Venison is the perfect meat for the modern consumer. It is low in fat, high in iron, packed full of vitamins and is quick and easy to cook. Venison has a finer grain than beef and has the most protein of any red meat.
Red Deer are naturally lean animals and store their fat as intercostal fat (below the skin and between muscle groups) leaving the meat virtually fat free. The flavor and tenderness is directly related to their diet which is why we seek to replicate wild conditions. This is a big part of why Red Deer thrive at High Peak. Originally classified as a pest in New Zealand, the venison from our red deer now has worldwide acclaim at the top of restaurant menus targeting discerning diners.
High Peak’s original Red Deer breeding stock was captured on the the property itself and the surrounding wild country to complete the free range experience.
New Zealand is the world’s largest exporter of farmed venison and High Peak remains one of the country's pre-eminent venison producers. As with all High Peak free-range meats, carcase sizes and cut specifications are tailored to suit individual needs.