THE DEER

Our animals are of the Cervus Elaphus species, or European red deer, and we work routinely with the Scottish subspecies (scoticus) and the central European subspecies (germanicus)

We constantly make a genetic selection based on two fundamental parameters:

• Morphology: Our animals have a morphological shape and a greater muscular development than the Iberian animals, which provides better meat yields through this channel in less time.
• Nature: The constant, daily work with the animals allow for this selection parameter to be of extreme importance, since animals with skittish or excessively nervous behaviour are dangerous, difficult to manage and in the end, the stress negatively affects the quality of the meat.

VENISON YEARLING

In order to find meat alternatives to the protected and superintensive European livestock, it is not necessary to import exotic animals that are difficult to adapt, complicating handling and high production costs, such as ostriches, alligators or kangaroos.

Deer have been on the Iberian peninsula since the dawn of time. The only thing we have done has been what our prehistoric ancestors have already done, domesticate the animals, control them using enclosures, provide them food which they would naturally take from the ground and use this method to guarantee the availability of their meat when demanded by the market, not only when hunting is permitted.

SUSTAINABILITY

Innovations in traditional livestock production have focused on obtaining greater earnings from live weight in the least amount of time possible.

The industry of nutrition, genetics and animal health have invested an enormous amount of resources to get breeds with increasingly productive meat suitability.

However, very little has been researched in the search for other animal species which could be a viable meat alternative, adapted to the environment and of high quality.

European livestock production continues to use the same animal species and the same fattening systems, intensive fattening, for centuries now.

The deer is not an animal with meat suitability, its metabolism is adapted to make the most of unproductive ecosystems and it is capable of thriving with fodder and natural pastures, eliminating dependence on grain profiteering which the other typical meat supplies are subjected to.

THE FEED

The animals’ feed varies depending on the season and the nutritional needs of every age group and sex.

Its basis is natural foraging, with tedded wheat or oats and different mixtures of grains depending on the energy needs of the fawns during development, pregnant females or periods of rest.

Depending on availability, we tend to provide surpluses from horticulture production from the local environment, such as red beetroot, potato, carrot or leek, a cheap source rich in vitamins and minerals which the animals appreciate

We never use growth promoters, fattening hormones or medicinalised feed.

ENVIRONMENT

The very recently unproductive ecosystem of the pine forest gives our animals shade in the summer and cover in the winter, apart from being a very sandy terrain, it hardly ever becomes waterlogged, which is why we do not have the sanitary problems that are so common in more unhealthy areas due to constant humidity.

We prefer to use sun-dried fodder produced by farmers in the local environment, avoiding fuel expenses in transportation and minimizing our carbon footprint.

With a rotation of pastures 2 times per year, we completely eliminate the creation of waste and the use of nitrogen fertilisers, since the soil absorbs animal excrement and becomes enriched by it naturally, thus completing the cycle of the circular economy.

A very efficient metabolism to make the most of the scarce resources available in nature allows the deer’s digestive system to produce very little methane in rumen fermentation, which is why the emission of greenhouse gases is very low.

SKINNING

Our products include a series of specific characteristics which clearly distinguish them from those currently existing on the market, in order to obtain deer meat of the highest quality

The raising and growth of the animals in open-air parks under veterinary control and in conditions to ensure the well-being of the animals at all times.

The thorough selection and control of the animals’ feed, made EXCLUSIVELY using pasture and natural products.

The slaughtering, which takes place in a standardised slaughterhouse, intended to avoid kicks and in the least amount of time possible, in order to give the animals the least amount of suffering and stress possible.

The skinning and preparation of products created in the cutting room and industry which comply fully with the sanitary-hygienic conditions established and controlled by the Government.

The quality of the feed throughout the entire production process results in meat with a flavour and tenderness that offers catering professionals a raw material with many possibilities in creating new recipes.

PRODUCTS CREATED

CUTS