Hello. Deer farming is a potential livestock industry, bringing many economic benefits and values to people. So what is the process for raising and producing deer meat and antlers? Let's find out now with Trending Farm
Sika Park Farm, spanning over 100 hectares in Rangipo, houses over 1,500 Sika deer for antler, meat, and dairy production. Annually, it yields over 220 pounds of deer antlers and 220,000 pounds of deer meat. The barn area is spacious, providing ample room for deer to live and exercise comfortably. Scientifically designed, the barn ensures optimal ventilation, roofing for weather protection, and an efficient drainage system. Segmented areas within the barn cater to breeding, rearing young, fattening, and disease isolation. Construction materials such as steel, steel mesh, and concrete are chosen for their safety, durability, and ease of cleaning, maintaining high standards of hygiene and welfare.
Deer breed seasonally, typically in the fall. A female's estrous cycle lasts about 20 days, and gestation is around 8 months. They usually give birth to one or two fawns, which the mother licks clean. Fawns drink mother's milk for about 4 months before weaning. They grow quickly, reaching 60-70 pounds in a few months. Breeding deer are selected for their balance, health, and alertness, with smooth, shiny skin, bright eyes, a wet nose, and a pink, infection-free mouth. Male deer should have balanced, well-developed horns, and all deer should have a slim belly, strong limbs, and regular hooves.
Newborn deer are fed milk initially, then fresh grass, hay, and nuts from 3-5 weeks old for fiber. They are fed twice daily, morning and evening, with food intake varying by age. Baby deer need more food than adults, with weaned deer requiring 2.2-4.4 pounds of fresh food per day and adult deer needing 6.6-13 pounds daily, depending on sex. Farmers allocate food to ensure even growth and provide constant water. To maintain health, a veterinarian regularly examines and vaccinates the deer.
Deer are harvested for antlers at 4-6 months old. Workers prepare tools like a sterilized sharp knife, pliers, rope, salt water, antiseptic, and cotton wool. They clean the tools with saline and disinfect them with alcohol, and the area is sanitized to prevent bacterial contamination. An anesthetic is injected into the deer to calm it, and its legs are tied to keep it still. The deer is blindfolded during the process to prevent panic and fear.
Deer velvet is a valuable medicine that has many effects on improving health, increasing vitality and supporting the treatment of some diseases. Deer velvet can be processed into many different dishes and remedies. You can use fresh velvet, dried velvet or cordyceps velvet. They will be stored frozen at a temperature of 2 - 4 degrees Celsius.Then put it in the slicer, spread it evenly on a plate and then put it in the dryer at a temperature of 40 - 50 degrees Celsius. Deer antlers are cooked into drinking water or boiled for steaming.
Deer will be harvested for meat when they are 18 - 26 months old. Deer meat harvesting can take place after the 2nd or 3rd antler harvest. They will be transported by specialized trucks, with many ventilation compartments, ensuring air and temperature throughout the journey. The person in charge needs to monitor the deer herd carefully, recording all necessary information to ensure a safe trip and a sufficient number of deer to reach the processing plant.
After harvesting deer antlers, the deer's hair is shaved off carefully with a sharp razor to avoid skin tearing. A knife is used to cut along the spine from neck to tail, and the skin is delicately separated from the body. Excess fat inside the skin is removed with a knife, and then the skin is rinsed with cold water to eliminate dirt and blood. The skin is soaked in cold water for 24 hours to soften it before being soaked in salt. A specialized solution is applied to bleach the skin, followed by another solution to reinforce it for increased durability and elasticity. Deer skin is commonly used to craft leather items such as shoes, gloves, and bags.
The deer is hung on the floor and a torch is used to remove the remaining hair. Open the deer's abdomen from chest to anus. Remove all internal organs from the deer's stomach. Rinse the abdominal cavity with cold water. The worker will divide the meat into large parts. The tenderloin, thigh meat and bones are separated. The worker will remove excess fat and tendons sticking to the meat. The entire process needs to be done quickly, avoid shredding the meat, and ensure deer meat quality.
Deer meat is a nutritious food rich in proteins, fats, antioxidants, vitamins, and minerals. It helps nourish blood, boost resistance, and support treatments for conditions like physical weakness, anemia, and kidney failure. Deer meat can be prepared in various ways, such as grilling, hotpot, stir-frying, steaming, braising, and making salads. Which method have you used to process deer meat? Please share your comments. Thank you for watching the video. Don't forget to subscribe to the channel and turn on the notification bell for more tips on breeding and processing.
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