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.