Name: Wild Caught Venison Backstrap
Brand: Farmthru
SKU: prod_01KY87Q4Y3GNHWME8RE5QSB622
Price: 62 AUD
Availability: OutOfStock

NGR Meats is a paddock-to-plate meat brand built on one simple belief — healthy soils grow healthy animals, and healthy animals feed healthy families.

We are a network of young, next-generation, family-owned farmers across Central West NSW united by a shared commitment to regenerative, chemical-free, and sustainable farming. We're not corporates — we're young families building farming legacies, caring for the land, and producing real food the way nature intended.

Our own farm, located 30km outside Dubbo, produces pasture-raised, chemical-free pork and pasture-raised eggs on 350 acres of regenerative country. Our beef comes from Joe and the Kerin family in Yeoval — grass-fed Wagyu raised for superior quality and grown with a deep respect for the land. Our lamb comes from the Maynard family in Narromine — organic, saltbush-grown, and completely chemical-free, farmed by a family passionate about soil health and landscape restoration. Our goat comes from Frank Zeraf in Central West NSW — a young farmer who moved inland to build his dream, raising chemical-free, halal goat with next-generation genetics. Our venison comes from a local young family man and accredited shooter who is passionate about sustainable hunting and feeding his community.

Every product, every farmer, every paddock — it's personal. We're not just selling meat. We're backing the farmers, the land, and the food system we all deserve.

Wild deer, taken from the ranges. The leanest, tenderest cut on the animal.

Backstrap is the loin that runs along the spine, the cut that does the least work and rewards you for it. Fine grained, deep red and almost entirely free of fat or sinew. Cooked properly it's as tender as anything you'll eat.

This venison is wild harvested from the central ranges of New South Wales, where deer live entirely on native browse, grasses and whatever the country provides. No feedlot, no supplements, no shortcuts. The result is meat with a genuine flavour of place, richer and more complex than farmed venison, and remarkably lean.

Wild harvesting also does real work for the landscape. Deer are an introduced species that pressures native vegetation and competes with wildlife. Taking them from the ranges is land management that happens to produce exceptional protein.

Details

Wild harvested venison from the central ranges, NSW
Extremely lean, free from fat and sinew
Field harvested and processed to Australian standards
No hormones, antibiotics or supplementary feed

To cook: Venison backstrap is lean enough to punish overcooking. Bring it to room temperature, season well, sear hard in a very hot pan with a little fat, and pull it at rare to medium rare. Rest for at least five minutes, slice against the grain.

NGR Meats is a paddock-to-plate meat brand built on one simple belief — healthy soils grow healthy animals, and healthy animals feed healthy families.

Every product, every farmer, every paddock — it's personal. We're not just selling meat. We're backing the farmers, the land, and the food system we all deserve.

NGR Meats

Local

Wild Caught

Gluten-free

Supply chain

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Wild Caught Venison Backstrap