Venison price is ridiculous

[3red dogs]

Needs somebody with the wherewithal out there to bust holes in the supermarket , bunnyhgger syndrome. I have a few mates who have the backup to go that far , but just need somebody to start it all off!,
At the top end of game disposal / processing , game dealers and supermarkets are small fry . Who wants to try Dragon’ s Den?

 

[Woodsmoke]

Who wants to try Dragon’ s Den?

I'm trying (in my own tiny way) to raise awareness of, and access to wild local venison for people in my immediate area.

Framedrum Venison

Our aim is to provide locally-sourced venison (primarily roe) to local people and businesses, as well as limited amounts of processed products such as venison and/or pork sausage, burgers, smoked s…

www.angustourism.co.uk

I've started attending local farmers markets, and supply to a local farm shop/cafe, as well as sell direct to the public. I've found people are very receptive to the idea so far. Be great to see some kind of national cooperative of tiny guys like myself dotted all over the country.

I'm up for Dragons Den. You do the talking, I'll be the eye candy

 

[griff]

So, how many of you have tried setting up to sell your own venison?

 

[The Singing Stalker]

So, how many of you have tried setting up to sell your own venison?

I’m in the process. It is taking forever. That is down to me, not the process. I’m converting the garage, just need to finish the tiling and that will get me well on route.

 

[VSS]

So, how many of you have tried setting up to sell your own venison?

I have, for one.
Plenty of others, I think you'll find.

 

[Leec6.5]

I am planning to, but i wont be processing them myself thats for sure , i have now found a butcher who will cut , tag and vac pack fore at a reasonable cost.

 

[sauer]

I converted double garage to a larder with white wall paneling double sinks , separate hand wash facilities etc etc
My experience with local EHO was exasperation at its best … Offiicer had no idea , i had to show her sections of wild game guidance where applicable
she demanded food hygiene level3
Food allergen training
Labeling training ( Natasha’s law)
Processed items QUID statements must be on label

The level I’ve come in at
Only deal in carcaesss I’ve killed or had a hand in the killing myself

75% volume of sales has to go to final consumer
25% volume i can sell to restaurants or farm shops
As per wild game guidance

Then theirs the record keeping
Daily temps of chillers and fridges

Carcass traceability

Etc
Etc

It’s not worth it for many , why did I do it ?
If o factored in hourly rate I’d be minus figures no doubt

I did it so I can have outlet for whatever o shoot without worrying about “ what will I do with this ?”

I also have a neighbour who I do NOT get on with to but or bluntly so I want to CYA. Cover your ass !
So if they decided to report me I’m covered ….
I also enjoy that side of butchery and producing items I’m proud of .

I have a handful of locals in my phone who get first dibs and usually in some form carcass is gone … slowly build up a small client base and I’m happy .

Will never be a money spinner as I work away from home it’s only part time . But after overheads , tax , etc etc of I break even or enough to put towards my hobby to help fund a new purchase then I’ll be happy ….

If you want to do it to live on make a fortune …. Look elsewhere ….
Producing quality from field to fork is NOT a get rich QUICK route

Too many of general public want meat and want it it for bu55er all ….
Truth is quality ….. even middle of road quality costs to produce

Paul

 

[JTO]

The price for dead pheasants is ridiculous.

 

[zoltan1165]

Probably been said before! I believe that as many don’t or haven’t tried it or the only time they have it’s in a posh Resturaunt they feel it’s too rich a meat either tast or price. As many Resturaunts tart up the meat as it’s good quality meat.

We need a low level interim level product like mince or stew chunks to get people to realise it’s value as a good healthy ethical low carbon meat for all people and situations!

I’ve been getting the word out by giving it to friends and family as mince or chunks and saying hear it’s free (for now) let them see the value in it themselves so it will boost the financial value later when they start wanting more and looking to buy it!

 

[75]

So, how many of you have tried setting up to sell your own venison?

Yep - small quantities of surplus.

 

[willie_gunn]

So, how many of you have tried setting up to sell your own venison?

Yes, registered at the beginning of lockdown. The local EHO was excellent - a font of knowledge.

All my sales are word of mouth, as I registered to simply move on the surplus.

 

[Overlay]

Asian restaurant just outside Tenterden / Biddenden kent 2 types of venison ( falliw and Roe sourced locally apparently) on the menu each 1 £14,50 for the main meal and it was 1st class and plenty of it - last night at the Ivy cobham £39.50 for a reasonable cut of steak, you also needed it to be a three course so you could say you've had a decent meal the bill at the ivy was over £60.00 just for the meal that was alright

Got be some common ground somewhere for quality meat at a reasonable cost, venison suppliers are IMHO missing out on a reasonable profit continual supply chain

Getting venison in the right quarter and at the right price, it seems there is a right royal block up to sell at a reasonable cost for everyone to enjoy quality meat at affordable price is it stigma or greed, I'm pretty sure venison can be supplied at a cost that people will say we will have that over beef

No guessing where we go for a decent meal out

 

[Bavarianbrit]

Eating out or B&B in the UK is joke pricing, no wonder folk go Easy jet.

 

[sauer]

Always surprises me

A butcher is a skilled apprentice trained trade in its own right, bit compared to joiners brickies sparkles etc , it’s paid a pittance.

Unfortunately the masses don’t give a flying good time where their meat comes from, don’t care if only light a chicken sees is the one in back of the oven.
And want it for pittance and few care and willing to pay more for quality and care.
And from our side, we know what work goes into obtaining it and value our time and effort accordingly

Paul

 

[Leec6.5]

Always surprises me

A butcher is a skilled apprentice trained trade in its own right, bit compared to joiners brickies sparkles etc , it’s paid a pittance.

Unfortunately the masses don’t give a flying good time where their meat comes from, don’t care if only light a chicken sees is the one in back of the oven.
And want it for pittance and few care and willing to pay more for quality and care.
And from our side, we know what work goes into obtaining it and value our time and effort accordingly

Paul

Dont got there about british chicken!

I can well and truly blow your out of the water there, its what i do for a living.

But I agree with everything else you say!

 

[sauer]

What did I say particular about “British chicken” ?

 

[sharkbait]

Not much incentive in it anymore!
1.Hard to source permissions in the first place! If not impossible!
2. Can't sell the dam things! As per this thread!
3. Everyone and their mum pushing for expensive non toxic!
Just about everything going against stalkers at the moment!
4. And next year's generation is nearly upon us!

Me well I can take comfort in punching holes in paper

 

[foxdropper]

Pet food is the way forward ,the new Bitcoin .Shhhhh

 

[User00040]

Pet food is the way forward ,the new Bitcoin .Shhhhh

Aye seen an estate selling venison mince as 'Raw food' for people'a dogs, £3 a kg!

Don't get me started on antlers and ears...

 

[sauer]

Have a look in your local Tesco etc and see how much bog standard beef mince is per kg…..

Meat costs … that simple