Woodenbeam
Well-Known Member
Totally agree with that statement
Where does venison meat come from?
- Thread starter aris
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Venison would need a massive marketing campaign before the general public would even think of trying it.
I was at a classic car event a few weeks back where there were 3 food outlets, one selling free range venison, one selling burgers etc and the other was doing fish and chips. The latter two had a queue of 30+ most of the day whereas the venison stand had half a dozen at best at any time.
I took a photo to try to illustrate it, the throng in the background is mainly the queues for the other stuff, venison queue in the foreground!
I was at a classic car event a few weeks back where there were 3 food outlets, one selling free range venison, one selling burgers etc and the other was doing fish and chips. The latter two had a queue of 30+ most of the day whereas the venison stand had half a dozen at best at any time.
I took a photo to try to illustrate it, the throng in the background is mainly the queues for the other stuff, venison queue in the foreground!
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No, British Wild venison shouldn't be a lot cheaper.
It costs a fair bit to get it from field to fork.
We should, however, stop importing cheap venison from New Zealand, and concentrate on marketing our own home-grown product.
What were the prices of each?
I disagree.
very similar, food isn't cheap at such events
The price is fine. Those other things you list are not fine. Deal with those to sway the customer.
Morkai
Well-Known Member
The venison stand shouldnt have mentioned Venison on the stand, just adverise burgers for sale and tell them as they're about to order.
Most will have already queued wla while by that point and would likely give in to trying it.
The venison I sell averages about £18 / kg, with the top priced cut being £42 / kg.
It's not difficult to sell. Customers feel that they are buying into my story.
If you want quality prices then you've got to have a quality product with provenance. Once you've got that quality product then ffs don't discount it.
As long as stalkers keep on using game dealers as a disposal service, then they can't expect to be paid any more.
If every deer submitted to an AGHE was a headshot august / september fallow pricket then yes, the price would be a lot higher. But it's not. I mean, wtf is a game dealer supposed to do with a chest shot muntjac? Yet stalkers still expect to get paid for them.
They might just have been crap burgers.
I had a venison burger at the Stalking Show. It was awful! I think it would have been awful no matter what it was made from.
Sol
Well-Known Member
Ground meat being lower is something I would instantly do if I had the power to change it, Its a simple by-product.
You need something to tempt people, entire roasting haunches and sorts are something people will go out and find and special order in, Ground meat however is very universal and most people realise but when 400g is £6 no ones gonna bloody step foot close to it.
We ground up a hind this February the entire thing besides the backstraps and fillets, even with the ribs left with the skin we had 40-50 vac packed bags of 500g mince, ****ing amazing... not bought mince once this year almost already out!!!!
You need something to tempt people, entire roasting haunches and sorts are something people will go out and find and special order in, Ground meat however is very universal and most people realise but when 400g is £6 no ones gonna bloody step foot close to it.
We ground up a hind this February the entire thing besides the backstraps and fillets, even with the ribs left with the skin we had 40-50 vac packed bags of 500g mince, ****ing amazing... not bought mince once this year almost already out!!!!
What amount of actual lean mass do you get out of a skinned gralloched carcass? 50% of the dead weight?
Admittedly, little experience compared to others here, as I've only butchered up 2 carcasses before, but both times I got roughly 50-60% yield off them against the skinned weight. Both were head/neck shot roe does.
At the same time, I went into a butcher's shop recently down in the Borders, and he was saying he only probably gets less than 30-40% return. (Although, caveat, he only seemed to have venison steaked on his counter... not a drop of mince/burger etc that I saw).
Why do you consider mince to be a by-product? It's not! It's a product in it's own right.
Also, price per lg doesn't really enter into people's decision whether or not to buy. Price per pack is what they look at. And there's no waste in a pack of venison, compared to, say, lamb chops. So although the price per kg may be high, the price per pack represents good value.
Probably would have sold well if it was venison burgers.
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