in the freezer for another 2 months without any loss of quality. |
The petit tender, also called teres major, beef chuck tender, flat fillet, false fillet, or mock tender, is part of the shoulder cap and is comparable to the tenderloin. A tender, juicy cut for grilling.Dosage: rare or medium-rareA classic secondary cut.
Venison Petite tender (teres major)
Thawed products can be refrozen. Important information: This product is shipped frozen. Depending on the outside temperature and the type of product, it may arrive partially thawed or fully thawed. No worries – the product has always been kept refrigerated. Important Notice: For legal reasons, we are required to declare this product as thawed. What to do upon receiving the product? Option 1: Let it fully thaw in the refrigerator at 5 °C and enjoy (until the best-before date on the small label on the product). Option 2: Place it directly in the freezer at -18 °C upon arrival and enjoy it later. A slightly thawed product can be stored in the freezer for another 2 months without any loss of quality. |
- Order placed before 15:00h, earliest availability:
- pick-up in Lupfig on Thursday, June 4, 2026
- delivery on Friday, June 5, 2026
The petit tender, also called teres major, beef chuck tender, flat fillet, false fillet, or mock tender, is part of the shoulder cap and is comparable to the tenderloin. A tender, juicy cut for grilling.Dosage: rare or medium-rareA classic secondary cut.
From the shot animal to the processing, all sequences are documented and checked regularly.
After the shot, the venison is marked, taken care of and stored temporarily in cooling units. These collection points are served on an almost daily basis. The temporarily stored goods are controlled by the game trader, who checks the fur.
If this control turns out satisfactory, the animals are taken to the processing plants in refrigerated vans. The following incoming control is made by a game or meat expert.
The next day, the deer are skinned and assessed by a veterinary. Only then is the way clear for the production process in the processing plant.
| Storage | Frozen food: store at -18 ° C or colder. In the refrigerator at a maximum of 5 ° C |
|---|---|
| Cuts | Shoulder |
| Origin | Neuseeland |
| Ageing | Wet aged |
| Breeding | Forest and pasture |
| Feeding | Herbs, Grass and grain miture |
Energy value:
Main nutrients:
Nutrient content per 100 g edible portion
Energy in kcal 121
Energy in kJ 508
Main nutrients:
Fat 3.6g
Protein 22.4g
Water 72.9g
Others 1.1g
Nutrient content per 100 g edible portion
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