Nutritional and chemical composition of farmed venison

Nutritional analyses were carried out on trimmed and untrimmed samples of farmed venison and venison products from summer slaughtered beasts, just under 2 years old. Samples were taken from various cuts ranging from shin to sirloin joints and liver. Analysis showed that the meat contained higher levels of organic nitrogen than the corresponding cuts of beef, lamb or pork. The sodium content of venison was similar to other meat samples, but there was a significantly lower total fat content. This was also reflected in the total energy value for each of the cuts, which was less than 500 kJ per 100 g.