John Myers
The taste of reindeer meat is primarily characterized by a fine hint of game. In addition, the lean meat of the reindeer has a very low percentage of fat. The amount of fat in the animal’s meat depends on its age, sex, and the quality and quantity of its feed.
Reindeer meat is usually offered as a shoulder roast, part of the back or a leg and prepared as a fillet. In addition to the taste of game, reindeer meat provides a variety of vitamins: including provitamin A and vitamins B1, B2, B6 and B12, as well as minerals and trace elements. Due to its low fat content, the meat can be frozen for up to two years.
