Deer In New Zealand

History of New Zealand Venison
Deer were introduced to New Zealand in the late 1800's from Great Britain. Eventually the rapidly multiplying herds became a problem. Starting in the 1930's the government enlisted professional hunters to cull the population. During the 1960's entrepreneurs recognized the opportunity to ship to Europe where venison was traditionally a favored dish. Hunting became so lucrative that the deer population dwindled to the point that deer farming became economically viable. In 1970 the first deer farming license was issued. Today, there are more than 2 million deer on 4,000 farms throughout New Zealand.

Cervena® Production
In order to qualify for the Cervena label, New Zealand farm raised deer are entirely grass fed to produce a tender, mild meat. The deer are raised naturally -- no steroids are used and antibiotics are administered only as a remedy to injury. All Cervena deer are three years or under to ensure consistent size, flavor, texture and taste of the meat. New Zealand's meat inspection standards are among the highest in the world because of the major contribution meat exports represent to the New Zealand economy. The Cervena appellation applies only to saddle and leg cuts.

Number-One World Exporter
New Zealand is the number one worldwide source for farm raised venison. In addition to the U.S., Germany, Switzerland, France, Australia, Sweden and Japan are major importers of New Zealand venison.

U.S. Imports
The U.S. began importing venison in 1975. In the past, all exported venison had to be sent frozen. New technologies make it possible for more than half of all New Zealand venison to be shipped chill packed. Approximately 85% of all venison served in restaurants in the U.S. comes from New Zealand.