Information Booklet on the Australian White Breed
The Big Advantages of the Australian White
Quoted from the developer of the Australian White breed, Graham Gilmore “Tattykeel”, “The Australian White was developed to be a self replacing, haired, meat sheep that required minimal maintenance.”
The breed is a stabilised (not composite) breed which consists of four types of sheep, Poll Dorset, Texal, White Dorper and Van Rooy. These four types of sheep were chosen for their specific traits and what they could bring to the breed.
Other outstanding qualities of the Australian White are;
- High Yielding
- Excellent mothering
- No lice
- No flies
- Can withstand any environment and conditions
- Low maintenance
- Clean hair shedding
- Sound Feet
- Quite temperament
- Fast growing
- Early Maturing
- Self replacing
- Very Fertile. The ability to lamb three times in two years
- Naturally mulesed/bare breach
- Great for hobby farmers
- Reduce your costs, no shearing, no chasing flies, no lice treatments
QPL Rural – Your go-to Agent for Australian Whites
Contact Craig Pellow 0428 780 219
Watch the story of Tattykeel and the history behind the Australian White
Listen to the LIVE Interview with Alan Jones and stud principle Graham Gilmore on 2GB 873 – Sydney Talk Radio
Exert from ‘Queensland Country Life’
“Wagyu of the Sheep World”
Eating quality is king in the red meat world, and health benefits aren’t far behind.
The Wagyu breed has long been regarded in the cattle world as unsurpassed for its eating experience, thanks to its marbling qualities, and its softer unsaturated fat makes it sought after as a healthy meat choice.
The Australian White sheep breed is now claiming similar characteristics for its meat.
The excitement of such a find was clear in the voice of James Cook University veterinary science lecturer, Aduli Malau, as he took attendees at the Australian White open day through his findings.
He has spent much of his research life in Japan and Australia looking at the marbling gene, intra-muscular fat, and the melting point of fat, driven by the need to give consumers the same eating experience every time they buy red meat.
“Most qualities are subjective, but in the lab we can work out melting points and IMF with 99.9 per cent accuracy,” he said.
“Lamb is popular in the Australian diet, so my interest is in enhancing its value.
“I was shocked when I received the Australian White samples. I wondered whether we were dealing with Wagyu because it has a very similar melting point.”
It’s an indicator of unsaturated fatty acid, the “good” fat.
Aduli said the melting point of most sheep breeds started at 40 degrees, whereas Australian White samples came in at 33 to 35 degrees.
“It’s just as good, if not better, than Wagyu,” he said. “I’ve not seen this in 27 years of research.”
It was a similar story with fatty acid profiles indicating outstanding omega 3 qualities.
“There is definitely something unique about the eating quality of Australian White meat,” Aduli said.
Breed founder Graham Gilmore, Tattykeel stud, backed that up, saying that chefs had told them of the unique quality of the product, thanks to the fat’s low melting point.
“We were quite ignorant of this but the industry is now realising it’s the most important part of what we do.”
He thought the Van Rooy and Texel genetics, which make up half of the Australian White “brew”, meant they had come up with something unique.
“At the Dubbo show last year, we won every class in the carcase competition, that’s hoof and hook.
“When all of the results were tallied, Australian White was the winner, with seven pens out of 90.”
“It’s just as good, if not better, than Wagyu…. I’ve not seen this in 27 years of research” ~ Aduli Malau, James Cook University veterinary science lecturer, who has done testing on the Australian White meat.