Venison knuckles (ossobuco)

From harvesting to processing, every step is carefully documented, monitored, and regularly inspected. Shortly after harvesting, the deer are identified, properly handled, and stored in refrigerated facilities. These collection points are serviced almost daily. The animals undergo an initial inspection by game meat specialists, focusing primarily on a visual assessment of the carcass. If the inspection is satisfactory, the deer are transported in refrigerated vehicles to processing facilities. Upon arrival, a further quality inspection is carried out by venison and meat experts. The following day, the animals are skinned and examined by a veterinarian. Only after official approval does the actual processing and production begin. Farm-Raised Venison New Zealand is recognised as one of the world's leading sources of premium-quality venison. The deer are raised on vast open pastures and can roam freely for most of the year. This natural farming approach, combined with a predominantly grass-based diet and the absence of intensive feeding practices, contributes significantly to the exceptional quality of the meat. The result is tender, flavourful, and fine-textured venison with an outstanding taste.