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The
Duncan and Company production system, from raising the deer
to processing the products, is aimed to produce an "All Natural"
product.
No
Growth Promotants or Steroids
- In
New Zealand it is illegal to use growth promotant hormones in
deer and Duncan & Company endorse this law.
No
Antibiotics
- Deer
graze free range, being fed additional feeds such as hay or grain
when adverse weather conditions require it. No antibiotics are
added to feedstuffs.
No
GM Feeds
- No
genetically modified feeds are fed to the deer.
No
Animal Meals
- No
meals made from animal products are fed to the deer.
No
Xylazine
- No
xylazine is administered to the deer during antler removal.
Duncan
and Company supplies quality assured venison and cervena all
year round. An extensive range of specialist cuts is offered (see
below), tailored to meet market and individual customer's requirements,
all reaching the highest criteria. Click on this icon 
to see a photo of the product.
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Product
|
Description
|
|
| Bone
in Saddle |
11
rib, full tenderloin on. |
|
| Portion
Controlled Medallions |
Derived
from desinewed hind leg primals: 4 oz (114gm), 5 oz (142gm),
6 oz (170 gm). Cut and packed to customer's specifications. |
|
| Bone
in Hind Leg |
Femur
bone, aitch bone & tail bone in, shank on. |
|
| Fajitas/Strip
Steak/Stir Fry |
Derived
from desinewed hind leg primals. |
|
| Spare
Ribs/Baby Back Ribs |
Derived
from the rib cage & either side of the backbone. |
|
| Boneless
'B' |
Derived
from the breast, rib & flap. |
|
| Striploin
Range |
Derived
from 11 rib saddle. 1. Fell, cap, & chain off, deskinned
& demembraned. 2. Fell on, side chain on, cap & chain
on. 3. Fell off, side chain off, cap & chain on, silverskin
on. |
|
| Tenderloin
Range |
1.
Chain on, skin on. 2. Chain off, skin on. 3. Butt tenderloin.
4. Chain off, skin off.
|
|
| Retail
- Medallions & Strip Steak/Stir Fry |
1.
Medallions derived from desinewed hind leg. 4 x 4 oz per tray,
454oz/1 lb. 2. Stir Fry/Strip Steak derived from desinewed hind
leg, 454gm per tray. |
|
| Caps
on Sub Primals |
Derived
from hind leg, includes topside, silverside, rump & knuckle,
caps on, skin on. |
|
| Goulash |
1.
'A' goulash - hand diced, derived from neck & shoulder.
2. 'B' goulash - hand diced, derived from shank, breast &
rib area. |
|
| Netted
Shoulder Roast |
Derived
from boneless chuck on shoulder without foreshank. |
|
| French
Racks/Shortloin |
1.
8 rib rack chine & feather bones removed. 2. Shortloin deskinned.
3. Shortloin skin on. 4. 10 rib rack chine & feather bones
removed. |
|
| Osso
Bucco |
Cut
from bone in shank. |
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| Deskinned
Sub Primals |
Derived
from hind legs, includes topside, silverside, rump & knuckle,
caps off, silverskin & membrane removed. |
|
| Denver
Leg |
Derived
from hind leg, sub primals, seamed into 7 pieces. All muscles
deskinned & demembraned. |
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| Neck |
Boneless
2 piece |
|
| Jerky
Steak/Flank Steak |
Derived
from desinewed shoulder & boneless rib. 1. Jerky Steak.
2. Flank Steak. |
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