Deer Farming

Deer farming in the United States started in the early 1970s, when people began to look for alternative land uses. Today, it is a viable alternative livestock business. The farmed breeds exhibit strong herding instincts, are efficient converters of forage and adapt well to the farm environment. Also, the species used in farmed venison tend to be disease resistant and handle close association well. Some industry advocates consider deer as a livestock alternative that has the potential to boost a sagging agricultural economy without the use of subsidies or government incentives.
Business Development
Since deer naturally consume less fodder than cattle and feed in a manner that is less damaging to pastures, deer farming can be up to three times as profitable as traditional livestock production. Good pasture and quality hay or other supplemental feeds are important for successful deer farming. Corn and commercial deer pellets are often added to hay to provide energy in winter and to add weight to pre-butcher stags. Deer pellets can be used to ensure the animals are getting the proper nutritional elements required for good health and fitness. Deer have rapid maturation rates and can reproduce for up to 20 years. Feeding pellets or corn on a regular basis establishes a routine where the owner interacts with the animals. This may be quite important if the operation is centered around producing breeding stock or antler velvet tissue rather than meat production. Several sources also demonstrate that deer farming/ranching can produce a quality herd on very little acreage, usually 20 to 60 acres of land.
Market and Market Development
Deer farming in the United States got a relatively late and slow start. Market and production data are difficult to obtain. The North American industry is behind those of Europe and Asia. Most meat production operations mainly consist of red and fallow deer. Almost 25,000 tons of red deer are produced annually on U.S. and Canadian farms. In 1997 Canada reported nearly 13,000 head of red deer and more than 28,000 head of fallow deer, and the United States imported nearly 1,000 tons of venison from New Zealand, which made up nearly 85 percent of the market. Today, commercial deer farming generates more than $100 million in annual income for major deer-producing countries such as New Zealand, Ireland, Great Britain and Germany.
Farmed/ranched venison cuts are quite similar to beef cuts. Mild and tender, domestic gourmet venison has less cholesterol than chicken, is lower in fat, calories and cholesterol than beef, pork and lamb. Gourmet chefs have prized this lean meat for centuries, and fallow deer venison is a European gourmet holiday favorite.