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Reindeer Entrecôte — Pokka Reindeer Meat, Finnish Lapland

Reindeer Entrecôte

Reindeer entrecôte follows the Continental naming for rib-eye style steaks cut from the upper rib—typically richer than loin muscles thanks to discrete marbling pockets. Buyers comparing game beef alternatives choose entrecôte for buttery mouthfeel when cooked medium-rare; Finnish Lapland sourcing supports Nordic menus and speciality retailers describing premium reindeer steak cuts.

Product

Reindeer Entrecôte — product packshot, Pokka Finland

Nutrition

Per 100 g

Reindeer and venison are naturally lean: rich in protein with relatively low fat. Values are typical rounded figures for this product type.

Protein

21.5 g

Energy

113 kcal

Fat

3 g

Salt

0.12 g

Energy 475 kJ / 113 kcal
Fat 3 g of which saturates 1.1 g
Carbohydrate 0 g of which sugars 0 g
Protein 21.5 g
Salt 0.12 g