Venison Loin Chops, Bone In

Broadleaf’s bone-in venison loin chops resemble miniature porterhouse or T-bone steaks, with a small bone left intact that divides the tenderloin side from the strip side. This cut delivers the best of both worlds: a juicy, tender filet mignon texture on one side and the more robust flavor of the loin on the other. Lean yet succulent, they’re best seared quickly over high heat and served medium-rare to preserve their natural juiciness.

Perfect for a sophisticated steakhouse-style presentation at home, these chops pair beautifully with red wine reductions, herb butters, or simple roasted vegetables. Their balance of tenderness and flavor makes them a versatile favorite, ideal for grilling, pan-searing, or even roasting. Compared to beef, venison provides a leaner, nutrient-dense option with rich protein, lower fat, and an elegant dining experience.

Broadleaf has built its reputation since 1988 by sourcing and curating the world’s finest specialty meats. Their New Zealand venison is raised free-range and grass-fed, ensuring clean, delicate flavor and consistent quality for chefs and home cooks alike.