UPDATE: A Crookwell family has taken a bold leap into the butchery business, transforming their lifestyle and capitalizing on the growing demand for quality meat. Just this month, Daniel and Dora Camilleri opened their own butchery, Dandaraga Springs, after facing critical challenges with their previous suppliers.
The Camilleris, who moved from bustling Sydney seeking a quieter life, have now found themselves at the forefront of a paddock-to-plate operation, delivering premium beef and lamb across Australia. “It was a do or die decision,” Mr. Camilleri stated. “We either opened our own butchery or sold all the cattle.”
With approximately 300 Angus breeders on their property, the family is committed to sustainable farming practices. They raise around 5 beasts and 10 lambs each week, focusing on organic and grass-fed meat. The Camilleris emphasize minimal waste by practicing a nose-to-tail approach, ensuring every part of the animal is utilized.
Mr. Camilleri shared, “When we first started, butchers told us, ‘way too big’ for our initial offerings. Now, we aim for an average carcase weight of 280 kilograms.” This shift not only improved their quality but also aligned with customer preferences.
The family’s journey from novices to experts in butchery began about two years ago, when they decided to sell their first steer. “One thing led to another,” Mr. Camilleri remarked, reflecting on their unexpected venture. Originally relying on a contract butcher in Sydney, they quickly outgrew their options, culminating in the recent opening of their own facility.
In a significant move for the local economy, the new butchery has created six jobs in Crookwell. The Camilleris hope to expand their production over time and are eyeing the possibility of establishing an onsite micro abattoir. “If we can’t have access to a reliable abattoir, we’re gone,” Mr. Camilleri cautioned, underlining the fragility of small producers in today’s market.
Mrs. Camilleri added, “We want to provide quality every single week.” The family aims to maintain authenticity and connection with their customers, slaughtering animals only upon receiving orders. They hope to future-proof their business for their children, who are already involved in the day-to-day operations.
As the demand for sustainable and locally sourced meat surges, Dandaraga Springs is poised to become a pivotal player in the paddock-to-plate movement. “It’s been a huge learning curve,” Mr. Camilleri noted, as they navigate the complexities of their expanding business.
The Camilleri family’s inspiring story reflects a broader trend of individuals turning to sustainable practices in agriculture, and their commitment to quality meat and local employment is resonating across Australia. Stay tuned for more updates as this developing story unfolds.
