Our venison is carefully selected and harvested from the wild Fallow deer population as part of an annual cull plan. The cull aims to keep environmental damage to an acceptable level whilst maintaining a healthy and sustainable deer population.

After the animal is humanely culled it is carefully inspected and then quickly chilled. It remains chilling for around seven days prior to processing. (Contrary to popular belief this ‘hanging’ time does not make the meat more ‘gamey’ but improves overall tenderness.)

The carcass is then butchered and processed with all meat being vacuum sealed and frozen the same day to ensure maximum freshness.

Unless agreed by prior arrangement all meat is supplied frozen.