A taste of Australian alpaca

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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.

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