Meat
Steak
Reindeer steak is a portioned slice for pan or grill—cut from loin, haunch or other suitable muscles depending on the butcher. Lean northern cervid meat is deep red, mildly gamey and very low in fat. Pat dry, season simply, cook hot, rest. Lean game steaks want rare to medium-rare and a sauce or fat. Cook like venison: quick steaks, braise hard-working cuts, and add fat or sauce.
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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 10.7 g
- Saturated Fat 5.23 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 66.3 mg
- Sodium 60.1 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.1 g
- Water 60.8 g
- Energy 212 kcal
- Water 60.8 g
- Protein 24.1 g
- Fat 10.7 g
- Saturated Fat 5.23 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 1.06 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.07 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.6 µg
- Minerals 352 mg
- Major Minerals 350 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.3 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: 6.07 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Nordic fine dining showcased rare reindeer cuts with foraged berries. Cooks treated steak of reindeer as a cut with its own timing and sides.
As reindeer cookery specialised, steak was portioned and sold ready for the pan. Nordic trade moved reindeer meat and hides south from herding regions.
Nordic fine dining showcased rare reindeer cuts with foraged berries; steak of reindeer took a named place in that kitchen trade.