Whole carcasses, individual cuts, and prepared products. Availability varies by season and species.
← Back to who we supplyLarder-hung and delivered whole, skinned.
Bone-in loin section, ideal for roasting whole.
Saddle, Shoulder, haunches,on the bone.
Cut from the leg, lean and quick to pan-sear.
The prized, most tender cut along the spine.
Replacement to any mince recipie.
Bone-in, ideal for braising low and slow.
On the bone or boneless, excellent slow-roasted.
Ready for casseroles, stews, and pies.
For biltong production or oven roasting.
Venison liver and heart available for special order
To spice up your everyday cooking.
Made in-house, plain or seasoned varieties.
Hand-pressed of varying sizes, ready for the grill.
For stock and broth, sold by the kg.
Coming soon...
Every flavour, broken down to what's actually inside. No fillers, no guesswork.
Species availability and specific cuts change through the season — tell us what you're after and we'll let you know what's in.
Enquire about supply