All our wild venison is Inspected and stamped by an FSA veterinary officer. After stamping carcasses are moved into a dry ageing chiller for a minimum of six days.
We process venison to the client's exact requirements in our temperature controlled cutting plant. This ensures the cold chain is maintained, and with our refrigerated delivery you can be sure that your venison will reach you in first class condition.
With extensive experience of supplying retailers and professional kitchens we understand the level of service and quality that you require. Consistency is everything to us and we pride ourselves in not only producing the best venison, but also combining it with a level of service that sets us apart.
As we make up all the links in the chain we can provide you with species specific detail and provenance. This traceability provides menu and marketing options that can tell the story of our venison and give that nostalgic taste of Devon of which we are all so proud.