FROM THE GREAT WESTERN TIERS
SPRINGFIELD
WELCOME TO
NESTLED UNDER THE IMPOSING GREAT WESTERN TIERS, IN TASMANIA’S CENTRAL HIGHLANDS, IS OUR SMALL SCALE FREE-RANGE DEER FARM.
Mole Creek is a place where hunters and trappers have forged pathways through the land, and the pastures have been carefully managed by farmers for generations. Here, our 130-acre farm is home to over 600 deer. With only perimeter fences, they are raised free-range for life. This ethical and sustainable practice provides customers with exceptional premium venison.
JOIN US ON THE FARM
FREE RANGE DEER.
FREE RANGE DEER.
SPRINGFIELD DEER FARM
FREE RANGE TASMANIAN
VENISION
HAPPY DEER
FREE RANGE
& ETHICAL FARMING
LOW IMPACT
STRESS FREE
ON-SITE PROCESSING
HEALTHY
PROTEIN RICH, ANTIBIOTIC & HORMONE FREE
TRACEABLE
WE CAN TRACE
EVERY CUT TO
IT’S SOURCE
Our free range, pasture fed process is all about saying no to shortcuts.
100% natural, free from antibiotics and growth hormones, the welfare of our deer throughout their life is our priority - happy deer makes for delicious venison. On-site processing means not only that our deer are never stressed but our environmental footprint is very low.
We have a wide selection of beautiful venison cuts and artisanal products for local and international restaurants and retailers.
COMMITTED TO EVERY CUT
We are extremely fortunate to have the expertise of our Master Butcher, Joel Houghton, who is driven by a passion for naturally and ethically reared, pasture-grazed meats. At Springfield he shares his experience and dedication to using every cut - a nose-to-tail philosophy to our products and experiences.
JOEL HOUGHTON MASTER BUTCHER
NOSE-TO-TAIL
NOSE-TO-TAIL
OUR NOSE-TO-TAIL PHILOSOPHY MEANS A DEDICATION TO LOW WASTE AND EXPLORING DELICIOUS WAYS TO INTRODUCE CUSTOMERS TO NEW AND EXCITING EXPERIENCES WITH VENISON.
COOKING SCHOOL & BUTCHERY
MASTERCLASSES
Join us at the farm, forge a deeper connection with the food you prepare and eat. Our butchery and nose to tail cooking masterclasses are held here at Springfield, run by our award-winning master butcher and top chefs. Tailored for passionate food enthusiasts, hunters, butchers and F&B professionals, eager to elevate their skills and expertise.
OPEN FLAME KITCHEN.
OPEN FLAME KITCHEN.
IT’S MORE THAN
JUST DEER FARMING
