Venison

Our Process

• Aging: Wild venison is hung and aged on the bone for a minimum of 7 days to enhance flavour and tenderness.
• Breakdown: Each carcass is carefully boned and processed into steaks, roasts, mince, sausages, or small goods like corned venison.
• Sausages: Standard sausages are machine linked using collagen casings. Hand linked Natural hog casings are available upon request.

What to Expect

• On-Farm Cattle Slaughter: $60 per animal.
• Offal Disposal: $40 per animal.
• Processing: $90 per animal.
• Full Vacuum Packing: Additional $10 per animal.
• Extra Large Animal Charge: Additional $1.00 per kg for carcass weight over 60kg.
• Sausages: From $7.00 per/kg for Collagen Casings.
  Hand Linked Hog Casings + $1.00 per/kg.
• Patties: From $6.50 per/kg.

All prices exclude GST.

Cuts and Packaging Options:

• Steaks: High-quality steaks are vacuum-packed using 70-micron vac pack bags for added protection and freshness.
• Rolled Roasts: Rolled and secured with netting for a professional finish.
• Other Packaging:
  • 50-micron vac pack bags (for general cuts).
  • 30-micron clear poly bags (sausages).
  • 30-micron preprinted mince tubes (500g portions).

All vacuum-packed products are chilled for freshness, while other products are frozen for your convenience.

Tailored to Your Needs

We take pride in ensuring your venison is processed to your exact specifications, whether it’s customised cuts, special packaging, or dietary requirements. Let us know what you need, and we’ll make it happen.