Why Free-Range Venison?

Venison raised in a free-range environment grow up feeding on their natural grasses and forage. Unlike farm-raised animals, they have no exposure to any growth hormones, dyes, or antibiotics at any point in their development. This is very important to the health-conscious consumer who is not only looking for meat products which are low in fat and cholesterol, but also uncontaminated and of pure quality. Although all venison is very lean, free-range venison is even more so than farm-raised due to the fact that these animals are constantly moving over a vast amount of area.

Exercise of any type reduces the fat content in animals and these animals expend an enormous amount of energy foraging for their food and staying alive in the elements. As a result, they develop very muscular, lean tissue. There is simply no such thing as "marbled" venison meat. A deer has 5% body-fat, as compared to 25% for domesticated and far-raised animals. Deer raised in warmer climates have even fewer fat deposits, since they don't have to develop thick, fatty layers underneath their hides to stay warm in the winters. This is why Texas free-range venison is some of the highest quality, naturally lean meat, found anywhere.