
New Zealand Wapiti
Lean with pronounced, earthy flavor.
Lean, Flavorful, Clean
Quick Facts
Commonly Known As:
North American Elk, Wapiti
-
Species Name
Elk
-
Latin Name
Cervus canadensis
-
Origin
New Zealand
-
Harvest Method
Pastured
-
Range & Habitat
New Zealand & Australia
-
Producer
SFS Partnership

Range & Habitat
SFS Partnership
SeafoodS.com takes the upmost pride in bringing locally-minded fisheries to your guests. Whether our products are shipped from Fishermen, Ranchers, Foragers, Artisans or Importers, it is our passion to deliver excellent product through perfect service to you and your guests.
You Might Also Like These
Savory, Slightly Sweet, Robust
The Alligator has multiple cuts with the tail meat being the most prized for quick cooking methods, and the legs, ribs, and other cuts have been reserved for sausages and slower methods like stews, soups, jambalaya, and gumbos. The description of Gator meat is as varied as its culinary applications. Personally, (being from a Gulf state), I like to say it has a resemblance of rabbit... if rabbit were a fish. It has a texture of chicken crossed with squid, and a hint of crab flavor. You can make your own comparisons and analogies once it hits your test kitchen.
Clean, Lean, Deep Flavor
Although not native, this is a "BIG" deer. The introduction of pastured Red Deer has revolutionize a part of the Venison demand. Presenting "slabs" of meat for a skilled hunter's dinner table and readied and plentiful cuts for the chef who "hunts" for quality. Venison of this prestige has the distinguished "wild" flavor of game and the refinement of a pampered protein.
Fat, Extra Creamy, Sweet
Legendary Iberico pork made even better on a diet of foraged acorns that make the fat extra creamy and sweet - the best of the best! Protected from the central mountainous region of the Iberian Peninsula, the privileged microclimate in this area with its cold, dry winters and its short, mild summers is an ideal setting for our hams to dry and mature perfectly. In this area, with its unbeatable microclimate, every day hundreds of artisans, who are sons and grandsons of artisans, slowly and masterfully create the Guijuelo Iberian Ham, which is a 'one-of-a-kind in the world.'