Deer Farming - a new agricultural enterprise
Farming deer as an agricultural enterprise is relatively new, although deer have been kept in parks as a convenient source of fresh meat from medieval times and long before, as the Romans were known to have indulged in a form of farming tamed deer nearly 2,000 years ago.
Modern deer farming has developed from work done, some 30 years ago, by the late Sir Kenneth Blaxter, director of the Rowett Research Institute near Aberdeen in the U.K. and also at the same time by farmers in New Zealand.
Deer Management
Deer are fascinating animals, and soon become extremely tame. Both upland and lowland farms are suitable, but maximum output is desirable so as to offset the relatively high fixed costs of fencing, handling and weighing systems. There are significant economies of scale and a minimum herd size of 100 is recommended. No form of subsidy is available for deer farming but in some less favoured areas, capital grants may still be available.
At certain times of the year, access to buildings will be necessary and the ability to adapt existing redundant cattle yards will reduce significantly the level of investment.
Stocking rate under ideal grass growing conditions is from 6 - 8 Red deer breeding hinds per hectare (2.5 acres) or up to twice as many Fallow deer. Supplementary feeding will be necessary in the winter.
Depending on the age of the stag, a ratio of one adult stag to between 20 and 40 hinds is normal. Mating starts in late September and with a gestation period of 8 months (233 days), calves start arriving in mid-May and continue until August. Hinds normally have one calf every year.
Upland hill farms normally sell weaned calves as stores in the Autumn to be grown on by lowland farmers. Animals for slaughter are normally killed at 15 - 27 months old with a carcase weight of about 55 kg (Red deer; Fallow approx. 50%).
Labour requirement is low, but as with all livestock enterprises, the level of stockmanship must be high. It is often possible to integrate a deer enterprise using existing farm labour providing they have the necessary degree of commitment and common sense.
Farmed deer are fed a natural diet of grass supplemented as required by such things as potatoes and barley, particularly in the winter, when young stock are normally housed. No growth promoters or feed additives are used in the production of farmed venison.
Deer are less susceptible to disease than cattle and sheep but do require shelter in the winter and routine treatment for worms as other domestic farm animals.
Farmed deer can be slaughtered in the field under EC regulations, which has welfare advantages, or can be sent to abattoirs developed especially for them with welfare in mind.
The Market
Deer farmers have two principal markets; the sale of venison and breeding stock.
Venison sales are, of course, the most important and satisfactory, long term outlets being essential to running a profitable business. In many areas direct sales to the consumer predominate but as the cost of meeting EC hygiene regulations increases, there is a growing interest in some countries in sales to major retailers through an abattoir.
In most countries, gross margins in excess of beef and lamb production can be achieved without subsidy, which should provide and exciting long term future for producers looking for a profitable alternative enterprise.
Apart from its nutritional advantages, emphasis on welfare and quality make it an attractive proposition for the consumer. In this context formal Quality Assurance schemes are now being developed and FEDFA strongly supports the concept of a European Quality Mark for Farmed Venison.
