Deer
Episode 22 – Exciting times ahead for the deer industry
Those in New Zealand’s deer industry have an exciting future ahead of them, Following the recent Deer Industry NZ conference, we talk to Ron Schroeder about his hope for the future of deer, and how we got here. And we speak to DINZ executive chef, Graham Brown, who shares his love for venison and its versatility, and gives us some tips for cooking venison at home.
Seeking grazing personalities
Is it possible to genetically select deer according to their grazing personality?
A sea-change thanks to velvet
A son’s rugby injury and its treatment with deer velvet products convinced Barry Cuttance to give up life as a sea-farer. Lynda Gray reports.
A deer milestone
Set up in the very early days of New Zealand deer farming, the people of Invermay have celebrated half a century of scientific research for the industry. By Lynda Gray.
Where to next for deer?
The report card is out on a seven-year strategy for the deer industry costing $15 million, Lynda Gray looks at the results.
Venison schedule needs to lift
Tom Ward explains the forces behind the season’s lamb, beef and venison markets.
Development spurs system change
A switch to tall fescue and irrigation has transformed the finishing operation on Tom and Sam Macfarlane’s Melior Venison farm in South Canterbury. By Lynda Gray. Photos by Anna Munro.
