Chiang Mai - Venison Rump Steak. Grass-Fed 100% Natural [ Oktoberfest Promotion ]

Price: ฿445 per kg

What it is — and what it's famous for

Venison rump is famous as game at its most approachable — a lean, fine-grained steak with the deep flavour of venison but none of the toughness people fear. This is Chiang Mai venison rump steak in Bangkok at ฿445/kg, to cook at home.

Flavour & texture

Very lean, dark and richly flavoured, with a fine texture and a clean, mildly gamey finish.

How to cook

• Best methods: grill or cast-iron pan-sear, hot and fast.
• Salt well and bring to room temperature for 30 minutes. Sear in a smoking-hot pan with a little oil 3-4 minutes per side for 250g steaks, basting with butter at the end. Keep the centre pink — venison is a medium-rare meat.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Do not cook past medium; lean venison dries quickly.
• Rest & thaw: Rest 5-10 minutes and slice against the grain. Thaw overnight in the fridge and pat completely dry before it meets the pan.

Serving & pairs with

One 250-300g steak per person. Pairs with redcurrant or red-wine jus, buttered greens, and roasted roots — a distinctive game steak for Bangkok cooks who want something beyond beef.

Product details

• Brand / origin: Chiang Mai
• Feed / grade: Grass-fed, 100% natural (as titled)
• Pack: 4pc x 250g (1kg) ฿445 · 4pc x 300g (1.2kg) ฿535