Meat
Loin
Reindeer loin is the premium back muscle—usually tender, fine-grained, suited to roasting whole or cutting into chops and medallions. Lean northern cervid meat is deep red, mildly gamey and very low in fat. Avoid overcooking; residual heat finishes the centre. Rest and slice across the grain. Cook like venison: quick steaks, braise hard-working cuts, and add fat or sauce. Pairs with juniper, lingonberry, mushrooms, dill, cream sauces and smoked fat.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.46 g
- Saturated Fat 4.74 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 69.6 mg
- Sodium 60.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.3 g
- Water 60.8 g
- Energy 187 kcal
- Water 60.8 g
- Protein 24.3 g
- Fat 8.46 g
- Saturated Fat 4.74 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.98 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 366 mg
- Major Minerals 365 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 5.98 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
As reindeer cookery specialised, loin was portioned and sold ready for the pan. Indigenous Arctic peoples dried, smoked and stewed reindeer as staple protein.
Scandinavian butchers portioned reindeer haunch and loin for urban markets; loin of reindeer took a named place in that kitchen trade.
Nordic fine dining showcased rare reindeer cuts with foraged berries. Cooks treated loin of reindeer as a cut with its own timing and sides.