FARMED VENISON: THE NEW MEAT COMES OF AGE

Abstract

Demonstrates the advantages over other red meats of farmed venison as a lean healthy meat produced to quality standards with exceptional animal welfare. Traces the growth of the farmed venison industry over the last 20 years and describes some of the marketing and legislative problems (EC directives) which have beset this new industry. Draws comparisons with wild game venison and concludes that current emphasis on healthy eating and the need for retailers to heed the due diligence legislation will encourage long‐term growth in the market for farmed venison.

Citation

Elliot, J. (1993), "FARMED VENISON: THE NEW MEAT COMES OF AGE", Nutrition & Food Science, Vol. 93 No. 4, pp. 26-29. https://doi.org/10.1108/EUM0000000000997