Venison shoulder for Pulled Venison

From the moment the animal is killed to the final processing, all procedures are not only documented but also regularly monitored and inspected. Shortly after being killed, the deer are tagged, professionally handled, and temporarily stored in refrigerated cells. These collection points are visited almost daily. The stored animals undergo an initial inspection by the game dealer, focusing primarily on the visual assessment of the hides. If this inspection is satisfactory, the animals are transported to the processing plants in refrigerated vehicles. There, a further initial inspection is carried out by game specialists and meat experts. The following day, the deer are skinned and then examined by a veterinarian. Only after this approval does the actual processing and production process begin. Farm-raised deer: New Zealand is considered one of the leading countries of origin for high-quality venison. The animals are kept on spacious, expansive pastures and can roam freely almost year-round. This natural husbandry and the predominantly grass-based diet without intensive fattening contribute significantly to the high quality of the meat. The result is particularly tender, aromatic and fine-grained game meat with excellent taste.