Overberg
At our Overberg farm office, we organise boutique sika venison and farm-table venison packs for smaller lodge tables.
Orders here are small and carefully packed, from sika-only boxes to mixed farm-table packs. If you run a guesthouse kitchen, a boutique lodge or a farmstall that wants small-lot, traceable venison, this visit point focuses on the personal touch. Here you can arrange pack contents, talk provenance with our venison provenance manager, and get advice on what’s in season and how our cold chain works.
This visit point is best suited to chefs, buyers, or lodge owners who value knowing where their venison comes from and want to organise quality over quantity. We do not hold stock at this office: every order is packed at the partner abattoir and sent from the Karoo Edge cold room, with full traceability.
Our Overberg farm office sits among rolling wheat fields and patches of fynbos, where the air shifts from fresh winter mist to dry summer winds. The countryside here is open and shaped by long ridges and valleys, with the Atlantic drawing cool breezes inland.
Each season brings its own pattern: green hills after the winter rains, dry ochre stubble under high summer skies, and mornings that can be bracing with the ocean close by. Regional orders and queries for Overberg farms are handled face to face at the office.
You’ll see the gentle bustle of local farm life, with bakkies passing by and the distant call of blue cranes. It’s a working farm region, and we lean into what’s local: knowledge of veld, weather and the needs of Overberg kitchens.
All visits to the Overberg farm office are by appointment only, so we can prepare your pack or make sure the right team member is in. Pick a time that suits you and book it through our contact form.
Bring clean, closed shoes or boots, as you may walk on farm roads, and dress for the Overberg’s changeable weather: a jacket is wise, especially early or late in the day. For biosecurity, please arrive in clean clothing and do not bring any animals with you. We follow standard hygiene for all handling and handover of venison orders.
Allow enough time to discuss your needs, especially if you would like provenance details or to tailor your pack selection.
The sika venison comes from our Karoo Edge sika camps, and the farm-table venison from the Karoo Edge herds, all prepared under the care of our venison provenance manager. The Overberg office handles the regional handover, record-keeping, and communication, so you have a direct line from farm to kitchen.
We keep full provenance records and can provide named pack lots, with all venison slaughtered, cut and packed at our registered partner abattoir in line with the Meat Safety Act. Every order is linked back to the genetic and provenance records kept by our stud records lead. For buyers who wish to know more about herd management, conservation or genetic diversity, our office can arrange a conversation or link you with the relevant team member.
This regional point helps us keep logistics efficient, and ensures that even Overberg’s smaller lodges and kitchens have access to the same careful standards as our larger clients.
Days on the farm
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