INITIALLY it was the better quality carcase of the Dorper lamb that drove an operational change at Mackrells Elite Meats butcher shops located within a 40 kilometre radius of Echuca.
During the past 12 months, Dorper lamb meat has replaced traditional varieties at the father-and-son team’s Echuca, Moama, Tongala and Kyabram butcher shops.
“We made the decision to sell Dorper because of the better quality carcase hanging up as far as shape and muscle were concerned,” son Willis Mackrell said.
Soon after they realised the meat quality was at least as good as the traditional lamb they had been using – “now we’re finding it’s actually better”.
Dorper lambs mature earlier and as such, can be hung up at about 20 to 22 kilograms by 16 to 18 weeks of age.
“I think that’s why they’re so tender.”
At their small, Tongala lamb feedlot, the Mackrells, run about 450 Dorper and Dorper-second- and third-cross ewes.
“We want that to be up to a couple of 1000 head of Dorper and Dorper-cross ewes.”
They buy lambs half-finished at markets and feedlot them to get them up to weight.
Lamb has also been sourced from Danny Teskeras’ Dorper stud Roslynmead at Echuca.
Lamb sales in the Mackrell business had traditionally centered around cuts of Merino-Poll Dorset or first- and second-cross lambs.
“We’re pretty much using 100 per cent Dorpers now.”
Customers didn’t really notice the change in meat cut at point of sale, Mr Mackrell said, but had returned with glowing reports and orders for more.
“It’s not until they take it home and eat the meat that they notice.
“I think it is more tender because of its young age at processing.”
Dorper lambs also yield higher than traditional cuts used because of the meat to bone ratio and at 20-22kg, the percentage of fat content is also lower.
“We don’t have nearly as much waste off the Dorper carcases.”
Sorucing suitable lambs has been difficult Mr Mackrell said, especially with local yardings often containing less than 10 per cent Dorper lambs.
“If we’re running short, we’ve probably got about eight to 10 people we can buy Dorper lambs off.”
And getting through 40 head a week between the four shops, they’re on high rotation.
To this end, the Mackrells have just bought a second farm to increase their room to grow Dorpers.
“We have second- and third-cross Dorper ewes which we’re trying to breed to pure Dorper.
“Straight Dorper is the package we’re after.”
Because of their high yield, Mr Mackrell said they are happy to pay a 10pc premium to growers.
“It is worth a little bit more because of the fact they yield higher and we get a better percentage of cuts out of them.”
Other butcher shops had begun to catch on, Mr Mackrell said and he predicted in the next 12 months “more will seriously look into it”.
The trend towards Dorper has not just been at the retail end, with processor Swifts paying top-level crossbred rates to Dorper producers.
Small livestock manager at Brooklyn plant, Dale Cameron (pictured), said Dorper lamb was on par with their pay rate for top level crossbreds.
“From a carcase trait point of view, they’ve matched up with what is required at that top level in terms of muscle to fat distribution,” Mr Cameron said.
He said they were sourcing lambs under 10 months of age.
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