This is a general term for the flesh of all Deer. The flesh of the Roe deer is the most esteemed with that of the Fallow and Red Deer closely following. The quality of Venison is influenced by such factors as age, sex, general condition, the type of herbage consumed, the method of killing and the subsequent hanging and processing prior to cooking, The flesh of the male (buck is far superior to that of the female (doe). Animals of 18 months are considered the best with those up to 4 years very acceptable. The carcass should not appear emaciated. The colour of the flesh should be dark red in colour and should have a stronger smell than beef.