Australian Whites gain momentum

Developed by two of the country's top stud sheep operations – Highveld at Mendooran, NSW, and Tattykeel at Oberon, NSW – the breed has been designed to provide a haired sheep which suits Australian conditions and also the demands of specialist lamb producers, according to its founders.

Following a development phase of six years, the breed was launched in 2011, the result being a modern breed producing a large-frame, heavy weight, hardy lamb that reaches ideal slaughter weights quickly.

The breed's co-founder Graham Gilmore, Tattykeel, Oberon, said they were seeing a significant shift among top end farmers looking for a self-replacing breed which "ticked all the boxes".

"We're seeing cattle people moving to the breed because it is easy to manage and the returns a hectare, and speed of return, are very good," he said.

Meat testing through abattoirs, such as Breakout River Meats at Cowra, NSW, were providing good results, Mr Gilmore said.

"It's coming back that they're eating very good; they have a bit fatter tail but that goes with eating quality," he said.

"We've also identified it has a very fine textured meat, another trait associated with good eating quality, which comes from the Van Rooy."

In the only eating quality competition it has been entered, an Australian White lamb won champion grainfed lamb at the Sydney Royal Fine Food Awards last year.

* Full report in Stock Journal, December 12 issue, 2013.