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The Denham Estate
Denham, Barrow
Bury St Edmunds
Suffolk, IP29 5EQ
Tel: 01284 810231-2
Fax: 01284 810094
e-mail:
venison@denhamestate.co.uk
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As specialist producers of both Farmed and Wild Venison, the Denham Estate believes it is in a unique position to draw comparisons between management procedures and statutory hygiene controls of both Farmed and Wild Venison in a balanced and objective manner. |
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Perceived ideas are often inclined to attribute variations in quality and flavour entirely to the difference between Farmed and Wild herds but this is not, by any means, always the case. Degrees of gaminess and flavour, shelf life and tenderness are influenced by deer species, animal stress levels at the point of despatch, bleeding, age, health and the type of nutrition which the animal has been fed. We believe it is important that these influences are recognised and that it is essential Venison users are also made aware of the differences in statutory health and hygiene controls between Farmed and Wild Venison.
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WILD
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FARMED
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Definition of wild animals that are left totally without human supervision and not confined or husbanded in any way.
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Defined as domesticated animals, tagged, recorded and enclosed. Their growth, health and life span are strictly controlled. |
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NUTRITION AND FEED |
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Health and condition dependent on habitat, climatic and seasonal conditions which vary enormously. In good conditions also, wild animals may incline to overstock reducing availability of food for females and weaker animals in the herd. Careful culling is essential in the maintenance of top wild deer herds. Special care should be taken as to the region from where wild venison is drawn as this will obviously influence the health and condition of the animals.
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Animals maintained in top condition throughout the year. Food (Denham diet) consists of grass, apples, hay, homegrown barley and carrots. As it is the objective to produce the finest carcass of quality venison, it is important stock should not lose condition in the winter, thereby necessitating supplementary winter feed.
NO HORMONES, ARTIFICIAL IMPLANTS, GROWTH PROMOTERS, ADDITIVES OR GENITICALLY MODIFIED SUBSTANCES ARE USED WHATSOEVER IN CONNECTION WITH OUR VENISON STOCK OR BREEDING HERDS.
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ANTE-MORTEM INSPECTION |
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None |
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By approved Vets in accordance with the conditions of Fresh Meat (Hygiene and Inspection) Regulations 1992.
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SLAUGHTER |
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Animals are culled by shooting in order to reduce wild population and ensure wild herd survival, not primarily for meat production. As the life span of a deer may exceed 20 years and the oldest and the weakest animals are the first to be culled, the result in meat quality may vary very considerably. Culling takes place by shooting. Usually wild animals are shot at some distance, therefore a clean head shot is not always possible. This often leads to the animal being wounded, creating distress as well as bruising and poor quality meat. It is, therefore, essential that animals are culled by highly skilled shots preferably when motionless.
There are no controls for the slaughter of wild animals other than seasonal restrictions and even animals involved in road accidents may be sold through game dealers. |
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As the objective of deer farming is to produce the finest quality venison, it is essential that the animals are slaughtered at an optimum age for quality and tenderness, with the greatest concern for welfare and minimum stress. The British Deer Farmers Association Prime Venison Conditions insist that animals must be slaughtered before 27 months maximum. Great concern is placed on the welfare of the animals and normally farm stock is
slaughtered in abattoirs under strict guidelines laid down by the Farm Animal Welfare Council and the Institute of Environmental Health Officers. All persons who slaughter farm deer must possess a slaughterman's licence under the Slaughterhouse Act 1974.
The Denham abattoir, now designated as a Farm Game Handling and Processing Unit, was installed on the premises in order to minimise stress and thus ensure animal welfare and superior meat quality. The premises have now been fully refurbished to meet the Fresh Meat (Hygiene and Inspections) Regulations 1992.
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POST MORTEM INSPECTION |
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None, excluding those carcasses scheduled for export to another EC state in which event carcasses are transported to an approved plant for inspection within a reasonable period of time.
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By Meat Hygiene Service - a government agency.
By approved inspectors from the DEFRA in accordance with the conditions of Fresh Meat (Hygiene & Inspection) Regulations 1992 |
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EVISCERATION |
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No legislation has been laid down for the period of time between slaughter and evisceration but recommendations are that the animal should be bled and eviscerated as soon after death as possible to avoid stomach contents contaminating the carcass. |
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Under the Fresh Meat (Hygiene & Inspection) Regulations 1992, all farm deer slaughtered in an abattoir must be bled immediately and eviscerated within a maximum period of 45 minutes post-stunning. At Denham both these operations are undertaken within minutes of slaughter.
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POST EVISCERATION |
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The carcasses are transported, frequently in open vehicles, to a game larder for storage. They must then be sold through certified game dealers. |
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Generally farmed deer are abattoir slaughtered and inspected prior to butchering and preparation. At Denham carcasses are naturally cooled to avoid cold shortening before being transported to our on-site chiller for hanging at controlled temperatures for between 10-14 days to maximise tenderness and flavour. Carcasses are then butchered by skilled staff in our own processing premises approved by the Meat Hygiene Service.
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COSTS |
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The major cost is proportionate to degree of grading and selection of carcasses and regions from where the wild venison is obtained. Carcasses badly shot or taken from animals in poor condition or stressed should be immediately discarded and ALL wild carcasses should be inspected in an EC approved plant regardless of whether for export or for home market consumption.
Wild venison prices vary very considerably as discarded carcasses may be purchased very cheaply whereas carefully graded, selected and inspected carcasses will approach prices paid for farmed venison.
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Land use, buildings, (fawns are taken in during severe winter weather conditions), fencing, handling facilities, approved farmed game slaughtering, processing and dressing facilities, supplementary feed, labour/management, veterinary costs, ante and post mortem inspections. For complete animal welfare, stock are under the regular supervision of veterinarians. |
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CONCLUSIONS |
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Wild Venison can be superb with an excellent marketing perception but it must be recognised that to reduce the risk of inconsistency of quality it would be advisable to pay special attention to the following points: -
1. Deer specie, sex of animal, season
2. Region or origin (good habitat will ensure that the animal has enjoyed good natural nutrition and minerals).
3. Method of shooting - neck shot but this must be undertaken by highly skilled professional stalkers. Animals should be shot when standing or resting.
4. Post mortem carcass care should involve bleeding (sticking) and evisceration (gralloching) without delay and transportation in a covered vehicle to game larder or cutting plant.
5. Inspection of wild Venison carcasses and pluck (entrails) is only required by law for the carcasses destined for another EC country and is only optional at present for the home market. It is strongly advised that, in the interests of health and hygiene as well as the protection of the purchaser and end user, an EC inspection be undertaken by an approved Vet or Inspector in licensed or approved premises.
Answers to the above points should be available on request from a responsible, specialist Venison supplier and it is advisable to take precautions in the interests of quality and health & safety.
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Farmed Venison is produced to an outstanding level of quality and
consistency over 12 months of the year. The extremely strict statutory controls and regulations applied to farmed Venison relating to animal welfare, health & hygiene standards and traceability offers the end user a very high degree of reassurance and confidence.
When possible it is advisable to visit the estates and farms where the Venison is produced as this will give an excellent insight into deer herd management and the natural farming practices followed |
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