From Pasture to Plate
My passion for good food and a desire to educate the public about the benefits of New Zealand venison has seen my business grow from a weekend farmer’s market project to running a successful processing company.
My husband Tony and I were successful deer farmers in the Hawke’s Bay and the Manawatu for many years. In 2000 we decided to make a change and started our business concept ‘pasture to plate’. We sent our deer to a local abattoir then to a local butcher who cut the meat to our specifications.
Quickly our product range grew and I decided to sell our goods at the Hawke’s Bay Farmers Market. This turned out to be a great testing ground for products and also allowed me to educate consumers about venison and share my love of good food and cooking. Now we have our own processing, packing and marketing company which I run with the help of
nine wonderful staff. We manufacture a variety of chilled venison cuts and small goods, chef ready or as required by our other retail customers.
While we may have changed our focus from farming to processing, our passion and commitment to New Zealand farmed venison and our own brand of Woodburn Venison, remains as strong as ever.
So much of the marketing I do is convincing the consumer that venison is an easy, versatile product to cook with and which has many health benefits.
Sally Haslett – Director      Woodburn Venison – The Healthy Choice

Click below for great venison recipes

meatball Taco

A Woodburn Asparagus Spring Salad

A Fennel Steak on Summer Vegies


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