Mount Royal USA Product Guide 713-862-1800
Venison and other farm raised game meats are fast becoming a popular option for chefs seeking healthy, convenient, and versatile flavors. Game meats are low in fat/cholesterol and high in proteins. All animals are grazed on pastures and fed supplemental feed which contains no steroids, antibiotics, or hormones. The products therefore are 100% natural.
Venison
The gamey flavor often associated with venison (and other game meats) is not noticeable in farm raised products. The reason for this is quite simple. Wild animals rely on berries or whatever they can find for food and then are stressed or “hunted” before killing. The diet of the animals and the adrenaline which gets pumped into their system before being killed affects the taste of the meat. An animal which has been fed a specific diet and is killed under different conditions will naturally have a slightly different taste which results in a less “gamey” type of flavor. Venison from Mount Royal is farm raised in New Zealand on lush pastures and exported under the Cervena label to insure maximum tenderness and consistency in processing.
VENISON PRODUCTS NAME Venison Racks GB7065 Denver leg GB7075 Striploin GB7880 Boneless GB7415 Shoulder Stew GB7440 Venison Ground GB7085 Elk Racks GB7090 Tenderloin GB7080 Venison Flank GB7420 Bone In Saddle GB7435 Ven trim GB7455 Elk trim GB7475 Osso Bucco GB7445 Elk Striploin GB7095 Elk Ground GB7476 Venison Bones GB7460
Ostrich
Ostrich is similar in taste to beef and with a texture similar to venison. Protein content is also like beef, but the meat has less cholesterol, less fat and fewer calories than beef, chicken, or turkey. It is consequently a tasty, healthy, red meat alternative to beef. Ostrich is a flightless bird that has been raised commercially for more than a century. Birds can weigh anywhere from 200-300 pounds and can reach a height of almost seven feet. Originally raised for its feathers, ostrich today is raised for its hides and flavorful meat. Because the bird is flightless, the tenderest meat comes from the leg muscles.
OSTRICH PRODUCTS
NAME Patties GB7355 Ground GB7370 Steaks 6 oz GB7360 Steaks 8 oz GB7385
Wild Boar
Hernando De Soto didn’t realize the impact Wild Boar would have when he introduced them to this country in 1539. Today the Texas wild hog population is estimated to be one to two million hogs. The explosive growth stems from range expansion and indiscriminate stockings of privately owned ranches. Wild Boar are extremely intelligent with a keen sense of smell. They are nocturnal. But have been known to venture out during the day to forage. Wild Boar are solitary animals and don’t associate with other hogs except during breeding season. Sows can have from 8-10 “gruntlings” at a time. All Wild Boar sold by Mount Royal is trapped in the wild on Texas ranches in a humane manner that in most cases is monitored by infrared motion activated cameras. The most popular bait for traps is soured corn or raspberry flavored gelatin.
These Wild Boar are not fed or medicated and contain no growth promoting hormones that are common in commercial pork. The hogs are inspected both post and anti-mortem by USDA Veterinarians to insure that they are in fact Wild Boar and not domestic swine gone wild. Each animal is tested for trichinosis, brucellosis, and pseudo-rabies. We maintain that our Wild Boar is completely natural has the flavor once possessed by pork.
WILD BOAR PRODUCTS NAME Shoulder Roast GB7630 French Rack GB7120 Saddle (special GB7615 order) Tenderloin GB7640 Wild boar leg GB7130 BRT Special order Whole wild Boar GB7635 Wild Boar GB7610 Ground
Game Birds & Additional Items
These game birds and other meat products are raised outdoors in free range environments. This insures firm textures, lots of flavor, and nutritional attributes.
ADDITIONAL ITEMS NAME Free Range GB7045 Chicken Whole pheasant GB7332/7331 Poussin GB7230 Quail semi GB7700 Kangaroo loin GB7375 Whole Rabbit GB7100 Rabbit hind leg GB7591 Alligator GB7670 Geese GB7311/7310 Pheasant Breast GB7050 Rattlesnake GB7380 Boneless Turtle GB7175 Frog legs GB7675 Squab GB7235 Whole Quail GB7695 Squab Breast GB7750 Quail breast GB7725 B/O skinless duck GB7815 breast
Sausages
Mount Royal is pleased to offer Chateau Royal Game Meat Sausages. Chateau Royal is a family owned business started in 1988 by the Allen brothers. Michael studied as a Chef in Switzerland during the 70’s. His strong background in classical cooking has complimented his true passion to create unique and innovative recipes. His brother, Robert has a background in Business Administration Marketing/Culinary Arts. This blend of talents has given Chateau Royal the vision to produce products which are innovative, delicious and use only the highest quality ingredients.
