Before Beef, there was venison
Why Venison is the Past & Future of Nutrition
When people say “red meat,” they’re likely talking about beef. But venison, a staple of our ancestral diets, is the original red meat.
“If you’re looking for a protein that supports longevity, metabolic health, and clean eating, venison is one of the smartest choices you can make.”
— DR. MARK HYMAN
Why Venison?
A superior source of protein
Categorically superior to beef across every meaningful metric—from protein efficiency and fat composition to vitamins and minerals—venison is naturally lean, high in bioavailable nutrients, and free of disease and stress caused by confinement.
Venison’s impressive B-vitamin profile outperforms beef by wide margins.
Helping improve mitochondrial function, metabolic health, cognition, and detoxification, B-vitamins are essential to longevity and performance, of which venison is an excellent natural source.
“A wild Axis deer has a choice to eat exactly what it wants, moving through some of the most fertile slopes on the planet.”
— JAKE MUISE
CEO & COFOUNDER, MAUI NUI
Wild-Harvested Axis Venison from Maui
Axis venison is even better
Axis deer graze open grasslands and browse native and naturalized shrubs across Maui. This diverse forage—fed by rich volcanic soils—yields meat that is dense in micronutrients.
Independent laboratory analysis confirms the remarkable link between geography and nutrition. With nearly 22 grams of protein per 100 calories and superior levels of iron, zinc, and B vitamins, Axis venison from Maui contains naturally occurring creatine and omega-3 fatty acids at levels that exceed premium grass-fed beef.
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The uniformity of industrial meat is derived from the control and manipulation of habitat and environment. Animals are bred for the sole purpose of commercial production.
Maui Nui is the antithesis of the industrial meat complex. For us, harvesting wild animals is a practice of patience shaped by variability. Weather, terrain, animal behavior. No two nights of harvest are ever the same.
Over the years of building (and rebuilding) our harvest and butcher systems, we met the same essential challenge. How do we contain this unpredictability just enough to give our customers the consistency they deserve without losing what makes this food so special? It turns out, the answer is one of the worldʻs oldest food technologies: time.
Our Reserve Aged Cuts have been naturally aged for 14 days (three days for ground) for better culinary reliability, tenderness, and flavor. Effortless to prepare, the Reserve Aged Cuts are as nutrient-dense as they’re remarkably delicious.
Our commitment to the integrity of taste and quality guides our entire product line. Sticks and sausages are fermented slowly and dried under controlled conditions to preserve flavor and nutrients. Broths are simmered at low temperature to extract collagen and amino acids without degradation. Supplements concentrate those same nutrients into a stable, accessible form.
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