Wild Venison Gains Ground as Beef Substitute
Venison Gains Traction as Sustainable Beef Alternative on UK Menus
Venison is gaining traction across UK catering and hospitality as a sustainable alternative to beef. Driven by environmental concerns and record wild deer numbers, foodservice operators are increasingly turning to venison to cut carbon impact while retaining red meat on menus.
The trend presents growing opportunities for suppliers, provided consistency, processing standards and supply chains can scale with demand.
For the meat trade, the trend highlights a niche but expanding opportunity within foodservice. However, industry voices caution that wider adoption will depend on consistent supply, processing capacity, pricing stability and clear labelling, particularly as demand grows beyond specialist outlets.
Source article: Daily Tribune (AFP/AP) | 21 December 2025
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