Direct From The Estate
The estate farm and woodlands teams work closely to carefully manage the population of wild deer. Species of roe, fallow and muntjac deer roam across the estate, and these are regularly culled to manage their population and ensure the strongest and fittest survive and continue to breed.
All of the carcasses are processed in our new refrigerated deer larder at Ragley Estate Farm, before being transported on the short journey to the butcher, less than 2 miles away.
Our approach with venison is to use the whole carcass, and our butchers have specialist training in game butchery to ensure our customers get the best cuts – including loin, shoulder and haunch – and butcher’s specials such as Venison Old English Sausage.
We encourage customers to try this wonderful, lean, high protein and delicious tasting alternative for everyday meals and social occasions.
Our other products: Lamb | Pheasant & Partridge | Butchers’ Counter | Marinades & More