SAUSAGE PRODUCTS NAME Venison GB7886 smoked (Mt. Royal product) Rabbit & Veal GB7898 Lamb Merquez GB5090 Smoked Duck GB7901 Pheasant GB7902 Buffalo GB7896 Wild Boar GB7895
Buffalo
Based on sales and supply issues, it seems safe to say that Buffalo is becoming a big trend in red meat. The American Buffalo is actually bison. The American Bison were once hunted to near extinction in North America. Now their numbers have increased to approximately 500,000 head. One of our buffalo suppliers started raising buffalo in the late 1950’s. This family owned ranch has a present herd of 5,000 head. The bison graze on 85 square miles of prairie land located in the Great Plains of Wyoming. The ranch is dedicated to developing a healthy herd that is raised as much as possible the way they were before the west was settled.
Due to the independent nature of the bison, the animals are handled as little as possible and are raised naturally without artificial growth stimulants or hormones. Excess bull claves are slaughtered for meat when they reach 16 to 20 months of age. This insures tender yet flavorful cuts.
BUFFALO PRODUCTS NAME Ground 1# GB7115 Ground 5# JB7135/7136 Stew GB7540 Roast GB7600 Trim GB7145 Ribeye GB7550 Shortloin GB7665 Striploin GB7545 Tenderloin GB7525 Tenderloin GB7526 by piece- fresh Top Round GB7165 Flank Steak GB7155 Osso Bucco GB7530 Short Rib GB7590 Steamship GB7160 (special order) Buff Hanger GB7135
Muscovy Duck
Muscovy is the most popular duck in Europe. Over 70% of all ducks consumed in Europe are Muscovy ducks. Consequently, European trained chefs frequently have a preference for Muscovy.
Most ducks are raised in a cold climate. As the bird matures, it becomes necessary for the duck to put on layers of fat to keep warm. Muscovy ducks on the other hand are raised in a warm climate. Since they do not have a need to put on layers of fat as they mature, the ducks are a lot leaner and are naturally low in fat. The Muscovy are grown naturally without the use of steroids, antibiotics, or growth hormones. Muscovy’s are prized for many reasons. The breast meat is 98% lean with only 2% fat. The skin contains about 50% less fat than Peking or Moulard ducks. Muscovy ducks are very tender with a meaty flavor that is unique to the breed.
MUSCOVY DUCK PRODUCTS NAME Whole hens GB7771 Duck breast GB7805 B/O airline GB7810 breast B/I Duck leg GB7285 Duck GB7295 rendering Duck Confit GB7300 Smoked GB7280 Duck breast Guinea Fowl GB7245 Breast Guinea Fowl GB7240 Magret GB7265 Breast Duck Bones GB7291 Duck Liver GB7305
Selling Strategies
All chefs rely on Sales Reps to help them with new “center of the plate” options. Menu changes, daily specials, special event ideas can all benefit from input from sales people. Below are some ideas which can help you get started in this direction.
Suggest game meat sausages or sliders to be used as a mixed grill appetizer. Guests who enjoy wild boar, buffalo, and pheasant for the first time as an appetizer will be more likely to venture into trying “unusual” entrée choices.
Suggest some game items that fit within the entrée price range to use as a daily special. Many a successful daily special has made the trip from daily special to menu.
Any restaurant wanting to create a “Heart Smart” or “All Natural” menu section, can benefit from game meat selections. All game meats possess nutritional attributes beyond what is available from beef, pork, and chicken.
Provide samples (within reason) for chefs. The creativity within many chefs will surface with lots of ideas when given something new and different with which to work.
High end steak houses will most likely be interested in buffalo ribeyes, buffalo tenderloins, venison striploins, elk racks, etc. Mexican restaurants can always benefit from quail. Italian restaurants often have an interest in wild boar. All European trained chefs are familiar and comfortable with game meats.
Emphasize that because game meats are not available on every street corner or in every restaurant-- game entrées can make many restaurants a destination establishment.