The game

The game is semi-wild. Fallow deer, red deer, mouflon and wild boar live across roughly 1,000 hectares of enclosed forest and mountain in Occitanie. They roam freely, drink mountain water and forage a wild diversity of plants and trees. These are near-wild conditions, with added certainty over exactly what they eat.

Fully wild game can be supplied by season. The quality is identical.

Seven steps that decide everything

1. An animal selected with exacting standards

   Not all animals are equal.

   Each one is observed before it is taken and chosen for its condition, its maturity and the quality we look for. The animal, the moment and the circumstances of the shot are selected with the same exacting standard.

   Nothing is taken at random.

2. A kill designed to preserve the meat

   In a driven hunt, the animal is usually chased by dogs and shot on the move. The intense effort and stress before death change the state the meat enters at the impact and can compromise how it evolves and keeps.

   Movement also cuts precision. A badly placed shot can cross the abdomen and taint the carcass from the inside. Weapons and loads are most often chosen to bring the animal down, rarely to honour the meat.

   At Primal Elite, the shot is taken only on a calm, still and perfectly presented animal. The distance, the angle and the point of impact are chosen for an immediate death and an intact carcass. One shot. No chase after the impact. No second attempt.

3. Bleeding carried out immediately

   Hunted game is often barely bled, bled late or simply left as it is after the shot.

   At Primal Elite, bleeding happens immediately. It serves the cleanliness of the carcass, the stability of the meat and the control of how it keeps. Nothing downstream repairs a missed bleed.

   Exceptional meat cannot come from neglected bleeding.

4. Evisceration conducted as precision work

   Evisceration is one of the most critical moments in working game. An imprecise cut can taint the meat with substances that should never have reached it.

   In the ordinary trade, the operation is often rushed for the sake of volume or yield, or through a deliberate lack of care.

   At Primal Elite, every move is controlled. The organs are extracted methodically, with no digestive rupture and no needless contact with the meat. The carcass stays clean at every moment.

5. An approved workshop at the heart of the estate

   Ordinarily, carcasses travel to distant facilities and pass through many hands. Every transfer adds time, handling and risk.

   At Primal Elite, nothing leaves the estate. Cutting and keeping happen on site, in an approved building, by the same hand that took the shot.

6. Offal treated like the noblest cuts

   In many hunting circuits, offal is abandoned, discarded or kept without care. It becomes a by-product when it counts among the most precious and most fragile parts of the animal.

   At Primal Elite, the organs are extracted separately, examined individually and protected at once. They get no second-rank treatment. They are handled with the same precision as the most sought-after cuts of the carcass.

7. Freshness with no waiting

   Retail meat is usually aged, stored, transported and redistributed before it reaches its buyer. That wait passes for an unavoidable step.

   At Primal Elite, the meat is worked for your order. It is cut, packed and shipped the day after the animal is taken. It reaches you as close to the animal's death as possible, before histamine has time to develop.

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