Whole animal philosophy.
Not only does using the whole animal make philosophical sense, it makes sound economic sense too.
Increasing yield is fundamental to farming success. We have found markets for almost every part of the alpaca and therefore have found ways to make every alpaca valuable.
Our meat business is going from strength to strength and we have recently invested in our own abattoir facilities at Milton on the NSW South Coast. This purchase ensures we can not only meet the needs of the local and wider Australian market but also our growing international markets.
We have also begun processing skins and hides. Keep an eye out for our luxurious Alpaca hide rugs and a range of supple leather goods.
Who said they would never eat it?
Our alpaca prime cuts have enjoyed success in quality restaurants around the country. Racks, tenderloin, backstrap, rumps and shoulders are all in demand.
Hamburger patties, gourmet sausages, pies and kofta sticks are all going gangbusters at pub bistros and cafe’s, as are slow-cooked shanks and neck rosettes.
We are currently expanding our range of smallgoods and cured meats. Alpaca prosciutto has to be tasted to be believed as does the chorizo & salami. Alpaca jerky is delicious! Or Alpaca Paté? Even Asian-style Steamed Buns, full of braised shoulder meat.
We are continuing our training program with our TAFE Masterclasses that teach tomorrows chefs the benefits of this wonderful meat.
All up last year we shipped over 50,000kg of Alpaca. This gives us huge faith in the long-term viability of not only the alpaca meat industry but also the long-term viability of Alpaca farming in Australia.
Never has the industry looks so good, in the last two decades Australia is providing and is recognised, worldwide for its genetics and fibre.
The PhD study in conjunction with RIDIC & Sydney University has been expanded for two years and continues with scientific proof of the acceptance and sustainability of the alpaca meat industry.