Click photo to enlarge
Industry initiative: A chef shows different ways of
preparing La Viandé (alpaca meat) at the Australian
National Alpaca show at Adelaide last month. Photo by Andy
Nailard.
The National Alpaca Show was recently held at the
Adelaide showgrounds.
With more than 600 breed exhibits, 200 fleece exhibits, 100
breeders and 50 trade stands from throughout Australia, the
Australian national show continues to collectively showcase
the best alpacas, alpaca products and industry initiatives
the Australian alpaca industry has to offer.
A special feature among the trade stands was the La Viandé
stand, offering various cuts of alpaca meat for exhibitors
and public to try and buy.
An alpaca slaughter protocol has been established in
Australia, a project which is supported by the Australian
Government's Rural Industry Research and Development
Corporation.
Cuts included recognisable joints such as silverside,
tenderloin and various legs cuts, although some new names
featured such as neck rosettes, of which an alpaca is
relatively high yielding.
Many of the cuts and sausages proved very lean with the
colouring of pork and the tenderness and marbling familiar in
venison.
A professional chef prepared roasts, marinades, sausages and
regularly pan-fried rump and neck rosettes. Considering the
strength of the alpaca neck muscle, the neck rosettes proved
tender and easy to eat.
Barbecue preparations included raw and marinated meat, all of
which were cooked at high temperatures to trap the moisture
in the meat for the best texture and taste.
La Viandé partners are using the alpaca skins for various
uses and this further use of the carcass means La Viandé is
offering $NZ120 to $NZ140 per male alpaca.
Usually, the alpaca male has to be between 18 months and 30
months when sourced.
It is then accommodated at a large, green farm in South
Australia for three to six months before slaughter to detox
and fill out.
The alpaca is shorn at four to eight weeks before slaughter.
The Australian industry is making much of the alpaca meat
industry.
As a browser and grazer, the alpaca is recognisably 30 per
cent more efficient at feed conversion than sheep.
The alpaca is suited to drought conditions.
It has come in to focus because of media and industry
promotion of this alternative as a "Design Green" solution in
sustainable farm practices.
The meat itself now features on menus of top Australian
restaurants, which wish to diversify their product range.
A commercial alpaca slaughter protocol has not yet been
established in New Zealand so alpaca should not yet be a
feature of our dinner tables.
But the Australian alpaca industry and several of its largest
breeders head the promotion of La Viand, reflecting the
conduct of the original hosts of world alpaca herds where La
Viandé is a staple part of the South American diet.
- Andy Nailard
