Springfield Deer Farm

Springfield Deer Farm is located under the Great Western Tiers in Tasmania's Central Highlands. This 130-acre property is home to over 600 deer, which are raised free-range for life with only perimeter fences. The farm's sustainable methods produce premium venison that is 100% natural, free from antibiotics and growth hormones. On-site processing ensures the deer are not stressed and reduces the environmental footprint.

Master Butcher Joel Houghton applies a nose-to-tail philosophy, dedicated to using every cut. The farm offers a wide selection of venison cuts and artisanal products for local and international restaurants and retailers, with every cut traceable to its source. They also run butchery and nose-to-tail cooking masterclasses tailored for food enthusiasts, hunters, butchers, and F&B professionals. Accommodation bookings are available at the farm.