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Carcass quality in deer and purchasing prices in comparison with beef carcass quality and purchasing prices were assessed in the research from the bio-economic aspect. Specific gravity of muscle tissue in deer carcass in comparison with specific gravity of cattle carcass component was 13.2% higher and specific gravity of bone tissue was 2.8% higher, but adipose tissue was 16% less. Venison quality was higher than beef quality. In venison when compared with beef a cholesterol level (45.2 mg %) was 31.8 mg % lower, but crude protein content was 2.9% higher (23.4%). Meat quality index was 26.0, which is 8.9 higher than in beef. These indicators characterise venison as a healthy product of higher quality for consumer food in comparison with beef. Purchasing price (LVL 4.21 per kg) of venison carcass in 2009 was 1.6 times higher in comparison with beef carcass purchasing price. Research results lead to the conclusion that deer farming products on the market can be positioned as a high-quality, nutrient-rich food with higher sales price than one of beef.

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