PA Farm News -- Red Deer Venison Reaching New Markets

Red Deer Venison Reaching New Markets

HARRISBURG -- Cashing in a successful insurance business to raise red deer seems like a big risk – one that would require a hefty insurance policy. But Darrell Shaffer did exactly that nearly a decade ago and has not looked back. Darrell recognized an increasing consumer demand and niche market for venison – deer meat - and venison meat snacks, so he and his wife Cindy sold their share of an insurance business in 1997 to start Shaffer Venison Farms.

The 70-acre farm in Northumberland County is now home to nearly 300 head of red deer. More like elk than like the common white-tailed deer, red deer range from 180-200 pounds and are very hearty, tolerating cold winters and hot summers, and have a low susceptibility to disease. They yield high-quality meat, by-products and velvet antlers.

Red deer are grazed on pasture and supplemented with grain and hay during the winter months and during the breeding season. Calving starts in late spring and the Shaffers expect at least 150 calves to be born by June.

The Pennsylvania Department of Agriculture, with whom the Shaffers have worked closely while developing their business, enforces strict regulations for raising deer, including licensing. The Shaffers have installed more than two miles of eight feet high fencing on their farm to comply with health and identification regulations.

One of the biggest threats to deer is Chronic Wasting Disease, a contagious neurological disease of deer and elk. While the disease poses no threat to human health, it can devastate deer populations. Fortunately, there have been no cases reported in Pennsylvania, but the state is prepared should the disease cross our borders. In 2005, Governor Rendell approved a Chronic Wasting Disease Response Plan.

Consumers are turning to venison because it is ‘like nature’s perfect red meat,’ said Darrell. It is low in fat and cholesterol and high in protein, making it a healthy alternative to other red meats. The Shaffers opt not to use stimulants, such as growth hormones, when feeding the herd.

In 2000, the Shaffers decided to build their own processing plant to process their own venison and that of other local deer farmers. On average, they process 8,000 pounds of venison each month, making a variety of products like steaks, roasts, ground meat, summer sausage, and a variety of meat snacks like jerky and sticks. One of their biggest sellers is for man’s best friend – dog treats.

Shaffer Venison is a member of PA Preferred®, a marketing program through the Department of Agriculture that ensures products with the logo are grown and processed to meet the world's highest quality and safety standards. The program also lets consumers know their purchase helped keep farmers and food processing jobs in Pennsylvania.

“We owe a lot to PA Preferred for helping us market our products,” said Darrell.

At least 80 percent of sales of Shaffer’s venison are through wholesale markets. They sell ground meat and jerky products in retail stores like Giant and Weis in Central Pennsylvania. The remaining 20 percent of sales are through their retail store and through the Internet. Demand is so high the Shaffers have purchased some meat from outside sources.

Taking chances doesn’t seem typical of a former insurance agent, but the risk has paid off for Darrell Shaffer. By making wise marketing decisions, using connections and available resources, he has established a vital company with room for growth.

Learn more about Shaffer Venison Farms at www.shafferfarms.com.

Stag: Nearly 300 head of red deer, which are similar to elk, are raised at Shaffer Farms. The males, or stags, grow antlers while the females, or hinds, do not. There will be nearly 150 red deer calves born on the farm before June.

Fence: Shaffer Farms’ 70 acres is surrounded by two miles of 8-ft. high fencing to contain the deer. Raising deer is highly-regulated through the Department of Agriculture.

Venison label: Venison is becoming the red meat of choice for many consumers due to its low fat and high protein content.

Venison sticks: At the processing plant, the venison is prepared for sale as steaks, roasts, ground meat, sausages, and jerky. Here, ground venison is seasoned and formed into sticks, then baked or smoked in an oven before being vacuum-packed.

Photos courtesy of PDA