Bringing veld venison to the table
From the Karoo to the Lowveld, our venison has found its way onto the menus of family lodges, country guesthouses, and local butcheries. Each project starts with a visit, sometimes by bakkie, sometimes on foot, to walk the camps and meet the people. We work with chefs and butchers who care where meat comes from, ensuring each named lot can be traced back to a specific herd and day, with the cold chain kept right through to delivery.
Between visits, we check the abattoir stamp on each lot, confirm provenance and take the kitchen’s feedback. In drought years, we help kitchens plan for smaller, leaner carcasses and deeper flavours. Each good partnership is built on clear records, open dialogue and a shared respect for the veld and the animals.
