Practice
We supply Lowveld and Karoo lodges with traceable venison from our Lodge Supply fallow and red deer camps at Karoo Edge and near the Mbombela gate.
Deer Farming partners with lodge kitchens for steady, quality venison supply, tailored to chef needs. Our Lodge Supply camps at Karoo Edge and near the Mbombela gate are managed for low stress, full traceability and seasonal consistency.
Our lodge supply centres on supporting chefs who want farm-to-table venison with full provenance and steady quality. We understand that lodges across the Lowveld bushveld and Karoo plains need reliable delivery, named lots, and enough lead time to plan their menus. Our role is to raise fallow, red, sika and axis deer in well-fenced camps, keep careful records of origin and movement, and ensure all meat comes from calm herds managed with care.
We serve game lodges, farm accommodation, and hospitality groups who ask for named provenance, calm-handled herds, and a traceable cold chain. Chefs get clear labelling, harvest dates, and herd details, so that guests can trust what is on their plates. Only our registered partner abattoir is used, meeting all national and export standards.
Our process starts in the veld, with herds chosen for their temperament and even condition. The 'Lodge Supply Herd', 'Fallow Grove Herd', and 'Sika Quiet Pasture' are managed for low stress, with careful pasture rotation and regular health checks by our veterinary liaison officer and our herd husbandry manager. We book harvest dates in the July to September window with chefs, taking account of kitchen needs and animal welfare.
All animals are moved quietly by bakkie to the handling kraal, rested, and then transported live in a shaded stock trailer to our registered partner abattoir. Our venison provenance manager oversees every named lot, from selection to cold chain, making sure provenance and harvest records match what arrives in the kitchen. Deliveries leave the Mbombela gate cold room on the lodges’ schedules, with backup power for cuts.
Throughout, our team tracks movement permits, veterinary clearances, and abattoir records. We update chefs and butchers about expected arrival, and answer questions about herd, pasture, and handling at any stage.
Delays sometimes happen if there are veterinary movement restrictions, such as during a local foot-and-mouth outbreak, or if power cuts threaten the cold chain. Our backup solar, generator and battery systems keep the electric fences and both cold rooms running through power cuts.
Animals can become stressed if handling is rushed, which affects both welfare and meat quality. Our herd husbandry manager and our venison provenance manager oversee gentle, quiet movement and rest periods, making sure each step is as calm as possible.
We manage all permit and movement paperwork carefully, so that every delivery is legal, tracked, and ready for any food safety inspection. If unforeseen delays occur, we tell chefs and suggest alternative batches where needed.
Supplying lodges calls for careful planning through the year. Karoo berg winds and Lowveld heat can arrive even in winter, so we load on cool mornings. In El Niño years, we monitor pasture and water closely as summer approaches, and adjust herd movements to keep animals in good condition.
Permits under the NEMBA Alien and Invasive Species Regulations must be current for every movement, and only permitted buyers receive live animals. All venison for sale is slaughtered at our registered partner abattoir, meeting Meat Safety Act rules. Our staff roster stays flexible during peak lodge seasons, with relief teams ready for holidays and school terms.
Chefs planning new menus or events are welcome to send a message through our contact form for advance batch reservations, handling details, or provenance questions. We believe in calm herds, calm kitchens, and clear, clear records from veld to plate.
Buyers and partners
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