• The animals are grass and hay fed. The hay and pasture are grown naturally. The deer are given grain twice daily containing a mixture of whole corn and an all natural protein- vitamin – mineral supplement.
  • The deer are not given any antibiotics as they do not acquire illnesses. They are de-wormed once a year through their grain, to keep them healthy and growing. Strict withdrawal periods are adhered to.
  • The deer are pastured from April till November. During the colder months, the deer remain in about 3 to 4 acres of paddock, where they have easy access to hay and water. There is a shelter available. They will sometimes go in, but the deer prefer to group together and lay on the hay around the hay feeders within their group.
  • The deer are social creatures and prefer to stay together in a group. If a deer accidentally comes out of the paddock, they look for a way back in with their fellow deer.
  • They are easy to handle if they need to move to a different paddock and/or the barn for shipping. The people handling them remain very calm during handling.
  • The deer give birth once a year either in May or June. They give birth unattended as they do not tolerate the presence of people during that time. The fawns and mothers prefer long grass for protection and sunshine for warmth, which they usually get if God blesses us with great weather.
  • The venison are processed at Lloyd Miedema and Sons Ltd. – a family owned butcher shop in Waterford, Ontario. They are provincially inspected and have strict protocols on food safety.
  • The deer are usually1-2 years old when butchered and weigh approximately 150 pounds dressed. All cuts are vacuum packed and frozen for freshness and quality preservation.
  • Venison is lean, with only 22% of the meat energy derived from fat, compared with 35% to 47% for lamb and 33% for beef.  The ratio of polyunsaturated to saturated and monounsaturated fats in venison is higher than conventional red meats. Therefore it has the best attributes of red meat without the understood health risks.
  • Venison is different than beef, and its unique flavour should be appreciated for its own qualities. Venison is lean and dense, cooking more quickly than other meats, which is particularly suited to our busy lifestyle. Because venison is a dense meat, smaller portions gives lots of goodness.

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