Not all red meat is created equal.
New Zealand venison is rich in iron and low in fat. It is a nutrient dense food meaning it is packed full of vitamins and minerals. Red meat is one of the best sources of easily absorbable iron and venison contains more iron than any other meat, including more iron than beef and lamb. Alison Pask, New Zealand Registered Dietitian.
Venison is a higher source of protein than all other types of meat, our venison patties 0% pure meat protein which is higher than any other similar meat product available in supermarkets today.
|100gm uncooked sample||Protein (gm)||Sat (gm)||Total fat (gm)||Cholesterol (mg)||Fe (mg)||Zn (mg)||Vitamin B12 (ug)||Manganese (ug)||Energy (Kj)|
|Beef Rump Steak||21.1||4.36||9.3||60||2.60||5.38||2.10||12||703|
|Lamb Loin Chop||21.1||2.79||6.1||70||2.40||2.60||1.8||24||582|
|Pork Loin Steak||20.8||1.21||3.00||68||1.70||2.70||0.42||22||460|
|Whole Skinless Chicken Breast||22.3||0.71||2.13||64||0.55||0.86||0.2||11||453|
Source: Plant and Food, New Zealand Nutritional Composition Database