A Taste Of Alpaca

A Taste of Alpaca was started in March 2013 by myself, Jessica Whyte. I have been an Alpaca breeder for only 5 years and have a farm in the Southern Highlands of NSW. After running a small herd of approximately 50 animals I realised that the industry needed to expand into meat in order for it to survive. Only a few breeders have ventured into selling the meat commercially, of which I am one of these. All my meat is cut and prepared by the team of butchers at the highly successful Hot Canary Gourmet meats in Bowral, NSW.
In parts of South America, alpacas have been used as a source of meat and skins for thousands of years, and it is the main source of protein in their daily diets. It has only been in recent years that Australian Alpaca farmers have realised that Alpaca meat is one of the most tender and tasty meats available, when cooked correctly.
"La Viande" or alpaca meat is one of the healthiest and most flavourful meat's in the world. It is described as a mild meat which takes on the flavour of what it's mixed with. The taste is not gamey, more like sweet veal or lamb. It is slightly salty, tender and lean, high in protein with no fatty after taste. Alpaca meat is not only rich in proteins, but also low in fat & has the lowest level of cholesterol of any meat.
Alpaca meat should be cooked quickly on a high heat, to retain its natural tenderness. For the best results, alpaca meat should be served rare or medium and allowed to rest before serving.
Cuts include Leg bone or boneless, Rump, Silverside, Round, Topside, Backstrap, Striploin, Rack(frenched), Tenderloin, Shoulder Roll, Shanks, Osso Bucco, Neck Rosettes, Mince, Rissoles and Sausages.