Selling Venison

[homer]

Knowing where it comes from is one thing

Knowing if its been handled correctly and to a standard etc is another

That's kind of what I meant, knowing the people that have killed it, skinned it, chilled it, been in their premises, ate at their house etc.

 

[25 Sharps]

I am covered with the deal I have in place, deer shot, examined by myself (trained hunter status) and sold in fur. They are going to butcher it themselves.

I think you still need to be a registered venison dealer to do so in Scotland.

 

[User00056]

I've been through all this pain. Built my own butchery on the farm, bought equipment, registered, been inspected (several times), licensed venison dealer, blah blah blah.

Bottom line? After three years of knocking my pan in, and trying to generate ongoing local business by way of Facebook, local markets, and various local producers groups and initiatives, I am thoroughly disheartened with the entire affair and am chucking in the towel. From now on, my butchery is for me, and the venison I shoot is for me and my family. Enjoyed some of it while it lasted, but to be perfectly honest it's been a complete waste of my time and energy. I may just about have broken even on my overall spending, but if I factored in my own time I reckon I'd have needed to double my returns to make a profit.

Never again.

 

[HonestJohn]

I have a friend near London who sells at £75/kg to pubs and restaurants etc. he makes a bit of cash on it, but with overheads and cost of equipment and time, not actually that much profit. That’s in an affluent area where people can, and are willing to pay good money. To me, venison sales makes no commercial sense in the majority of the U.K., there’s not enough demand, and there’s not enough money and willingness to spend it.

 

[sauer]

I'm with Stuart.... same always same EHO

And we hear same up and down the country ..
Only reason I keep it going and at a loss is I can afford to and I do what I do to cover my a55 legally as I wasn't seeing eye to an eye with a neighbour
I try to do my own wee bit pushing our side to Joe public thru medium of food .

Look at butchers in general up and down country ... struggling to keep time served ones in trade and closing weekly
They are a trade in their own right but get peanuts .... not like a joiner or sparky or a brickie .

Unfortunately majority of our public want cheap meat and don't give a sh1t if last light thst bit of meat sees is one in back of oven

And that's just one who do cook...a growing minority

Even smaller is the group of folk who care and will pay for quality meat with provenance

Paul




Overall

 

[User00056]

I'm with Stuart.... same always same EHO

And we hear same up and down the country ..
Only reason I keep it going and at a loss is I can afford to and I do what I do to cover my a55 legally as I wasn't seeing eye to an eye with a neighbour
I try to do my own wee bit pushing our side to Joe public thru medium of food .

Look at butchers in general up and down country ... struggling to keep time served ones in trade and closing weekly
They are a trade in their own right but get peanuts .... not like a joiner or sparky or a brickie .

Unfortunately majority of our public want cheap meat and don't give a sh1t if last light thst bit of meat sees is one in back of oven

And that's just one who do cook...a growing minority

Even smaller is the group of folk who care and will pay for quality meat with provenance

Paul




Overall

Absolutely heartbreaking mate, isn't it? All that work, all that passion, care, and commitment, just to have the rug pulled out from under your feet. Yet at the same time we see 'celebrity chefs' plastered all over the country touting 'local', 'wild', 'sustainable'

I'm done with it.