The Deer Farming Problem Of How To Supply The Market With Venison

Deer farming in many countries supplies the communities with an ever-growing proportion of the consumed red meat. Venison is a healthy alternative to beef, and is a natural product. As the market for natural and organic food is growing, so the potential for deer as a source of meat protein is growing with it. There are however strict regulations governing the slaughter of any meat for human consumption. Slaughtering deer is also not exempt from these regulations. Unfortunately the one large problem facing deer farmers is the question of where and how to slaughter the deer. Because each state has its own legal requirements it is necessary to study these requirements and to fulfill them perfectly, if you wish to be successful in your enterprise.

A large problem for deer farmers currently is a lack of nearby slaughterhouses registered to undertake deer slaughter. The distance to the slaughterhouse is also a problem, as evisceration of the carcass needs to be undertaken as soon as possible after slaughter.

There are commonly three options to look at for slaughtering the deer.

1. You could take the live deer to a registered abattoir. For this you would have to find out how far it is to your nearest abattoir, and if the costs of transporting the deer there would be worth the effort and money.

2. Deer may be shot and bled on your farm (Subject to local regulations). Thereafter the carcasses would need to be transported to a registered abattoir, they would need to be inspected to guarantee that the killing was undertaken in a humane way, and if they are fit for consumption. The abattoir then dresses the carcasses.

3. Alternately you could build your own abattoir, according to regulations. Once registered you would be able to slaughter on your farm without the additional expense and effort of transporting the live deer or carcasses.

Another problem that deer farmers face is that all meat from a ranch needs to be inspected, by USA law. This can be used to your benefit, however. The certificate of inspebtion can serve as a valuable marketing tool, as a certificate of inspection bears a certain authority with it, and will help to convince consumers of the quality and dependability of the meat.

Consumer demand fluctuates as fads and lifestyles change. Consumers are often quick to distrust a new source of meat protein, and are often skeptical to try a new product. But most consumers are satisfied with the quality of venison coming from a deer farm. Once they have tasted the venison they are pleasantly surprised at the taste and texture.

The Slaughter Process: It is imperative that the deer be eviscerated and skinned as soon as possible after it has been killed and bled. After skinning and eviscerating, the carcass can be processed immediately, or it can be hung to ripen for a few days in a cool meat locker before processing. It is advisable to vacuum pack venison to maintain quality and taste. Vacuum packed the venison will retain its quality, taste and texture for up to 1 year in the deep freeze.

By taking the time to study the legislation and possible problems you may face, you will better understand the steps you need to take to turn your deer farming venture into a successful and profitable business.

For more information on deer farming, check out revenue streams from all the deer products such as venison, deer skins, antlers and deer velvet.

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