The Denham Estate
Denham, Barrow
Bury St Edmunds
Suffolk, IP29 5EQ
Tel: 01284 810231-2
Fax: 01284 810094
e-mail: venison@denhamestate.co.uk
An in-house abattoir was constructed in order to eliminate live transport and minimise stress and independent post-mortem blood tests have confirmed the effectiveness of the system. Dispatch is carried out in the most sensitive and humane manner by our specially trained and qualified staff.
Ante and post mortem inspections are undertaken by the Environmental Health Authorities and standards of welfare and hygiene are overseen by the Meat Hygiene Service in accordance with statutory red meat controls which apply to farmed deer. Difference between wild and farm venison
The Farm Game Handling and Processing Facility and cutting room frequently topped its category in the National League Tables published by the MHS.
Every stage of production carries its own relevance and importance in the preparation of consistently high quality venison. However, meticulous attention to ante-mortem management in eliminating stress, sympathetic handling at slaughter and post-mortem carcass care cannot be over-emphasised, as this is an area which has a crucial influence on the tenderness and flavour and shelf life of the venison.
