CALU Press Release – 01/07

VENISON PRODUCTION

Dennis Chapple, Senior Research Scientist, ADAS Rosemaund and Livestock Advisor to CALU

Venison is a tender red meat, low in fat and cholesterol but high in protein. It contains higher levels of iron and vitamin B than other meats and provides a good source of Omega 3 fatty acids. Consumers are now more aware of the benefits of healthy eating and the demand for venison has steadily increased over the past few years. Major retailers are unable to obtain sufficient quantities of home produced venison and need to source venison from New Zealand to satisfy demand. The majority of farmed deer are grazed and finished on extensive grass-based systems and there is an opportunity for Welsh farmers to set up a deer enterprise.

Initially deer farming was restricted to the hill areas of Scotland where deer were kept at low stocking rates. However, it was soon established that, with adequate fencing, deer could be stocked at relatively high stocking rates in upland and lowland areas. Currently in Great Britain some 350 deer farmers manage approximately 33,500 deer. The majority (73%) are farmed in England but about 10% (3,300 deer) are farmed in Wales.

Deer are highly seasonal breeders and management must be closely linked to the breeding season. Hinds are put to the stag in early October, calve in early June and are weaned in mid/late September.

Breeding hinds can be out wintered but energy requirements are considerably higher and poaching can occur. With high stocking rates used in lowland herds some hinds are housed in winter. Deer go through a period of mid-winter inappetance and can be wintered inside on hay, silage or straw.

Hinds are turned out in the spring when sufficient grass is available and ground conditions allow. To prevent over-sized calves and calving difficulties, hinds are tightly stocked at turn out. Hinds are best left alone at calving with supervision kept to a minimum. During lactation the hinds energy requirement is considerably increased and high quality grass swards are essential during this period.

Calves are generally weaned in September and housed. After weaning, hinds are flushed on good grass, to achieve high conception rates, and should be in a rising plane of condition during the rutting period.

The supermarkets are the main outlets for venison although an increasing amount (40%) is sold through farm gate and farmers’ markets. The Welsh Venison Centre, situated in the Brecon Beacons, rears its own high quality venison and sells meat through the farm shop or to wholesalers and retailers throughout Wales and the Midlands.

With the present low returns on beef and sheep, deer farming could be a viable option for Welsh farmers seeking alternative livestock enterprises based on grassland systems.