{"product_id":"stensaas-reinsdyr-culotte","title":"Stensaas Reindeer Culotte - NOK 790 per kg (approx. 300–500 g per piece)","description":"\u003ch2\u003eStensaas Reindeer Culotte (Trondheim only)\u003c\/h2\u003e\n\u003cp\u003eReindeer culotte from Stensaas Reinsdyrslakteri in Røros, Norway. Approx. 300–500 g per piece. The price is NOK 790 per kg.\u003c\/p\u003e\n\u003cp\u003eReindeer culotte has a lovely fat cap on one side of the cut, which gives it a unique flavour and juiciness. That makes the culotte an exciting alternative to the leanest reindeer cuts. It is cooked like a steak.\u003c\/p\u003e\n\u003ch3\u003eAbout Stensaas\u003c\/h3\u003e\n\u003cp\u003eStensaas Reinsdyrslakteri is located between Røros and Brekken and started out trading reindeer around 1890. Today the company is run by the third generation of the Stensaas family and is one of Norway’s largest and most modern reindeer slaughterhouses. Stensaas works with South Sámi reindeer herders, and the reindeer graze in clean natural areas in the mountains. All slaughter and production takes place under strict hygiene requirements with a HACCP system for food safety.\u003c\/p\u003e\n\u003ch3\u003eBenefits\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNorwegian reindeer from the Røros region\u003c\/li\u003e\n\u003cli\u003eFat cap for flavour and juiciness\u003c\/li\u003e\n\u003cli\u003eCooked like a steak\u003c\/li\u003e\n\u003cli\u003eFrom a family-run slaughterhouse with over 100 years of history\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow we recommend cooking it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\u003cstrong\u003eFat side first:\u003c\/strong\u003e Place the culotte fat side down in a hot pan with a generous knob of Røros butter. Sear over high heat until the fat cap is golden and crisp, basting the meat with the browned butter as it cooks.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMeat side, quickly:\u003c\/strong\u003e Turn the piece and give the meat side a short, fast sear over high heat. Reindeer is lean and is at its best when it isn’t overcooked.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRest:\u003c\/strong\u003e Let the meat rest for a few minutes before slicing it against the grain.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTip: Score a shallow crosshatch pattern in the fat cap before cooking, without cutting into the meat. The fat then renders more evenly and turns extra crisp.\u003c\/p\u003e\n\u003ch3\u003eUses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSteak in the pan or on the grill\u003c\/li\u003e\n\u003cli\u003eFestive dinner with Norwegian game\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFacts\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eStensaas Reinsdyrslakteri, Røros\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eAnimal\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eReindeer\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eCulotte, with fat cap\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eApprox. 300–500 g per piece\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003ePrice\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eNOK 790 per kg\u003c\/td\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eCompare the reindeer cuts from Stensaas\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\u003cth\u003eCut\u003c\/th\u003e\u003cth\u003eCharacteristics\u003c\/th\u003e\u003cth\u003eWeight\u003c\/th\u003e\u003cth\u003ePrice\u003c\/th\u003e\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\u003ctd\u003e\u003ca href=\"\/en\/products\/stensaas-reinsdyr-entrecote\"\u003eReindeer Entrecôte\u003c\/a\u003e\u003c\/td\u003e\u003ctd\u003eTender steak cut\u003c\/td\u003e\u003ctd\u003eApprox. 300 g\u003c\/td\u003e\u003ctd\u003eNOK 790 per kg\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eReindeer Culotte\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eFat cap on one side for flavour and juiciness\u003c\/td\u003e\u003ctd\u003eApprox. 300–500 g\u003c\/td\u003e\u003ctd\u003eNOK 790 per kg\u003c\/td\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eSee all our \u003ca href=\"\/en\/collections\/kjott\"\u003emeat\u003c\/a\u003e. If you like cuts with a fat cap, also see \u003ca href=\"\/en\/products\/storfe-picanha-grainfed-argentina\"\u003ePicanha from Argentina\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is reindeer culotte?\u003c\/strong\u003e\u003cbr\u003eA reindeer steak cut with a fat cap on one side, which gives extra flavour and juiciness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I cook culotte?\u003c\/strong\u003e\u003cbr\u003eWe recommend starting fat side down in Røros butter over high heat until the fat is golden and crisp, then searing the meat side quickly over high heat. Let the meat rest before slicing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much does a piece weigh?\u003c\/strong\u003e\u003cbr\u003eApprox. 300–500 g. The price is NOK 790 per kg.\u003c\/p\u003e\n\u003ch3\u003eDelivery\u003c\/h3\u003e\n\u003cp\u003eThis product is only sold in our store in Trondheim.\u003c\/p\u003e","brand":"Stensaas","offers":[{"title":"Default Title","offer_id":50576367779938,"sku":"WFG17","price":1.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/stensaas-reinsdyr-culotte.jpg?v=1790765765","url":"https:\/\/brewshop.se\/en\/products\/stensaas-reinsdyr-culotte","provider":"Brewshop","version":"1.0","type":"link"}