Bones with many splinters and not cut cleanly
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Onlinemeatshop
Fresh Halal Venison Shoulder Steaks
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Fresh Halal Venison Shoulder Steaks
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Halal venison shoulder steaks come from the deer's forequarter, sliced for quick pan-frying or grilling. Produced in the UK, they're Certified Halal, cut in three steak sizes with the fat left on or trimmed off, and packed from 500g up to 4kg for stocking the freezer.
What Sizes Do Venison Shoulder Steaks Come In?
Steaks are cut to order in three weight bands — 225-250g, 450-500g and 650-750g — trimmed fat-on or fat-off. Packs range from 500g up to 4kg, so you can order a single steak or a full freezer batch.
Is This the Same as a Venison Leg Steak?
No — this is shoulder, not leg. It's a harder-working muscle, carrying more fat and connective tissue than the leg, giving a richer bite when you pan-fry it hot and fast. Choose fat-on for extra richness or fat-off for something leaner, in 225-250g, 450-500g or 650-750g.
How Should Venison Shoulder Steaks Be Stored?
Keep steaks refrigerated at -2C to +4C and use by the date on the pack, or freeze them the day they arrive and use within 1 month. Thaw fully in the fridge before cooking, for an even sear.
A 225-250g steak makes a single generous portion, the 450-500g size serves two hungry diners, and the 650-750g steak slices to share three ways. For a family fry-up or a freezer stock-up, order the 4kg pack across the steak sizes.
Store shoulder steaks refrigerated at -2C to +4C and use by the date on the pack. Freeze them the day they arrive and use within 1 month for best quality. Thaw fully in the fridge — never at room temperature — before cooking.
Typical values per 100 g (raw):
| Energy | 120 kcal |
|---|---|
| Protein | 22.96 g |
| Fat | 2.42 g |
Basis: deer (venison) meat. Reference: USDA FoodData Central, "Game meat, deer, raw" (FDC 173855).
Pan-Seared Shoulder Steak: Take a 225-250g steak and sear it hot and fast, 2-3 minutes a side, then let it rest 5 minutes before slicing against the grain.
Marinated Skewers: Cube a 450-500g steak, marinate it, and thread onto skewers for the grill.
Slow Braise: Braise a 650-750g steak low and slow with root vegetables until it's rich and fork-tender.
Shoulder steaks suit bold pan or grill flavours — think a simple pepper-crusted steak, kebabs or skewers for the grill, or a diced venison curry made from the smaller 225-250g portions. The 650-750g steaks slice well into a stir-fry or braise into a rich venison stew.
Can venison shoulder steaks be used for skewers?
Yes — cube a shoulder steak, ideally the 450-500g or 650-750g size, and thread it onto skewers for the grill or griddle.
How should I cut shoulder steak for skewers?
Trim off any excess fat if you're using the fat-on option, then cut into even 2-3cm cubes so every piece cooks at the same rate.
What goes wrong with shoulder steak skewers?
Overcooking is the main risk — cook the skewers hot and fast, then rest them briefly rather than pushing to well done.
How do I know the skewers are ready?
The cubes should still give slightly when pressed and show a pink centre; the 225-250g steak size gives you bite-sized cubes if you want extra pieces per skewer.